Sano di Vita

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CREAM OF BROCCOLI SOUP 

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1 # organic frozen broccoli (Whole Foods, Thrive Market has Cascadian Farms) 

4 tablespoons vegan butter (Nutiva. Thrive Market, iherb, co-op market, Amazon)

2 tablespoons finely chopped organic shallot

1 tablespoon finely minced organic garlic

1/2 cup finely chopped organic celery

1/2 teaspoon Simply Organic Thyme (simplyorganic.com, iherb, Thrive Market, Amazon)

1 teaspoon sea salt

24 oz organic vegetable broth (Bonafide. Thrive Market or Amazon)

3 tablespoons organic nutritional yeast (Simply Organic. simplyorganic.com, iherb, Thrive Market, Amazon)

1/2 cup organic almond milk (Elmhurst. Thrive Market) 

Organic raw pumpkin seeds to top (Go Raw. GoRaw.com or Amazon)

Simply Organic dried chives (simplyorganic.com, iherb, Thrive Market, Amazon)

Is sauce pan, melt the butter. Add the shallot, garlic and celery. Saute until soft. 

Add the broccoli, thyme, sea salt, broth, nutritional yeast.

Heat it all up making sure the broccoli is cooked through. 

Add it all to a blender along with the almond milk. Blend until smooth. 

In your serving bowl add the pumpkin seeds and chives. 

SQUASH SOUP

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2 cups cubed roasted organic delicate squash or butternut squash 

1 x 15oz can organic sweet potato purée (Farmers Market. Thrive Market, Vitacost or Amazon)

1 cup organic vegetable broth Add more if you want the soup thinner. (Bonafide. Thrive Market or Amazon)

2 tbs organic tumeric 

1 – 5.4 oz can Native Forest organic  coconut cream (Thrive Market, Vitacost, Amazon)

2 tsp organic lemon juice 

3 tbs butter flavored organic coconut oil (Nutiva. Thrive Market or Amazon)

Preheat oven 375. 

Place cubed squash on a parchment lined baking sheet. Coat the squash with olive oil and sea salt. Bake until soft. Approximately 20 minutes. 

Add all of the above ingredients to a food processor or vita mix and blend until smooth. 

SPLIT PEA SOUP

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14 Oz bag of green split peas, washed. 

3 bay leaves 

8-10 cups vegetable stock 

1/4 cup olive oil 

2 cup sliced carrots

1 cup diced celery

1 cup chopped onion

1 tsp Thyme

Kite hill sour cream to garnish and some dried chives and a faint drizzle of Whole Foods Savory Fig balsamic vinegar or a splash of Lemon juice. 

*I cooked this soup in the Insta Pot. You can use the old fashion pot, just takes a longer time. I actually love the flavor better the old fashion way. 

Put the peas, bay leaves, veggie stock in the pot. Cook on soup with the Insta-pot. 

OR

*In a regular pot, bring to boil, turn to simmer with a lid on.  This will take 2-3 hours. 

*In a large frying pan add the olive oil and all the vegetables. Cook them on low until to your liking. 

*Add the cooked veggies and Thyme to the pea soup. 

*Garnish and eat. 

PUMFU CHORIZO (pumpkin seed) ROOT VEGETABLE STEW

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3 to 4 tablespoons organic olive oil (Thrive Market)

2 cups organic chopped onion

4  large organic cloves garlic chopped fine

4 cups organic cubed celery root (round about the size of a baseball)

2 cups chopped organic celery

2 cups 1/2 inch piece cut rounds of organic carrots

One chopped  organic fennel bulb (mine equaled 2 cups)

Fennel fronds chopped

4 Organic bay leaves

48 ounces organic vegetable broth (Pacific Vegetable Broth. Vitacost, Amazon or Walmart) 

1/2 teaspoon organic orange flavor

2 – 8 oz packages organic Pumfu (Foodies. Foodiesvegan.com OR Amazon)

*MAKING THE CHORIZO SAUSAGE

The Spices

1 tablespoon organic turmeric powder

1 tablespoon organic Italian herb blend

2 tablespoons organic ground ancho chili

2 tablespoons organic onion powder

2 tablespoons organic garlic powder

2 teaspoons organic ground cumin powder 

1/2 teaspoon organic coriander 

1/2 teaspoon organic red chili flakes

1 teaspoon pink Himalayan sea salt

Purchase herbs from Simply Organic and orange flavor at coopmarket.com, Vitacost or iHerb

Mix all these seasonings in a bowl. Place the mixed seasoning in a tightly closed glass jar. 

Crumble the Pumfu in a bowl. 

Add 3 tablespoons of the seasoning mixture to the crumbled Pumfu. Mix it well. I used my hands to crumble to Pumfu and to mix the seasoning well throughout the Pumfu

*COOKING THE VEGGIES FOR THE STEW

In a soup pot put in the olive oil and chopped onion and sauté a couple of minutes. Add to the pot the celery root, celery, carrots, garlic, and the fennel bulb. Cook all these vegetables for 10 – 15 minutes to let the flavors develop. Cover the pot with a lid.

Add vegetable broth, the fennel fons, bay leaves and 1 teaspoon sea salt. Continue to simmer all the vegetables until they are soft when tested with a fork. When the vegetables are cooked to your liking, add the chorizo and the orange flavoring. Stir and enjoy. (If you want it spicier add some chorizo seasoning.)

Add more vegetable broth if needed.