African Peanut Soup

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Creamy curry coconut soup with crunchy peanuts - seriously this soup is epic! I don’t know about you but I think soup is the perfect meal for fall - it’s hearty, warming, and just feels like what you should be eating when the leaves are changing colour.

So this is a recipe that we have been making forever, and I actually should probably give Aaron credit for this recipe because initially, it was his. Since first making this we have made this so many more times and even opted for this over turkey one year at Christmas. That is how much we all love this soup.

The combination of curry powder, crunchy peanut butter and sweet potatoes gives you that perfect savoury/sweet combo all while being super hearty. Plus, it’s full of really good for you ingredients. Sweet potatoes, lean ground turkey and warm earthy spices - I mean seriously I can’t say enough times how good it is!

The other great thing about this soup is it freezes amazingly - I like to make a big batch and pull it out of the freezer for those days when you need something quick and easy.

So next time you’re craving something hearty and delicious whip this up - I promise the flavour combination of the creamy coconut, peanut and curry will meet all your comfort food needs!

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prep time 20 minutes

cook time 1 hour

total time 1 hour 20 minutes

servings 4

Ingredients

3 tbsp peanut oil

1 tbsp curry powder

1 medium onion

4 garlic cloves

2 large sweet potatoes - cut into 1/2 inch pieces

4 cups chicken stock

1 -28 oz whole tomatoes - quartered

1 lb ground turkey

1 tsp salt

1/4 tsp black pepper

1/4 tsp cayenne pepper

1/2 cup chunky peanut butter

1 can coconut milk

peanuts to garnish

Instructions

In a large stock pot heat 2 tbsp of peanut oil then add in curry powder and cook for 1 minute stirring constantly. Add in sliced onions and cook stirring occasionally until onions are softened. To the pot add garlic and cook another 1 minute then add in add sweet potatoes, chicken stock and tomatoes. Simmer for 20-30 minutes or until sweet potatoes are very soft

In a frying pan add remaining tablespoon of peanut oil and heat. Add ground turkey and season with salt + pepper - stir occasionally until cooked through.

To the soup add in in the ground turkey, salt, pepper, cayenne pepper, peanut butter and coconut milk. Stir to combine then simmer another 20 minutes.

Serve immediately and garnish with peanuts.

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Dairy Free Roasted Mushroom Soup

Creamy, hearty mushroom soup that can you would never even know is dairy free. Substitute vegetable or mushroom stock for chicken and easily make it a vegetarian option!

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Ok, let’s talk about mushroom soup. It’s one of those things that certainly conjures up many childhood memories, but most of those come from that little can of soup.

Now while canned soup is pretty convenient it does contain an awful lot of unnecessary ingredients, plus if you can make it in no time, why not whip up your own. I mean seriously, it's so easy and doesn’t require you picking up a whole bunch of random ingredients.

So you can always make a basic standard mushroom soup but why not roast up those mushrooms with some garlic and thyme and really help bring this recipe to life. We all know that roasting basically anything really enhances the flavours and make any dish a little bit more special.

So while I called this dish dairy-free if your house is like mine butter isn’t an issue, so I did use real butter in the soup. But if you want to be entirely dairy-free go for vegan butter, or go all the way, whip this up with mushroom broth and make the entire dish vegan.

Any way you serve this up it’s a winner - it’s hearty, creamy, and what you should make for dinner tonight!

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prep time 10 minutes

cook time 55 minutes

total time 1 hour 5 minutes

servings 4

Ingredients

2 cups white mushrooms

4 cups cremini mushrooms

8 sprigs thyme

2 tbsp olive oil

6 cloves of garlic

salt + pepper

2 shallots

3 tbsp butter (or vegan butter for completely dairy free)

1/4 cup flour

1/3 cup white wine

4 cups chicken stock

1/3 cup barley

2 bay leaves

3 tbsp soya sauce

1 can unsweetened coconut milk

Instructions

Preheat oven to 400. On a large baking sheet place mushrooms that have been sliced in 1/4 inch slices, 4 sprigs of thyme, 4 cloves of finely chopped garlic, olive oil and salt and pepper. Toss to combine then bake for 20 minutes or until mushrooms are golden brown.

In a large stock pot sauté finely chopped shallots and butter until shallots are soft and translucent. Add in 2 remaining garlic cloves that have been finely chopped and cook another 1 minute or until garlic is fragment.

To the shallots add in flour and whisk until fully combined. Add in the white wine whisking constantly so that you avoid lumps then slowly add in chicken stock while continuing to whisk. Add in barley, remaining sprigs of thyme and bay leaves then allow to simmer for 15 minutes or until soup is slightly thickened and barley is tender.

To the soup add in roasted mushrooms and soya sauce and season with salt + pepper. Simmer another 10 minutes then add in coconut milk, allow to heat through then serve immediately.

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Garden Fresh Tomato Soup

What’s better than fresh tomato soup using everything that is in season right now! This soup is stuffed full of garden product plus a secret ingredient that throws the flavour over the top!

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Happy Monday everyone! Can you believe that July is already over halfway done? This year we have been really really focused on enjoying the summer and for me, that also means trying to cook as seasonally and locally as possible!

The one thing that I love about summer is tomatoes - seriously they are one of those things that I could eat any time of the day. As a kid, my favourite thing to do was to run to the garden, pick fresh, ripe tomatoes and have them as a snack. Seriously, you can’t beat vine ripen tomatoes.

So last week when I had an overabundance of ripe tomatoes there was only one thing to do - make a bowl of beautiful, fresh tomato soup. The best part about this recipe is that it’s stuffed full of vegetables, is super rich and creamy, yet it has absolutely no dairy. I mean really, can you get much better than that?

I also love that this recipe has a full zucchini in it because if you grow zucchini, you most likely have an overabundance of it plus, it adds great nutritional value without changing the flavour of the soup. In my opinion, zucchini is one of the best ways to sneak vegetables into so many different things, so if you can do it why not right!

So next time your tomato all come ripe at once or your craving a delicious soup whip up a batch, it's quick, easy, and meets all your tomato soup needs!

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prep time 15 minutes

cook time 55 minutes

total time 1 hour 10 minutes

servings 4

Ingredients

1 medium onion

1 tsp olive oil

2 small carrots

4 cloves of garlic

1 small zucchini

8 cups tomatoes

4 cups chicken stock

1 tsp Worcestershire

1 tsp oregano

2 tbsp balsamic

1/4 cup pesto

1 can unsweetened coconut milk

salt + pepper

Instructions

In a large stock pot place chopped onion and olive oil and cook for 5 minutes over medium heat stirring often. Add in chopped carrots, zucchini and whole cloves of garlic and sauté for 15 minutes or until vegetables are tender.

Add in chopped fresh tomatoes and cook another 10 minutes or until tomatoes start to break down then add in chicken stock, Worcestershire, oregano and balsamic and simmer another 15 minutes.

Carefully pour the soup into a high-powered blender and blend until smooth (or alternatively use an immersion blender to puree the soup).

Return the pureed soup to the blender then add in pesto, coconut milk and season with salt + pepper to taste. Simmer for 10 minutes then serve.

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Bacon Corn Soup with Cilantro Gremolata

Bacon Corn Soup with Cilantro Gremolata - healthy and tasty, basically summer in a bowl.

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So I think that corn soup is so summery, at least where I come from it is. Corn is one of those things that was only available at very specific times of the year, so when it was, you took full advantage of it.

Now, of course, you can always get canned or frozen corn but it’s really not the same. Fresh corn on the cob is by far superior in taste and texture. Now that is not to say I don’t use frozen corn mid-winter, but when you can get it fresh - DO IT!

My love of corn goes back many many years to my childhood. I was 2 years old and we were at my grandparent cabin when I first experienced corn on the cob. Now I’m not sure if it was the salt and butter or the corn itself but I was immediately in love. I ate more cobs of corn that any of the adults and needed to be cut off because I would have kept going were I not stopped!

So needless to say corn and I go way back, which is probably why I love making corn soup. This soup is creamy and full of flavour all while being packed full of veggies and everything you need to make it a complete meal.

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prep time 15 minutes

cook time 45 minutes

total time 1 hour

servings 6

Ingredients

1 tbsp oil

1/2 white onion

1 medium zucchini

2 medium carrots

1 russet potato

8 cups chicken stock

5 strips of bacon

4 cups of corn

1 tsp salt

1/2 tsp pepper

Instructions

In a stockpot place oil and chopped onion and sauté until onion is translucent. Add in chopped carrot and cook over medium heat 4-5 minutes or until carrots of softened.

Add in roughly chopped zucchini, potato and chicken stock and simmer for 15-20 minutes or until all of the vegetables are softened.

Use an emersion blender to blend soup until smooth (you can also use a Vitamix or blender - being careful because soup is very hot).

In a separate frying pan cook bacon until crispy then drain on a paper-towel-lined plate.

To the pureed soup add in salt + pepper, corn and crumbled bacon. Bring to a low boil then serve with a spoonful of gremolata on top.

Gremolata

1/4 cup cilantro

1 tsp shallots

1 tsp lemon zest

2 cloves of garlic

1 tsp olive oil

salt + pepper to taste

In a small bowl combine finely chopped cilantro, shallots, lemon zest finely chopped garlic, oil and salt + pepper.

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Roasted Broccolini Soup

This lovely roasted broccolini soup is a great starter for your next dinner party or a quick and healthy weeknight dinner.

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Ok, everybody, it’s finally Friday and here in LA it’s supposed to be really nice so we're planning to get out and enjoy it! Living so close to the beach is very different for us so we're trying to take as much advantage of it as we can.

That being said last time we went I was not nearly as organized as I should have been and I didn't pack any snack which was a major fail because by 2 we were starving and had to cut our beach day short. So this weekend I’m going to plan ahead so we can extend our beach time!

Now while this soup probably isn’t going to be gracing my picnic it is a delicious quick and easy dinner that is so good for you. I love the fact that you can make these thick and creamy soups by pureeing rather than filling them full of cream. It’s something that I make often and is such a great way to use up veggies in your fridge that are past their prime.

I also really love adding in the kick of red pepper flakes but if your less of a spice lover than you can certainly leave it out.

So I hope this weekend is just as beautiful where you are and that you have time to get out and enjoy it!

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prep time 10 minutes

cook time 50 minutes

total time 1 hour

servings 2 - 4

Ingredients

2 cups broccolini (1 large bunch)

4 celery stalks

1/2 white onion

1 tbsp olive oil

6 cups chicken stock

1/8 tsp red pepper flakes (optional)

1 tbsp dill

1 tbsp dijon mustard

salt + pepper

Instructions

Preheat oven to 350. On a large baking sheet place roughly chopped broccolini, celery celery stalks and onion. Drizzle with olive oil and sprinkle with salt + pepper. Roast in the oven for 30-40 minutes or until fork tender.

In a high powered blender place roasted vegetables and 2 cups of chicken stock. Blend on high until smooth. Transfer to a large soup pot, add remaining chicken stock, red pepper flakes and salt and pepper. Bring to a low simmer then add in dill and dijon mustard and simmer 5 minutes.

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