-1 tbsp. avocado oil
-4 leeks, chopped and washed (about two cups)
-3 stalks celery, chopped
-3 cloves garlic, sliced
-1/2 cup sunflower seeds
-1 cup coarsely chopped Italian parsley
-4 cups vegetable stock
-4 cups coarsely chopped fresh spinach, packed
-Salt and freshly ground black pepper
-6 radishes, sliced then
-3 ounces chevre
Heat the oil in a large saucepan, and saute the leeks and celery until almost tender. Add the garlic and seeds, and saute for another five minutes, then add the parsley and stock.
Cover and simmer over low heat until the vegetables are tender.
Add the spinach and cook for just a couple of minutes.
Puree the soup until smooth, and season with salt and pepper to taste. Ladle into soup bowls and garnish each bowl with the radishes and chevre.
Note: Try blending chia seeds or flax seeds into your soups – it adds a creamy quality to it and boosts the health benefits!
Sources: Inspiration from Experience Life Magazine, April 2014 edition
– 1 small butternut squash
– 2 or 3 cups of vegetable broth
– 1 small onion
– 1 potato
– 2 Tbsp. olive oil
– Seasonings you like – salt, pepper, nutmeg, coriander, etc.
Peel squash and potatoes (if you want to). Chop into 1″ cubes.
Steam squash and potatoes in the vegetable broth on medium heat. In the meantime, chop onions and saute in olive oil in a skillet until clear.
Add to the squash and potatoes, and continue to cook until all are tender.
When they are tender, blend (in blender or with stick blender), then heat on low for another 20 minutes to let the flavors mingle.
Season to taste!
2 Tablespoons extra virgin olive oil
1 onion chopped
2 cloves garlic, crushed
1 teaspoon ground thyme
2 teaspoons ground coriander
6 very large or about 8 medium carrots, peeled and chopped, about 3 cups
1/4 cup fresh parsley, chopped
Salt and pepper to taste
4 cups organic vegetable stock
Bunch of fresh cilantro, chopped
Heat the oil in a large pot, then add the onions, garlic, thyme and coriander and sauté till soft.
Add the carrots, parsley, salt and pepper and sauté for 2-3 minutes.
Pour in the vegetable stock, bring to the boil, cover and simmer for about 45 minutes until the carrots are tender.
Remove from heat and cool, then puree till smooth.
If the consistency is too thick, add more vegetable stock and puree.
Adjust seasonings to taste, heat through and sprinkle with cilantro before serving.