I make these soup enhancers out of strongly flavored greens from spring and fall garden. I use mustard greens, kales, arugula, and broccoli leaves. These soup enhancers go well in just about any soup, pot roast, or other dish that could use a flavor boost.
Place the greens and water in a blender, food processor, or in a wide mouth jar for an immersion blender.
Finely chop the greens with your choice appliance.
Fill the ice cube tray with greens. Add any excess water to the green filled cubes. Adding the excess water will allow you to remove the green cubes easier from the ice cube tray.
Freeze over night.
Remove the green cubes from the ice cube tray and move to an air tight container in the freezer or toss in any smoothie, soup, pot roast, or other dish that you want to add extra flavor and vitamins to.
This version of tomato soup is filling and nourishing. I use basil that I preserve in the refrigerator in raw apple cider vinegar (http://eatnourishing.com/recipe/preserved-fresh-genovese-basil/), but fresh basil will do admirably. Warm homemade muffins make this a complete meal, or served as a soup course, sprinkled with a few homemade croutons, it is very nice as well.
Melt the butter in a large, heavy-bottomed pan.
Saute the onions and garlic on medium/low heat, stirring constantly, until soft.
Add tomatoes, chicken stock, pepper, basil and salt. Simmer for 1/2 hour.
Add the milk and either using a stick blender or a stand blender, blend until smooth.
Serve. Makes about 1/2 gallon of soup.
Like so many dishes, this is best the next day. It freezes well also.
Before our family’s food conversion, our favorite fast food stop was a side of Wendy’s chili with french fries dunked in for good measure. It was hearty and fast — but far from nourishing. If you want to serve your family a dish that’s even more delicious and nutritious — but just as easy! — as drive-thru fare, this is the ultimate crockpot chili recipe you are looking for.
In a large crockpot, combine ingredients, stirring well.
Cook on low for 6-8 hours until flavors have melded together.
IN A HURRY? Cook on the stove top for 45 minutes until simmering.
MAKING EXTRA? Freeze in meal-size portions for an instant lunch or one-pot-dinner.
FOR GAPS: use only white navy beans.
BEAN TIP: Cook large batches of beans and freeze in two-cup increments in your freezer. You can’t beat the price of these “instant cans”!
This soup is so easy! Throw together some veggies, ham, broth and spices…and voila! Paleo-friendly, GAPS-approved, perfect for kids or quick lunches.
Saute the onions and peppers in coconut oil until translucent. Add the mushrooms and celery. Continue cooking for four minutes.
Add the ham and enough chicken stock to cover.
Add spices and lemon juice - I basically went with some slightly spicy, chipotle/southwestern combination. Feel free to make your own edits.
Simmer until the good smells have brought everyone to the kitchen.
Rich and creamy, this soup is a meal in and of itself.
In a large saucepan, melt butter and saute garlic and ginger for about 1 min. Add coconut milk, stock, carrots , red pepper flakes and saffron. Let simmer for about 10 mins or until carrots are soft. Add shrimp and simmer until shrimp are pink. Stir in lime juice and serve.
A super easy, vegan curried cauliflower soup made with coconut oil and dried coconut for extra creaminess. Perfect for those avoiding dairy, or for those times when there isn’t enough homemade broth or stock to make soup.
Chop and saute onion and garlic: Chop 1 yellow or red onion and saute it on medium heat in a large pot with 2 tablespoons of virgin coconut oil. When the onion becomes translucent, add 2-3 cloves of minced garlic and saute for a few more minutes.
Chop cauliflower and add to pot: Once the onions have very lightly browned and become fragrant, add the chopped cauliflower and saute for another few minutes.
Heat water: In a teapot or other pot, add 6-7 cups of filtered water and heat. Pour into pot with cauliflower, onions and garlic, and bring to a boil. Lower heat to medium-low and simmer for 20 minutes or so until cauliflower has cooked.
Blend and add seasoning: Using an immersion blender (it’s easier than transferring to blender), blend the cauliflower, onions, garlic and water into a creamy puree. Add 3-4 tablespoons coconut manna (dried coconut), and blend again to melt and incorporate the flavors. Spice it up by adding the turmeric, garam masala, allspice, cumin, coriander, and crushed cardamom pods. Add salt and pepper to taste, blend to mix in spices, and serve while hot, with a few drops of fresh lemon juice if you wish.
This is my very favorite soup to eat. It is satisfying, has a little kick, and my kids will actually gobble it up. Making it with homemade stock gives the soup an extra nutritional punch. Enjoy this before the weather gets too hot!
In a large pot, melt butter. Stir in ground beef and onions. Break beef up as it browns then add carrots, tomatoes, pepper, and beans. Add in spices and pour in chicken stock until about 1/2 inch above the beef/vegetable mixture (you can add more or less to your liking). Bring to a boil, then simmer until serving - it can be simmered anywhere from a few minutes to an hour or so. Stir in the garlic near the end of the simmering time. Check seasoning then top with sour cream, cheese, guacamole/avocado and enjoy!
Molokhia (also known as molokheya and mloukhieh) is a viscous green soup traditionally made with leaves from the Jute Mallow plant that are steeped in a garlicky-coriander flavored chicken, duck, meat or shrimp broth. Super healthy and absolutely delicious, this Egyptian specialty is ideal on a cool fall or winter’s day!
Make the base broth (some of which will be used to make the molokehya stew): Rinse the organic chicken under running water, rub with salt, rinse well, and place in a deep stainless steel pot. Add enough water to cover the chicken and set on high heat. Add onion (chopped in fourths), bay leaves, cardamom pods, salt and pepper to the boiling chicken. Lower to medium heat and cook for 45 minutes (for an organic chicken) or 1-2 hours (for pastured chicken with tougher meat) until chicken is fully cooked and has reached an internal temperature of 165 F).
Roast the chicken: Remove the cooked chicken and place it in a baking dish. Add a tablespoon of ghee, and your herbs or spices of choice, spread it on the chicken, and broil in the oven for 10-12 minutes on a temparature of 400F until golden brown, flipping the chicken on the other side to roast midway.
Make the garlic-coriander mixture: Using a mortar and pestle or a handheld electric grinder, crush 15 cloves of garlic. In a separate pot, melt 1 tablespoon of butter or ghee and add the crushed garlic. Add 1 tablespoon of ground coriander and a few drops of lemon juice to the garlic. Sauté the mixture for 2 minutes or until a little browned.
Mix it all together: Add 8-10 cups of the freshly made chicken broth to the garlic-coriander mixture. Simmer for 2 minutes. Try to break the molokhia (if frozen) into a few pieces first, then add them to the soup, stirring continuously to break up the frozen pieces. Boil only for 3-5 minutes until the molokhia is well mixed and then boil for a few additional seconds. Make sure not to overcook or keep boiling as molokhia needs to be suspended (overcooking makes the leaves fall to the bottom).
Eat the stew: Many people add rice to the molokhia, and some add crushed pieces of toasted pita bread. Others, like my grandma, would add the roasted chicken or duck, cut up into pieces into the molokhia. Personally, I now do neither. If I have rice, I only add a spoonful of organic sprouted rice. And I enjoy the roasted bird or meat on the side, to better savor the flavors individually. But of course, there is no hard rule about how to eat molokhia – it is a matter of preference and tradition! In any case, the only rule is to savor every bite and to eat it while hot, because the flavor of molokhia is unparalleled.
Eating broccoli stalks doesn’t have to be a chore … and don’t you dare throw those healthy stems away! Simply blend them into a delicious and healthy cream of broccoli soup!
Prepare the bone broth or stock: If you have no broth or stock on hand, use some saved bones (that you’ve previously frozen) from pastured birds to make a nutritious broth by simmering the bones overnight in a pot-full of filtered water, a tablespoon of apple cider vinegar, an onion, some carrots and celery, and spices. You can also make stock in advance by boiling the pastured bird for an hour or two with an onion, some bay leaves and cardamom seeds, and some salt and pepper. For either, make sure to filter the veggies, bones and spices out before saving the liquid in a glass jar. This recipe assumes you have either bone broth or homemade stock previously prepared.
Chop and saute onion: Peel and dice an onion. In a large stainless steel pot, melt a tablespoon of grass-fed ghee or pastured butter, and saute the onion on medium heat until it has caramelized a bit and has become fragrant, stirring occasionally throughout.
Chop broccoli and carrots and add to pot: Peel the broccoli stalks and chop into small pieces. Chop the carrots as well. Add chopped broccoli and carrots to the pot and saute on medium heat for a few minutes with the onions, stirring frequently.
Pour the stock or bone broth in the pot: Measure approximately three parts stock to two parts veggies, and add to the pot. Bring to a boil, cover, and leave to simmer on low for 35 minutes, until the broccoli stalks and carrots have become soft.
Puree the soup, and add milk and spices: Using an immersion blender, blend the soup into liquid. Then, add a cup of raw whole milk to the pot, and blend once again to integrate the flavors. Finally, add the ground ginger, fresh chopped sage leaves and unrefined salt and black pepper, and bring the hand blender to a final whirl. Taste the soup and adjust the seasonings as you see fit.
Add the cheese and lemon juice (optional): If you wish, you can add a few drops of fresh lemon juice to the soup for a little zest. In individual plates, you can also add thin slices of hard tasty grass-fed cheese for a little extra flavor and for the texture of melted goodness. Either way, make sure to serve warm, and enjoy!
This is a quick and easy, yet comforting bowl of creamy salmon soup that goes great with fresh sourdough biscuits!
Melt butter and saute onion, sweet potato, celery and garlic until soft. Stir in arrowroot, then slowly add milk and broth, stirring until thickened. Add in seasonings and partially puree with a hand blender. Stir in salmon and cheese, and let simmer until heated through.
Inspired by Paul Bertolli’s super simple cauliflower soup recipe, I made a version of it with chicken broth, and it rocked my world! It’s a perfect easy recipe for a cold winter’s day.
Make chicken broth: If you don’t have fresh broth on hand, you can easily make it in under an hour. Refer to our post on making broth here. If you prefer making a vegetarian version, simply replace broth with filtered water.
Chop and saute onion: Chop 1 onion and saute it in a large pot with 2 tablespoons of grass-fed ghee or olive oil (I prefer the taste of ghee to oil).
Chop cauliflower and add to pot: Once the onions have lightly browned and become fragrant, add the cauliflower and saute for another few minutes.
Add broth to cauliflower: Add the broth to the pot and bring to a boil. Then lower the heat and leave to simmer until cauliflower is tender - about 20 minutes.
Blend and add seasoning: Using an immersion blender (it’s easier than transferring to blender), blend the cauliflower, broth and onions into a creamy puree. Add salt and pepper to taste, and serve while hot.
I have sensitivities to bell peppers, and most stock recipes contain them. You can use any vegetables that you desire. This is great for all vegetarian recipes.
Preheat oven to 425 degrees.
Wash and Cut Vegetables and place on baking sheet. (Not collards)
Salt and Pepper to taste.
Bake until fork tender 30-45 minutes.
Place roasted vegetables in a large pot.
Tie Rosemary, Oregano, Thyme, and Dill in unbleached cheesecloth, place in pot.
Add collards, water, and tomatoes; bring to a boil.
Turn to simmer and cook for 45 minutes.
Allow to cool. Pour into desired containers, and freeze.
**Note. I will freeze stock into ice cube trays. That way I have small portions ready.