You asked and I answered.
Per your request, here are three recent soup recipes I have made for my personal holistic chef clients recently that you wanted to try at home.
I hope you enjoy these recipes and that they help you get through the last of these winter months!
Spring is near but stay cozy with these comforting soup recipes in the mean time!
xo,
Laura
FRENCH ONION SOUP
INGREDIENTS:
Cold pressed avocado oil
Organic grass-fed ghee (optional)
6 xlg. sweet onions, sliced thin
8 oz. sliced mushrooms
12 lg. peeled cloves of garlic, minced
2 qts. organic beef or vegetable broth
Bundle of fresh thyme
Big pad of organic soy-free cultured vegan butter
Sea salt and black pepper to taste
INSTRUCTIONS:
Heat a large non-toxic soup pot over medium-high heat until just hot. Coat the bottom of the pot with equal parts oil and ghee then add the onions. Season with salt and pepper and cook on medium heat, stirring occasionally, until the onions are tender, brown and caramelized. Stir in the mushrooms and garlic and saute for 30-60 seconds until aromatic then add the broth and thyme. Bring to a gentle boil then cook until flavors combine. Stir in a big pad of butter then taste and adjust seasoning by adding more of anything you'd like to taste more of then serve.
CREAM OF BROCCOLI SOUP
INGREDIENTS:
Extra virgin olive oil
1 container of pre-diced onion
4 lg. carrots
4 lg. stalks of organic celery
16 bag of broccoli florets
1 qt. organic chicken or vegetable broth
2 c. unsweetened soy-free plant milk ~2 T soy-free organic cultured vegan butter
Sea salt and black pepper to taste
INSTRUCTIONS:
Heat a large non-toxic soup pot over medium-high heat until just hot. Coat the bottom of the pot with oil then add the onions, carrots and celery. Season with salt and pepper and cook for about 3-5 minutes until tender. Add broccoli then season again with salt and pepper. Cover with stock then bring to a boil. Turn down to medium and cook, stirring occasionally, until broccoli is tender. Puree in a blender with some of the cooking liquid and plant milk as needed until creamy. Add vegan butter then taste and adjust seasoning by adding more of anything you'd like to taste more of and serve.
BEEF + LENTIL SOUP
INGREDIENTS:
~2 T organic grass-fed ghee
2 lbs. organic grass-fed beef chuck, cut into 1" cubes (at room temperature)
1 lg. red onion, diced large
4 stalks of organic celery, sliced into 1/2" pieces
1 lg. parsnip, sliced into 1/2" pieces
1 lg. carrot, sliced into 1/2" pieces
6 lg. peeled cloves of garlic, minced
1 T organic tomato paste
2 qts. organic beef broth
1/2 c organic green or brown lentils
Handful of organic baby spinach
Miyoko's or Kite Hill vegan butter to taste (optional)
Sea salt and black pepper to taste
INSTRUCTIONS:
Warm a large stockpot over medium-high heat until hot. Add the ghee and once melted, add the beef. Season with salt and pepper and cook for a few minutes until brown on all sides. Add the onions and next 3 ingredients and cook for a few minutes with another pinch of salt and pepper until onions are tender. Add the garlic and sauté until aromatic (about 60 seconds). Stir in the tomato paste and mix to coat. Stir in a bit of the broth and scrape any brown bits off the bottom of the pan to incorporate that flavor into the soup. Add the rest of the broth and the lentils and bring to a simmer. Turn down to medium or medium low and simmer (uncovered) for 3-4 hours until meat is tender. Taste and adjust seasoning then stir in the spinach and serve.
Comments