Pumpkin and Sweet Potato Soup
Ingredients:
- 2-3 sweet potatoes, sliced length-wise
- 1/3 cup of extra virgin olive oil
- 1 sweet onion, cut into large chunks
- 1 clove of garlic
- 1/2 cup of canned pumpkin puree
- 2-3 cups of low-sodium chicken broth
- 2 Tbsp of fresh lime juice
- Sea salt and freshly ground black pepper, to taste
- Ground nutmeg
Preparation
- Preheat oven to 350F. Prepare a large roasting pan by pouring the olive oil into it, letting it coat the bottom. Cut the sweet potato in half and place in the roasting pan. Using a sharp knife, cut the top of the garlic bulb off and drizzle with rice bran oil. Place in the roasting pan with the other vegetables. Bake for 40 minutes or until tender. Remove and let stand.
- Remove sweet potato from the pan and place in a large stock pot. Add the roasted onion and squeeze the roasted garlic flesh in as well. Add the canned pumpkin, 2 cups of chicken stock and lime juice and bring to a boil. Add more chicken stock to make the soup less thick. Reduce heat and simmer for 15-20 minutes. Using a hand blender(optional), puree the soup until it is evenly smooth. Ladle into soup bowls and garnish with salt, pepper and ground nutmeg. Makes 4-6 servings
Carrot Ginger Soup
Ingredients: 6 carrots, 1 medium onion, 1 teaspoon sea salt, 6 inch piece fresh ginger, parsley to garnish
1. Wash, peel, and cut carrots and onion into chunks.
2. Place vegetables and salt in a pot.
3. Add 4 cups water.
4. Bring to a boil.
5. Cover with a lid.
6. Simmer on low heat for 25 minutes.
7. Transfer soup into blender, adding water to achieve desired consistency. (Optional)
8. When blending is done, squeeze juice from grated ginger and add to soup.
Makes 2-4 servings
Variations: Sauté vegetables before cooking for extra flavor. Substitute carrots with squash, parsnip, or beets. Squash and beets need 35-40 minutes to cook.
Green Lentil Soup
Ingredients: 1 cup green lentils, 1 medium red onion, 1 carrot, 1 parsnip, 5 inches burdock (optional) 4 cups water, 2 bay leaves, 1 tablespoon cilantro, 1 tablespoon olive oil, pinch sea salt
1. Wash lentils.
2. In a pot add oil and sauté onions.
3. Add carrots, parsnips, and burdock.
4. Sauté together.
5. Pour lentils over sautéed mixture; add water and a pinch of sea salt.
6. Bring to boil and cover.
7. Turn heat to low, and simmer for 45 minutes.
8. Add chopped cilantro and 2 tablespoons tamari to finished dish.
9. Mix and serve.
Makes 2-4 servings