-Half, seed, and peel 1 winter squash–or other winter squash–with a sharp knife (the skin is actually not too hard to peel if your knife is good). Cut squash into 1/4 inch chunks. Similarly, carefully peel and chop 1 celery root into 1/4 chunks. Set aside.
-Heat a large pot over medium heat with 4 tablespoons of olive or coconut oil (I like coconut for this recipe) and toss squash and celery root in with:
1 large white onion, chopped
3 cloves of garlic, minced
2 medium carrots
2 tablespoons of fresh, grated ginger
1 teaspoon of salt
-Saute veggies for about 15-20 minutes until tender.
-Add 1 tablespoon of curry powder and 1/4 teaspoon (or more) of red chili flakes. Mix well and cook for 2 minutes.
-Add 1 cup of lentils (any type will do), 1 cup of water or chicken stock, and 1 cup of coconut milk. **Coconut milk can be omitted…just add stock or water instead.
-Cover and simmer mixture for 25-40 minutes until lentils are tender. Adding more stock or water if the mixture is getting to thick.
-Let cool slightly and serve with brown or wild rice. Garnish with a fresh herb like chive, cilantro or parsley! ENJOY!
Serves 4 to 5 large portions.
This is a basic soup that can be complemented with several flavors to keep everyone interested. Try the following additions: Sautéed, shaved ginger
Roasted red pepper
2 Tablespoons butter, olive oil, or a mixture
1 Onion, sliced thin
1 lb. Carrots, sliced thin
1 Bay leaf
2 Tablespoons chopped parsley
3 Tablespoons white rice
1 Teaspoon paprika
1 Teaspoon cumin
Half teaspoon coriander
Salt and fresh pepper
7 Cups water or vegetable stock
Heat butter/oil over medium heat in soup pot. Add onion, carrots, bay leaf, parsley, and rice cook until onion softens, about 5 minutes. Add spices, half teaspoon salt, and a pinch of pepper. Cook for five more minutes. Add the water/stock and bring to a boil. Lower the heat and simmer, partially covered for about 25 minutes.
Remove the bay leaf. Take 2 cups of soup and puree until very smooth and set aside. Puree the remainder of the soup, leaving some “texture”. Put the two portions together and add salt/pepper as desired or other additional complementary ingredients.
It’s easy to make your own broth to use in cooking or as the basis for soups. It’s healthier, too, than buying canned broth, since you can control the amount of salt you add and can remove fat from the stock after cooking.
Use stewing chickens, chicken backs, or the leftover carcass from a roast chicken. Place the chicken in a large stockpot with yellow onions with the skins on (to add color), celery ribs, carrots, bay leaves, whole peppercorns, thyme, and salt.
Cover the ingredients with water and bring to a boil. Remove any debris that floats to the top, reduce to a simmer, and cover.
Once done, strain the liquid to remove the vegetables, bones, and any meat pieces. Let the stock cool completely and refrigerate. Remove any fat that congeals at the top.
Cooking time: three to four hours.
2 cups chopped onion
1 cup chopped celery
1 cup chopped carrot
2 table spoons butter
salt and fresh pepper
fresh herbs coarsely chopped parsley, thyme, and marjoram and favorites.
Heat a large skillet of sauteed pan over medium heat. Once hot, add butter. Once melted add remaining ingredients and sauteed gently over medium heat until the vegetable soften.
Water can be added to this to form a simple stock. Try starting your favorite soups, stews and casseroles with this base, adding ingredients to the finished mirepoix. A mirepoix is used either to season stews, soups, sauces, and fricasses or as a base for braising meats or fish. In this recipe, mirepoix refers to equal parts of finely diced carrot, onion, and celery.