I love fall. The freshness of the air, the crunchy leaves, and the desire to sleep just a bit more. What I don’t particularly love is being cold, and sometimes a warm jacket or gloves doesn’t cut it. Enter soup. On these cooler days and nights I crave a warm bowl of soup. It’s like giving myself a cosy hug on the inside. 🙂 To help cosy you up, I am sharing 3 of my most favorite soups. They are guaranteed to warm you up and are always a hit at potlucks. I’m known to roll up to a potluck or two with my crockpot brimming with a warm batch of soup. Be forewarned however, that I am batting 100% that I am always asked for the recipe of said soup. So if you think you can handle being a ‘soup’er hero (ha-ha-ha-?), here they are…
- 2 tbsp butter (or other healthy fat of choice)
- 1 large onion
- 3 cloves garlic (smashed)
- 2 med-large carrots (chopped)
- 1 1/2 tsp curry powder
- 1 tsp salt (omit if chicken stock is salted)
- 3 cups homemade chicken stock (unsalted)
- 2 cups sprouted and cooked green lentils (unsprouted work well too)*
- 3 tbsp tomato paste
- 1 cup coconut milk
- black pepper to taste
- In a medium saucepan melt butter over medium-low heat.
- Add onions, garlic and carrots and continue frying until onions are soft.
- Add curry powder and salt and stir well.
- Add stock and bring to a boil. Lower heat and simmer for about 20 mins.
- Add lentils, tomato paste and coconut milk. Heat through and remove from heat.
- Puree with a hand mixer and serve with cracked black pepper and optional grated cheddar or gouda cheese. I like to leave mine a little chunky but the texture is up to you.
- Why do I sprout my lentils? Sprouting most legumes (then gently cooking them) unlocks many nutrients that are otherwise unavailable. Sprouted lentils are rich in Vitamins C, and B, as well as carotene. More importantly it neutralizes phytic acid, making the legume more digestible.
- 2 tbsp bacon fat (rendered from frying approx 4 strips of nitrate free bacon)
- 1 leek chopped
- 1/2 onion chopped
- 3 cloves garlic smashed
- 2 small-medium potatoes chopped
- 1 tsp salt (if stock is unsalted)
- 3 cups homemade chicken stock (unsalted)
- black pepper to taste
- In a medium saucepan add bacon fat over medium-low heat.
- Add onions and garlic and stir to coat.
- Lower heat and put lid on to sweat the veggies for 10 minutes. No peaking, just lift the pot and shake periodically.
- Add potatoes and salt and stir to combine.
- Raise heat to medium and add chicken stock.
- Cover and bring to a boil then lower and simmer (covered) for approx. 20 minutes.
- Remove from heat and puree with a hand mixer.
- Serve with freshly ground black pepper and chopped bacon.
- 2 tsp butter (or other quality fat)
- 1 clove garlic smashed
- 1 cup onion chopped
- 1 cup carrots chopped
- 2 1/4 cup of cooked black beans
- 3 cups homemade chicken stock (unsalted)
- 1/2 tsp sea salt (omit if stock is salted)
- 3/4 tsp ground cumin
- black pepper
- In a medium pot heat butter over medium-low heat.
- Add garlic, onions and carrots and cook for 4-5 minutes until onions are softened.
- Add cumin and salt and stir to combine.
- Stir in beans and stock. Raise heat to medium and bring to a boil.
- Reduce heat and simmer, covered for 20 minutes or until carrots are soft.
- Puree to desired consistency with a hand blender.
- Serve with grated cheddar or gouda and a sprinkling of black pepper.
This post is also shared with these great bloggers: This Gal Cooks, Say Not Sweet Anne, Huckleberry Love, Nourishing Treasures, A Life in Balance, Alderberry Hill, Our 4 Kiddos, Our Table for 7, Real Food Forager, A Humble Bumble, Healthy Roots, Happy Soul, Kelly the Kitchen Kop, The NY Melrose Family, This Silly Girl’s Life, Tessa the Domestic Diva, Holistic Squid, Thank your Body, Cultured Palate, Domesblissity, Miz Helen’s Country Cottage, The Nourishing Gourmet, Ann Kroeker, Food Renegade, Girl Meets Nourishment
