White Root Veggie Soup with Crispy Shallots & Brussels Sprouts

A hearty soup perfect for cool autumn evenings.

Prep time: 15m | Cook time: 45m | Total time: 1h | Serves 6

Ingredients:

Soup:
2 T. coconut oil
1 medium white onion, diced
2 cloves garlic, minced
2 lbs. yukon gold potatoes, peeled and chopped
1/2 lb. parsnips, peeled and chopped
1/2 lb. sunchokes (aka Jerusalem artichoke), peeled and chopped
7 c. water or vegetable broth
Salt to taste

Topping:
1 T. ghee (or coconut oil)
2 shallots, finely diced
1/2 lb. brussels sprouts, shredded*

Heat coconut oil in a large soup pot over medium heat, and add onion and garlic. Saute until onion is soft and translucent, about 8 minutes.

Add potatoes, parsnips, sunchokes and water/broth, and bring heat to high and cook until soup boils. Reduce heat to a simmer, cover the pot and cook for 25-35 minutes, until vegetables can be pierced easily with a fork. While soup cooks, heat ghee in a medium-sized skillet over medium-high flame, add shallots and brussels sprouts, and cook (stirring often) for 6-8 minutes, until shallots are slightly crispy. Turn off heat and set the skillet aside.

Use an immersion blender to puree soup (or carefully transfer to a blender and puree in batches, returning finished soup to original pot). Add salt to taste. Keep warm over a low flame until ready to serve.

Ladle each serving into a bowl, and top with a spoonful of shallots and brussels sprouts.

Notes:

To shred brussels sprouts: Cut each sprout lengthwise in half (through the stem). Then slice thinly starting at end opposite stem, working your way to the stem. Discard stems.

Butternut Squash, Fuji Apple & Chipotle Soup

Simple prep, complex flavor: rich butternut squash paired with spicy, smoky chipotle peppers, balanced by the sweetness of fuji apples...set against a backdrop of carmelized onion and leeks.

Easy winter comfort food!

Prep time: 20m | Cook time: 35m | Total time: 55m | Serves 6

Ingredients:

1 T. olive oil
1 medium red onion, diced
2 leeks, washed and sliced (white portions only)*
~2 lbs. butternut squash, peeled, seeded and chopped
2 medium Fuji apples, peeled, cored and chopped
1-2 chipotle peppers in adobo sauce (or use dried chipotles, soaked in warm water) - use more or less depending on spice preference
Salt

In a medium stock/soup pot, heat oil over medium heat. Add red onion, and cook until translucent. Reduce heat, and cook 10-15 minutes, stirring occassionally until onion begins to brown and carmelize. Add leeks and cook 3-4 more minutes, until leeks are soft.

Add butternut squash and apples. Add enough water to come just below the top of the squash/apples in the pot (use less water for a thicker soup, more for a thinner version). Raise heat to high, bring to a boil, then reduce to a simmer and cover. Cook 20-25 minutes, until squash can be easily pierced with a fork.

Add chipotle pepper, then use an immersion blender (or carefully transfer in batches to a conventional stand blender) to puree soup until smooth and velvety. Add salt to taste. Keep warm until serving over low flame.

For an easy way to clean leeks, click here.

Chilled Cucumber Lime Avocado Soup

This quick, easy and refreshing soup is perfect for a quick summer lunch, or as the opening course to an al fresco feast. Try topping it with fresh cilantro for extra cooling and flavor.

Prep time: 10m | Total time: 10m | Serves 4

Ingredients:

approx. 1 lb. cucumbers, cut in half lengthwise, then chopped into 1/2” pieces
1 large avocado or 2 smaller avocados
Juice of 2-3 limes
3/4 c. coconut water or filtered water
1 t. salt
Dash of cayenne pepper (optional)

Place all ingredients in blender, and process until smooth. Add additional coconut water/filtered water if needed. Adjust salt and cayenne as desired.

Chill 1-2 hours in the refrigerator prior to serving.

Creamy Asparagus Soup

This simple soup is a great way to enjoy one of spring’s finest veggies. Jasmine rice gives this soup a rich, creamy texture without any dairy products, and a wonderful aroma as well! For the best asparagus, look for bunches that have tips that are more closed than open, and stems that are bright green.

Ingredients:

2 t. olive oil
1 medium onion, diced
2 bunches of asparagus (approx. 2 lbs), chopped into 1" pieces
3/4 cup white jasmine rice
6-8 cups veggie broth or water (use more for a creamier soup, less for a thicker soup)
12-15 sprigs of fresh thyme, leaves removed from stems
1.5 t. salt

In a medium size stockpot, heat olive oil over medium heat, then cook onion until translucent. Add asparagus and rice, and cook 1-2 minutes stirring often. Add veggie broth and thyme and bring to a boil. Then reduce heat to low, cover and cook (stirring occasionally) until rice is cooked through and asparagus is soft. Turn off heat, then use an immersion blender to puree the soup (or transfer it in batches to a blender and puree). Once pureed, add salt and keep warm over low heat until ready to serve.