Vegetable Soup

Add lard to a medium saucepan.
Once melted, add vegetables and saute until softened, about 10 minutes.
Add any cooked meat that you want to include, thoroughly heat, about 3 minutes.
Next, add your broth as well as any herbs and spices to taste.
The final step is to simmer the soup, about 20-30 minutes.

Combinations we like:
Cabbage, onions, sage, cooked pork, and beef broth
Butternut squash, kale, cooked shredded chicken, chicken broth
Broccoli, cauliflower, carrots, spinach, beef broth

The choices are unlimited! Don’t be afraid to create your own.

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Beet Soup

chicken or beef soup stock
beets peeled and sliced
garlic, minced
onion, chopped
salt and pepper

Place sliced beets in an oven safe dish with a few tbs of olive oil or coconut oil, then roast at 400 until soft.
While roasting the beets, place chicken or beef stock in pot on stove and warm.
When the beets are finished cooking, add them to the stock. Add minced garlic and chopped onion. Add salt and pepper to taste. Bring to a boil and cook 10 minutes more. Use an immersion blender to completley blend the soup into a puree. Serve warm.

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Broccoli Soup

onions, chopped
garlic, minced
1-2 tbs flour or tapioca starch
1/2 cup whole milk or cream
chicken broth
salt and pepper

In a large boiler, steam broccoli, then drain. Add chicken broth to cooked broccoli and use an immersion blender to puree.
In a separate pan, saute onions and minced garlic in butter. Add 1-2 tbs flour and mix with fork. Add 1/2 cup whole milk or cream. Add this mixture to the broth/broccoli and continue cooking it on medium heat. The flour/starch mixture will help thicken the soup. Salt and pepper to taste. broccoli-soup

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Squash Soup

4 cups cooked yellow or zephyr squash
2 cups chicken broth
1 cup whole milk
1 onion chopped
2-3 tbs butter
1-2 tbs flour

Cook 1 onion in 2-3 Tbs of butter. Add 1-2 Tbs of flour and mix with fork. Quickly add 1 cup of whole milk. Allow mixture to cook and thicken (about 2-3 minutes). Add 4 cups cooked squash. Add 1 1/2 to 2 cups chicken broth to thin. Remove from heat and use an immersion blender to puree squash and onions. Once blended, put back on stovetop until heated through and to desired consistency. Salt and pepper to taste.
(Dairy Free Option: chicken broth can be substituted in place of the milk)

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Tomato Bisque Soup

4 tbs butter
1 onion, diced
2 slices bacon, cooked and crumbled
4 cloves garlic, minced
5 tbs wheat flour
3-5 cups chicken broth
28 oz whole, peeled tomatoes with liquid
fresh thyme
fresh parsley
1 cup heavy cream (or less)

Heat the butter in a large soup pot. Add the onion and cook for 5 minutes. Add the bacon and garlic. Add the flour and stir for 2-3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking. Throw in the herbs and simmer on low heat for 20-30 minutes. Puree the soup with a handheld immersion blender. Stir in the desired amount of heavy cream. Salt and pepper if desired. Serve warm.

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Bone Broth (beef or chicken)

beef bones or chicken backs and feet
water (filtered)
1 tbs Himalayan salt
1 tbs apple cider vinegar
onions, mushrooms, parsley, thyme optional

Place bones in a pressure cooker. Cover the bones with filtered water and add the salt and vinegar. Lock the lid in place and cook for 1 hour. Strain out the bones and particles.

If you do not have a pressure cooker, you can cook the mixture on low for 24 hours in a slow cooking crock pot.


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