Broccoli and Acorn Squash Soup (V & GF)

 

20180119_215935.jpgINGREDIENTS:

-1 medium acorn squash baked for 40 minutes at 380 degrees.

-1 lb of broccoli –floret tops only– slice and use stems to eat dip with!

-1 small onion, diced

-3 Tablespoons of nutritional yeast (if needed, add salt and pepper to taste)

-4 garlic cloves, smashed

-garnishes of fresh herbs, olives, & sprouted pumpkin seeds

-splash of white wine (if you cook the soup to boiling and not leave partially raw)

WHAT TO DO:

1- Make your own scratch broth by putting celery, onion, ginger, bit of seasoning like salt and pepper, bay leaf, and white wine and then let slow cook at least 24 hours

2- Sautee onion and garlic

3- Put 2 cups of veggie broth into your power blender along with the broccoli florets (raw) and cooked squash you’ve scooped out and let blend until smooooooooth

4- Add sauteed veggies into blender and continue blending.

5- Pour into stovetop pot.

NOTE: My broth is intentionally spiced with overtones of ginger, so your broth flavor profile can reflect your taste inclinations!  If you want to sweeten this soup, add 1/2 small apple into the blender or add to the broth making process, but I enjoy savory for soups.  For more gusto, you can add pinches of fine red pepper and freshly ground pepper.  In my opinion, the salted pumpkin seeds that are sprouted and dehydrated make a huuuuge delicious difference 🙂

Using raw broccoli is intentional because it cooks slightly when warmed in the pot so you can have the best of both worlds… some raw benefits will linger while enjoying the comfort of slightly warmed soup.  Nutritional benefits do change by cooking.  Food for thought here: Broccoli both ways?

ENJOY!20180118_165541.jpg

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CHICKEN BONE BROTH

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SOUP-ER GOOD!

Catching a cold or flu is no fun, but getting to enjoy rich, hearty soups can be a delight!  This 48-hour bone broth was prompted by a super special delivery from a most Fantastic-O…aka Omar, my fellow producer for The EATS Community.  He thoughtfully dropped off all the ingredients I needed to make this because I had the sniffles…Thanks Omar!

INGREDIENTS: Chicken (whole or pieces) with bone and skin on…pasture raised or organic only

3 average onions (halved)

1/2 bunch celery (rough chopped)

1 bunch carrots (peeled, chopped)

ginger  (peeled and smashed)

salt, pepper, and spices you like

bay leaves (2-3)

bok choy (1 bunch)

splash of white wine

honey is optional if the person you are serving has a really scratchy throat

extra veggies to put in at the end: more chopped celery and carrots, bok choy and julienned ginger with noodled carrots

WHAT TO DO:

Rinse chicken and fill large stockpot 3/4 full of filtered water

Peel, prep carrots, celery, onions, garlic, and ginger

Throw it all in pot with salt and bay leaves and simmer for 12 hours

Lift out all the veggies and chicken parts

Add splash of white wine and return chicken bones to simmer another 12 hours

Wait until broth is cool enough to strain through fine mesh

Taste and add your choices of seasoning as needed

Separate broth in to different pots to make varied soups, including classic chicken with veggie soup and east Asian inspired shiitake mushroom soup with noodled carrots, sliced green onions, sesame seeds, and red pepper flakes to garnish.

I froze several portions of both soups for gifting and to have on hand to cook with for the next dish.

Note:  I like to brew the heck out of the chicken to maximize the bone broth’S nutritive value.  After all, if an animal is going to help fuel me, I want to do it justice by making sure not to waste any part of it.  Also, you can brew much shorter than the 2 days I spent deepening the flavor and health profile of this broth, but please do not brew any less than 8 hours.  12 hours or brewing would be an good compromise.

ENJOY THE SOUP…and enjoy sharing 🙂