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Sweet Potato Coconut Soup

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There’s nothing like a good soup. This very simple, yet elegant recipe will have you going back for seconds.

Ingredients:

  • 4 large sweet potatoes
  • 1 tbsp coconut oil
  • ½ onion diced
  • 2 cloves garlic minced
  • 1 tbsp grated fresh ginger root (more if desired)
  • 4 cups chicken broth
  • 1 can full fat coconut milk
  • Salt and pepper to taste
  • Powdered ginger to taste (optional)

Directions:

Heat oven to 400F. Place sweet potatoes on cookie sheet and bake until tender (could take up to an hour). Allow to cool, remove skins (should easily come off) and set aside.

Heat coconut oil in large pot. Sauté onions, garlic and ginger until tender and fragrant. Add sweet potatoes and mix well (or even mash with potato masher). Add broth and bring to a boil for about 10 minutes.

Blend soup in blender until smooth (or use an emersion blender).

Place blended soup back into the pot and add coconut milk. Cook another 5 minutes. Add salt, pepper and additional ginger to taste.

Serve immediately. Stores well in the fridge or even freezer.



Hearty Hamburger Soup

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Some days, you are just in the mood for a good soup. A common challenge is finding a good healthy soup that will satisfy any hungry men or teenagers you may be feeding. This hamburger soup recipe is hearty, full of great nutrients and guaranteed to fill up even the hungriest of men.

Ingredients

  • 3 tbsp coconut oil
  • 1 large onion (diced)
  • 4 cloves garlic (minced)
  • 1/2 lbs organic ground beef (or bison)
  • 1/2 tsp ground black pepper
  • 1 tsp sea salt (less if beef broth is salted)
  • 1/2 small head of green cabbage
  • 4 large carrots (diced)
  • 3 stocks celery (diced)
  • 1 large clump of fresh parsley (chopped)
  • 4 cups homemade beef broth

Directions

Heat large soup pot over medium heat. Add the coconut oil and diced onions. Cook until onions are almost transparent. Add in minced garlic and cook for another minute. Add the ground beef to the pot and cook until no pink remains. Place the chopped cabbage into the pot with about 1 cup of boiling water. Cover and cook for about 5 minutes. Add remaining ingredients to the pot, saving 1/4 of the chopped parsley for serving.

Depending on how you like your soup (more broth or more “chunky” you can adjust how much broth or water you add). Bring to boil. Reduce heat and simmer covered until vegetables are tender and to your liking (about 20-30 minutes). Ensure flavor is good before removing from heat.

Serve into individual bowls and top with chopped parsley

If you don’t have access to fresh beef bone broth, store bought will work (although you wouldn’t have the health benefits associated with homemade bone broth). You may have to adjust the salt and pepper added based on what you use. This soup is also great to freeze!