Black Bean Soup

 INGREDIENTS 

2 tablespoons extra virgin olive oil

1 large red onion, chopped

1 large carrot, peeled and diced

2 celery ribs, diced

1 jalapeno pepper, deseeded and diced

4 garlic cloves, minced

2 teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon ground coriander

1 teaspoon kosher salt

⅛ teaspoon cayenne pepper

3 (15-ounce) cans low-sodium black beans, drained and rinsed

3 cups low-sodium vegetable or chicken broth, or more??

1 to 2 tablespoons fresh lime juice

Optional toppings: fresh cilantro, red onion, avocado, or sour cream. Plus extra lime wedges

Heat the oil in a large pot over medium-high heat. Add the onion, carrot, celery, and jalapeno pepper, and cook for 4 to 5 minutes, or until softened.

Add the garlic, cumin, oregano, coriander, cayenne pepper, and salt, and stir together for another minute, until fragrant.

Add the black beans and chicken broth, stir, and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes.

Using an immersion blender, puree the soup a few times to have a mix of creamy and chunky textures. Alternatively, you can scoop out a cup or two of soup, blend it in a standard blender until smooth, and then stir it back into the pot. Then, stir in the lime juice.

Leek & Potato Soup

INGREDIENTS

5 medium russet potatoes (about 6 cups when diced)

2 large leeks (about 3 cups when sliced)

3 cloves garlic

3 Tablespoons Fresh Press Farms Olive Oil, plus more for serving

5 cups chicken or vegetable broth

1 cup compatible coconut milk

1-2 bay leaves

½ teaspoon dried thyme

1 teaspoon salt

1 teaspoon pepper

Fresh chives, for garnish

INSTRUCTIONS

WASH peel, and dice the potatoes. Cut off the roots and dark green parts of the leeks and set them aside, then slice and wash the white and light green parts of the leeks. Mince the garlic.

HEAT the oil in a large pot over medium heat. Add the leeks and saute for about 7-8 minutes, stirring occasionally, until softened. Add the garlic and saute for another 2-3 minutes.

POUR in the broth. Add the diced potatoes, thyme, and bay leaves, and stir. Bring to a simmer and allow it to cook for about 20 minutes, until the potatoes are fork tender. Turn off the burner. Remove the bay leaves and stir in the coconut milk.

USE an immersion blender to blend the soup until it’s creamy, making it as smooth or chunky as you like! Season to taste with salt and pepper.

SERVE the soup in bowls, and drizzle each serving with more olive oil and sprinkle with a little pepper and minced chives.

Roasted Sweet Potato Soup

 Ingredients

1 1/2 pounds sweet potatoes peeled and cut into ½ -inch pieces

1 medium yellow onion coarsely chopped

2 medium carrots peeled and cut into 1-inch pieces

4 tablespoons extra-virgin olive oil

1 teaspoon coarse salt

1/2 teaspoon black pepper

2 teaspoons cumin seeds crushed

3 cloves garlic minced

1 piece 2 inches fresh ginger, peeled and chopped

1 jalapeño seeded and chopped

4 cups chicken broth

1 14-ounce can coconut milk

2 tablespoons fresh lemon juice

1 teaspoon ground coriander

Instructions PREHEAT the oven to 450°F. LINE a large rimmed baking pan with parchment paper. Combine the sweet potatoes , onion, and carrots in a large bowl. Drizzle with 3 tablespoons of the olive oil; toss to coat. Sprinkle with the salt, pepper, and cumin seeds; toss to combine. TRANSFER to the baking pan. Bake for 20 to 25 minutes, until tender and beginning to brown. HEAT the remaining olive oil in a large pot over medium heat. Add the garlic, ginger, and jalapeño; cook for 1 minute. Stir in the broth, coconut milk, lemon juice, and coriander; bring to a boil. Carefully add the roasted vegetables. Remove from the heat. USE an immersion blender to blend the soup in the pot.

Corn Dumpling Soup

Ingredients

Soup

1 bone-in chicken breast (about 1 ¼ pounds)

1 small yellow onion, peeled 

1 small carrot

1 stalk celery

1 large clove garlic

¾ teaspoon salt

8 cups water

4 cups diced butternut squash

Dumplings

1 large egg plus 1 egg yolk

¼ cup grated white onion

1 cup fine stone-ground cornmeal

2 tablespoons ghee or unsalted butter, at room temperature

1 cup grated queso blanco or ricotta salata

Chopped fresh parsley or scallion greens for garnish

Instructions

Place chicken, yellow onion, carrot, celery, garlic and salt in a large pot. Add water, cover and bring to a boil over high heat. Reduce heat to maintain a simmer and cook, covered, until an instant-read thermometer inserted in the thickest part of the meat without touching bone registers 165°F, about 25 minutes. Allow the chicken to cool in the broth for 10 minutes. Transfer the chicken to a plate. Strain the broth and return it to the pot. 

Meanwhile, to prepare dumplings: Mix egg, egg yolk and onion in a large bowl with a fork. Add cornmeal and stir to combine. Add ghee (or butter) and mash it in with the back of the fork. Add cheese and knead until a smooth dough forms. Cover and let rest for 10 minutes. 

Bring a large saucepan of water to a boil over high heat. Shape the dough into 18 dumplings, about 1 inch in diameter. Reduce heat to a simmer and add half the dumplings. Cook until they rise to the surface, about 4 minutes, then continue to simmer for 5 minutes. Use a slotted spoon to transfer them to a large plate. Repeat with the remaining dumplings. 

Add squash to the broth in the pot. Bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook until the squash can be easily pierced with a fork, 10 to 15 minutes. 

Shred the chicken and return to the broth, along with the dumplings. Simmer until the chicken and the dumplings are heated through, about 5 minutes. Serve topped with parsley or scallion greens, if desired.

Escarole, Cannellini Bean and Sausage Soup

 Ingredients

12 ounces dried cannellini beans (about 1 ¾ cups), soaked overnight

6 large eggs

1 cup finely chopped flat-leaf parsley

½ cup grated Parmesan cheese

¼ cup all-purpose flour

½ teaspoon salt, divided

1 tablespoon extra-virgin olive oil

8 ounces Italian turkey sausage, casings removed

½ medium onion, diced

3 cloves garlic, chopped

4 cups low-sodium chicken broth

1 head escarole, coarsely chopped (10 cups)

¼ teaspoon ground pepper

Lemon wedges for serving

Instructions 

Drain the soaked beans and rinse. Place in a large pot and add water to cover by 2 inches. Bring to a boil over high heat. Adjust heat to maintain a gentle simmer, cover and cook until tender, 1 to 1 1/2 hours. (Alternatively, cook beans in a pressure cooker or slow cooker.) Reserve 2 cups of the cooking liquid and drain the beans.

Meanwhile, preheat oven to 350°F. Line the bottom of a 9-by-13-inch baking dish with parchment paper.

Whisk eggs, parsley, Parmesan, flour and 1/4 teaspoon salt in a large bowl. Pour into the prepared baking dish. Bake until firm, about 15 minutes. Loosen the edges with a spatula. While still warm, invert onto a cutting board. Remove the parchment and cut the frittata into 1/4-inch cubes.

Heat oil in the pot over medium heat. Shape sausage into 3/4-inch balls and add them to the pot. Cook, turning occasionally, until browned all over, about 5 minutes. Add onion and garlic and cook, stirring frequently, until the onion is translucent, 5 to 8 minutes. Stir in broth and the reserved cooking liquid, scraping up any browned bits. Increase heat to high and bring to a boil

Add escarole, the beans and the remaining 1/4 teaspoon salt and pepper. Return to a boil. Cook until the escarole is just tender, 3 to 5 minutes. Serve the soup topped with the egg “croutons” and with lemon wedges, if desired.

Sausage, Cabbage and Root Vegetable Soup

 Ingredients

2 tablespoons extra-virgin olive oil, divided 

1 pound Italian turkey sausage, mild or spicy, casings removed

1 cup chopped onion

3 cloves garlic, thinly sliced

⅛ teaspoon salt

1 Freshly ground pepper to taste

2 medium carrots, diced (1/2 inch)

2 small turnips, peeled and diced (1/2 inch)

1 medium celery root, peeled and diced (1/2 inch)

1 large Yukon Gold potato, peeled and diced (1/2 inch)

10 cups very thinly sliced green cabbage (about 1/2 medium head)

8 cups low-sodium chicken or vegetable broth 

¾ cup dry white wine

1 cup chopped fresh tomato

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

½ cup grated Parmesan cheese

Instructions

Heat 1 tablespoon oil in a large soup pot over medium-high heat. Add sausage and cook, stirring frequently, until well browned, about 10 minutes. Remove with a slotted spoon to a paper towel to drain.

Reduce heat to medium and add the remaining 1 tablespoon oil, onion, garlic, salt and pepper; cook, stirring, until starting to soften, 2 to 3 minutes. Add carrots, turnips, celery root and potato and cook, stirring once or twice, until starting to get tender, 4 to 5 minutes. Add cabbage; cook until starting to wilt, about 2 minutes. Return the sausage to the pot and stir in broth, wine, tomato, rosemary and thyme. Increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover and cook for 1 hour.

Uncover and simmer for 15 minutes to reduce the broth and intensify the flavor of the soup. Taste and add more pepper if desired. Serve topped with Parmesan.

Chicken and squash soup

 Ingredients

2 teaspoons canola oil

2 leeks, trimmed, chopped and rinsed

1 red bell pepper, chopped 

3 cloves garlic, minced

4 cups reduced-sodium chicken broth

Butternut squash, (1 small to medium), peeled, seeded and cut into 1-inch cubes

2 teaspoons dried thyme

1 ½ teaspoons ground cumin

1 pound turkey cutlets, cut into 1/2-by-2-inch strips

2 cups frozen corn kernels

2 tablespoons lime juice

½ teaspoon crushed red pepper

¼ teaspoon salt

1 Freshly ground pepper, to taste

Instructions

Step 1

Heat oil in a Dutch oven over medium-high heat. Add leeks and bell pepper; cook, stirring often, until the vegetables begin to soften, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth, squash, thyme and cumin; cover and bring to a boil. Reduce heat to medium-low and cook until the vegetables are tender, about 10 minutes.

Step 2

Add turkey and corn; return to a simmer and cook until the turkey is just cooked through, 3 to 4 minutes. Add lime juice and crushed red pepper. Season with salt and pepper.

Butternut squash soup in Instant Pot

 Ingredients

1 large onion diced

6 garlic cloves smashed and peeled

3 pounds butternut squash peeled, seeded, and cut into 1-inch chunks

3 cups bone broth or chicken broth

2 teaspoons Magic Mushroom Powder or Diamond Crystal kosher salt

aged balsamic vinegar

Instructions

Turn on the sauté function on the Instant Pot and add some ghee

Add onions and garlic and cook for 1 to 2 minutes.

Stir in the cubed squash, broth, and Magic Mushroom Powder.

Lock the lid on the Instant Pot and program it to cook for 7 minutes under high pressure.

When the soup has finished cooking, release the pressure manually.

Taste the soup for seasoning and adjust if necessary. Then, grab an immersion blender to purée the soup until smooth and silky!

Carrot and cardamom soup-Instant Pot

Ingredients
1 tablespoon coconut oil, ghee, avocado oil, or extra virgin olive oil
2 large leeks, white and light green ends only, cleaned, trimmed, and thinly sliced
Diamond Crystal brand kosher salt or Magic Mushroom Powder
1½ pounds carrots, peeled and cut into ½-inch coins
¼ cup diced Braeburn, Fuji, Honeycrisp, Empire, McIntosh or Cortland apple
1 teaspoon minced fresh ginger
½ teaspoon ground cardamom (or ½ teaspoon allspice or ¼ teaspoon cloves + ¼ teaspoon ground cinnamon)
4 cups chicken stock or bone broth
1 can (small) full-fat canned coconut milk
Freshly ground black pepper

Instructions
Melt the coconut oil or your fat of choice in a saucepan over medium heat. If you’re using an Instant Pot, press the Sauté button and add the coconut oil or fat of choice when the metal insert is hot.
Toss in the leeks along with a generous pinch of kosher salt or Magic Mushroom Powder. Sauté until translucent, about 5 minutes.
Toss in the carrot, apple, ginger, and cardamom, and stir until fragrant. Pour in the broth.
Lock the lid and program the Instant Pot to cook under high pressure for 5 minutes. Release the pressure manually.
When the soup is finished cooking, stir in the coconut milk.
Puree the soup directly with an immersion blender. Taste and season accordingly with salt and pepper.
You can refrigerate the soup in a sealed container for up to four days in the refrigerator and freeze it for up to 4 months.

Chicken Pho in Instant Pot

Ingredients

For the broth:

• 1 tablespoon coriander seeds
• 3 whole cloves
• Chubby 2-inch (5 cm) section ginger, peeled, thickly sliced, and bruised
• 1 large (10 oz | 300 g) yellow onion, halved and thickly sliced
• 7 cups (1.66 l) water
• 1 (4 lb | 1.8 kg) whole chicken (no bigger!)
• 1 small (4 oz | 115 g) Fuji apple, peeled, cored, and cut into thumbnail-size chunks
• ¾ cup (0.7 oz | 20 g) coarsely chopped cilantro sprigs
• 1 tablespoon Diamond Crystal kosher salt (or 1½ TEASPOONS fine sea salt or Morton’s kosher salt)
• About 1½ tablespoons fish sauce
• 1- 2 teaspoons maple syrup (optional)

For the bowls:

• 4 medium zucchini, spiralized and blotted dry with paper towels
• About half the cooked chicken from the broth
• ½ small (2 oz | 60 g) yellow or red onion, thinly sliced against the grain and soaked in water for 10 minutes
• 2 thinly sliced green onions, green parts only
• ¼ cup (0.2 oz | 5 g ) chopped fresh cilantro, leafy tops only
• Thai basil leaves (optional)
• Pepper (optional)
• Paleo sriracha (optional)
• Lime wedges (optional)

Instructions

1. Toss the coriander seeds and cloves in a 6-quart pressure cooker. Press the sauté button on your Instant Pot (or place a stovetop pressure cooker over medium heat) and toast the spices for several minutes, shaking or stirring, until fragrant. Throw in the ginger and onion and stir everything until aromatic, 45 to 60 seconds.
2. Pour in 4 cups (1 l) of the water to stop the cooking process. Carefully place the chicken in the cooker, breast side up.
3. Add the apple, cilantro, salt, and remaining 3 cups (0.71 l) water.
4. Press the Cancel/Keep Warm button, lock the lid in place, and make sure the valve on top is in the sealed position. Press the Manual button and set the Instant Pot to cook under high pressure (~12 psi) for 14 minutes.
5. If you’re using a stovetop pressure cooker, bring to low pressure, 8 psi, over high heat on a gas or induction stove, or medium heat on an electric stove. Lower the heat to maintain pressure, signaled by a gentle, steady flow of steam coming out of the cooker’s valve. Cook for 15 minutes, or a few minutes longer if your cooker’s low setting is less than 8 psi. If your cooker only has a high-pressure,15 psi, setting, cook for 12 minutes. Your aim to gently poach the chicken and not overcook it!
6. When done, turn off the Instant Pot and let the pressure decrease naturally for 20 minutes. Set a timer and if the pressure hasn’t completely released when it dings, turn the valve at the top to quickly vent the remaining pressure.  (If you’re using a stovetop pressure cooker, slide it to a cool burner and let the pressure decrease naturally, about 20 minutes.) Remove the lid, tilting it away from you to avoid the hot steam.
7. Wait another 5 minutes before using tongs to transfer the chicken to a large bowl; if parts fall off in transit, don’t stress. Add cold water to cover the chicken and soak for 10 minutes to cool and prevent drying. Pour off the water, partially cover, and set the chicken aside to cool.
8. Skim some fat from the broth, before straining it through a Chinois or muslin-lined mesh strainer positioned over a large pot. Discard the solids. You should end up with about 7 cups broth.
9. If using right away, season the broth with the fish sauce, extra salt, and maybe a smidge of  the maple syrup. Or, partially cover the unseasoned broth and let cool, then refrigerate for up to 3 days or freeze for up to 3 months; reheat and season before using.
10. Use a knife or your hands to separate the breast meat and legs from the chicken. Set aside half of the chicken for another use. Reserve the remaining chicken for pho bowl assembly. The chicken can be refrigerated for up to 3 days or frozen for up to 3 months; bring to room temperature to use.
11. Prep and assemble the bowls. Cut or shred the chicken into bite-size pieces. Discard the skin or save it for cracklings. Bring the broth to a simmer over medium heat as you are assembling the bowls.
12. Divide the zucchini noodles among four soup bowls. (If you like softer zoodles, use a mesh strainer to dunk them in boiling water until the desired softness before placing the drained zoodles into the soup bowls.) Top the zoodles with shredded chicken.
13. Check the broth flavor once more, raise the heat, and bring it to a boil. Ladle about 2 cups (480 ml) broth into each bowl.
14. Then garnish with onion, green onion, cilantro, basil, pepper, and sriracha if desired.  You can squeeze on fresh lime juice, too. Serve immediately!

Curried broccoli soup-Instant Pot

Ingredients

• 2 tablespoons ghee, coconut oil, olive oil, or fat of choice
• 3 medium leeks, white parts only, cleaned and trimmed and roughly chopped
• 2 medium shallots, roughly chopped
• 1 tablespoon Indian curry powder
• Kosher salt
• 1½ pounds broccoli, chopped into uniform florets
• ¼ cup peeled and diced apple (I like Fuji)
• 4 cups bone broth or chicken stock
• Freshly-ground black pepper
• 1 cup full-fat coconut milk
• Leftover Kalua Pork, crisped in a pan (optional)
• Chives (optional garnish)

Instructions

1. Turn on the sauté function on the Instant Pot, and add your fat of choice once the stainless steel insert is hot.
2. Add the chopped leeks, shallots, curry powder, and a sprinkle of salt. Cook, stirring often, until the alliums are softened (about 5 minutes) and the curry is fragrant.
3. Throw in the chopped broccoli and apple. Stir to mix well.
4. Add the broth. If the vegetables aren’t mostly submerged, add more water, but make sure that the pressure cooker isn’t more than about ⅔ full.
5. Press the “Cancel/Keep Warm” button on the Instant Pot, and position the electric pressure cooker under the stovetop vent. (That way, you’ll protect your fancy kitchen cabinets from the steam when you release the pressure manually.)
6. Program the cooker for 5 minutes under high pressure. (You can hit the “Manual” button and press the “—” button until the 30 decreases to 5.) Place the lid on the pressure cooker and go goof off .
7. When the soup is finished cooking, turn off the pressure cooker and release the pressure manually under the stovetop vent. If you overfill the Instant Pot, some liquid might spurt out the top, so be careful!
8. Use an immersion blender to blitz the soup. The result should be a smooth, aromatic green purée.
9. Add the coconut milk, season to taste with salt and pepper, and blend to incorporate it into the soup. Taste the soup for seasoning (again) and add salt and pepper if necessary.
10. Ladle into bowls and serve immediately.

Potato and apple soup

INGREDIENTS
4-6 slices good quality bacon, chopped
1 large russet potato, peeled and chopped
2 Fuji apples, peeled cored, and chopped
1 medium onion, chopped
1 medium fennel bulb, trimmed cored, and chopped (reserve fronds)
2 garlic cloves, minced
3 cups good quality chicken stock
½ cup full-fat coconut milk
1 tbsp ghee or coconut oil
Cayenne pepper, as garnish (optional)
Thin apple slices, as garnish (optional)

PREPARATION
Heat a skillet over medium heat and cook bacon until crispy, about 8-10 minutes.
Remove bacon with a slotted spoon, allow to cool, and crumble. Set aside.
Carefully pour the bacon grease into a large saucepan with 1 tbsp of ghee or coconut oil and heat over medium heat.
Once melted add onion, potato, chopped fennel bulb, and garlic. Cook for 5 minutes, or until onion becomes soft.
Next add chopped apples, chicken stock, and season to taste with salt and pepper.
Bring mixture to a boil and reduce heat to a simmer.
Cover and simmer for 10 minutes, or until the potatoes and apples are tender.
Once the soup is done simmering transfer to a blender; add in coconut milk and blend until smooth, or you can use an immersion blender.
Be careful when blending hot liquids as the steam can force the lid of the blender off.
Pour soup into 4 individual soup bowls top with crumbled bacon, garnish with fennel fronds, apple slices and sprinkle of cayenne pepper (if using).

Wild mushroom soup and sweet potato cakes

INGREDIENTS
3 lbs mixed wild mushrooms, sliced
4 large shallots, diced
2 tbsp fresh thyme
14 cups chicken stock
2 cups full-fat coconut milk
6 tbsp ghee
1/2 cup parsley, chopped
4 tbsp tapioca starch (optional)
Sea salt and freshly ground pepper
2 lbs sweet potatoes, quartered
8 slices of good quality bacon (gluten, nitrate & nitrite, and sugar free), chopped
6 green onions, sliced thinly
2 eggs
Sea salt and freshly ground black pepper
Cooking fat
 
PREPARATION
Melt the ghee in a large saucepan placed over medium high.
Add the shallots and sauté for 3 to 4 minutes.
Add the mushrooms and thyme and cook for about 8 minutes.
Add the chicken stock and bring to a boil. Turn down the heat to medium-low, and let simmer for 15 minutes.
Stir in the coconut milk, season to taste, and let simmer for another 5 minutes.
Stir in the tapioca starch if you like your soups thicker.
Mix in the chopped parsley and serve.
Place the sweet potatoes in a large saucepan. Add cold water to cover, and bring to a boil; then lower the heat and let simmer until the potatoes are fork tender, about 5 to 8 minutes.
In the mean time, fry the bacon in a skillet placed over medium-high heat until crispy. Set aside.
Smash the potatoes in a large bowl. Shred and add the cooked bacon as well as the onions and the eggs. Season to taste with salt and pepper.
Form 8 patties using the sweet potato mixture.
In a large skillet placed over a medium-high heat, melt some cooking fat and fry the potato cakes until the outsides are golden and the insides are heated through, about 4 minutes per side.

Potato apple soup

INGREDIENTS
4-6 slices good quality bacon, chopped
1 large russet potato, peeled and chopped
2 Fuji apples, peeled cored, and chopped
1 medium onion, chopped
1 medium fennel bulb, trimmed cored, and chopped (reserve fronds)
2 garlic cloves, minced
3 cups good quality chicken stock
½ cup full-fat coconut milk
1 tbsp ghee or coconut oil
Cayenne pepper, as garnish (optional)
Thin apple slices, as garnish (optional)

PREPARATION
Heat a skillet over medium heat and cook bacon until crispy, about 8-10 minutes.
Remove bacon with a slotted spoon, allow to cool, and crumble. Set aside.
Carefully pour the bacon grease into a large saucepan with 1 tbsp of ghee or coconut oil and heat over medium heat.
Once melted add onion, potato, chopped fennel bulb, and garlic. Cook for 5 minutes, or until onion becomes soft.
Next add chopped apples, chicken stock, and season to taste with salt and pepper.
Bring mixture to a boil and reduce heat to a simmer.
Cover and simmer for 10 minutes, or until the potatoes and apples are tender.
Once the soup is done simmering transfer to a blender; add in coconut milk and blend until smooth, or you can use an immersion blender.
Be careful when blending hot liquids as the steam can force the lid of the blender off.
Pour soup into 4 individual soup bowls top with crumbled bacon, garnish with fennel fronds, apple slices and sprinkle of cayenne pepper (if using).

Tomato soup and zucchini cakes

INGREDIENTS

• Tomato Soup:
• 5 large tomatoes, roughly chopped
• 1 large white onion, roughly chopped
• 2 carrots, roughly chopped
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 3 cups chicken stock
• ¼ cup fresh basil, chopped
• ¼ cup coconut milk
• 2 tbsp cooking fat
• Sea salt and freshly ground black pepper

• Zucchini Cakes:
• 2 medium zucchini
• 1 tsp salt
• 2 green onions, finely chopped
• 2 cloves garlic, minced
• 1 egg
• ½ cup almond flour (optional)
• ⅛ tsp baking soda
• ½ tsp lemon juice
• Coconut oil or ghee
• Cheese cloth

Butternut squash soup and portobello pizzas

  INGREDIENTS

• 2 butternut squashes
• 2 (14 oz) cans of full-fat coconut milk
• Sea salt and freshly ground black pepper to taste
• Any fresh or dried herbs to taste

• 4 Roma tomatoes, seeded and diced
• 4 large Portobello mushrooms, stems removed
• 4 cloves of garlic, minced
• 1 bell pepper, chopped
• 1 onion, chopped
• 4 to 5 fresh basil leaves, minced
• Coconut oil
• Juice from half a lemon
• Sea salt and freshly ground black pepper to taste

  PREPARATION

• Butternut Squash Soup:
• Preheat your oven to 350 F.
• Cut the squash lengthwise and remove seeds.
• Place squash cut side down on baking sheet and cook for about 45 minutes, or until tender.
• Allow squash to cool, then scoop out the cooked flesh and put it into a sauce pan. Add 1 ½ cans of coconut milk and keep the remainder for later.
• Using a potato masher or blender, mix the squash and coconut milk.
• Continue to add the remaining coconut milk to adjust the consistency of the soup until you're satisfied.
• Season with salt and pepper to taste and top with fresh or dried herbs.
• Portobello Pizzas:
• Preheat your oven to 400 F.
• In a skillet over medium heat, warm coconut oil. Add onions and cook until golden.
• Add the tomatoes, garlic and bell pepper and season to taste. Sauté until the tomatoes are soft.
• Add lemon juice and basil, stir and then remove from heat.
• Coat a baking sheet with melted coconut oil, and place the mushrooms on the sheet, bottom side up.
• Top with the ingredients from the skillet.
• Place the mushrooms in the oven and bake for 12 minutes.
• Top with a fresh basil leaf and serve.

Roasted cauliflower soup

Ingredients

• 2 heads of cauliflower, cut into florets;
• 3 garlic cloves, minced;
• 2 shallots, minced;
• 3 cups chicken stock;
• 1 cup water;
• 1 bay leaf;
• 1 tsp. dried thyme;
• 2 cups full-fat coconut milk;
• 4 cooked bacon slices; cut into pieces; (optional)
• 1 tbsp. olive oil or ghee;
• Fresh parsley for garnishing;
• Sea salt and black pepper to taste;
• 
  
• Preheat oven to 425 F.
• In a large bowl, combine the cauliflower, garlic, shallots, and olive oil.
• Spread the cauliflower mixture on a roasting pan.
• Place the roasting pan in the oven and roast for 30 minutes.
• Transfer the cauliflower to a large saucepan and add the chicken stock and water.
• Add the thyme and the bay leaf, and bring to a boil over a medium-high heat.
• Cover the saucepan. Lower the heat and let it simmer for 30 minutes.
• Remove the bay leaf.
• Puree the soup using an immersion blender or a blender.
• Stir in the coconut milk and season to taste with sea salt and freshly cracked black pepper.
• Top each bowl with crispy bacon, if desired, and sprinkle with fresh parsley. Serve warm.

Anne's Thai chicken chowder recipe

Thai Coconut Chicken Chowder

1 tbsp coconut oil

2 medium sweet potatoes, peeled and diced

2 stalks of celery, diced

1 red bell pepper, diced

1 cup frozen pea/carrot mix

1 cup green onions, white and light green parts, finely diced

3 tbsp lemongrass, peeled and minced

2 garlic cloves, minced

1 tbsp cilantro, stems & leaves, minced

2 tsp fresh grated ginger (or minced)

3 cups chicken stock, preferably homemade

3 cups cooked chicken, chopped (or about 1.5 lbs raw, boneless, skinless chicken breasts)

1 can coconut milk

2 tbsp fresh lime juice

½ tsp fish sauce

¼ tsp red pepper flake, or more to taste

Salt and pepper

Cilantro, green onions, and lime wedges for garnish (optional)

If starting with raw chicken, preheat oven to 350.  Place chicken breasts on a foil lined baking sheet and drizzle with salt, pepper, and a little olive oil.  Rub to coat the chicken, then bake for about 35 minutes, or until fully cooked.  Set chicken aside to cool.

In a large Dutch oven or heavy pot, heat the coconut oil over medium heat.  Add the sweet potatoes, celery, green onions, bell pepper, and pea/carrot mix, along with a big pinch of salt.  Cook for about 10 minutes, until the veggies begin to soften, stirring occasionally.  Increase the heat to medium-high, add in the cilantro, ginger, lemongrass, and garlic, and cook for one minute, stirring frequently to avoid burning.  Pour in the chicken stock and increase heat to high.  Once it begins to boil, reduce to a simmer, cover, and cook about 10 minutes.

Add the chicken, coconut milk, lime juice, fish sauce, red pepper flakes and a bit of freshly ground pepper, stirring to combine and seasoning with salt to taste.  Let simmer about 5 more minutes.

Sweet potato soup in the crockpot

Ingredients

• 2 sweet potatoes or yams, diced
• ½ yellow onion, sliced
• 1 (14oz) can of coconut milk
• 1 cup vegetable broth
• 2 garlic cloves, minced
• 1 tablespoon dried basil
• salt and pepper, to taste

Instructions

1. Place all ingredients in the crockpot.
2. Mix around.
3. Cook for 3 hours on high.
4. Use a hand blender, blender, or food processor and puree mixture until smooth. 

Salmon, sweet potato and broccoli chowder

Ingredients

1 large onion
3 tablespoons butter
1/4 cup arrowroot
3 cups chicken broth
1 can coconut milk
1 large sweet potato, peeled & diced
1 bay leaf
1 tsp fresh thyme
1 pound salmon cut into 1 inch cubes
! broccoli stalk cut into pieces
salt & pepper

Cook the onion in the butter in a medium saucepan until softened
Add arrowroot and stir until smooth.  Add chicken stock and coconut milk slowly
Add sweet potatoes, bay leaf and thyme and simmer for about 8 mins
Add salmon and broccoli and cook for about 7 minutes more.