Change of Season Fall Chicken soup

Easy chicken broth soup for the fall season.

INGREDIENTS

• 1 organic chicken - rinsed and skin poked

• 3 organic celery stalks (with leaves)

• 2 organic carrots washed

• 2-3 onions peeled

• 3-4 garlic cloves

• Handful of parsley

• 1-2 bay leaves

• 2 tbsp salt

• 4 peppercorns

DIRECTIONS

In a pot cover chicken with water and bring to boil. Scoop off scum that surfaces and lower temp. Add onions, garlic, salt, pepper and bay leaf and let simmer 1-2 hours. keep adding water to cover the chicken. You can add more salt if needed.

Add celery and carrots and handful of parsley and let simmer another 1 hour. You can strain the soup otherwise the soup can turn cloudy over the next few days when reheating.

Use chicken (it will fall apart when you pull it out) in soup or save for another meal.
You can freeze the broth or it can store for about one week in the fridge.

Easy-Peasy Fresh Tomato Soup

INGREDIENTS

• 2 crushed garlic

• 1/2 onion chopped

• 2 basil leafs

• 1/2 carrot chopped

• 1 cup of garden tomato

• Olive oil

• Salt to taste

DIRECTIONS

Add all ingredients to pot and let soften.

Add 4 cups of chicken or vegetable stock and bring to a simmer for 5 min and then turn down heat and cook for another 10 min. Once cooked add to blender and puree. Top with salt and pepper and maybe your fav dollop of cream or bread crumbs.

Green Goodness Soup

Ingredients

• 1 onion

• 2-3 cloves of garlic

• 1 small potatoes, diced

• 4-6 cups of water

• 1 bay leaf

• 1 organic carrot

• 2 stalks of celery

• 3-4 cups kale, swiss chard, spinach (whatever greens you have)

DIRECTIONS

Sautee onion, garlic and potato in large pot. Once soft add water, bay leaf, carrot and celery. Add salt and pepper. Let boil for 5 minutes then simmer (if in a rush use veggie stock here or a veggie soup spice) Add greens at the end and let simmer another 5-10 minutes. Once cooled add to blender and puree greens. You can always add more water, salt or pepper at the end for desired texture.

Asparagus and spring onion soup

Soup lover and getting tired of same old asparagus dish.

Ingredients

• 1 bunch spring onion 

• 2 shallots 

• 2 cloves garlic 

• 1 bundle asparagus (ends broken) 

• 1 tbsp Ghee 

• Stock of choice (I used homemade chicken stock)

• Leftover corn cobs 

Directions

Break hard ends off asparagus and drizzle with olive oil on pan. Bake for 10 min until soft. Meanwhile, sautée onion, garlic and shallots with ghee until soft. Add asparagus. Add 2-3 cups stock and let simmer for 10 min. Let cool slightly and purée in Vitamix until smooth (watch lid!) Add cut corn and top with choice of topping. Dollop of yogurt, basil, bacon etc.

Enjoy.