Creamy Veggie Soup

Creamy Veggie Soup

Recipe from Lavinia Vegetable Medley Soup Ingredients: 2 large sweet potatoes, cubed 3 carrots, chopped 1 apple, peeled, cored, and chopped 1 large onion, chopped ½ cup red lentils ¼ cup coconut oil (or butter) 4 cups vegetable broth 2 cups water 2 teaspoons salt 1 teaspoon ground cumin 1 teaspoon chilli powder 1 teaspoon paprika ½ teaspoon black pepper 2 tablespoons brown sugar (optional) 2 tablespoons minced ginger (optional) MAKE IT HAPPEN In a large pot, melt coconut oil over medium high heat. Add sweet potatoes, carrots, apple and onion. Cook stirring often until translucent. Add broth, water and remaining ingredients (except brown sugar if using). Bring to a boil. Reduce heat to medium low and simmer, covered, until lentils and vegetables are soft ( about 30 minutes). Remove from stove and cool. Pour cooled soup into a blender, pulse carefully, then puree. Return soup to the pot , stir in brown sugar (optional), and reheat before serving. Option to top off with a little Greek yogurt....
Pumpkin Curry Soup

Pumpkin Curry Soup

Cozy, super clean comfort food at its best. The suitcase chicken is a busy person’s saviour.  Unless you’re vegetarian, I have a hard time believing that you don’t blaze into the market on the regular for one of those tasty little fellas, all ready to go in his own little chicken-y handbag.  I know we all like to pretend that we’re too cool, too organic, too whatever to eat a weekly suitcase chicken but seriously, who are we kidding? I’ve been meaning to write a post about a bunch of delicious, clean ways to get creative with your rotisserie chicken left-overs but for now, here’s a delicious little soup we whipped up for just that reason.  It’s awesome meat-free, but the chicken adds a good hit of protein for a great and quick post-workout lunch or dinner.   Make it happen: In a soup pot, sautée in 1 tbsp of coconut oil till translucent: One white onion, chopped 2 shallots, chopped 2 cloves of garlic, minced Reduce heat to low and add:  1 tbsp yellow curry 1 tbsp garam masala spice mix (ours includes cumin, coriander, chill, cinnamon, cloves, nutmeg, pepper, and cardamom.) 2 large handfuls of chopped greens - we used swiss chard Stir over low heat for 1-2 minutes. Add: 3 cups chicken stock 1 can of chickpeas, drained and rinsed 1.5 cups of cooked pumpkin, no spice 1 bay leaf 1-2 tbsp natural peanut or almond butter 1 tbsp maple syrup 1 tbsp sriracha 1 tsp sea salt pepper Bring to a slow boil then reduce heat and cover, cooking for about 20 minutes. Add: One can of...
Creamy Leek + Potato Soup

Creamy Leek + Potato Soup

Time to get cozy with this super-rich and creamy soup that you’d swear is loaded with cream!  Roasting the veggies creates a surprising richness to this yummy soup, perfect for a cozy night at home with a good book OR for entertaining!  This recipe is clean, Shred friendly, and vegan of you replace the chicken stock with vegetable. MAKE IT HAPPEN: Preheat oven to 425. Chop: 5 yellow potatoes, skin on 2 fresh leeks 1/2 yellow onion Toss veggies in a large bowl with a little sunflower oil, salt, pepper, 2 cloves of crushed garlic, and tsp ground rosemary and sage. Spread on a parchment covered baking sheet and roast about 30 minutes or until toasty and golden. While your spuds are roasting – Chop: 1 red onion 1 leek Sautee in a large pot with one tablespoon of organic butter and a dash of sea salt until translucent. Add your roasted veggies to your large pot of sautéed onions along with: 1 can good quality coconut milk 5-6 cups of good quality chicken stock Add rosemary and sage to taste along with a dash of chilli powder and one tablespoon of real maple syrup. Heat through till it bubbles over medium heat.  Cover and simmer on low for 15 minutes. Transfer to your blender in small batch and blend until completely smooth. Serve on its own or topped with a little goat cheese.  ...