Autumn Sweet Potato Soup (Dairy/Soy Free)

My family had three Thanksgivings this year! Thanksgiving day at my Mom's, day after at my Aunt Gail's, day after that Aunt Susan's. On day two, my aunt made a delicious and nutritious Sweet Potato Soup that was so good that I decided to recreate it using my own creative twist and whatever else I had to use up in my fridge. I only had about one celery stalk but had a huge broccoli stalk headed towards its death in the crisper so I chopped that up and used it instead of the additional celery. I left the skin on the potatoes and the apple for the added fiber. This soup is excellent when it's cold outside and there is nothing better then a hot bowl of soup. Really warming, extremely grounding, and full of LOVE!

Creamy Sweet Potato Soup

ingredients

3 lbs sweet potatoes, chopped

1 tbsp olive oil

1 sweet onion, chopped

2 celery stalks, chopped

1 apple, chopped

6-7 cups water

2 tsp sea salt

pepper

ginger to taste (optional)

directions

1. Roast potatoes in oven on 400 degrees for 30-40 minutes (until cooked)

2. Heat olive oil on medium high and add onions, apples, and celery. Let saute for about 15 minutes or until cooked through

3. Add cooked potatoes, water, salt, and pepper and bring to a boil. Simmer for 5 minutes.

4. Add soup to your blender and blend or use an immersion blender to mix up and say YUMM!!

Chickpea Miso Soup

This Soup is so easy to make. It takes about 15 before spoon filled goodness enters your mouth and the warm sensations of a first bite of hot soup runs down your throat and into your tummy ; ) I found this recipe on the side of the chickpea miso container by this company. Being a little chef in my own kitchen, I now know how flavorful leeks are in soups, Oh My Goodness, Wow! Definitely will be using more leeks in soups to come!

Chickpea Miso Soup
2 leeks, chopped
2 carrots, chopped
1 cup chickpeas
4-5 tbsp chickpea miso (or miso of choice)
4 cups water

directions
1. Bring leeks and carrots to a boil and simmer for 5 minutes
2. Add chickpeas and cook an additional 5 minutes
3. Mix a little of the water with miso paste until it becomes a liquid
4. Add miso to soup and turn off heat
5. Serve and enjoy!

Lamb Stew w/ Garden Tomatoes & Brown Jasmine Rice

ingredients

2 lb lamb stew meet (cut into 1/2" cubes)

2 large onions, diced

2 cup carrots, chopped

6 cup kale

2 large garden tomatoes, diced

2 cup cooked brown jasmine rice

3 tbsp extra virgin olive oil

1 tbsp dried parsley

1 tbsp dried basil

1 tsp dried oregano

1 tsp dried thyme

2 1/2 tsp sea salt

1/2 tsp pepper

directions

1. brown stew meat and onions in olive oil over medium high heat in a large pot

2. cover meat and onions with water, bring to a boil, lower and simmer for 1 hour

3. add tomatoes and carrots to meat and cook for 20 minutes

4. add kale, cook for 4 minutes

5. add rice and serve!