For this recipe I used the following of things I had on hand:
1/2 Butternut squash
1 green apple
2/3 chopped onion
Dash of cinnamon
1 tsp of sea salt
Dash of red pepper
1 quart of homemade chicken broth/stalk
I used the pressure cooker for this recipe – please note I had already cooked through/steamed the butternut squash/carrots/apple prior to using the pressure cooker. You don’t need to, just cook for a longer duration if you were to do it in one sweep.
Add all ingredients into pot, turn to “soup” setting on high pressure for 10 minutes. I let the natural release happen for 10 minutes before opening. I transferred to with two batches into the blender on soup mode for a minute and saved into two jars for eating. But of course I had to eat a bowl with my daughter who stole most of it before we saved it for later. 🙂
It would be great with some sautéed onions on top, possibly some canned coconut milk added for thickness but it was great alone as well. You could even add some sausage or chicken if you wanted it to be hearty.
You could also do this in a crock pot for 4-5 hours on low then transfer to blender.
This is so good and pretty quick & easy once you have your potatoes cooked.
3-4 cooked sweet potatoes (I baked mine and then just took the peel off or you could peel, cut & roast them as an option)
3 celery stalks, chopped
1-2 carrots, chopped
1/2 onion, chopped
2-4 cups chicken stock (depending how liquid you like your soup)
1 Tbsp Onion powder
1 Tbsp Garlic powder
1 Tbsp butter/olive oil/coconut oil
Optional Add-ins to change the flavor:
Curry powder & Coconut milk
Red pepper & mustard powder
In a cast iron pot or regular pot add in oil, chopped vegetables and let cook for about 5-8 minutes until sautéed through. Add in the cooked sweet potatoes, and spices then using your spoon or kitchen utensil mash it up a bit so that it breaks apart from its whole form. Let cook for another 6-8 minutes. Add in chicken stock and stir for a minute or so. In batches, dump mixture into a blender and if you have a “soup” setting put it on soup if not let it blend up until it is mixed through. Once you have mixed all of your batches, either store in a few mason jars and freeze them once they have cooled or store in the fridge so it’s ready to eat.
Great additions after it’s cooked:
Grilled chicken, shredded chicken, diced tomatoes, chopped cilantro, chopped fresh basil, diced peppers
Another tasty fresh garden treat this summer – green beans! I have never loved them but I think I realized that I have been used to canned green beans. There is a HUGE difference. Fresh green beans are the bomb!
The ingredient line up:
2-3 cups fresh green beans (I cut the ends off of mine, but you don’t have to)
1 tablespoon olive oil (or you can use butter/coconut oil/bacon fat)
2 pieces of nitrate free bacon
1 Tablespoon of dried onions
Wash or cut ends of green beans. In a pan that you have a lid for, take 1/4 cup of water and steam the beans for about 4 minutes. Add the olive oil and let them sauté on low for about 5 minutes. Add in finely chopped bacon, cook for another 5 minutes, add in dried onions for final few minutes.
**I ate them before I got a picture of my yummy green beans! Post yours in the comments!
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