Delicious and nutritious, these heart-warming soups will fill you with energy and well-being.
Creamy Lentil Soup
Ingredients:
1/ cups lentils, soaked
2 tablespoons apple cider vinegar
1 quart chicken stock
2 cups coconut milk
2 tablespoons coconut oil
1 large sweet onion, chopped
1 tablespoon garlic crushed
1-3 tablespoons fresh ginger, minced
1\2 teaspoon-1 tablespoon crushed red chili flakes
1 teaspoon cumin
1 teaspoon coriander
1\4 teaspoon salt
1 organic yellow pepper, chopped
1 organic orange pepper, chopped
1 organic red pepper, chopped
1 quart diced tomatoes
1 cup tomato juice
1 lemon, juiced
Soak lentils in warm water mixed with apple cider vinegar for six hours, and then drain well.
Place lentils in a large pot and cover with 4 inches (10 cm) of water. Bring to a boil, then lower temperature and simmer for thirty minutes. Skim off any foam that rises to the top. Remove from heat and drain well.
Return the lentils to the soup pot along with chicken stock, coconut milk, coconut oil, onion, garlic, ginger, and spices. Simmer for one hour, stirring occasionally, then add the peppers, tomatoes, and tomato juice. Cook for two hours, or until lentils are tender. Remove from heat and stir in lemon juice.
Coconut Bean Soup
Serves 4-6
Ingredients:
4 cups warm water
1\4 cup pure organic coconut milk
3 tablespoons virgin coconut oil
1\2 cup fresh unmodified pinto beans
Creamy Lentil Soup
Ingredients:
1/ cups lentils, soaked
2 tablespoons apple cider vinegar
1 quart chicken stock
2 cups coconut milk
2 tablespoons coconut oil
1 large sweet onion, chopped
1 tablespoon garlic crushed
1-3 tablespoons fresh ginger, minced
1\2 teaspoon-1 tablespoon crushed red chili flakes
1 teaspoon cumin
1 teaspoon coriander
1\4 teaspoon salt
1 organic yellow pepper, chopped
1 organic orange pepper, chopped
1 organic red pepper, chopped
1 quart diced tomatoes
1 cup tomato juice
1 lemon, juiced
Soak lentils in warm water mixed with apple cider vinegar for six hours, and then drain well.
Place lentils in a large pot and cover with 4 inches (10 cm) of water. Bring to a boil, then lower temperature and simmer for thirty minutes. Skim off any foam that rises to the top. Remove from heat and drain well.
Return the lentils to the soup pot along with chicken stock, coconut milk, coconut oil, onion, garlic, ginger, and spices. Simmer for one hour, stirring occasionally, then add the peppers, tomatoes, and tomato juice. Cook for two hours, or until lentils are tender. Remove from heat and stir in lemon juice.
Coconut Bean Soup
Serves 4-6
Ingredients:
4 cups warm water
1\4 cup pure organic coconut milk
3 tablespoons virgin coconut oil
1\2 cup fresh unmodified pinto beans
1\4 cup fresh and natural chickpeas
1/2 cup organic green beans
1 cup raw (not frozen) organic broccoli
1/2 cup carrots, diced
Pour the warm water in a large pot and turn the stove on low heat. Add the broccoli and carrots. Leave this on the stove while keeping an eye on it for about forty-five minutes.
Add the coconut milk, coconut oil, and green beans to the soup. Turn the heat up by a small increment and mix the soup. Wait about twenty minutes and add the beans and chickpeas.
After letting the full mixture cook until the aroma is enticing, add desired seasonings and herbs. When the fully mixed contents of the pot come to a simmer, the dish is done cooking. Turn the stove off and let cool for five minutes. Serve in bowls, preferably with salad and/or fresh sourdough bread.
Pumpkin Curry Soup
Ingredients:
1\4 cup coconut oil
1 onion, diced
2 lbs (1 kg) chopped pumpkin
1 1/2 quarts chicken stock
2 cloves garlic, pressed
1/2 cup organic green beans
1 cup raw (not frozen) organic broccoli
1/2 cup carrots, diced
Pour the warm water in a large pot and turn the stove on low heat. Add the broccoli and carrots. Leave this on the stove while keeping an eye on it for about forty-five minutes.
Add the coconut milk, coconut oil, and green beans to the soup. Turn the heat up by a small increment and mix the soup. Wait about twenty minutes and add the beans and chickpeas.
After letting the full mixture cook until the aroma is enticing, add desired seasonings and herbs. When the fully mixed contents of the pot come to a simmer, the dish is done cooking. Turn the stove off and let cool for five minutes. Serve in bowls, preferably with salad and/or fresh sourdough bread.
Pumpkin Curry Soup
Ingredients:
1\4 cup coconut oil
1 onion, diced
2 lbs (1 kg) chopped pumpkin
1 1/2 quarts chicken stock
2 cloves garlic, pressed
2 teaspoon salt
1\4 teaspoon crushed red pepper flakes or to taste
1+ tablespoon curry powder
1 teaspoon coriander Pinch cayenne pepper
2 cups coconut milk
Heat the oil in saucepan and cook onions and garlic until soft. Add pumpkin, stock, salt, and spices. Bring to a boil, then simmer for twenty minutes.
Allow to cool, then blend the soup in batches in a food processor. Return to gentle heat and stir in coconut milk. Taste to check if it is spicy enough. If not, add more spices to taste. Serve sprinkled with nutmeg and with a side dish of crusty bread.
Roasted Cauliflower and Bacon Soup
Ingredients:
1 head cauliflower, cut into pieces
1\4 cup coconut oil
Salt and pepper
2-3 pieces bacon, diced
1\4-1\2cup white onion, diced
2 garlic cloves, minced
1 teaspoon fresh thyme
7 oz (200 g) mushrooms, sliced
1\4 cup white wine
3 cups chicken broth
3\4 cup full fat coconut milk
2 tablespoons butter
Preheat oven to 400°F (205°C).
Use 2 tablespoons of the coconut oil to coat the coconut pieces. Roast the coconut pieces for twenty-five to thirty minutes.
Cook the bacon in a frying pan. Saute the onions with the remaining coconut oil. Add the garlic, thyme, and mushrooms. Saute until the mushrooms are tender, about five to ten minutes. Drain fat from pan, then add white wine, chicken broth, and cauliflower and bring to a boil. Reduce heat to a simmer for five minutes.
Blend soup with coconut oil in a food processor until you reach desired consistency. Return to low heat and add salt and pepper to taste.
Mushroom Coconut Soup
Ingredients:
1 quart vegetable stock
1\4 teaspoon crushed red pepper flakes or to taste
1+ tablespoon curry powder
1 teaspoon coriander Pinch cayenne pepper
2 cups coconut milk
Heat the oil in saucepan and cook onions and garlic until soft. Add pumpkin, stock, salt, and spices. Bring to a boil, then simmer for twenty minutes.
Allow to cool, then blend the soup in batches in a food processor. Return to gentle heat and stir in coconut milk. Taste to check if it is spicy enough. If not, add more spices to taste. Serve sprinkled with nutmeg and with a side dish of crusty bread.
Roasted Cauliflower and Bacon Soup
Ingredients:
1 head cauliflower, cut into pieces
1\4 cup coconut oil
Salt and pepper
2-3 pieces bacon, diced
1\4-1\2cup white onion, diced
2 garlic cloves, minced
1 teaspoon fresh thyme
7 oz (200 g) mushrooms, sliced
1\4 cup white wine
3 cups chicken broth
3\4 cup full fat coconut milk
2 tablespoons butter
Preheat oven to 400°F (205°C).
Use 2 tablespoons of the coconut oil to coat the coconut pieces. Roast the coconut pieces for twenty-five to thirty minutes.
Cook the bacon in a frying pan. Saute the onions with the remaining coconut oil. Add the garlic, thyme, and mushrooms. Saute until the mushrooms are tender, about five to ten minutes. Drain fat from pan, then add white wine, chicken broth, and cauliflower and bring to a boil. Reduce heat to a simmer for five minutes.
Blend soup with coconut oil in a food processor until you reach desired consistency. Return to low heat and add salt and pepper to taste.
Mushroom Coconut Soup
Ingredients:
1 quart vegetable stock
7 oz (200 g) chopped fresh mushrooms
3 tablespoons virgin coconut oil
1 medium onion, diced
2 tablespoons thyme
3 bay leaves
5 large cloves garlic, minced 1\4 cup white wine
1\3cup plain flour
1 1/2 cups coconut milk
1 teaspoon Himalayan salt (to taste)
2 teaspoons fresh grind black pepper (to taste) 2 tablespoons Thai fish sauce
Place chopped mushrooms in stock and simmer for twenty minutes.
Saute the chopped onion in coconut oil in a heavy-bottom soup pot until the onions are transparent and golden.
Drain the stock from the mushrooms, reserving stock. Add the mushrooms to the sauteed onions. Add the thyme. Saute for another five minutes or until tender. Add the bay leaves, minced garlic, and white wine, heating for another minute.
Place 1\2 cup reserved stock in a small saucepan and stir in flour over low heat until a paste forms. Add Thai fish sauce.
Add the rest of the stock and the coconut milk to the mushrooms in the soup pot. Heat until simmering, add the fish sauce paste, stirring until the soup thickens. Simmer for ten minutes, then remove bay leaves before serving.
3 tablespoons virgin coconut oil
1 medium onion, diced
2 tablespoons thyme
3 bay leaves
5 large cloves garlic, minced 1\4 cup white wine
1\3cup plain flour
1 1/2 cups coconut milk
1 teaspoon Himalayan salt (to taste)
2 teaspoons fresh grind black pepper (to taste) 2 tablespoons Thai fish sauce
Place chopped mushrooms in stock and simmer for twenty minutes.
Saute the chopped onion in coconut oil in a heavy-bottom soup pot until the onions are transparent and golden.
Drain the stock from the mushrooms, reserving stock. Add the mushrooms to the sauteed onions. Add the thyme. Saute for another five minutes or until tender. Add the bay leaves, minced garlic, and white wine, heating for another minute.
Place 1\2 cup reserved stock in a small saucepan and stir in flour over low heat until a paste forms. Add Thai fish sauce.
Add the rest of the stock and the coconut milk to the mushrooms in the soup pot. Heat until simmering, add the fish sauce paste, stirring until the soup thickens. Simmer for ten minutes, then remove bay leaves before serving.
Thai Chicken Soup
Ingredients:
2 green onions
7 oz (200 g) mushrooms
10 oz (300 g) baby corn, drained
3 1\2 oz (100 g) bamboo shoots, drained
15 oz (500 g) chicken
2 tablespoons coconut oil
1 cup coconut butter plus 2 cups water
2 cups chicken stock
1 teaspoon curry powder
1\2 tablespoon honey
2 teaspoon lemon juice Salt to taste
Finely chop vegetables and bamboo shoots. Dice chicken and fry in coconut oil in a large saucepan until cooked. Add onions and mushrooms and saute for two minutes. Add remaining ingredients and bring to a boil. Simmer for fifteen minutes.
Spicy Sweet Potato Soup
Ingredients:
1 tablespoon coconut flour
1 tablespoon virgin coconut oil
1 1\2 cups chicken stock
1 1/2cups cubed sweet potato
1\4 teaspoon fresh ginger
1\8 teaspoon ground cinnamon
1\8 teaspoon ground nutmeg
1 cup coconut milk
Salt and pepper to taste
Boil sweet potatoes until soft (about twenty minutes) and drain.
In a heavy saucepan, heat the virgin coconut oil, then stir in the coconut flour until the mixture combines into a caramel-colored roux. Add the chicken stock gradually, stirring until smooth after each addition. Bring to a boil, then lower to a simmer. Stir in the sweet potatoes and spices. Bring to a simmer again and cook for five minutes more.
In a blender, puree the soup in batches and return to the saucepan. Add the coconut milk and gently reheat the soup. Season with salt and pepper and serve.
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