#fall soup

So I’ve challenged Branden to a 30 soups in 30 days fall challenge. He is truly a master when it comes to the soup making and I believe that this challenge will help him rise to the position of a soup god. I have also been moving away from so much raw food as the seasons change and focusing more on an Ayurvedic approach to my eating and lifestyle- an experiment still in the early stages. Needless to say I am very excited to be fed these yummy and healing soups for the next 30 days!

PUNJABI PUMPKIN

2 pumpkins
1 squash
1 red pepper
1 onion
1 carrot
1 head cauliflower
peas
6 cloves garlic
coconut oil
1 can coconut milk - low fat 
fennugreek
thai green curry seasoning
fresh grated ginger

oven roast the pumpkins, squash, red pepper, and cauliflower. lightly saute the onion, garlic, and carrot in a large pot with the coconut oil. add the roasted pumpkins, squash, and pepper to the pot along with the coconut milk and spices. blend into a smooth consistency. lastly add the cauliflower and peas for some chunk factor.

heart warming potato soup

- ✨

this soup.. is a cure all. break up? bad day? lazy day? rainy day? stormy day? repressed all your feelings for too long and now they’re coming to the surface far too rapidly to get a grasp on and this was all you could manage to pour yourself into as some form of healing spellwork.. day? try this soup! aha

originally when i made this i was slugging around the kitchen throwing sh*t in the pot but i think i retained enough to slap a recipe together so here goes!

[potato soup]

• 2 medium yukon golds (or 3 small)

• salt

• thyme

• pepper

• ¼ sm onion

• 2-3 cloves of garlic

• butter

• flour

• 1 tbs sour cream

• handful of sharp cheddar

[steps]

cube up and boil your potatoes in some salted water, throw some thyme and pepper in the water too, do the toothpick/fork thing and when it’s time to strain save maybe a cup of the liquid for later, throw the potatoes back into the pot a sec to sautee up with your onion and garlic and some butter for a sec, just enough to infuse the flavour

chuck it into a food processor or blender to get it smooth with about 2 tbs of butter or substitute and however much of that reserved liquid it takes to get it just smooth enough to blend nice

now! get your butter and flour and make a little roux real quick, just adds a nice texture and flavour density to the soup but you could omit, from here stir in your potato sludge and more liquid as needed to reach your desired consistency

add a little more salt pepper and thyme, maybe some more garlic powder if it needs it, stir in a handful or so of sharp cheddar and about a tbs of sour cream; ofc you can omit or sub both of these if you’re vegan/lactose, let the soup simmer and serve up with a sprinkle of thyme and/or fresh cracked pepper :)