Tag Archives for " soups "

Celeriac Surprise Soup

We really enjoyed the Celeriac Creamy (or Not) soup that I made last week and decided to try our hand at another celeriac combination! So, I looked in our refrigerator to see what I could throw together and thus I present:

 Tasty combination of cerleriac, leeks, asparagus and mushrooms


[recipe title=”Celeriac Surprise Soup” servings=”4-6″ time=”2hr 30mins” difficulty=”easy” image=” description=”Tasty combination of celeriac, leeks, asparagus and mushrooms.”] [recipe-notes] Credit: The Functional Perspective
[/recipe-notes] [recipe-ingredients] – 1 Celeriac Root
– 10-12 stalks of Asparagus
– 1 small Leek
– 5 ounces Shiitake Mushrooms
– 1 tsp salt (I use Himalayan or Real Salt)
– 1 TB Coconut Oil or Grass-fed Butter
– 1 TB of Olive Oil
– 6 cups Water
– Optional: 1-2 cups homemade beef or chicken broth (I used some beef broth, a little over a cup)
– Optional garnishes: Spoonful of Chilled Coconut Milk, Roasted Pumpkin Seeds, Parsley or other Herbs
[/recipe-ingredients] [recipe-directions] 1. Rinse, peel and chop Celeriac
2. Melt oils, on medium heat, in large stock pot and add Celeriac
3. While Celeriac is sauteing rinse and chop Leek, Asparagus and mushrooms.  Occasionally stirring Celeriac.
4. Add Leeks, Asparagus and Mushrooms.  Saute and stir about 3-4 minutes.
5. Add water and bring to a boil. Then cover and turn down to a low boil/simmer for about 2 hours
6. After almost two hours add optional broth and simmer another 10 minutes
7. Garnish with spoonful of coconut milk, parsley, pumpkin seeds or other favorite garnishes!
8. TIPS – I will often add a cup or two of beef or chicken broth during the remaining 10 min – especially the broth that is saved from a roast.
[/recipe-directions] [/recipe]

Scrumptious Leek & Spinach Stew

If you saw my post yesterday we made a fabulous leek dish which proved to be a hit with the family! I had a few more leeks and decided to see what I could come up with in the soup department… So with a few modifications I present Leek & Spinach Stew

Scrumptious Leek & Spinach Stew- theFunctionalPerspective.com

[recipe title=”Scrumptious Leek & Spinach Stew” servings=”3″ time=”approx 1 hour” difficulty=”easy” image=”” description=”Flavor packed soup that warms the tummy and satisfies the taste buds.”]

[recipe-notes] Credit: The Functional Perspective
[/recipe-notes] [recipe-ingredients] – 3 Large Leeks
– 3-4 cups Baby Spinach
– 3 Cloves Garlic
– 1 tsp salt (I use Pink Himalayan or Real Salt)
– 3-4 cups Broth (I used homemade beef 3 cups plus 1-2 cups of water)
– 1 TB Coconut Oil or Grass-fed Butter
– 2 TB of Olive Oil
– Optional garnishes: Parsley, Yogurt spice blend(Parsley, Oregano, Marjoram and Salt)

[/recipe-ingredients] [recipe-directions] 1. Rinse and slice Leeks
2. Melt Butter & Oil in stock pot, add in Leeks.
3. Lightly saute while chopping up Spinach and Garlic
4. Add Spinach, Garlic and Salt – continue to saute about 3-4 min
5. Add broth, bring to boil then simmer for approximately 30-40 minutes
6. Serve as is or garish individual servings with spices of choice or plain yogurt with spices.
7. TIPS – I purchase big containers of fresh baby spinach and put the container directly in the freezer. The spinach freezes without sticking together and is very easy to crumble when I am ready to use it.
[/recipe-directions] [/recipe]

Fantastic Kale & Veggie Soup

For some reason I have been craving soup lately and the one I made today was absolutely delicious!  SO here is my attempt to post a “real” recipe.  Hope you enjoy!

Fabulous Fall Kale Soup - The Functional Perspective

[recipe title=”Fantastic Fall Kale & Veggie Soup” servings=”4-6″ time=”2hr 30mins” difficulty=”easy” image=”” description=”A flavorful comforting soup for those brisk fall days.”]

[recipe-notes] Credit: The Functional Perspective
[/recipe-notes] [recipe-ingredients] – 1 bunch of Celery
– 1-1 ½ lbs Carrots
– 2 – 3 Zucchini
– ¼ cup chopped fresh Kale
– 1 tsp salt (I use Himilayan or Real Salt)
– 1 TB Coconut Oil or Grass-fed Butter
– 1 TB of Olive Oil (Optional)
– Parsley (Optional garnish)
– Roasted Pumpkin Seeds (Optional garnish)
– approx 3 qts. of water (May also use beef or chicken broth as well as a mixture of water and broth)
[/recipe-ingredients] [recipe-directions] 1. Rinse and chop Celery
3. Rinse and chop zucchini (optional to peel first)
2. Peel and chop Carrots
3. Melt Butter or Oil in stock pot, add in celery. Lightly saute until celery begins to turn soft, the color will begin to appear translucent. The celery does not need to be completely translucent, just when it starts to turn.
4. Add chopped Zucchini and lightly saute
4. Add Carrots, Salt and water
5. Bring to a boil then turn down to a simmer or very low boil for approximately 2 hours.
6. If using the Olive Oil, add at this time, and stir
8. Add Kale and simmer approximately 10 min.
9. Garnish with parsley, pumpkin seeds or other favorite garnishes!
9. TIPS – I will chop the celery first and get it sauteing while prepping the remaining ingredients. As I chop the zucchini I add it to the celery. IF it looks as though the celery is getting done too quickly I will turn off the pan and just add the remaining ingredients.
10. I will often add a cup or two of beef or chicken broth during the remaining 10 min – especially the broth that is saved from a roast.
[/recipe-directions] [/recipe]