Sunday, January 12, 2014

2 of my favorite winter soups

Our Sunday market in St. Antonin Noble Val

We eat loads of vegetables at our house.  Most dinners consist of a lean protein and veggies.  That's it. One of my favorite soups to make is a winter potage.  I don't use potato or cream, just seasonal vegetables.  It's so simple, so healthy and very filling.

Winter Potage

coconut oil or olive oil
2 leeks (diced)
1 onion (diced)
3 carrots (diced)
1 head of broccoli (cut up)
1/2 head of cauliflower (cut up)
Kale, spinach or chard (cut up)
2 cloves garlic
herbs de Provence
4 cups chicken or vegetable broth
water as needed

I head 2 TB oil in my le creuset and add the garlic, onion and leeks.  Cook for about 5-6 minutes.  Add the rest of the vegetables, 1 tsp herbs de provence, salt/petter and chicken broth.  If the broth doesn't cover the vegetables, add more or use water.  You just want the vegetables covered.  Bring to boil and reduce and simmer for 30 minutes.  I then purée it in my Blendtec.  That's it.  So easy and such a great way to get veggies in your diet.  I keep it pretty thick too, hence the name potage.

Spiced Butternut Squash Soup (from

3 carrots
1 medium/large butternut squash
4 cups chicken stock
1/2 cup coconut milk
1 tsp cumin
1 tsp cinnamon
salt/pepper to taste
Melted coconut oil or other fat of choice

Preheat over to 400 degrees (200 C).  Line two baking sheets with parchment paper.  Peel squash and cut it lengthwise down the middle.  Scoop out the seeds.  Chop the squash into a large dice.  Place on the baking sheet and drizzle with oil, and sprinkle with salt and pepper.  Do the same with the carrots.
Bake squash and carrots for 20 minutes or until they are soft and lightly brown around the edges. Remove from the oven and put the veggies in a pot.  Add the rest of the ingredients:  chicken stock, coconut milk, cumin and cinnamon and stir.  Puree the soup until smooth.  I keep this thick as well.

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