Soups

Kombu is a sea vegetable that helps to make the lentils less magical if you know what I mean. The best place to find it is natural food stores or Asian grocery stores.

Serves 4.

Using a stock will yield a tastier flavour.

Sprinkle with croutons and hemp hearts.

*You can peel the squash ahead of time with a veggie peeler if you are cutting it into cubes before cooking. The other option is to slice it in half lengthwise and bake it flesh side down. Then you can just use a spoon to scoop out the squash. I find it’s easier to cook it without peeling and just scoop it out.

**You can use the whole leek (including the green leaves) if you wish. Just make sure you wash them well because there is often soil nestled inside the leeks.

***I used Cha’s Organic coconut milk, the flavour is divine!

I used 42 grams*.
Serves 4-6 people.

Depending how big your squashes are you may wish to add more liquid for a thinner consistency. If you’ve run out of coconut milk, just add a touch of water as needed.

Make your own stock! There is a recipe in Joyous Health on page 182 as well.
8 cups filtered water
2 tbsp apple cider vinegar (helps to extract minerals)
1 organic turkey carcass
3 onions roughly chopped
3 garlic cloves
2 stalks celery
2 carrots
1 tsp Dried Italian seasonings
You may want to put each of the ingredients into a cheesecloth as it makes it easier to pick them all out once the broth is done.
Put all ingredients into a very large soup pot. Depending how big your carcass is, you may need to add more water. The water should come to the top of the carcass.
Let the ingredients simmer together for at least 4 hours and as long as 24 hrs if you have a slow cooker. Let cool and either use right away for soup or refrigerate overnight.

*This soup has so much wonderful flavour all on it’s own that you might not even need to add the curry powder. I love the brand simply organic and the curry powder added such a wonderful flavour to the soup.