By: Melanie Nelson
AFRICAN CARROT SOUP
- 1 yellow onion
- 6 large carrots
- Organic Peanut Butter
- Organic low sodium vegetable stock
- Salt, pepper, cayenne, Sriracha
- 1 clove fresh garlic (optional)
- Cut onion and carrot into large pieces, then add to a large pot on the stove over low heat
- Fill with water & vegetable stock so veggies are 3/4 covered, add a squirt of Sriracha, a couple dashes of cayenne, & a little salt & pepper
- Simmer on low until carrots are al dente (approx 12 min) then let cool slightly
- Add to Vitamix, Blender or Ninja & blend on low, add 1-2 T of peanut butter, then continue to blend on low until soup is smooth and creamy
- Heat to desired temp & serve and garnish with hemp seed or fresh basil.
LEFTOVER GARDEN VEGETABLE CHICKEN SOUP
- Clean the meat off the bones to save for the soup in the fridge.
- Add the cleaned off bones to a large pot.
- Fill it with water and some of the runoff from your cooked chicken left in the pan, but be sure to strain it first.
- Add a bay leaf, some salt & pepper & a cube of vegetable stock, then simmer on low for a few hours.
- Strain out the bones & now you have a nutritious and delicious bone broth as your base.
- Let cool & store in a Tupperware container overnight. This will solidify the fat and the next day you can skim it off or scoop it out for a lower fat soup broth.
Yellow summer squash
- Chicken, as desired
- Chicken broth
- Place the broth in a pot and begin to warm, adding more water & spices as needed.
- Chop up your favorite garden vegetables finely, then and add to soup from hardest to softest as it simmers on low heat. This is the suggested order:
- Green beans.
- Add a little later as it simmers:
- yellow summer squash
- frozen peas
- frozen corn
- Once veggies are mostly cooked & thawed, add the chicken and allow to simmer for 5-10 minutes more, or until chicken is up to temp.
- It’s ready to serve when vegetables are still bright in color but slightly soft!
THAI SHRIMP SOUP
If you are not a fan of shrimp, that’s ok! This is just as delicious with chicken, tofu, or large chunks of cauliflower, green beans and red peppers for a vegetarian option. Either way, you will be happy to skip the Thai take-out for this budget-friendly go-to instead.
- 2 T unsalted butter or ghee
- 1 pound medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 1 onion, diced
- 1 red bell pepper, diced
- 1 tablespoon freshly grated ginger
- 2 tablespoon red curry paste
- 1 (12-ounce) can unsweetened coconut milk
- 3 cups vegetable stock
- Juice of 1 lime
- 2 T chopped fresh cilantro leaves
- Melt butter in a large stockpot or Dutch oven over medium-high heat.
- Add shrimp, salt and pepper, to taste.
- Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
- Add garlic, onion and bell pepper to the stockpot.
- Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in ginger until fragrant, about 1 minute.
- Whisk in curry paste until well combined, about 1 minute.
- Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes.
- Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
- Add vegetables or tofu if going vegetarian with approx 5 -7 min left to simmer
- Stir in shrimp, lime juice and cilantro.
- Serve immediately.