Simple Homemade Soup

Soups have been around for centuries as a staple food in our diet. Soups make your tummy feel warm on a cold, cold day. They are a great for lunch, dinner or a snack. There are loads of types of soups, many of the basic soups that we came to grow up with and love, have been altered into many variations.

Making homemade soup is one of my favorite things to do in the kitchen. Soup allows me to be creative or just clean out the fridge and cubord. It is also a frugal meal that fills and satisfies my family. In sharp contrast to baking, soup making is flexable, forgiving and no recipe is needed. With a pot, some spices, a base and fresh ingredients a huge pot of soup and warm corfting meal is only a short time away.

Here are some of our families favorite soups. Remember no exact measurments are needed. I never get out a measuring cup/ spoons for soup. So for those of you who follow a recipe to the drop, relax, and enjoy fewer dishes. Also soup is flexable see something you don't like just leave it out or add something else! be creative, youmay just create a timeless family favorite!

Butternut Squash and Leek Soup

1 medium-large butternut squash

1 head garlic
2 TBSP coconut oil or olive oil
6 leeks, sliced or 1 med onion, sliced in thin strips
2 cups chicken or vegetable broth

2 cups water
1 tsp sea salt
1/2 tsp pepper

Cut the butternut squash in half and scoop out the seeds. Bake the squash cut side down on a baking sheet for 45 minutes at 350 degrees. Scoop out the squash and mash or puree, then set aside. Peel away the outer white papery skin from the garlic head but do not separate the cloves. Using a knife, cut off 1/4 to a 1/2 inch off the top of cloves, exposing the individual cloves of garlic. Wrap in foil and bake at 350 degrees for 60 minutes. (for more on roasting garlic see this How To).

Heat oil over medium heat in a large saucepan. Add leeks and stir until translucent, 3-5 minutes. Stir in garlic, squash, water, broth, salt and pepper; bring to a boil. Reduce heat to low and simmer covered for 10 minutes.

Chili
1 cup dried black beans (or 2 cans black beans)
3 cups pure water
1lb ground beef
1 green pepper, chopped
1 yellow pepper, chopped
4 stalks celery chopped
1 medium onion, chopped
1 cup portabello mushrooms, chopped
1 medium zucchini, chopped
2 cloves garlic, chopped
2 TBSP chili powder
1 TBSP cumin powder
1 TBSP oregano
1 tsp sea salt
1/2 tsp pepper
1- 28oz can organic diced tomatoes
1 cup chopped kale

Soak dried beans in water overnight, 8-12 hours. Drain.
Brown ground beef in pan adding the chopped vegetables halfway through. Add garlic, chili powder, cumin, oregano, salt and pepper. Transfer meat and veggies to a sauce pan or hot crock pot. Add can of tomatoes, kale and drained beans. Simmer for at least 1 hour.

Vegetable Soup
1 eggplant

2 TBSP coconut oil
1 medium onion, chopped
1 green pepper, chopped
1 cup celery, chopped
1 cup carrots, chopped
1 cup cauliflower, chopped
2 cups broth (vegetable, beef, or chicken)

2 cups water
1- 15oz can diced tomatoes
1/2 cup brown rice

2 cups kale or spinach, chopped

Cut eggplant in half and roast cut side down at 350 degrees for 30 minutes. Scoop out eggplant from skin, puree or mash and set aside. Heat oil in a large sauce pan and add onion and peppers and cook about 4 minutes. Add the celery, carrots, cauliflower, broth, water tomatoes, and brown rice. Bring to a boil. Reduce heat and simmer for 1 hour. Add pureed eggplant and kale. You may want to add more water or broth because the rice will soak up the liquid. Simmer 10 minutes more and serve!

Creamy Cauliflower Soup

This is a healthy creamy white soup. Feel free to call this creamy potato soup, because it has a very similar taste!

2 cups cauliflower, shopped

1 can coconut milk

1/2 cup celery, finely chopped

1/2 cup onion, finely chopped

1/2 cup mushrooms, finely chopped

1 tsp sea salt

1/4 tsp black pepper

2 TBSP butter

2 TBSP coconut flour

1 cup water

Steam cauliflower 10-15 minutes until very tender. Puree in a blender or food processor (add a little of the coconut milk or water if need to process). Cook celery, onion, and mushroom in a coconut oil about 5 minutes or until onion is translucent. Add butter; blend in flour and cook until blended, stirring frequently. Add coconut milk slowly and stir until smooth. Mix in puree, salt, pepper, and water stirring occasionally until hot but do not boil.