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SMOKEY CHICKPEA SOUP

DIRECTIONS:
Heat big pot with 1 tbsp oil. Add carrots and onions, cook until soft. Add frozen peas & tomatoes with 1/2 cup water. Add turmeric, paprika & garlic to pot, cook for 5 minutes. If you soak and cook your own beans, add 1 tsp smoked paprika & turmeric to water and cook until soft. Add either 6 cups of the liquid to the pot or 6 cups vegetable broth. Add beans, cook 10 minutes. Enjoy! Add salt and pepper to taste.

INGREDIENTS:
1 1/2 cup frozen peas
3 carrots
1 can tomatoes
1 sweet onion
6 cups cooked chickpeas
6 cups chickpea water or vegetable broth
1/2 tbsp turmeric
1 tbsp smoked paprika
1 tbsp garlic powder


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CREAMY VEGGIE POTATO SOUP

DIRECTIONS:
Boil 6 potatoes until you can stick a fork in them and they slide off.

In a saute pan, heat up coconut oil. Add 2 chopped potatoes, chopped broccoli & carrots and cook until softened (about 5-10 minutes on medium heat). Stir every minute or so. Next add all the spices and cook for another two minutes once well combined.

Blend almond milk and the 6 boiled potatoes (with a few dashes of salt) and then mix with the sautΓ©ed potatoes and veggies. Top with hemp seeds and spring onion.

 

INGREDIENTS:
8 russett potatoes
3 cups almond milk
2 cups broccoli
1 carrott
2 tbsp coconut oil
3/4 tsp pink Himalayan salt
1/2 tsp black pepper
1/2 tsp dried thyme
1/4 tsp turmeric

Optional Toppings:
Spring Onion
Hemp Seeds


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SWEET POTATO & CARROT SOUP

DIRECTIONS:
Half the carrots, chop the cauliflower, and roughly chop the sweet potato. Add the sweet potato to a pot of boiling water until they slide off of a fork once softened.  Steam the carrots and cauliflower until tender. 

Add sweet potatoes, cauliflower and carrots to a high speed blender with vegetable broth and almond milk. Poor back into a big pan, add spices and water and stir until combined. 
(it's a lot to put in the blender so you may have to do half at a time)

Add more water to reduce thickness. 

INGREDIENTS:
8 carrots
1 1/2 sweet potato
1/2 head cauliflower
2 cups unsweetened almond milk
2 cups vegetable broth
2 cups water
1/2 tsp turmeric
1/2 tsp paprika
1/2 tsp cinnamon
salt & pepper to taste