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Issue 100: Hearty Fall Soups

First-Course Onion Soup

• 3 Tablespoons butter
• 6 medium onions, thinly sliced
• 1 teaspoon sea salt
• ¼ teaspoon fresh ground pepper
• 8 cups beef stock

In a large saucepan over medium-high heat, melt the butter and add the onions. Cook for 30–35 minutes until well-browned but not blackened, stirring frequently. Season with salt and pepper; add stock and bring to a boil for 15 minutes. Reduce heat and simmer for 25 minutes, skimming any fat that rises to the top. Serve.


Chicken Curry Soup

• 2 Tablespoons coconut oil
• 1 bunch scallions—white parts, thinly sliced
• 1 red bell pepper, finely diced
• 1 green bell pepper, finely diced
• 2 teaspoons curry powder
• 4 cups chicken stock
• 1 head cauliflower, cut into florets
• 1 large baking potato, peeled and cubed
• meat from one chicken, reserved from making chicken stock
• one 15-ounce can chickpeas, rinsed
• salt and pepper
• plain whole sheep or goat milk yogurt (optional)

In a large saucepan, melt the butter over medium heat, add the scallion whites, bell peppers and curry powder and gently sauté for 4–5 minutes. Add the chicken stock, cauliflower and potato and bring to a boil. Lower the heat, partially cover and simmer for 15 minutes. If a more creamy soup is desired, you can blend all the ingredients together. Stir in the chicken and chickpeas and heat through for 5 minutes. Season with salt and pepper to taste and serve with a dollop of yogurt in each bowl, if desired.


Butternut Squash Soup

• 3 ½ to 4 pounds butternut squash, peeled, seeded and chopped into 1-inch cubes
• 2 medium onions, roughly chopped
• 2 green apples, peeled, cored, and chopped into 1-inch cubes
• 2 Tablespoons olive oil
• 3 cups vegetable stock
• sea salt and pepper, to taste
• pinch of cinnamon
• pinch of nutmeg

Preheat oven to 4oo degrees. Toss the butternut squash, apples and onion in olive oil and place on a sheet pan in one layer. Roast the mixture for 45 minutes. Meanwhile, bring the vegetable stock to a simmer. When the vegetables are finished, add them to the stock and bring to a boil. Take off the heat, and using an immersion blender, purée the vegetables until the soup is smooth. Alternately, working in batches, place the soup into a blender and blend smooth. Season to taste with salt and pepper, and stir in nutmeg and cinnamon, and serve.

Recipes courtesy of Extraordinary Health Team


This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.

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