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.
Autumnal Red Lentils
1 cup dry red llentils
2 stalks of celery
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.