3 New Winter Soups…

Hearty Barley & Root Veggie Soup

3 tablespoons extra-virgin olive oil

1 large onion chopped

2 leeks thinly sliced

3 garlic cloves, minced

1 cup organic pearled barley

8 -10 cups homemade broth (your choice which kind)

10 thyme sprigs

2 bay leaves

1 large celery root, peeled and chopped (sometimes called celiac)

1 pound parsnips, peeled and chopped

Salt and pepper to taste

1 pound baby spinach

1 teaspoon nutmeg

How to Make It

In a large pot, heat the oil. Add the onion, leeks and garlic and cook over about 5 mins. Stir in barley. Add broth, thyme, bay leaves and bring to a boil. Add the celery root and parsnips and season with salt and pepper. Bring to boil and reduce to simmer until barley and root vegetables are tender, about 40 minutes. Add spinach and nutmeg at the very end.

Savory Vegetable Soup

3 tablespoons extra virgin olive oil

1 pound of organic ground beef or turkey

1 large onion chopped

3 cloves garlic minced

1 can diced tomatoes, undrained

1 cup peeled carrots chopped

1 cup celery chopped

1 cup fresh or frozen cut green beans

1 cup peeled sweet potatoes chopped

1 cup fresh green beans chopped

1 tablespoon parsley flakes

2 teaspoons dried basil

1 teaspoon dried thyme

Salt and pepper to taste

8-10 cups homemade broth (your choice)

How to Make it

Sauté meat and onions in a large soup pot over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Remove from pot and allow to sit on a plate.
Add in remaining ingredients to the same pot. Cover and bring to a boil. Simmer about 30 minutes. Add the cooked meat and cook about 5 minutes more.

Curried Carrot Soup

3 tablespoons ghee or coconut oil

1 onion chopped

1 pound carrots peeled and chopped

1 teaspoon peeled, grated fresh ginger

1 teaspoon ground cumin, to taste

½ teaspoon ground tumeric, to taste

1 teaspoon ground coriander, to taste

 Pinch of cayenne pepper

2 cups broth (your choice)

1 cup coconut milk (homemade or unsweetened)

 1 juicy lime

 Salt and freshly ground pepper

 fresh cilantro for topping

How to Make it

Heat ghee or oil in a medium soup pot. Add onions, sprinkle with salt, stir to coat. Add carrots and spices. Stir and cook until softened, about 10 minutes. Add broth. There should be enough to cover the vegetables. Bring the pot to a boil over high heat. Reduce the heat to medium and simmer until the carrots are cooked through, about 10 to 15 minutes. If you have an immersion blender, purée the soup in the pot. If not, wait until the soup cools slightly, and purée in a food processor. Add enough coconut milk (and a little more stock or water if necessary) to bring the soup to the consistency you want. Adjust the seasoning, squeeze in the lime juice. Top with cilantro and serve.