Golden Harvest Soup
Ingredients:
- 3 cups kabocha squash, diced
- 1 small sweet potato, cubed
- Zest and juice of 1 lime
- 1 tablespoon ghee or clarified butter
- 1/2 teaspoon ground cardamom
- 4 cups low-sodium vegetable broth
- 1/4 cup pearl couscous
- Salt and freshly cracked black pepper
Instructions:
Heat ghee in a large pot over medium heat. Add squash and sweet potato, sauté until lightly caramelized. Stir in cardamom, lime zest, and vegetable broth. Bring to a gentle simmer, add couscous, and cook until tender, about 15 minutes. Blend partially for a creamy texture with small chunks remaining. Season with lime juice, salt, and pepper. Serve warm.
Carrot and Fennel Cream Soup
Ingredients:
- 4 large carrots, sliced
- 1 medium fennel bulb, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon turmeric
- 3 cups chicken or vegetable broth
- 1/2 cup cashew cream or coconut cream
- Pinch of nutmeg
- Salt and pepper to taste
Instructions:
In a saucepan, heat olive oil over medium heat. Add carrots and fennel, cook until softened. Sprinkle turmeric and stir briefly. Pour in broth and simmer for 12 minutes. Use a blender to puree until smooth. Stir in cream, add nutmeg, and season with salt and pepper. Serve with a drizzle of olive oil.
Spinach, White Bean, and Herb Soup
Ingredients:
- 2 cups fresh spinach, roughly chopped
- 1 can (15 oz) white beans, drained and rinsed
- 1 small leek, thinly sliced
- 1 garlic clove, minced
- 1 tablespoon avocado oil
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions:
Heat avocado oil in a large pot. Sauté leek and garlic until soft. Add beans, broth, and oregano. Simmer 10–12 minutes. Stir in spinach and cook 2–3 minutes. Season with lemon juice, salt, and pepper. Serve hot.
