Curry Squash Soup with Braised Cabbage & Mushroom
¼ cup Sesame Oil
2 lbs Cubed & Roasted Squash
8 oz Diced Onion
8 oz Diced Carrot
8 oz Diced Celery
2 tbsp Curry Powder
1 tbsp Ground Ginger
1 tsp Pepper Flake
2 tsp Dried Basil
1 qt Vegetable Stock
1 qt Coconut Milk
4 oz Cabbage
4 oz Mushrooms
1 oz Rice Wine Vinegar
In a soup pot add ¼ cup sesame oil. After the oil is hot add the carrot, celery and onions and sauté. Add all remaining ingredients and allow to simmer 20 minutes. With an immersion blender or food processor blend until smooth.
Julienne cabbage and slice mushrooms. Sauté in oil until tender, add 1 oz. chopped garlic and deglaze with 1-ounce rice wine vinegar. Add ¼ cup vegetable stock and allow to reduce. When ready to serve place a small portion on top of the soup served in individual bowls, or a large portion served in a large soup bowl.
A recipe from Beth Kandell from Beth’s Bountiful Bone Broth
½ lb grass-fed ground beef (roast meat would work as well)
2 tbsp Olive Oil for sautéing meat
2 tbsp Ghee or Regular Butter
2 tbsp Olive Oil for sauteing vegetables
2 large carrots chopped
1 medium onion chopped
3 large Cremini Mushrooms diced
2 cups zucchini chopped
2 tbsp Sun Dried Tomatoes chopped (optional)
3 medium potatoes cubed (optional)
1 tbsp Cumin
1 tbsp Coriander
½ bunch chopped kale
3 medium cloves of minced garlic
2 cups zucchini chopped
2 qts quarts Beth’s Bountiful Premium Beef Bone Broth
2 tbsp Fish Sauce
2 large squeezes of Anchovy Paste
1 tbsp Black Garlic Powder or 2 cloves blended (optional)
Sea salt/pepper to taste
In a large skillet brown the ground beef in olive oil until it is mostly brown but still a little pink.
Put approximately 2 Tbsps. of Ghee in the Ground Beef. (It gives the soup a lovely buttery flavor)
You can put the beef in a bowl and use the same pan to sauté the vegetables.
Put two more tablespoons of olive oil in the skillet and saute your onions until they begin to get translucent, usually around 10 minutes. Then add the carrots (I used orange and yellow carrots) and saute for another 5-10 minutes.
Add your mushrooms and zucchini, as well as sundried tomatoes and potatoes if you are including them.
Add your spices; cumin and coriander. I add about a tablespoon of salt at this point. Stir it up and add your dry white wine. Increase the heat to evaporate the alcohol and stir to infuse all of the flavors. Now lower your flame and add your garlic. Cook for 1 minute.
Get your soup pot and add your ground beef, vegetables, kale, bone broth and bring to a boil. Once the soup is boiling reduce the flame and simmer for 25 minutes. Adjust the flavor with several shakes of fish sauce and anchovy paste. Both of these items are super healthy for you and a natural way to season your soup.
Thai Noodle Soup with Chicken
1 Package Udon Noodles
1 Can Coconut Milk
2 tsp Mint – Chiffonade Sliced
2 tsp Basil
Salt, to taste
Pepper, to taste
1 tbsp Chili Sauce
1 cup Chicken Stock
1 tsp Lime Juice
1 tsp Garlic
2 tsp Ginger
3 oz Onion
3 oz Red Bell Pepper
6 oz Chicken, thinly sliced
Cook noodles and arrange
in bowl with cooked chicken.
Sauté onion, red bell pepper, ginger and garlic until al dente.
Add stock and coconut milk, basil, mint, chili sauce and lime juice.
Simmer 20 minutes.
Pour mixture over Udon Noodles.
Garnish with lime slice, mint and basil leaves.