Calming Green Soup

2 T avocado oil or olive blend
1 onion or leek 
1 garlic clove
3 cups fresh or frozen peas
1 zucchini coarsely chopped
1 potato, roughly diced, skin on
2 cups vegetable stock
6 oz baby spinach
Small bunch fresh mint leaves finely chopped
Salt and pepper (if desired)
Roasted unsalted pumpkin seeds 

Heat oil in large pan - add the onion and garlic and cook 4-5 minutes - until tender.   Add peas, zucchini and potato and cover with vegetable stock.  Simmer about 10-15 min - until potato is softened.  Add spinach and mint - stir until wilted.  Season with salt and pepper. 

Blend in batches into a smooth or chunky soup. 
Sprinkle with seeds and mint serve.

Yummy 

Autumnal Red Lentils

1 cup dry red llentils
2 stalks of celery
2 carrots
1 ounion or leek
2 T Olive or avacado oil
1 T spike seasoning
Salt and pepper ( if desired)
3 cups water or organic vegetable broth
1 cup cubed roasted butternut squash*
Chopped cilantro and pepitas for garnish 

*Roasted butternut squash: Preheat over to 400f.  You can use a peeler to peel the squash, dice and place on baking sheet.  Drizzle with oil and toss to coat - season with salt & pepper.  Roast for about 15 minutes.

Dice onion, celery, and carrots.  Saute'  in oil until tender.  Add lentils and water or broth, bring to a boil.  Add seasoning and reduce to simmer for about 15 minutes.  You can add more water/stock for a thinner soup.  Add roasted squash.  

To serve, garnish with freshly chopped cilantro and pepitas. 
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