Ingredients

4 cloves Garlic
1 Onion
4 Carrots
4 stalks Celery
3 tbsp Olive Oil
2 Cups Lentils
1 tbsp Cumin
2 qt Vegetable Broth
1 Bay Leaf
2 whole sprigs Thyme
Salt and Pepper to taste

Serves: 6-8

Method

Set a large, dry dutch oven over medium heat and drop in the Garlic cloves with their peels still on. Let them toast for a few minutes on each side, until the skins are browned and fragrant, and set aside.

Roughly chop the Onion, Carrots, and Celery. Add the Olive Oil to the dutch oven and saute until browned and tender.

Peel and smash up the Garlic and add it back to the pot, along with the Lentils and Cumin. Cook for a few seconds, until the lentils are nicely coated in oil. Empty the Broth into the pot and add the Bay Leaf and whole sprigs of Thyme. Simmer until the lentils are tender, about 30 minutes. Fish out the Bay Leaf and Thyme.

Season with Salt and Pepper and serve piping hot. We like this soup all on its own, but it’s kind of amazing with a little extra . Stir in some spinach or add a little diced ham and definitely serve it with a big side of hearty whole grain bread or cheesy croutons.

Credit // Dinner Was Delicious

Ingredients

1 whole Butternut Squash, peeled and chopped
1 whole Onion, chopped
1 quart free range, organic, Chicken Stock
1 tsp ground Cinnamon
1 tsp Salt
1/2 tsp ground Nutmeg
2 Tbsp Organic Coconut Oil

Method

1. Sauté chopped onion in coconut oil in a large pot.

2. Add in cinnamon, nutmeg, and salt.

3. Add chopped butternut squash to pot, and pour in broth.

4. Boil the butternut squash in the broth until tender.

5. Puree soup in a food processor or high-speed blender until smooth.

6. Garnish with a sprinkling of cinnamon and chopped walnuts.

Credit // Primal Palette 

Ingredients

6 ripe tomatoes – cut into chunks
3 carrots – peeled and sliced into discs
1 green or red bell pepper – cut into chunks
1 yellow onion – cut into chunks
5 cloves of garlic – halved
6-8 fresh basil leaves
2 cups chicken or veg stock
2 tsp of Paprika
1/4 tsp chili powder (optional)
Dash of thyme
Freshly ground black pepper, to taste
Salt to taste
1/2 cup milk
Dab of butter
Olive oil

Method

1. Add a few tablespoons of olive oil or coconut oil into a deep frying pan, and heat on high. When hot, toss in the garlic and onion and sauté until lightly browned. Then add in the carrot and sauté until lightly browned.
2. Add in another tablespoon of olive oil, along with the bell pepper and tomatoes. Cook on medium fire until tomatoes are softened. Turn heat off and let cool while completing next step.
3. In a large pot, combine the chicken stock, paprika, smoked serrano, thyme, and black pepper. Heat on low.
4. Add the cooked veggies into a blender, along with the fresh basil leaves. Blend on low speed to desired texture.
5. Add the blended mixture into the large pot, stir well with the broth, and cook on medium fire until soup thickens to desired texture. Then stir in butter and milk, add in more salt if needed, and cook a few more minutes.
6. Serve hot, and garnish with shredded fresh basil leaves and freshly ground black pepper.

Credit // Season With Spice 

Ingredients

1 tablespoon oil
1 1/2 pounds mushrooms, quartered
2 tablespoons butter
1 onion, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
2 tablespoons flour
1/2 cup white wine (or broth)
4 cups vegetable stock or chicken stock
110g brie, cut into 1 inch pieces
1/2 cup milk or heavy cream
salt and pepper to taste

Method

Toss the mushrooms in the oil, place on a baking sheet in a single layer and roast in a preheated 200C oven until they start to caramelise, about 20-30 minutes, mixing them up once in the middle.

Meanwhile, melt the butter in a pan over medium heat, add the onions and cook until tender, about 5-7 minutes.

Add the garlic and thyme and cook until fragrant, about a minute.

Add the flour and cook for 2 minutes.

Add the wine and de-glaze the pan.

Add the stock and mushrooms, bring to a boil, reduce the heat and simmer for 10 minutes.

Add the milk and brie, let the brie melt, fish out the rinds and season with salt and pepper to taste before puréeing to the desired consistency and enjoy!

Credit // Closet Cooking