Soups

Coconut - Carrot - Curry Soup

Ingredients

• 8 to 10 medium carrots diced
• 4 outer stalks of celery - cut up
• 2 cups of diced yellow potatoes
• 2 cans premium coconut milk
• 1 bunch of fresh cilantro finely cut up
• 2 tbsp lemon grapeseed oil (Salute Sante)
• 1 tsp Frontier Curry
• 1/4 cup Ginger/Garlic Base
• 2-6oz filets King Salmon (Ivory) cut in small cubes (optional)
• 1/4 cup of water
• 1 drop lemongrass essential oil (optional)

1. Place carrots, celery, potatoes and cover with water. With lid on pot, simmer vegetables until tender.
2. In another pan warm the ginger/garlic base, lemon grapeseed oil and curry. To this add the water and Ivory Salmon. Gently simmer for 4 or 5 minutes.
3. Add this to the vegetables with the 2 cans of coconut milk, lemongrass essential oil and water for desired consistency. Heat, but do not boil. 
4. Add the chopped cilantro and serve.

Options:

1. For a little thicker broth, you could add Kuzu and/or arrowroot: 1 tbsp. Kuzu & 1 tbsp. Arrowroot dissolved in half cup of water.

2. For a little thicker & creamier broth: Instead of dicing the celery, steam it whole (you can add more than 4 stalks if you desire), add some of the cooking water to blender with celery and blend until smooth. Add back into the pot of soup. This could be done with any light colored vegetable or peel zucchini and use steam zucchini blended to make a thicker broth base.

3. Use any fish or omit the fish completely. If you omit it completely you still will need to add the ginger/garlic base and curry.

Lamb Bone Soup

from Devarapalli Halleluyanna

INGREDIENTS:
6 to 8 Lamb Bones, cut into 3 inch pieces
3 – 4 Cups Water
2 Medium Red Onions, chopped
3 Medium Tomatoes, chopped
4 Green Chilies - optional
4 Cloves
3 – 3 Inch Pieces Cinnamon Sticks
4 Whole Black Pepper
1 Tbsp Tumeric Powder
1 tsp Crushed Cardamom Seeds
2 Tbsp Ginger Garlic Paste – 3 Cloves Garlic and 2 Inch Piece Ginger
4 Tbsp Grapeseed Oil
½ Tbsp Garam Masala Powder
½ Bunch Cilantro, chopped
2 Bay Leaves

1. Clean the lamb bones with tumeric powder and rinse.

2. In a pressure cooker heat the oil over medium heat. Add the onions and sauté until golden brown.

3. Add tumeric powder and sauté for another minute.

4. Add the bay leaf, cinnamon stick, cardamom and cloves – sauté for about 2 minutes.

5. Add the chopped tomatoes, the chilies, the cleaned lamb bones and stir until the bones change color from the heat (approximately 3 minutes.)

6. Now add the water and cilantro and stir well. When you finish, you can add more water if desired.

7. Salt to taste and finally add the garam masala. Cook for another minutes and serve.

Asparagus Vegetable Soup

INGREDIENTS:
2 Large Bunches Fresh Asparagus
1 Medium Parsnip, peeled and diced
1 Medium Carrot, peeled and diced
Broccoli Stems, peeled and diced
A Few Sprigs Parsley, finely chopped
1 Tbsp. Roasted Garlic Salute Sante Grapeseed Oil
1 Tbsp. Lemon Salute Sante Grapeseed Oil

1. Steam the parsnip, carrot, broccoli and parsley to desired texture. (About 5 minutes)

2. Clean the asparagus and have break the tough parts away but do not discard.An organic farmer taught me to hold the asparagus spear, apply pressure at both ends until it breaks. The top part is the tender portion we all love. The bottom part when cooked is stringy and tough. This recipe makes good use of the part most of us toss.

3. Place both spears and bottoms in a pan and steam to desired doneness. (Always pour off the water the asparagus was cooked in because it contains a toxin which is removed by steaming and is in the)

4. Remove the spears and set aside. Place the asparagus "bottoms" in the Vita Mix with more than enough water to cover and blend throughly on high. If you want a creamy soup, just cover the stems with water. For a more brothy soup, cover the stems with about 3 inches of water.

5. Combine the blended asparagus stem liquid with the steamed vegetables, the roasted garlic and lemon grapeseed oils.

6. Season to taste with salt and/or pepper.

7. Cut the steamed asparagus spears and place into the soup just before serving.

Chicken Cream Soup With Turnips & Parsnips

INGREDIENTS:
1 Very Large Turnip - (2 to 3 Cups) 3 Outer Layers of Fennel Bulb
10 Stalks of Celery
3 Tbsp. Salute Sante Rosemary Grapeseed Oil
1 Cup Roasted Chicken Drippings (optional)
1 Cup or so Parsnip, cubed
1 Cup or so Kolhrabi Top, chopped
10 ounce Bag of Frozen Green Beans or Fresh Green Beans
Left over Cubed Meat, if desired
Salt and Pepper to Taste and/or Fresh Ground Melegueta
1. Put the Parsnip , Kolhrabi tops , and green beans in a pot with just enough water to cover them. Cover with a lid and cook until tender.

2. Meanwhile, Cut the celery stalks in half so they fit in the pot. Peel the turnip and slice in large slices. Cut the layers of fennel bulb in half. Put all these in a little water and steam until soft.

3.When soft, put these vegetables into the Vita Mix with the Rosemary Grapeseed Oil and roasted meat drippings (optional). Blend until creamy. Add water for desired consistency.

4. Pour this mixture over the steamed vegetables. At this point you could add any leftover cubed meat if desired. Salt and pepper to taste.

Options:
If you desire a less sweet flavor, squeeze some fresh lime or lemon into your bowl.

Note:
Melegueta Frontier Seasoning comes in a grinder. It is a Spanish spice that has a peppery taste.

Cream Of Celery Soup

INGREDIENTS:
Large Celery Stalk
1 Can Coconut Milk
1 Tbsp. Salute Sante Lemon Grapeseed Oil
2 Drops Lemongrass Essential Oil
1 Drop Fennel Essential Oil
1 tsp. Macadamia Nut Oil (optional)
1. Steam outer green pieces of celery stalks. (6-8 pieces)

2. Blend together all ingredients in blender with steamed celery until creamy.

Options:
Add leftover chopped chicken breasts of leftover chopped fish.
Add leftover vegetables for a cream soup.
Add roasted red beats roasted with Rosemary Grapeseed Oil.
Can also be used as a sauce for over vegetables or baked potato.

Healthy Soup

INGREDIENTS:
1 whole bulb of garlic, peeled
1 heart of celery
3 tbsp. Salute Sante Grapeseed Oil
1 bag frozen green beans - liquified in Vita Mix with water
1 tsp. caraway seed
1 tsp. oregano
1 tsp. ground fennel
1 cleaned fennel bulb with top - liquified in Vita Mix with water (can be steamed or raw to liquify. Steaming BEFORE liquified gives a creamier texture with any vegetable)
1 tsp. basil
1 tsp. Dill, optional-not needed-but is good for variation
1 ½ Cups butternut squash and/or pumpkin chopped
1 parsnip, peeled and diced
½ tsp. salt
2 Cups carrots diced
3 white sweet potatoes, diced
2 bunches fresh green beans sliced
1 yam diced
2 bunches fresh parsley chopped
1 bag frozen peas
1 lg leaf collards chopped fine
2 or 4 Kale leaves chopped fine

1. Blend garlic and oil in Vita Mix blender. It will be the consistency of butter.

2. Add to large pot with all herbs and warm for about 5 minutes to carry the flavor.

3. Add all or whatever vegetables you have on hand and enough water to more than cover everything.

4. When all is done, add bag of frozen peas. Makes 3 to 4 quarts of soup.
NOTE:
If fennel bulb is not in season, just liquify a little more green beans and double the ground fennel, if desired.
You can omit what you want with the vegetables and add what you would like, and you still have a great soup as long as you stay with the broth base of garlic and herbs with the oil.

Kale Tomato Soup

INGREDIENTS:
6 Cups Yellow Potato, cubed
2 Small to Medium Leaves Kale, chopped fine
2 Cups Parsley, chopped fine
2-3 Cups Butternut Squash, cubed
1 Tbsp Rosemary Grapeseed Oil
½ Tbsp Lemon Grapeseed Oil
4 Drops Lemongrass Essential Oil
2 Drops Fennel Essential Oil, optional
28 oz. Jar Fire Roasted Organic Crushed Tomatoes (Muir Glen brand)
Cayenne
Salt

1. Put everything except tomatoes, cayenne and salt in pan, cover with water and cook until tender with lid on pan.

2. When tender, add the Fire Roasted Tomatoes and heat th rough.

3. Add Cayenne and Salt to taste.

Optional:
Leave out the potatoes.