Baby it’s cold outside! It’s snowing and the temperatures are in the single digits again…..so let’s get inspired and cook up a pot of soup or two.
Here are some of my favorite soup recipes from my Winter Detox back in January. These recipes are not only nourishing, healthy, and satisfying, but really easy to make.
COCONUT BUTTERNUT SQUASH (Makes 2-3 servings)
- 1 tablespoon extra-virgin olive oil
- 1 onion, minced
- 1 clove garlic, minced
- 1 teaspoon ginger, minced
- 2 cups water
- ½ cup canned coconut milk
- 1 teaspoon salt
- ¼ teaspoon red pepper flakes
- 1 bay leaf
- 2 cups fresh or frozen cubed butternut squash
ASSEMBLE THE SOUP. Place a large pot over medium-high heat. Add oil followed by onion. Sauté for 3 minutes. Add garlic and ginger and sauté for 1 minute. Add 2 cups water, coconut milk, salt, red pepper flakes, bay leaf, and squash. Bring the pot to a boil. Cover, reduce heat, and simmer for 20 minutes or until squash is tender. Stir occasionally.
BLEND THE SOUP. Remove the bay leaf and place squash mixture in a blender. Note- Remove center piece of blender lid to allow steam to escape. Secure blender lid on blender. Place a clean towel over opening in blender lid to avoid splatters. Blend until smooth and serve.
SWEET POTATO AND ONION SOUP (Makes 2-3 servings)
- 1 tablespoon extra-virgin olive oil
- 1 yellow onion, thinly sliced
- 1 clove garlic, minced
- 2 cups broth (chicken or vegetable) OR water
- 2 large oranges, juiced
- 1 carrot, chopped
- 1 sweet potato, peeled and chopped
- 2 tablespoons parsley, chopped
- salt and pepper to taste
ASSEMBLE THE SOUP. Heat a large pot over medium-high heat. Add oil followed by sliced onion and garlic. Sauté 3 minutes until fragrant. Add broth, orange juice, carrot, sweet potato, parsley, salt and pepper. Cover pot and let simmer 15-20 minutes until potatoes are soft.
Remove from heat and place mixture in blender. Remove the vent to allow steam to escape. Cover the hole in the top with a clean towel and blend until smooth and serve.
LENTIL STEW (Makes 2-3 servings)
- 1 tablespoon extra-virgin olive oil
- ¼ yellow onion, finely diced
- 1 carrot, chopped
- 1 parsnip, chopped
- 1 bay leaf
- 4 cups broth (chicken or vegetable) OR water
- ½ cup lentils, rinsed
- ½ teaspoon sea salt
ASSEMBLE THE SOUP. Place a large pot over medium-low heat. Add olive oil and onion. Sauté until tender (approximately 4 or 5 minutes). Add carrot, parsnip, and bay leaf. Cook for 15 minutes, stirring occasionally, until onion is a deep brown color and carrots begin to soften.
Add ¼ cup broth and scrape browned bits from the bottom of the pot. Add remaining broth and bring to a simmer. Stir in lentils and cook for an additional 30 to 40 minutes until soft. Season with sea salt. This soup can be enjoyed as is or blended.
(Currently working with my team of detox chefs for some more delicious recipes for the Spring Renewal Detox coming up in April and I’m loving what we’re cooking up! Details will be posted on my website mid March).
