Kripalu Recipes: September Soups
Berkshire Butternut Soup
½ medium-sized butternut squash, peeled and cut into 2" pieces
1 white onion, diced
1 carrot, sliced
¼ cup extra virgin olive oil
¼ cup ginger, peeled and grated
1 tablespoon cinnamon
1 teaspoon nutmeg
2 tablespoons sea salt
6 cups vegetable stock
Heat olive oil in stockpot. Add onion, carrot, and ginger. Sauté until onion is translucent. Add butternut squash and remaining spices; add enough stock to cover squash. Bring to simmer. Simmer gently until squash is soft. Puree with a handheld blender. You can use a countertop blender, but let soup cool slightly first. If soup is too thick, you can use remaining stock and thin to desired consistency. Bring to temperature and season with sea salt. Yields about 12 cups.
Barley Mushroom Soup
1 cup pearled barley, rinsed well
1 cup celery, sliced
3 cups large white mushrooms, sliced
1 cup white onion, sliced
1 cup leeks, sliced
¼ cup carrot matchsticks
4 cups vegetable stock
¼ extra virgin olive oil
¼ cup tamari (optional)
Bring barley to a gentle boil in stock; cook until soft. Heat olive oil in sauté pan. Carmelize onions in olive oil by cooking slowly on medium heat. Add leeks, mushrooms, celery, sea salt, black pepper, and thyme. Cook until veggies are softened and mushrooms are slightly reduced. Add to barley and stock. Season with sea salt and black pepper. Tamari optional. Garnish with carrot. Yields about 8 cups.
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