Soups

Sweet Potato and Lime Soup with Coconut Milk

4 servings

  • 1 tablespoon coconut oil
  • 1 large onion, thinly sliced
  • 2 stalks celery, chopped
  • 2 plump cloves garlic, minced
  • 2½ lb orange sweet potatoes, peeled and roughly chopped
  • 3 cups chicken bone broth
  • Zest of 1 large lime
  • Juice of 2 large limes (6 tbsp)
  • 1 teaspoon sea salt
  • Swirl of coconut milk (optional)
  • Snipped chives

Directions

  1. Heat fat in a large saucepan and add onion. Sweat it gently for 6-8 minutes until softened and translucent, then add the celery and garlic and cook for a further 2-3 minutes.
  2. Add sweet potatoes to the pan, together with bone broth and lime zest and bring to a simmer.
  3. Cover and cook for 15-18 minutes until sweet potatoes are tender.
  4. Remove from heat and stir in lime juice.
  5. Working in batches, transfer soup to a blender and blend until completely smooth, making sure to leave the feeder cap open so that steam can escape and your walls remain the color they are supposed to be!
  6. Return soup to the pan and reheat if necessary. Taste and add salt, adjusting the quantity to suit your own palate.
  7. Pour into warmed bowls, swirl a little coconut milk on the top if you like, scatter over some snipped chives and serve.

EPIC Butternut Squash Soup

Makes 6-8 servings

  • 4 lbs. whole butternut squash (about 2 medium), halved lengthwise and seeds removed.
  • 4 Tbsp. grass-fed ghee or coconut oil
  • 1 tsp. rubbed sage
  • 1 tsp. ginger powder
  • 2 tsp. ground turmeric
  • 4 cups organic pasture-raised chicken stock or vegetable stock
  • 2 cups filtered water
  • Pink salt and black pepper to taste
  • 1 cup full-fat organic coconut milk

Directions:

  1.  Heat oven to 425°, then line a baking sheet with aluminum foil.  Place squash pieces cut-side up on the baking sheet. Melt 2-4 tablespoons of the ghee or coconut oil and brush it over the tops and insides of the squash halves.  Season generously with salt and pepper. Roast until knife tender, about 50-60 minutes.
  2. Add the chicken stock and water in a large soup bowl, and bring to a boil over medium-high heat.  Add in the squash and the coconut milk and reduce the heat to medium-low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld together, about 15 minutes.  Add in the sage, ginger, turmeric, salt and pepper and continue to mix.
  3. Puree the soup in batches until smooth, and adjust seasoning if necessary.  Serve.

EPIC Chicken Soup

Makes 6 servings

2 quarts organic, free-range chicken stock

  • ½ of the chicken used to make stock
  • 3 Tbsp. coconut oil
  • 1 cup carrots, diced
  • 1 cup bok choy, diced
  • 1 cup kale, shredded
  • 1 cup fresh baby spinach, chopped
  • ¼ cup chopped parsley (or cilantro or Italian parsley)
  • 1 tsp. rubbed sage (or 1 Tbsp. fresh sage)
  • 1 tsp. ground coriander
  • 1 tsp. dried thyme (1 Tbsp. fresh thyme)
  • 1 tsp. oregano
  • Pink salt and black pepper, to taste

Directions:

  1.  In a very large pot saute carrots in coconut oil.  Once carrots are limp, pour in chicken stock.
  2. Add the bok choy, kale, and spinach and cook for a few minutes.  Stir in the chicken, then the spices and let simmer for about 20 minutes.  Salt and pepper to taste.

Pumpkin Spinach Curry Chowder

Makes 4 servings

  • ½ cup organic pumpkin puree
  • 4 cups fresh spinach or kale
  • 3 cups shredded chicken or turkey
  • 1 Tbsp. coconut or olive oil
  • 2 cups organic chicken broth/stock
  • 1-2 Tbsp. curry or turmeric powder
  • Black pepper and pink salt to taste

Directions:

  1.  Simmer the broth, pumpkin, and spices for 5 minutes.
  2. Add the chicken or turkey to broth.
  3. Add in spinach or kale and bring to rolling boil.  Continue to boil for about 3-5 minutes until meat is finished.
  4. Pour the soup in bowl and add coconut or olive oil.
  5. Add salt and pepper to taste.

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