Pumpkin Soup
If desired first bake about 2 cups Jap pumpkin, and 1 sweet potato,
Saute 1 large onion, then add the baked & diced pumpkin & sweet potato,
3 cups water, GF stock cubes or Miso, 1 tspn cummin, pepper, sea-salt.
Blend smooth eg use a stick blender in the pot.
If desired first bake about 2 cups Jap pumpkin, and 1 sweet potato,
Saute 1 large onion, then add the baked & diced pumpkin & sweet potato,
3 cups water, GF stock cubes or Miso, 1 tspn cummin, pepper, sea-salt.
Blend smooth eg use a stick blender in the pot.
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The Veg SOUP RECIPE
• Two GF stock cubes or 1 Tblspn rice Miso
• 2 large cans diced tomatoes • 3-6 tomatoes • 4 cups water -as liquid as desired
• 1 small bunch celery with light green leaves • 1 bunch spring onions
• 3 capsicums • 2 cups green beans • 1 kilo/2 lb carrots
METHOD
Dice, grate, or process all veg, add to a large pot with tomato, liquid and stock/miso.
Bring to rapid boil for five mins then reduce to simmer for approx 20 mins,
til veg tenderness as desired.
add celtic sea-salt, pepper, herbs or spices to taste.
Blend til smooth if desired eg use a stick blender..
The Veg SOUP RECIPE
• Two GF stock cubes or 1 Tblspn rice Miso
• 2 large cans diced tomatoes • 3-6 tomatoes • 4 cups water -as liquid as desired
• 1 small bunch celery with light green leaves • 1 bunch spring onions
• 3 capsicums • 2 cups green beans • 1 kilo/2 lb carrots
METHOD
Dice, grate, or process all veg, add to a large pot with tomato, liquid and stock/miso.
Bring to rapid boil for five mins then reduce to simmer for approx 20 mins,
til veg tenderness as desired.
add celtic sea-salt, pepper, herbs or spices to taste.
Blend til smooth if desired eg use a stick blender..
Cabbage Soup
1 cabbage, 3 carrots, 3 onions,
2 GF stock cubes or 2 Tblspns rice Miso , 2 bell peppers/capsicum, 2 celery stalks
6-8 tomatoes or 2 cans diced tomatoes, 1 can or 250g frozen green beans, 1 can tomato juice ,
1 tbsp. black pepper, 4 cups water, sea-salt if required.
Wash veg. Dice/ grate/ process all veg as desired.
Saute in Tbspn coconut oil, ghee or dripping
the onions, carrots, peppers and celery until tender, approx 5 minutes
Add cabbage, 4 cups water and stock cubes/Miso. Stir.
Add a can of tomato juice and boil, then reduce heat to med and cover for 1 hour.
Stir and add green beans, 2 cans diced tomatoes and 1 tbsp. of black pepper.
Replace the lid and cook for 1 more hour.
The soup can be kept in fridge for 1 week or freezer for 4 weeks.
1 cabbage, 3 carrots, 3 onions,
2 GF stock cubes or 2 Tblspns rice Miso , 2 bell peppers/capsicum, 2 celery stalks
6-8 tomatoes or 2 cans diced tomatoes, 1 can or 250g frozen green beans, 1 can tomato juice ,
1 tbsp. black pepper, 4 cups water, sea-salt if required.
Wash veg. Dice/ grate/ process all veg as desired.
Saute in Tbspn coconut oil, ghee or dripping
the onions, carrots, peppers and celery until tender, approx 5 minutes
Add cabbage, 4 cups water and stock cubes/Miso. Stir.
Add a can of tomato juice and boil, then reduce heat to med and cover for 1 hour.
Stir and add green beans, 2 cans diced tomatoes and 1 tbsp. of black pepper.
Replace the lid and cook for 1 more hour.
The soup can be kept in fridge for 1 week or freezer for 4 weeks.
Fennel Soup
Cut 4 fennels, saute in coconut oil, ghee or dripping, with 1 onion
add 2-4 cups water and stock cubes or Miso, cook til fennel is tender,
Blend smooth eg with a stick blender
add 1/2 cup coconut cream and serve with sugar free-nitrate free bacon or black pepper.
Cut 4 fennels, saute in coconut oil, ghee or dripping, with 1 onion
add 2-4 cups water and stock cubes or Miso, cook til fennel is tender,
Blend smooth eg with a stick blender
add 1/2 cup coconut cream and serve with sugar free-nitrate free bacon or black pepper.
KIDNEY BEAN SOUP RECIPE
1 tblspn coconut oil, dripping or ghee , 1 clove garlic,
2 potatoes, 2-4 carrots, 2 pumpkin wedges,
2 zucchini , 1 stick celery , 1 parsnip, 1 brown onion,
1 large leek, 2 large tomatoes, 5-6 cups water, 2 GF stock cubes, or 2 Tblspns rice Miso, 2 bay leaves
Black pepper, Pinch sea salt, 1 can red kidney beans (strained), 250g/1 -2 cups frozen baby peas.
In the coconut oil/ghee saute crushed garlic and sliced/grated/diced potatoes, carrots, pumpkin,
zucchini, celery, parsnip, onion and leek. Any veg of your choice.
Stir about 3 mins til veg soft. Add tomatoes, water, stock cubes/Miso, bay leaves and black pepper.
Bring to boil and simmer until veg cooked.
Add kidney beans and peas. Bring to boil again. Discard bay leaves.
Blend til smooth if desired, eg use stick blender.
Optional- sprinkle grated mozzarella cheese on each serve.
1 tblspn coconut oil, dripping or ghee , 1 clove garlic,
2 potatoes, 2-4 carrots, 2 pumpkin wedges,
2 zucchini , 1 stick celery , 1 parsnip, 1 brown onion,
1 large leek, 2 large tomatoes, 5-6 cups water, 2 GF stock cubes, or 2 Tblspns rice Miso, 2 bay leaves
Black pepper, Pinch sea salt, 1 can red kidney beans (strained), 250g/1 -2 cups frozen baby peas.
In the coconut oil/ghee saute crushed garlic and sliced/grated/diced potatoes, carrots, pumpkin,
zucchini, celery, parsnip, onion and leek. Any veg of your choice.
Stir about 3 mins til veg soft. Add tomatoes, water, stock cubes/Miso, bay leaves and black pepper.
Bring to boil and simmer until veg cooked.
Add kidney beans and peas. Bring to boil again. Discard bay leaves.
Blend til smooth if desired, eg use stick blender.
Optional- sprinkle grated mozzarella cheese on each serve.
Minestrone
Saute 2 onions in Coconut oil, ghee or dripping,
add 4 rashers nitrate GF bacon, or some chicken, mutton, or bones,
braise nicely, then add chopped/grated/processed vegies of your choice,
eg 4 tomatoes, 2 sticks celery, 4 carrots, 2 potatoes, tin of tomato,
4 cups water and 2 GF stock cubes or 1-2 Tblspns Miso,
hand full of parsley, 1 can of beans or chickpeas,
Simmer about 2 hours - til meat is tender.
add 2 cups GF rice noodles/pasta, cook 10 mins more, add sea- salt and pepper.
Serve with quinoa pancakes.
Saute 2 onions in Coconut oil, ghee or dripping,
add 4 rashers nitrate GF bacon, or some chicken, mutton, or bones,
braise nicely, then add chopped/grated/processed vegies of your choice,
eg 4 tomatoes, 2 sticks celery, 4 carrots, 2 potatoes, tin of tomato,
4 cups water and 2 GF stock cubes or 1-2 Tblspns Miso,
hand full of parsley, 1 can of beans or chickpeas,
Simmer about 2 hours - til meat is tender.
add 2 cups GF rice noodles/pasta, cook 10 mins more, add sea- salt and pepper.
Serve with quinoa pancakes.
