Mother Earth Soup

Makes a potful!

3/4 cup Zucchini- cubed

1 cup acorn squash- cubed

1 cup delicate squash-cubed

3 ribs celery-chopped

1/2 cups carrots-chopped

1/3 cup bell pepper- chopped

3/4 cup onion-chopped

1/2 cup Savoy cabbage- sliced thin

1/3 cup red cabbage- sliced thin

1 can dark red kidney beans-rinsed and drained

1/3 cup celery greens-chopped

2 bay leaves

5 cups water

1 tsp chili powder

1/2 tsp turmeric

1/2 tsp Chipotle chili pepper

3 garlic cloves- whole

1 can diced tomatoes- undrained

1 fresh lime- juiced

Sautéed vegetables in a bit of oil for 10 minutes or so. Then add everything else except cabbage,celery greens and lime juice. Bring to a boil and simmer for 40-45 minutes or until veg is tender. Add rest last 10 minutes of simmer. Remove garlic and bay leaves before serving.

This soup has got it all- spicy, earthy, hearty.

Make it but crisp up some bread/ you’ll need it for that broth!

Potato & Leek Soup(Vegan)

Serves6-8

Adapted from vegsnhuggs.com

3 large leeks- thin sliced (white and light green only)

5 potatoes- peeked and diced

3 garlic cloves- diced

1 small yellow onion- diced

5 cups veggie stock

1 cup almond milk- unsweetened

2 bay leaves

1 1/2 tsp fresh thyme

1/2 tsp fresh rosemary

1 TBs vegan butter

1 1/2 TBs oil

Heat oil and butter and add leeks and onions. Sautée until soft. Add potatoes, broth, garlic, herbs. Sautée for 15-20 minutes or until fork tender. Remove from heat , remove bay leaves and add milk then blend until smooth.

A very simple soup. Blend as smooth as you like. I like it velvety.