Curried Butternut Squash Soup

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Serves 4


1/2 cup dried red lentils soaked for 2 hours
2 bay leaves
1 large butternut squash
1 large jewel or garnet yam
1/2 lemon squeezed
2 tablsp olive oil or coconut oil
1 onion chopped
2 cloves garlic minced
1 white turnip chopped
olive oil
1 tablespoon curry powder
1 tsp cumin
1/8 tsp cayenne
2 – 32 oz boxes organic chicken stock or vegetable stock
13oz can organic coconut milk (optional)
sea salt to taste

  1. Cook the lentils and the bay leaves in a saucepan, covered with water, until soft.
  2. Add 1/2 tsp salt to lentils and let sit.
  3. Preheat oven to 375 degrees.
  4. Scrub squash and sweet potato. Slice in half lengthwise. Remove seeds from squash. Squeeze lemon juice on the cut side of each piece and rub olive oil on all sides of the squash and sweet potato. Place in a glass baking dish, cut side down and roast in 375 degree oven for 45 minutes or until very soft. Let cool to handle. Peel off skin.
  5. While squash and lentils are cooking, saute turnip, onion and garlic in olive oil until soft. Stir in curry powder, cumin and cayenne.
  6. Add one box of organic chicken stock.
  7. Add in cooked lentils and bring to a simmer.
  8. Add cooked squash and sweet potato to the pot. 
  9. Puree in blender and return to the pot to warm.
  10. Reheat and add salt and pepper to taste.
  11. Add a squeeze of lemon if necessary bright the flavor.
  12. The lentils and the squash and sweet potato can be made ahead and refrigerated.

Easy Spicy Black Bean Soup

I am all about easy, yummy food during the week and this more than fits the bill. You start with Amy’s or Trader Joe’s canned black bean soup and start doctoring. The result is a delicious, spicy, comforting soup that is simple to make, even after a after a long day at work.

serves 2


1 can Amy’s or Trader Joe’s Black Bean Vegetable soup
1 can Muir Glen diced organic fire-roasted tomates with green chiles1 can organic black beans (rinsed and drained or cook dried beans)
3/4 cup frozen organic corn
3/4 cup diced zucchini sauteed (optional) 
1 tsp of frozen orange juice concentrate (I always keep a can in the freezer when I need a little OJ in a recipe)
1/2 tsp cumin
1/2 tsp oregano
1/8 tsp cayenne or Trader Joe’s chili sauce ( I put this in everything Mexican.)
1/4 cup chopped fresh cilantro

  1. If you have some zucchini saute that first.You can also saute 1/2 red pepper. Then add all of the ingredients (except the cilantro) and heat.
  2. Cook until nicely simmering (10 minutes). Stir in the cilantro a few minutes before serving and garnish with a few cilantro leaves.
  3. Serve with fresh cornbread, or place some cooked brown rice in the bottom of the bowl and ladle the soup on top.
  4. Add another can of soup and/or beans to make a larger batch.

Thai Green Curry Broccoli soup

serves 4


2 large heads of broccoli chopped (include stocks—peeled and chopped)
1 yellow onion diced
2 cloves garlic minced
1 tblsp green curry paste
1/8 tsp cayenne
1 – 48oz box of chicken stock or water
¼ tsp Dijon mustard
½ tsp lime juice
½ tsp salt
¼ cup chopped fresh basil
1 – 15 oz can coconut milk

  1. Saute onion and garlic.
  2. Add in curry paste.
  3. Add broccoli to pot and add in ½ the chicken stock or water.
  4. Cover and simmer for 20 minutes or until broccoli is very tender.
  5. Add more stock or water as it’s cooking until it is all added.
  6. Add in remaining ingredients and simmer
  7. for a few more minutes.
  8. Puree in a blender until very smooth.
  9. Pour back into the pot.
  10. Add salt and lime juice to taste.

Truffle White Bean Soup

serves 4


1.25 cups dried cannelini beans soaked overnight
4 carrots chopped
3 stalks celery chopped
4 small white turnips chopped
1 onion chopped
2 cloves garlic minced and let sit for 10 minutes
2 bay leaves
1 tsp fresh rosemary chopped
2 — 32 oz boxes organic chicken stock or vegetable stock
sea salt and cracked pepper to taste
drizzle of white truffle oil

  1. Cook the beans in a saucepan with plenty of water and the bay leaves until soft.
  2. Add 1 tsp salt to beans and let sit.
  3. Saute carrots, celery, turnips, onion and garlic until soft. Stir in fresh rosemary.
  4. Add two 32 oz boxes of organic chicken stock.
  5. Add in cooked beans and bring to a simmer.
  6. Simmer for 20 minutes.
  7. Puree in blender and return to the pot.
  8. Reheat and add salt and pepper to taste.
  9. Serve with a drizzle of white truffle oil

Spicy Thai Sweet Potato Soup

serves 4


2 large Garnet or Jewel yams
1 1/2 qts. organic chicken stock
1 onion chopped
2 cloves garlic minced (let sit for 10 minutes)
1 large tablespoon Thai red curry paste
Splash of fish sauce
Splash of Trader Joes’ chili sauce
1 – 13 oz can of low fat organic coconut milk
1/2 tsp lime juice

  1. Preheat the oven to 400 degrees 
  2. Scrub the yams with the vegetable scrubber. Roast the yams whole with their skins on for 40 minutes or until they are very soft when pricked with a knife.
  3. Using a Dutch oven or heavy-based stock pot, saute the onion and garlic until soft. Add in the red curry paste. 
  4. Add the chicken stock and bring to a simmer. 
  5. Remove the yams from their skins. (Try eating the skins. It’s delicious. )
  6. Add the yams to the broth and simmer for 10 minutes. 
  7. Using an immersion blender purée the soup. You can also use a blender to purée the soup and then return it to the pot.
  8. Add the coconut milk, fish sauce, chili sauce and lime juice to taste. Season with salt if needed.

Nourishing Cold Weather Asian Soup

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Serves 2

I box organic chicken broth
2 garlic cloves minced (let sit for 10 minutes to let the allicin activate)
2 tablespoons soy sauce or tamari
1 tablespoon freshly grated ginger
1 tsp hoisin sauce
1 tablespoon tahini sauce
1 tsp sesame oil
2 cups assorted chopped vegetables (broccoli, bok choy, napa cabbage,  spinach, julienned carrots)
½ package of organic extra firm tofu cubed or cooked shredded chicken breast
2 scallions finely chopped
½ package of cooked whole grain or brown rice udon noodles (optional)
1 lightly soft boiled egg per person (optional) 
Start with the broth.
In a medium sized pot add the chicken broth, ginger, garlic, soy sauce,  and hoisin sauce. Let it simmer for 15-20 minutes.
Add in the vegetables and tofu or chicken. Let simmer until vegetables are tender. This will only take a few minutes.
If you would like a heartier soup cook a half a package of brown rice or whole grain udon noodles and add it to the broth.
Add in scallions and sesame oil. Adjust soy sauce or salt to taste. If you like it spicy and don’t have a sore throat add in siracha or sambal oolek.