Tomato Carrot Ginger Soup

by Michelle Giangualano

Ingredients

2 tsp coconut oil

4 cup tomatoes, quartered

1 cup carrots, shredded

2 tsp freshly grated ginger

2 cups vegetable broth

½ tsp sea salt

¼ tsp, ground pepper

1 tsp whole cane sugar (or coconut sap)

½ tsp rosemary


Directions

1.) Heat 2 tsp coconut oil in a saucepan, add tomatoes and carrots, then sauté until slightly soft. Add garlic and stir for about 30 seconds. Add the broth, and all remaining ingredients. Bring to a simmer for about 5 minutes, then remove from heat.

2.) Use a submersion blender or transfer soup into a blender and puree until completely smooth. (Use caution, as the soup will be very hot).

3.) Serve and enjoy!

Makes 4 servings.


The perfect fall soup; warm, delicious and simple to make. This recipe boasts fabulous immune boosting nutrients, as well as tremendous lung support. Its makes a perfect side dish for any meal

Braised Celery Hearts

INGREDIENTS

2 celery hearts
2 Tbsp unsalted butter
1 cup low-sodium chicken broth or vegetable broth
1/8 tsp sea salt
1/8 tsp ground pepper

DIRECTIONS

Keeping celery ribs attached at base, peel outer ribs of celery hearts with a vegetable peeler. Trim ends of celery and halve hearts lengthwise to make four pieces.

Warm a heavy, 12-inch skillet over medium heat. Add butter and melt. Add celery. Turn the celery with tongs occasionally and cook for about 8 minutes, until lightly golden on all sides.

Add the broth, salt, and pepper and cover the skillet. Cook for about 20 minutes, until the liquid has evaporated and the celery is tender and golden. Serve warm.

Fennel Soup

INGREDIENTS

1/4 cup butter
5 fennel bulbs, trimmed and quartered
1 L vegetable broth
Sea salt and black pepper to taste

DIRECTIONS

Melt the butter in a large skillet over medium heat. Add the quartered fennel bulbs; cook and stir until golden brown, about 10 minutes. Pour in the broth, and simmer until fennel is tender, about 15 more minutes. Ladle into soup bowls, and season with salt and pepper.