Soups

Beet it Carrot Ginger Soup

by Judy Griffin on December 6, 2014

Beet it Carrot Ginger Soup Ingredients: Serves 4 3 medium beets, peeled & chopped 1 tbsp coconut oil (has a higher cook point than olive oil) 1 cup onion, chopped 1 lb. carrots, chopped 1 tbsp fresh ginger, minced 1 clove garlic, minced 6 cups of vegetable stock 1/2 cup of Fresh orange juice Celtic […]

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Overnight Chicken Stock in a Crock

by Judy Griffin on January 6, 2014

Get more bang for your buck and make this stock after you roast a chicken. Find my recipe for Tasty & Simple Roast Chicken here Ingredients: Your leftover chicken carcass 1 onion, peeled and loosely chopped Celeriac Root or 2 ribs of celery, chopped 1 carrot, chopped (no need to peel) 1 potato, chopped (great […]

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Bountiful Butternut Apple Soup

by Judy Griffin on December 19, 2013

                Bountiful Butternut Apple Soup Makes 6 to 8 servings Ingredients: 1 Medium Butternut Squash 1 quart water 3 apples chopped 2 leeks, finely chopped 1 tbsp. Coconut oil 1-2 tsp. cinnamon 1 tsp. coriander Celtic Sea Salt or Himalayan  Salt  to taste Freshly-ground black pepper, to taste […]

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Kicking Pumpkin Black Bean Soup

by Judy Griffin on October 30, 2013

  Kicking Pumpkin Black Bean Soup Ingredients: 4 garlic cloves, minced 1 Tbsp coconut oil 1 yellow onion, diced 1 red pepper, diced ~ about 1 cup 1 yellow pepper, diced ~ about 1 cup ½ teaspoon cayenne pepper 1 teaspoon ground cumin 1 tsp turmeric ½ small jalapeno pepper seeded & finely minced (if […]

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Sunny Yellow Split Pea Soup

by Judy Griffin on May 20, 2013

Sunny Yellow Split Pea Soup 2 cups dried yellow split peas 8 cloves of garlic 1  large onion, chopped 2 tsp celtic sea salt 6 cups water 1/4 cup of fresh lemon juice (optional) 2 tbsp chopped fresh dill (or 2 tsp dried dill) Freshly ground  black pepper to taste Sprinkle with paprika  (optional) 1 […]

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