Category Archives: Soup
2 pounds organic broccoli florets
3 tablespoons extra virgin olive oil, divided
2 teaspoons garlic, chopped
1 teaspoon fresh thyme leaves
3 cups water
1 (13.5-ounce) can coconut milk
Salt and freshly cracked pepper, to taste
1. Steam broccoli florets for 5 minutes or until tender. Shock the broccoli (submerge it in icy water) to stop the cooking process and to retain its green color. Strain the broccoli, shaking the colander to remove excess liquid. Transfer broccoli to a food processor and chop until pasty. Transfer broccoli into a container, cover and refrigerate.
2. Place a pot over high heat. Add 2 tablespoons extra virgin olive oil and garlic. Saute for 2 minutes. Add thyme leaves and stir for a few seconds. Add water and coconut milk and season with salt and pepper. Bring mixture to a boil. Then lower heat to medium and reduce by ¼.
3. Add chopped broccoli to reduced liquid. Increase heat to high and bring soup to a boil. Reduce heat to medium and simmer for 5 to 7 minutes.
4. Remove pot from stove and fill a blender half-way with soup. Carefully pulse liquid with blender lid slightly ajar and a kitchen towel in your hand over the lid. (This releases any steam the hot soup builds up as it’s processed.) After a few pulses, turn the blender on high for 2 minutes. Repeat this process until all the soup is blended.
5. Taste and adjust seasoning. Stir in remaining tablespoon of extra virgin olive oil.
2 tablespoons olive oil, grape seed oil or coconut oil
1 medium yellow onion, diced
¼ teaspoon sea salt
4 whole tomatoes, diced
8 cups broccoli florets from 2-3 large stalks
3 cups chicken or vegetable broth
1 teaspoon dried marjoram
½ teaspoon black pepper
½ teaspoon sea salt or to taste
1. Heat oil in a large (6 quarts or larger) pot over medium heat. Sauté onion sprinkled with salt for 5 minutes, stirring occasionally until softened but not browned. Add tomatoes and continue sautéing for 2 minutes.
2. Add broccoli, broth, marjoram and pepper. Cover and simmer for 7 to 10 minutes or until broccoli is tender but not mushy. Taste and adjust seasoning.
- 1 large head of cauliflower chopped (or 2 small heads)
- 1 small head of garlic (or 5 to 6
- 1 coarsely chopped onion
- 3 cups of bone broth
- 3-4 Tbsp coconut oil
- sea salt and pepper
Preheat oven to 400 degrees. Chop cauliflower and onion (doesn’t have to look pretty because it will be blended up later). Remove outer part of garlic head, but keep individual clove peels in place. Use knife to cut off the tips of the garlic. Place garlic head, onion and cauliflower on a baking sheet coat with melted coconut oil. Salt and pepper.
Bake at 400 degrees for 30-40 minutes until cauliflower is fork tender and lightly brown on top. Place cauliflower, onion and garlic in a large pot. You can squeeze the garlic out of the peels by pinching them with your fingers. Add bone broth to the pot. Use immersion blender to make smooth and creamy until no chunks remain. Turn on the stove to heat through and add extra salt to taste.
Another option is to take contents from the oven and place into Vita-mix or high power blender, add bone broth and blend until smooth and creamy. Pour into pot and heat through and add salt if needed at this time. Depending on how thick you like your soups you can add more or less bone broth. Enjoy!
1 lb ground beef
1 red onion, chopped
2 garlic cloves, minced
2 jalapeños, deseeded and chopped
2 cups chopped tomatoes
3 carrots, sliced
1 red pepper, diced
2 celery sticks, diced
1 avocado, sliced
1 bunch cilantro or parsley, chopped
½ teaspoon chili flakes
1 teaspoon cumin
2 tablespoons olive oil
1 lime cut into wedges
3-4 cups water
salt and black pepper to taste
- In a cast iron pot or heavy bottomed pot heat the olive oil over medium heat. Add garlic, onions and jalapeños and sauté until partially softened, about 1 minute.
- Add beef, celery and carrots into the pot and cook for 2 minutes, stirring occasionally. Add 3 cups of water, chili flakes, cumin, pinch of salt and pinch of pepper. Bring to a gentle simmer and add chopped tomatoes and red pepper, cook covered on medium heat for 40 minutes to one hour or until everything is fully cooked and soft.
- During cooking, if necessary, add some water. Season to taste with salt and black pepper. Serve warm with lime wedges and topped with avocado slices and cilantro.
3 large sweet potatoes, peeled and roughly chopped
4 cups chicken broth, or more for desired consistency
1 medium onion, diced
4 cloves garlic, minced
1/2 tsp salt
1/2 tsp cumin
1/4 tsp ground coriander
1/4 tsp freshly ground pepper
Pinch of cayenne
4 slices bacon
Place the bacon into a large skillet and cook until crisp. Set aside on a paper towel-lined plate and crumble into pieces. Set aside.
Transfer one tablespoon of the bacon fat to a large saucepan over medium heat. Add the onion, garlic, salt, cumin, coriander, pepper, and cayenne. Sauté for 5-7 minutes until the onion is soft. Add the sweet potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for 10-15 minutes until the potatoes are tender. Adjust the salt and pepper to taste.
Using an immersion blender, puree ingredients in the pot until smooth. (Alternatively, carefully transfer to a blender.) Serve warm garnished with crumbled bacon.
1 1/2 lbs. boneless skinless chicken breasts
1 medium yellow onion, diced
1 bell pepper, thinly sliced
1 jalapeno, diced
2 cloves garlic, minced
1 15-oz. can diced tomatoes
2 cups chicken stock
1 tbsp chili powder
1 tbsp cumin
1 tsp dried oregano
1/2 tsp paprika
Salt and freshly ground pepper, to taste
2 tbsp fresh cilantro, chopped
1 avocado, pitted and sliced
Add the chicken to the bottom of the slow cooker. Add the onion, bell pepper, jalapeno, and garlic on top of the chicken. Pour the diced tomatoes and chicken stock over the top. Sprinkle with chili powder, cumin, oregano, paprika, salt, and pepper. Cover and cook on low heat for 8 hours. Use a fork to shred the chicken before serving. Garnish with cilantro and avocado.
1 whole chicken
1/4 cup white vinegar
1 large yellow onion, peeled and chopped
2 large carrots, washed and chopped (omit with phase 2)
2 celery stalks, chopped
1/2 tsp whole peppercorns
2 bay leaves
5 cloves garlic, peeled
2 tsp salt, divided
1/2 cup fresh parsley, chopped
2 spring onion bulbs
Cut the chicken into 4 pieces, cutting first in half along one side of the spine and then cutting off the thighs. Place the pieces in a large pot and cover with cold water. Turn the heat to high.
Add one carrot, one celery stalk, the onion, peppercorns, bay leaves, and garlic to the pot, along with one teaspoon of salt. Once the water boils, turn the heat to simmer and cover. Cook for 90 minutes.
Remove the pieces of chicken to a cutting board and allow to cool enough to handle. Strain the liquid from the pot into a large bowl using a cheesecloth or fine mesh strainer.
Place the strained stock back into the pot and add the remaining celery, carrot, and green onion. Add the remaining teaspoon of salt and bring to a boil. Turn the heat down to simmer for 12-15 minutes until the carrots are tender.
While the strained broth is simmering, remove the chicken skin and shred the meat. Return the shredded meat to the pot. Remove the pot from heat and add parsley. Cover and let rest for 5 minutes before serving.
2 cups chicken stock
1 whole sliced sweet onion
1 clove garlic
salt and pepper to taste
Combine ingredients and simmer on low for 1 hour.
4 cups chicken broth
1 tsp grated ginger root
1 sm onion, thinly sliced
¼ tsp red pepper flakes
3 cups Napa cabbage
1 lbs shrimp, peeled and deveined
2 tsp lime zest
¼ cup lime juice
Heat chicken broth in a large pot.
Add ginger, onion, and red pepper flakes.
Cook, stirring frequently for about 3 minutes.
Bring to a low boil.
Add cabbage and cook for approximately 2 to 3 minutes.
Add shrimp, lime zest and lime juice.
Cook just until shrimp turns pink.
Serve hot sprinkled with cilantro or scallions.
3 large Hass avocados – peeled and pitted
2 ripe heirloom tomatoes, peeled
1 small sweet onion, quartered
1 green bell pepper, de-seeded
¼ cup fresh lemon juice
4 cups tomato juice
1½ cups plain yogurt
⅓ cup chopped fresh chives
Pinch of chopped cilantro (optional)
3 limes, wedged
salt and pepper to taste
Place tomatoes, avocados, onion, bell pepper, and lemon juice into a blender or food processor, and mix until smooth. Pour in 1 cup tomato juice, and blend well.
Transfer mixture to a large bowl, and mix in remaining tomato juice and 1 cup yogurt. Season to taste with salt.
Chill well. Serve cold in bowls with lime slices on the side. Garnish with a splash of yogurt, chives, and cilantro as desired. Add pepper to taste.