Roasted Carrot Soup

INGREDIENTS:

- 2 1/4 lb carrots, sliced 1/2 inch thick

- 1 1/2 onion, halved and sliced 1/2 inch thick

- 1 tablespoon sunflower oil

- sea salt

- 4 1/2 clove garlic, minced

- 3/8 cups dry white wine

- 1 1/2 bay leaf

- 4 1/2 cups vegetable broth

- 3/4 cups coconut milk

- fresh ground black pepper

METHOD:

1. Adjust oven rack to middle position and heat oven to 450 degrees F. Toss the carrots, onions, 1 tsp. oil, and 1/2 tsp. salt on a rimmed baking sheet and spread in an even layer. Roast until vegetables are browned and softened, about 30 minutes.

2. Transfer to large saucepan. Add the rest of the oil, cover, and cook over medium low heat, stirring frequently, until carrots soften further, 3 to 5 minutes. Add garlic and cook 3o seconds longer. Stir in wine and bay leaf. Cook until wine has reduced by half, about a minute. Add broth. Bring to boil over medium high heat; cover, reduce heat to medium low and simmer until the soup is flavorful, about 5 minutes.

3. Ladle into blender until smooth, return to saucepan. Add coconut milk and warm over low heat until heated thoroughly. Salt and pepper to taste.

SERVINGS: 4

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Roasted Carrot Soup

Pablano Butternut Squash Soup

INGREDIENTS:

- 4 Tbsp Extra Virgin Olive Oil, or unsalted butter

- 1 small onion, minced

- 1 pablano chili pepper, seeds removed, finely chopped

- 3 lb Butternut Squash, cut in half, seeds and fibers scraped out with spoon, and reserved. Do not peel.

- 6 cups water

- sea salt

- 1/2 cup coconut milk, or heavy cream

- 1 tsp. brown sugar

METHOD:

1. Heat olive oil in large Dutch oven over medium-low heat until shimmering; add onion and cook, stirring frequently, until softened and translucent, about 5 minutes. Add pablano pepper,  squash scrapings and seeds and cook, stirring occasionally, until fragrant and butter turns saffron color, about 4 minutes.

Add 6 cups water and 1 1/2 teaspoons salt to Dutch oven and bring to boil over high heat; reduce heat to medium-low, place squash cut-side down in steamer basket, and lower basket into pot.

 Cover and steam until squash is completely tender, about 30 minutes. Off heat, use tongs to transfer squash to rimmed baking sheet; reserve steaming liquid.

When cool enough to handle, use large spoon to scrape flesh from skin into medium bowl; discard skin.

2. Pour reserved steaming liquid through mesh strainer into second bowl; discard solids in strainer. Rinse and dry Dutch oven.

3. In blender, puree squash with pablano pepper and reserved liquid in batches, pulsing on low until smooth. Transfer puree to Dutch oven; stir in coconut milk and brown sugar and heat over medium-low heat until hot. Add salt to taste; serve immediately.

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Pablano Butternut Squash Soup

Dairy Free Broccoli Soup

INGREDIENTS:

- 2 TBSP coconut oil , or sunflower oil

- 1 onion, chopped

- 1 tsp. coriander powder

- 2 shallots, chopped

- 2 TBSP white wine

- 2 lb broccoli (5 cups), florets only, cut into small pieces

- 2 cups low sodium vegetable broth

- 1 tsp. sea salt

- fresh ground black pepper

- 1/2 to 3/4 cup coconut milk

- 2 tsp. dried thyme

- 3 TBSP nutritional yeast, optional,

METHOD:

1. In a large saucepan or dutch oven, over medium-high heat, melt coconut oil. Add onion; sauté until golden in color, about 5 minutes. Add white wine and broccoli; stir-cook until wine evaporates, about 30 seconds.

2. Add broth, salt and pepper to saucepan; bring to a boil. Reduce heat to simmer; cook covered until broccoli is tender, about 10 minutes.

3. Ladle broccoli mixture into blender. Add 1/2 cup coconut milk; blend until very smooth. Return soup tosaucepan; cook over low heat until hot. Add additional milk, depending on desired consistency. Add thyme. Adjust seasonings.

4. Place into soup bowls. Garnish with nutritional yeast for cheesy flavor and b-12 boost.

SERVINGS: 6

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Dairy Free Broccoli Soup

Bean and Collard Minestra

INGREDIENTS:

- 1/2 lb. Collards, sliced thin
- bowl of ice water
- 2  Tbsp extra virgin olive oil
- 4 large garlic cloves, minced
- 6 cups cannellini beans, cooked (you may use canned if you like)
- 4 cups vegetable stock
- 2  Tbsp tomato paste
- 6 sage leaves, sliced thin
- sea salt , to taste
- black pepper, to taste
- 2 tsp. brown sugar
- cayenne pepper
- 1/4 cup cornmeal
- 1/4 cup wheat flour
- 2 Tbsp fresh lemon juice
- parmesan cheese

METHOD:

1. Soak collards in ice water.  

2. In Dutch oven, sauté garlic in extra virgin olive oil for 20 seconds until fragrant.

3. Add half cooked beans and half the vegetable stock.

4. Place remaining beans and stock, sage, and tomato paste in blender. Blend until smooth. Pour into Dutch oven. Add salt, pepper, brown sugar and cayenne. 

5. Drain collards. Add to soup and simmer for a half hour. 

6. Mix cornmeal, flour, lemon juice and enough water to make 1 cup. 

7. Pour cornmeal mixture in slowly, stirring constantly to prevent lumps. Simmer for 15 minutes, stir occasionally, making sure bottom does not scorch. Serve hot. Garnish with parmesan 

SERVINGS: 6

Bean and Collard Minestra