Rainbow Harvest Stew

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A hearty stew delivers more than a bowlful of flavor. It's a way to warm up, slow down, and sink into the season. This one is brimming with nutrients, including vitamin-rich beets, kale, carrots, and fennel. Plus, the additional fresh garlic gives it an antioxidant punch. 

This recipe yields 10 servings

INGREDIENTS

  • 1 bundle swiss chard
  • 1 bulb of fennel
  • 2 leeks
  • 2 red onion
  • 1 bundle of kale
  • 5 cloves garlic
  • 5 rainbow carrots
  • 1 jalapeño
  • 1 lb rainbow potatoes
  • 4 golden beets
  • 4 celery
  • 3 quarts vegetable broth
  • 3 TB ground mustard
  • Salt, pepper, cayenne
  • ½ bundle of parsley
  • 1 bundle swiss chard
  • 1 bulb of fennel
  • 2 leeks
  • 2 red onion
  • 1 bundle of kale
  • 5 cloves garlic
  • 5 rainbow carrots
  • 1 jalapeño
  • 1 lb rainbow potatoes
  • 4 golden beets
  • 4 celery
  • 3 quarts vegetable broth
  • 3 TB ground mustard
  • Salt, pepper, cayenne
  • ½ bundle of parsley

Directions

  1. Cut all the vegetables into bite sized pieces except for jalapeño and garlic, which should be finely diced. 

  2. In a large pot, bring vegetable broth to a boil then immediately reduce to a simmer. 

  3. Stir in mustard, salt, pepper, and cayenne. 

  4. Add all vegetables to the broth and let it simmer for 45 minutes. Be careful not to let it boil, as this will overcook the vegetables and diminish their nutrient content.

TIPS

** Add your favorite fresh herbs, such as thyme or oregano, for added flavor. This stew also works well with roasted chicken breast cut into cubes. 

 

Carrot, Ginger and Butternut Squash Cream Soup with Jalapeño Apple Chutney

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Carrots, ginger, and butternut squash make a quintessential fall combination that speaks to the season. That is to say, it's always a winner, and this soup variety, which includes coconut cream and the additional sweetness of an overripe banana—is our favorite way to marry the three. The mild heat from the jalapeño chutney is the perfect unexpected finish. Depending on your preference, this soup is as delicious when made with chicken or vegetable stock.

This recipe yields 8 servings

INGREDIENTS

  • For the Soup
  • 1 small butternut squash, cut in small cubes
  • 5 carrots, peeled and cut in small cubes
  • 1 small ginger root, fine diced
  • 1 turmeric root, fine diced
  • 1 white onion, cut in cubes
  • 1 overripe banana
  • 1 apple
  • 2 tablespoons apricot jam
  • 1 14-ounce can coconut cream
  • 1 lime, juice and zest
  • 48 ounces chicken or vegetable broth
  • salt and pepper
  • For the Jalapeño Apple Chutney
  • 1 apple, finely diced
  • 1 small jalapeño, finely diced
  • 1 small red onion, finely diced
  • 1 tablespoon honey
  • 1 teaspoon apple cider vinegar
  • 1 lime, juice and zest
  • 1 tablespoon cilantro, chopped
  • For the Soup
  • 1 small butternut squash, cut in small cubes
  • 5 carrots, peeled and cut in small cubes
  • 1 small ginger root, fine diced
  • 1 turmeric root, fine diced
  • 1 white onion, cut in cubes
  • 1 overripe banana
  • 1 apple
  • 2 tablespoons apricot jam
  • 1 14-ounce can coconut cream
  • 1 lime, juice and zest
  • 2 quarts chicken or vegetable broth
  • salt and pepper
  • For the Jalapeño Apple Chutney
  • 1 apple, finely diced
  • 1 small jalapeño, finely diced
  • 1 small red onion, finely diced
  • 1 tablespoon honey
  • 1 teaspoon apple cider vinegar
  • 1 lime, juice and zest
  • 1 tablespoon cilantro, chopped

Directions

  1. In a large heavy bottom pot, sauté the onions, jalapeños, apples, turmeric, and ginger on medium heat. 

  2. Add butternut squash and carrots. Continue sauteing for another 5 minutes.

  3. Add the broth and coconut cream. 

  4. Bring to a boil, then quickly reduce to a simmer. Allow it to cook for about 15 minutes or until the squash and carrots are fork tender, then add the overripe banana.

  5. Puree the soup until smooth using an immersion blender or standing blender. Add lime juice and zest. 

  6. Serve with a spoonful of apple chutney (directions below).

Jalapeño Apple Chutney 

  1. In a small pot add 1 tablespoon olive oil, as well as the red onions and jalapeño. Saute for a minute or until the onions are translucent.

  2. Add fine diced apples. Sauté on medium heat for 2 more minutes.

  3. Add the honey and carmelize for about a half a minute. Then add the vinegar.

  4. Take it off the heat and add the cilantro, lime juice, and lime zest. Serve atop the soup. 

TIPS

**Aim to use an apricot jam that is made without added sugar. 

**The jalapeño apple chutney is also great atop your favorite protein or vegetables. It will keep in an airtight container in the fridge for up to 5 days. 

 

Triple Greens, Sweet Potato, and Turkey Stew

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We consider this stew a love letter to greens. Three different types—kale, collard, and mustard—marry with onions and fennel, lending a brightness to the turkey. The sweet potatoes get even sweeter as everything simmers down into a thick stew that’s perfect for cool spring nights. Finish with a glug of extra virgin olive oil. 

This recipe yields 8 servings

INGREDIENTS

  • 1 lb ground turkey
  • 1 small bundle kale
  • 1 small bundle collard greens
  • 1 small bundle mustard greens
  • 1 lb sweet potatoes, cubed
  • 1 red onion, chopped
  • 3 carrots, chopped
  • 1 bulb of fennel, cut in 1 inch cubes
  • 3 tablespoons ground mustard
  • 1 tablespoon red wine vinegar
  • 1 tablespoon honey
  • 4 cups vegetable broth
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • ½ teaspoon dry fennel seeds
  • ½ teaspoon cayenne pepper
  • 1 bundle of fresh dill
  • 2 tablespoons olive oil
  • 450 grams ground turkey
  • 1 small bundle kale
  • 1 small bundle collard greens
  • 1 small bundle mustard greens
  • 450 grams sweet potatoes, cubed
  • 1 red onion, chopped
  • 3 carrots, chopped
  • 1 bulb of fennel, cut in 1 inch cubes
  • 3 tablespoons ground mustard
  • 1 tablespoon red wine vinegar
  • 1 tablespoon honey
  • 32 ounces vegetable broth
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • ½ teaspoon dry fennel seeds
  • ½ teaspoon cayenne pepper
  • 1 bundle of fresh dill
  • 2 tablespoons olive oil

Directions

  1. Cut the kale, collard greens and mustard greens into fine stripes.

  2. Dice the sweet potatoes and red onions into 1-inch pieces.

  3. Dice the carrots and fennel into 1-inch cubes.

  4. Finely chop the dill.

  5. Heat the olive oil in a big pot over medium heat.

  6. Roast the ground turkey for about 2 minutes.

  7. Add the veggies and roast a few minutes more.

  8. Add the veggie broth, mustard, honey, vinegar, pepper, salt, fennel seeds, and cayenne pepper. Cover the pot with a lid. Let it simmer for about 30 minutes.

  9. Add dill when ready to serve.

 

Leek and Potato Soup with Fresh Thyme

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Each bite of this hearty soup abounds with a layered complexity: the creaminess of the potatoes; the springy, onion-y notes of the leeks; and the bright green finish of the thyme. Find your deepest soup bowls and fill to the top. Drizzle with olive, top with sea salt, and serve with your favorite crusty bread (ours will be gluten-free) for a perfect winter’s night dinner.

This recipe yields 8 servings

INGREDIENTS

  • 6 russet potatoes, quartered
  • 4 leeks (white part), roughly chopped
  • 4 cups bone broth
  • 1 can coconut milk
  • 1 tablespoon ghee
  • 3 cloves garlic, roughly chopped
  • 1 teaspoon sea salt
  • ¼ teaspoon pepper
  • 3 celery stalks, roughly chopped
  • 3 sprigs of fresh thyme (½ teaspoon dried)
  • 6 russet potatoes, quartered
  • 4 leeks (white part), roughly chopped
  • 950 ml bone broth
  • 1 can coconut milk
  • 1 tablespoon ghee
  • 3 cloves garlic, roughly chopped
  • 1 teaspoon sea salt
  • ¼ teaspoon pepper
  • 3 celery stalks, roughly chopped
  • 3 sprigs of fresh thyme (½ teaspoon dried)

Directions

1. In a large dutch oven, heat ghee over medium heat.
2. Peel and quarter the potatoes.
3. Add potatoes, leeks, celery, bone broth, garlic, salt, pepper and thyme. Bring to a low boil for about 20 minutes or until the potatoes are soft.
4. Using an immersion blender, blend the soup until smooth then add the coconut milk and blend again.
5. Allow the soup to simmer another 20 minutes or until it has thickened to desired consistency.

 

Broccoli White Bean Soup

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The secret to this velvety soup? The addition of coconut milk and ghee, which both lend a buttery creaminess to the slow-cooked onions and broccoli.  Everything comes together in the immersion blender, leaving room for additions or subtractions to your liking. We love ours topped with red pepper flakes, but fresh herbs go just as nicely. 

This recipe yields 6 servings

INGREDIENTS

  • 1 lb broccoli florets
  • 1 can white beans (cannellini) or ½ cup dry
  • 1 yellow onion, roughly chopped
  • 1 tablespoon ghee
  • 2 tablespoons apple cider vinegar
  • 3 cloves garlic, chopped
  • 3 cups bone broth + more for desired consistency
  • 1 cup kale (or spinach)
  • ¼ cup coconut milk
  • ¼ cup parsley, chopped
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • 450 g broccoli florets
  • 1 can white beans (cannellini) or 64 g cup dry
  • 1 yellow onion, roughly chopped
  • 1 tablespoon ghee
  • 2 tablespoons apple cider vinegar
  • 3 cloves garlic, chopped
  • 710 ml bone broth + more for desired consistency
  • 128 g kale (or spinach)
  • 60 ml coconut milk
  • 32 g parsley, chopped
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes

Directions

1. In a dutch oven over medium heat, add ghee, onion and garlic and cook until translucent and fragrant.
2. Add broccoli, kale, white beans, bone broth, apple cider vinegar, parsley, sea salt and pepper. Turn heat down to low and let simmer for 15 minutes until broccoli is tender.
3. Use an immersion blender to blend down to a soup consistency, add coconut milk and more bone broth as needed for desired consistency.
4. Lastly, add red pepper flakes. Omit for those sensitive to spicy food.

 

Coconut Pumpkin Soup

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Autumn’s answer to a perfect weeknight meal (and next-day lunch): a place to marry one of our favorite seasonal squashes with rich coconut milk, warming spices, and ghee. When the weather is chilly, there is nothing cozier than a big bowl of this soup. 

This recipe yields 6 servings

INGREDIENTS

  • 2 pumpkin pie pumpkins
  • 1 yellow onion, roughly chopped
  • 2 tablespoons of ghee
  • 3 cloves garlic, chopped
  • 2 cups bone broth or vegetable stock
  • ½ cup coconut milk
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon sea salt
  • ½ teaspoon ground pepper
  • 1 tablespoon apple cider vinegar
  • 2 pumpkin pie pumpkins
  • 1 yellow onion, roughly chopped
  • 2 tablespoons of ghee
  • 3 cloves garlic, chopped
  • 475 ml bone broth or vegetable stock
  • 120 ml cup coconut milk
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon sea salt
  • ½ teaspoon ground pepper
  • 1 tablespoon apple cider vinegar

Directions

1. Preheat the oven to 400 degrees Fahrenheit / 200 degrees Celsius. Cut the tops off of 2 pumpkin pie pumpkins, and clean out the seeds. Next, cut them in half and place them face down on a parchment lined baking tray. Roast them in the oven for about 30 minutes or until fork tender. Remove from the oven and let them cool.

2. In a dutch oven or heavy bottomed pan, heat the ghee over medium heat. Add onion and garlic and cook until fragrant.

3. When the pumpkins are cool enough to touch, peel off the skin, and add them to the onion.

4. Add broth, coconut milk, cinnamon, nutmeg, cloves, salt and pepper.

5. Using an immersion blender, blend all the ingredients together until it makes a smooth creamy consistency. Add 1 tablespoon of apple cider vinegar to brighten the flavors. Add more broth as needed for desired consistency. 

Tips

**Always save pumpkin seeds for roasting. They are great in trail mix or for a salty snack.

**Add apple cider vinegar in small increments as needed, maximum 2 tablespoons. Make sure to taste test before adding more.

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Tomato Basil Soup

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Aromatic, fresh, and herbaceous, this beloved soup is inviting year-round. The deeper flavor comes from slowly roasting the tomatoes until they become jammy and extra sweet. Finish with a drizzle of olive oil and a sprig of fresh basil. (Note: Since tomatoes aren’t readily available in all farmers’ markets this time of year, be sure to opt for the organic variety from your local market.

INGREDIENTS

  • 3 pounds fresh tomatoes
  • 1 cup carrots chopped
  • 4 tablespoons olive oil
  • 1 tablespoon sea salt
  • 1 teaspoon black pepper
  • 1 onion
  • 3 tablespoons garlic, chopped finely
  • 3 tablespoons ghee
  • 1 14 oz jar tomato paste
  • 1 cup basil leaves, chopped
  • 4 cup chicken stock or broth
  • 1.3 kilograms fresh tomatoes
  • 128 g carrots chopped
  • 4 tablespoons olive oil
  • 1 tablespoon sea salt
  • 1 teaspoon black pepper
  • 1 onion
  • 3 tablespoons garlic, chopped finely
  • 3 tablespoons ghee
  • 400 g jar tomato paste
  • 128 g basil leaves, chopped
  • 1.4 liters chicken stock or broth

Directions

  1. Cut the tomatoes in half lengthwise and toss in olive oil, salt and pepper. Place on a baking sheet and roast at 400 degrees Fahrenheit / 200 degrees Celsius for 45 minutes. 

  2. In a large dutch oven or pot, melt the ghee. Add onions and cook on medium-high heat until they become translucent and aromatic.  

  3. Add garlic and carrots to the pot. Cook for another 5 minutes to soften the carrots.

  4. When the tomatoes finish roasting, add them to the dutch oven along with the chicken stock, tomato paste and basil. 

  5. Simmer uncovered for 30 minutes to an hour. Then use an immersion blender to blend all the ingredients in the pot into a thin, soupy consistency.

  6. Garnish with fresh basil and serve.  

Tip

**For  a thinner consistency, pour the ingredients into a Vitamix or high power blender and blend on high for 30-40 seconds (Just remember to hold the cap of the blender so that soup doesn’t explode out the top). Further, more broth or olive oil can be added while blending to achieve desired consistency.

**Any variety  of tomatoes can be used. Plum tomatoes and Roma tomatoes are equally delicious. Ripe tomatoes will result in a richer flavor. 

**Leftovers can be stored in a tightly sealed mason jar and frozen for up to 3 months. Be sure not to pour over the shoulder of the mason jar, to avoid the glass cracking once the liquid freezes and expands. Also, covering the soup with a thin layer of olive oil seals in the soup and helps prevent freezer burn.

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Carrot Ginger Soup

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Another satisfying soup recipe to whip up this winter is carrot ginger soup. This 8-ingredient recipe is simple and easy. With fresh carrots and a hint of ginger, it’ll make your chilly days brighter.

INGREDIENTS

  • 2 pounds carrots
  • 2 tablespoons coconut oil
  • 1 tablespoon sea salt
  • 1 teaspoon pepper
  • 2 tablespoons ghee
  • 2 yellow onions
  • 6 cups chicken broth
  • 2 tablespoons powdered ginger
  • 10 ounces coconut milk
  • 2 kilograms carrots
  • 2 tablespoons coconut oil
  • 1 tablespoon sea salt
  • 1 teaspoon pepper
  • 2 tablespoons ghee
  • 2 yellow onions
  • 1.4 liters chicken broth
  • 2 tablespoons powdered ginger
  • 15 ml coconut milk

Directions

  1. Roughly chop all carrots and toss them with coconut oil, salt and pepper. Evenly disperse them on a baking sheet and roast in the oven for 45 minutes at 375 degrees Fahrenheit / 190 degrees Celsius.

  2. In a dutch oven or large stock pot, melt the ghee over medium-high heat. Add onions and cook for about five minutes or until the onions are translucent.    

  3. Remove carrots from the oven and place them directly in the pot. Add chicken broth, coconut milk and ginger. Reduce heat to a high simmer and cook for about 20 minutes.

  4. Transfer to a Vitamix and blend until smooth. Taste. Season with extra salt or ginger as desired. Serve warm.

Tips

**As always, ghee can be substituted for a richer fat like leftover bacon grease or duck fat. Coconut oil also works.

**Blend the soup in two batches to avoid overcrowding the blender. Carrots are very fibrous, so you might need to add a little extra broth to help the soup move through the blades or for a thinner consistency. If you use an immersion blender, you don’t have to deal with transferring. This works just as well.

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Butternut Squash Soup

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Summer might get the spotlight when it comes to fresh produce, but fall’s bounty should not be underestimated, especially naturally sweet butternut squash. Its smooth texture lends a luscious quality to this creamy soup, highlighting the best of autumn’s abundance. 

This recipe yields approximately 2 1/2 quarts (80 oz or .5 liters) of soup.

INGREDIENTS

  • 3 medium butternut squash
  • 1 tablespoon high-heat olive oil (or cooking fat of choice)
  • 1 tablespoon sea salt
  • 2 large yellow onions
  • 1 tablespoon ghee
  • 14 oz (½ can) of full fat coconut milk
  • 24 oz chicken bone broth
  • 1 teaspoon white pepper
  • 1 tablespoon ground sage
  • Aged balsamic vinegar for dressing, if desired
  • 3 medium butternut squash
  • 1 tablespoon high-heat olive oil (or cooking fat of choice)
  • 1 tablespoon sea salt
  • 2 large yellow onions
  • 1 tablespoon ghee
  • 14 oz (½ can) of full fat coconut milk
  • 24 oz chicken bone broth
  • 1 teaspoon white pepper
  • 1 tablespoon ground sage
  • Aged balsamic vinegar for dressing, if desired

DIRECTIONS

  1. Preheat oven to 375 degrees Fahrenheit / 190 degrees Celsius.

  2. Peel and rough-chop butternut squash. Toss with olive oil or fat of choice and half of the sea salt. Place on roasting sheet and roast until golden brown. 

  3. While butternut squash is roasting, rough-chop onions.

  4. Melt ghee in Dutch oven (or stock pan) and add onions. Season onions with the rest of the salt.

  5. Sauté onions until they are just past translucent and starting to brown but not yet fully caramelized.

  6. When butternut squash is done, remove from oven and add to the Dutch oven with the onions.

  7. Add chicken bone broth until it’s just covering the top of the vegetables. Bring to a boil. Turn down and add coconut milk and let simmer for 10 minutes. 

  8. Add the white pepper and sage.

  9. Transfer to large Vitamix or food processor and blend until completely smooth. 

  10. Dress with a small drizzle of aged balsamic vinegar and serve hot.

TIPS

**Duck fat works nicely as an alternative to olive oil.

**Amounts of butternut squash or onions can be adjusted depending on what’s in your pantry. I was aiming for 2:1 butternut squash to onion ratio.

**Replace onions with leeks for a low-FODMAP version.

**I always check roasting vegetables at 20 minutes in and adjust heat or flip, based on how they look. For a more even caramelization and if you have the time, you can flip the squash to the other side.

**Leftovers make a quick, delicious breakfast. Heat for 60 seconds in a small stainless steel sauce pan on high heat, pour into mug and drink it. I actually like cold soup, as well, and love having this on hand for a quick lunch in a thermos to go.

 
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Leek Gazpacho

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Gazpacho - the perfect summer dish. It’s light, refreshing and packed with fresh seasonal produce. I make a big batch to eat throughout the week. The sautéed leeks give this a caramelized creaminess and the cucumbers turn this traditionally red soup into a light green color. It’s a surprisingly substantial meal.

This recipe yields 24 ounces

INGREDIENTS


  • For Gazpacho:
  • 6 large leeks
  • ¼ cup olive oil
  • 3 large cucumbers, peeled and deseeded
  • ⅓ cup almond crème fraîche (combine Kite Hill Cream Cheese Alternative with a squeeze of fresh lemon)
  • ¾ - 1 cup almond flour focaccia (or other grain-free bread)
  • 2-3 cups filtered water
  • Handful of Marcona almonds
  • 3 tablespoons sherry vinegar
  • 2 teaspoons honey
  • A pinch of white pepper to taste
  • 3 teaspoons salt, add more to taste

  • For Dill Oil Topping:
  • ¼ cup fresh dill
  • 2-3 tablespoons olive oil

  • For Gazpacho:
  • 6 large leeks
  • 60 ml olive oil
  • 3 large cucumbers, peeled and deseeded
  • 80 ml almond crème fraîche (combine Kite Hill Cream Cheese Alternative with a squeeze of fresh lemon)
  • 175 - 240 ml almond flour focaccia (or other grain-free bread)
  • 500-700 ml filtered water
  • Handful of Marcona almonds
  • 3 tablespoons sherry vinegar
  • 2 teaspoons honey
  • A pinch of white pepper to taste
  • 3 teaspoons salt, add more to taste

  • For Dill Oil Topping:
  • 32 g fresh dill
  • 2-3 tablespoons olive oil

Directions

  1. Sauté leeks in olive oil for 10-15 minutes, stirring often and keeping the leeks from turning brown. Add a touch of water if they seem to be cooking too quickly. Remove leeks from heat and allow to cool.

  2. Add all of the other ingredients to a blender (preferably a Vitamix) and add the leeks when they have cooled. Blend on high for 3-4 minutes, adding more water if needed. Taste and add additional salt and another splash of sherry vinegar if desired.

  3. In timed increments, pour the mixture through a fine-mesh sieve. Press the liquid through thoroughly. There should be a thick, mealy paste remaining. Discard, clearing the sieve, and continue slowly with the rest of the liquid. 

  4. Refrigerate until chilled (roughly 2 hours) or serve soup at room temp as desired.  

  5. If topping with accompanying dill oil: Finely chop dill and mix with olive oil. Let stand at room temp until serving gazpacho so the mixture infuses. 

  6. When serving, spoon just about a teaspoon of the dill oil on top. 

Tips

** English or Armenian cucumbers are great, but any will do.

Recipe by Chef Blaire Flory

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