Wild Greens & Seaweed Soup

Wild Greens & Seaweed Soup

1.5 onions, chopped
1.5 Tbs extra virgin olive oil
3 potatoes, cubed
1 carrot, chopped
1 parsnip, chopped
1/2 cup wild greens (dandelion, mustard, beet)
1.2 cup dried seaweed (arame, hijiki, dulse)
6 cups dashi or water

Saute onions in oil until browned then add the rest of veggies and cook until tender. Add water and let simmer overnight, or may be served immediately.

Potato Leek Soup

Potato Leek Soup

1 Tbsp cultured butter
2 large leeks, chopped
5 cups potatoes*, diced
1 stalk celery, chopped
4 leaves kale, chopped
1 tsp rosemary, to taste
1 tsp thyme, to taste
salt and pepper to taste

Enough water to cover veggies by 2″ 1 cup raw or organic whole milk Saute leeks in butter until soft. Add in the remaining veggies and add enough water to cover 2” above the vegetables. Cook until vegetables are soft. Add salt, pepper, rosemary, and thyme. Add 1 cup whole milk. Use an immersion blender or food processor to puree soup until desired smoothness.

*Substitute turnips or parsnips for the potatoes if desired!

Ginger Squash Soup

Ginger Squash Soup

1-2 Tbsp unrefined coconut oil
1 acorn squash, skinned and chopped
2 medium carrots, chopped
2 medium onions, chopped
2 celery sticks, chopped
3 garlic cloves, minced
Large piece of ginger root (3-4 inches long), grated
Water to cover
Sea Salt to taste
Minced parsley
Creme fraiche

Saute carrots, onions, celery and garlic in oil. Add squash and ginger. Cover with water and simmer for 30 minutes. Puree and add water to consistency. Serve garnished with parsley and creme fraiche.

Broccoli Cheddar Soup

Broccoli & Cheddar Soup

1 T butter,
1 small onion, chopped
1/4 cup butter
1/4 cup gluten free flour
2 cups half and half cream
2 cups chicken bone broth
1/2 lb fresh broccoli
1 cup carrots
1/4 t nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper

Saute onion in 1 T butter and set aside. Cook 1/4 cup butter in pan with flour and whisk over medium heat for 3-5 minutes. Stir constantly and add the half and half until well mixed. Add the chicken bone broth and let simmer for 20 minutes. Add the broccoli, carrots, and onions and cook over low heat an additional 20-25 minutes. Once veggies are soft, puree with an immersion blender and add salt/pepper to taste. Return to heat and add grated cheese, saving some to top individual bowls with upon serving!

Ginger Fish Soup

Ginger Fish Soup

2 quarts fish stock
2 sweet potatoes, cut to bite size pieces
1 large daikon radish, cut to bite size pieces
1 large parsnip, cut to bite size pieces
1 shallot, sliced
1 bunch collard greens, ribbon cut
1.5 lbs petrale sole (or other favorite fish)
2” piece of ginger, chopped
1/2 cup seaweed, such as nori, sea whip, or kombu

In a large crockpot, add stock, seaweed, and vegetables and cook on high for 4 hours. About 20 minutes before time is done, add fish and re-cover pot. Enjoy!

Dashi

Dashi

2 quarts water
4” dried kombu (seaweed)
4 ounces bonito flakes (dried fish)
1 tsp vinegar

In a large stockpot, add water, vinegar, and kombu and heat on medium. As the water starts to come to a fast simmer, but before boiling begins, remove the kombu and add the bonito flakes. Simmer on low for 2 hours, but not longer than 4 hours. The flakes will fall to the bottom of the pot when the dashi is ready to be strained. Use a fine mesh strainer to remove flakes from dashi.

Goji Berry & Shiitake Soup

Goji Berry & Shiitake Soup

8-10 chicken drumsticks
10 shitake mushrooms
1 large onion, bite size
1/2 lbs carrots, bite size
1/2 cup tamari or coconut aminos
chicken bone broth, to cover (1-2 quarts)
salt and pepper, to taste
1/4 cup goji berries
gf noodles (optional)

Add chicken, mushrooms, onions, carrots, and tamari to slow cooker and cover with chicken broth. Cook on low for 6-8 hours. Add goji berries to soup a few minutes before serving to rehydrate. Mix with noodles, if desired, and serve hot!