Gingered(end of)Summer Squash Soup

So tasty!!!….I am still fighting this crud! I needed something warm and soothing for my throat, spicy enough to kill whatever’s left, and delicious enough to keep me happy. Sick all week meant there was only what was left after 10 days in the fridge and that was one lonely little Summer Squash and some cherry bombs…this soup came together SO QUICK…. Easily a new favorite irregardless of summer OR sickness.

Delicious.

gingered-summer-squash-soup

Gingered (end of) Summer Squash Soup

Wheat-Free, Gluten-Free

1 large onion, coarsely chopped

1 clove garlic, minced

1 large yellow summer squash

1/4t chipotle powder *optional

1 fresh jalapeño or cherry bomb pepper, chopped

1/2″ piece of fresh ginger

3T coconut oil

6c boiling water

2t raw agave

1 vege bouillon

1t salt or to taste

1/4c cashews

handful fresh parsley

Bring 6c of water to a boil.

Place the cashews, ginger, agave and parsley in a blender and set aside.

In a large soup pot, add the oil and sauté the onions and garlic until golden and soft and aromatic. Add the yellow squash, the boullion (or powder) and the salt. Continue to sauté until the squash softens and turns bright yellow- about 3-4 minutes.  Add the boiling water to cover. Bring to a rapid boil and reduce heat and simmer for 2-3 more minutes.

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In batches, in a blender or vitamix*, transfer the soup pot contents into the blender and puree the soup with the contents in the blender. Adjust the seasonings if needed.

*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.

Potato Leek Soup With Broccoli

potato leek broccoli

So easy and really delicious, the addition of coconut oil makes it almost buttery and round in flavor. You could totally puree this and make it like a traditional Potato Leek soup but I love the chunks, especially with the broccoli florets floating around. 🙂

Potato Leek & Broccoli Soup

Wheat-Free, Gluten-Free

3 large russet or 6 gold potatoes, peeled & medium dice

1 small onion, medium dice

4 leeks, trimmed, rinsed and sliced (discard the thick tough green tops)

1 small head broccoli, trimmed and cut

1/4t black pepper

1 vegetable bouillon cube (or 1T veggie broth powder)

2T extra virgin olive oil

1T coconut oil

1t turmeric

1t smoked chipotle powder

6c boiling water

1t smoked salt or to taste

Bring 6c of water to a boil, in case you need more.

In a large soup pot, add the olive oil and sauté the onions with the turmeric and salt until golden and soft. Add the leeks and sauté until the leeks turn bright green and have wilted. Add the potatoes, coconut oil, chipotle, and black pepper. Mix well and add the boiling water, and the bouillon cube (or powder). Bring to a boil and reduce heat and simmer for 30-40 minutes.

The leeks should be super soft, almost disintegrated.

Add in the broccoli in the last 10 minutes of cooking, and cook only until the broccoli is bright green and tender.

Adjust the seasonings before serving. Serve with bread or add GF pasta or grains of your choosing.

Easy Black Bean Soup

*BLACKBEANSOUP

Black Bean Soup

Black beans are an exceptional source of vegetable protein as are all beans. This soup is absolutely delicious served on its own or with steamed basmati rice, or tortilla chips and a side of salsa.

Wheat-free, Gluten-Free

3c cooked black beans (2- 15oz cans)

1 large onion, coarsely chopped

2 clove garlic, minced

1t chili powder

1t chipotle powder

1t ground cumin

1/4t black pepper

1/2t cayenne pepper flakes

1 vegetable bouillon cube (or 1T veggie broth powder)

3T extra virgin olive oil

4c boiling water

1t smoked or pink salt, or to taste

 —

Steamed brown or white rice *optional

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Bring 6c of water to a boil- in case you need more.

In a large soup pot, add the olive oil and sauté the onions and garlic until golden and soft. Add the chipotle powder, chili powder, cumin, black and red pepper. Sauté for 3-4 minutes and then add the black beans, stirring them into the vegetables.

Add the boiling water and the bouillon cube (or powder). Add the salt in toward the end of cooking and adjust seasonings.

Bring to a boil and reduce heat and simmer for 30-40 minutes.

At this point, the soup is delicious as is or can be pureed to make a traditional smooth soup. I ate this with a heaping scoop of steamed basmati rice in it.

For a smooth soup:

In batches, in a blender or vitamix*, puree the soup. Adjust the seasonings before serving. Add 1c hot, cooked white or brown rice before serving.

*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.

Creamy Potato Leek & Kohlrabi Soup

Creamy Potato Leek & Kohlrabi Soup

My friend Kim handed me a kohlrabi today and said “HERE”. She had gotten it from her winter CSA and didn’t know what to do with it. I didn’t know what to do with it….What the F is a kohlrabi? A turnip? Cabbage? She challenged me to make something with it….She also handed off her leeks to me so I knew there was a soup waiting to happen, especially on such a cold and gray day…IT. IS. PHHHHEEENomenal…..MAKE it.

Creamy Potato Leek & Kohlrabi Soup

Wheat-Free, Gluten-Free

2 large russet or Idaho potatoes, peeled & quartered

1 small onion, medium dice

2 leeks, trimmed, rinsed and sliced

1 medium kohlrabi, peeled, & quartered

1/4c fresh parsley – *optional

1/4t black pepper

1 vegetable bouillon cube (or 1T veggie broth powder)

3T coconut oil

1t turmeric

6c boiling water

1t salt or to taste

1 recipe cashew cream (1/4c cashews, 1 c filtered water blended until smooth)

Bring 6c of water to a boil, in case you need more.

In a large soup pot, add the coconut oil and sauté the onions with the turmeric until golden and soft. Add the leeks and continue to sauté until the leeks turn bright green. And have wilted. Add the potatoes, kohlrabi, salt, and black pepper. Mix them well until the onion/leek mixture and then add the boiling water, and the bouillon cube (or powder). Bring to a boil and reduce heat and simmer for 15-20 minutes.

Add in cashew cream and blend in the Vitamix for a smooth soup or partially blend with an immersion blender. In the last 10 minutes of cooking, add the fresh parsley if using. Adjust the seasonings before serving. Serve with crusty bread and a salad or add GF pasta or grains of your choosing.

Hearty Fall Vegetable Bean Soup with Greens

hearty fall veg soup

I broke into my stash of local corn I turned into frozen niblets this summer, mostly everything else is still available in abundance. SO MUCH YUM in a bowl. I used baby limas, I love their creamy mellow, nutty, flavor. You can use any kind of pasta you like or omit it completely- SO. GOOD. WITH.

Hearty Fall Bean Soup with Greens

Wheat-free * Gluten-free

1 medium onion, medium dice

1c tomato puree (I use the bottled glass tomato puree, not a fan of tomatoes in cans)

1 carrot, cut in moons

1 clove garlic, minced

2c baby Lima or cannelini beans, cooked and drained

1-1/2c potatoes, medium dice (about medium, or 4-5 small)

1c corn niblets

2c greens (kale, spinach, Swiss chard) torn into bite size pieces

2t turmeric, fresh or 1t dried

2t hot red pepper flakes

1/4t black pepper

3T extra virgin olive oil

1-2 vegetable bouillon cubes

1/4c fresh basil *optional

2c cooked gluten free pasta- your choice- elbows, ziti, penne, fusili (I used GF elbows)

1t pink salt

6c boiling water

1t salt or to taste

Bring 6c of water to a boil.

In a large soup pot, add the olive oil and sauté the onions, carrots, garlic, salt, pepper, red pepper, and turmeric until golden and soft. . Add the potatoes and the tomato puree and then the boiling water, then the bouillon cube (or powder).

Bring to a boil and reduce heat and simmer for 30-40 minutes.

Add the cooked beans. In the last 5 minutes of cooking, add the greens, fresh frozen corn, cooked pasta and the basil. Garnish with fresh basil and nutritional yeast.

Creamy Roasted Squash Soup or Bisque

*roasted Squash Soup

Roasted Squash Soup

The squash is the star of this sweet bisque as it should be. Hardly anything is needed to make this sweetie taste delicious. Ideal squashes would be Curri, Butternut, Acorn, Hubbard, or Delicata. The spices simply enhance and showcase the bright golden flesh. Fresh turmeric and ginger give it an added bonus of anti-viral, anti-inflammatory, digestion boosting benefits…Now is the time for this wonderfully satisfying soup.

Wheat-free, Gluten-free

1 large onion, coarsely chopped

3c Hubbard or red Curry, roasted*

1 cloves garlic, minced

1/4t black pepper

1/4t cayenne pepper fresh or dried

3T coconut oil

1″ fresh ginger

1 vegetable bouillon cube (or 1T veggie broth powder)

1t cumin

2t ume vinegar or lemon juice

1t cinnamon

1/2t turmeric fresh or dried

2T maple syrup, sucanat, or palm (coconut) sugar

4c boiling water

1t salt or to taste

Cashew heavy crème:

1/2c-roasted cashews

3/4c water

OR 1 can of full fat coconut milk.

  • As a time saver, the squash can be roasted in advance. The roasting step may even be omitted and the squash simply cubed and cooked along with the other vegetables. Roasting draws out the most flavors and brings the sweetness of the squash to life, but it is not a necessity.

Bring 6c of water to a boil- in case you need more

Preheat oven to 350 degrees

Roasting the Squash: Clean the outer shell of the squash with cold water and pat it dry well with a dishtowel or paper cloth. With a sharp knife, split the squash down the middle, creating two halves. Seed the squash using a large spoon, scraping the stringy flesh and seeds from the center. With the cleaned halves, rub with oil and salt. Place face down on a cookie sheet or roasting dish and place in the oven for 40-45 minutes or until the flesh of the squash is tender, yielding to the touch. Let cool. When cool enough to handle, scoop out the roasted squash.

Making the Cashew Cream:

In a blender, grind the cashews to a powder. Add the water and blend at first at low speed and finally walking it up to full power. Let run for about 30 seconds. This should create a thick nut milk, likened to heavy crème.

Making the Soup:

In a large soup pot, add the oil and sauté the onions, and garlic with the sweetener until golden and soft. Add the cumin, turmeric (if using dried), cinnamon, salt, black and red pepper. Add the roasted squash, the boiling water, the bouillon cube (or powder). Bring to a boil and reduce heat and simmer for 20-25 minutes.

In batches, in a blender or vitamix*, puree the soup adding in the fresh ginger and turmeric (if using fresh). At this point, the soup is delicious as is or add the crème or coconut milk  to create a wonderfully elegant soup. Adjust the seasonings again after adding the crème.

*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.

Sprinkle with cinnamon and garnish with pan toasted seeds from the inside of the squash!