Winter Soups

Carrot Ginger:

  1. Roughly cut up carrots (about 7 large) & yellow onions (2-3) and sauté in a Dutch oven at medium heat with olive oil, salt & pepper. 
  2. Chop a few cloves of garlic and a good chunk of fresh ginger. Add to the pot and mix in. 
  3. Add a few hits of cumin, coriander, cinnamon and mix in. 
  4. Add veggie stock (32 oz) plus 2 cups of water to the pot and mix in. Turn the heat to medium high to boil. 
  5. After a few minutes (and the carrots have softened) use an immersion blender and blend away to whatever consistency you prefer. You can also pour into a standing blender. Whichever you have/ prefer. 
  6. Finish with fresh black pepper and pumpkin seeds!  

Mushroom & Leek:

  1. Cut fresh leeks in half and then chop and sauté with olive oil salt & pepper in a Dutch oven or deep pot. 
  2. Slice portobello (4-5 big ones) and shiitake mushrooms (6-8 small ones) and add to the leeks in the pot. 
  3. Add dried thyme, garlic powder, and a good amount of salt and pepper. Feel free to add cayenne if you want a bit of a kick. 
  4. Add 1 can of organic coconut milk & stir. Then add 1 box of organic veggie stock (chicken stock is ok here too). 
  5. Turn the heat up to Med high and let it come to a boil for a few minutes. Then move to the blender and blend until smooth. Taste, and add whatever you think it may need (salt, pepper, lemon squeeze) 
  6. Add a drizzle of truffle oil for an epic finish 

Cauliflower Puree: 

  1. Cut 2 heads of cauliflower into pieces with olive oil, s & p and roast on a baking sheet at 425 degrees for about 30 min or until a bit browned 
  2. When the cauli is almost ready start the soup. In a Dutch oven or deep pot, sauté chopped onions, celery, carrots, garlic with olive oil/s&p (doesn’t have to be exact but about a cup worth). 
  3. Add dried and/or fresh thyme and oregano
  4. Add about 32oz of veggie OR chicken stock (1 box). Both work! Plus about 1 cup of water. If you want it less thick add more liquid, if you want it more thick, less liquid or just let it reduce. 
  5. Add the roasted cauliflower and mix into the liquid. 
  6. Pour into a standing blender or hand held immersion blender. 
  7. Finish with fresh dill, parsley or chives and enjoy