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SQUASH AND SWEET POTATO SOUP

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INGREDIENTS 

2 cups roasted cubed delicata squash (use squash of you choice)

1 – 15oz can organic sweet potato purée

1 cup organic vegetable broth

4 tbs butter organic flavored coconut oil

1 tbs organic turmeric powder

1 – 5.7 oz can Native Path organic coconut cream 

Add all ingredients to food processor or VitaMix. Blend and serve. It can be garnished with sage leaves, chopped nuts or pumpkin seeds

CREAMY TOMATO SOUP

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4 tablespoons organic olive oil

1 chopped organic shallot

3 finely chopped organic garlic cloves

1 cup organic vegetable broth

1 18.3 oz jar of organic diced tomatoes (I use Jovial from Italy)

1 teaspoon sea salt

1 tablespoon organic lemon or lime juice (Volcano. Amazon)

1 teaspoon organic Italian seasoning (Frontier co-op. 

Organic crushed red pepper if desired

1 cup Kite Hill sour cream 

1 – can or box organic cannellini beans (Jack’s Quality. Thrive Market)

In a sauce pan saute shallot and garlic until soft. Add all the rest of the ingredients and stir. Blend the soup in a blender. Put back in pot, heat and serve. Can garnish with dried or fresh chives or fresh basil.

Split Pea Soup with Young Living Thyme and Lemon Essential Oil

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soup

Ingredients

    • 1- 16oz. bag of dried peas
    • 7 cups of water
    • 1 tsp. celery salt
    • 1 bay leaf
    • 1 1/2 tbs. Better than Bouillon
    • 1 tbs. Oil to keep the peas from clumping

Directions

Wash the peas and put them in a large pot with all the rest of the above ingredients. Bring to boil, then turn down to simmer for about 3 hours.

      • 1 1/2 cups of thinly diced carrots
      • 1/2 cup finely diced celery
      • 1 crushed garlic clove
      • 1 minced shallot
      • 1/4 cup of olive oil
      • 2 drops Young Living Thyme essential oil
      • 2 drops Young Living Lemon essential oil

Add the essential oil to the olive oil. Put the oil in a sauté pan and add the shallot and garlic. Sauté it slightly then add the carrots and celery. Cook until soft.
Add to the soup and stir it all together.

Before serving, if you want a tang add a few drops of lemon juice or rice vinegar. The soup can be topped with diced tomatoes and dollop of coconut cream.

Sammie and Roxie inspired Gazpacho Soup with Young Living Spearmint and Pepper Essential Oil

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soup

Ingredients

  • 2 cups chopped tomatoes
  • 1/2 cup grilled red pepper
  • 1/3 cup grilled onion
  • 3 cloves roasted garlic
  • 3 tbs. olive oil
  • Juice of 1lemon
  • 2 drops Spearmint and Pepper essential oil
  • Sprigs of fresh Tai Basil
  • Salt to taste
  • Hot Sauce

Directions

Put all the ingredients in the Vita Mix and blend until smooth and creamy on a higher  speed. Chill overnight. Before serving splash in hot sauce if desired.

Greek Lemon Soup and MicroGreens with Young Living Lemon Essential Oil

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photo (44)

Ingredients

  • 1 quart chicken or vegetable broth warmed. (Preferably homemade)
  • 2 beaten eggs
  • Juice of 3 lemons
  • 10 drops Young Living Lemon essential oil
  • MicroGreens of your choice (I used Kale)
  • Salt and Pepper to taste

Directions

In a bowl with the beaten eggs, keep beating them as you slowly drizzle the lemon juice into the eggs. You will then add the egg-lemon mixture to the warm soup, slowly, as you are beating the soup. Pour and beat. Heat through. Pour into soup bowl and add the Micro-Greens.

Kale Sausage Soup with Young Living Lemon Essential Oil

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MindBodyGreen Top 10 Benefits of Eating Kale by Alison Lewis

  • Low calorie, high fiber and 0 fat
  • High in iron
  • High in Vitamin K
  • Filled with powerful antioxidants
  • Great anti-inflammatory food
  • Great for cardiovascular support
  • High in vitamin A
  • High in vitamin C
  • High in calcium
  • Great detox food

 Ingredients

  • 1 cup chopped onion
  • 6 cloves chopped garlic
  • 4 stalks chopped celery
  • 1-1/2 cups cut up carrots
  • 1 red pepper diced
  • 2 qts. chicken broth
  • sea salt to taste
  • crushed red pepper
  • 1 bay leaf
  • 1/4 cup finely chopped fresh parsley
  • 12-16oz. chicken Italian sausage (this would be raw sausage that should be browned before putting it in the soup)
  • I used Bilinski’s (already cooked) Italian Herb Chicken Sausage 12 oz. made without casing. Just cut it up in the soup.
  • 2 cups finely chopped up kale
  • 1-2 tbs. olive oil with 4-6 drops Young Living Lemon Essential Oil

Directions

  • Sautee onion, garlic and celery until soft
  • Enter in carrots and the pepper and let it sauté  a bit
  • Add the chicken broth and bay leaf, salt and pepper to taste
  • Simmer on low for 45 Minutes
  • Take the olive oil and Lemon oil and work it into the kale with your hands
  • Put the Kale and the Sausage pieces in the soup
  • Add the cut Parsley
  • Allow to simmer another 45 Minutes  Done. Eat.

For additional information and uses of the oils mentioned here, please click here.

Root Vegetable Stew

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Root veggies are high in antioxidants, fiber, phytonutrients, and low in calories. They improve physical and mental well being, while fighting fatigue. Lose unwanted weight with root veggies! According to Margaret Nearing from Best Health, five reasons to eat root vegetables are to reduce your risk of cancer, get your folate, absorb more iron, increase your exercise stamina, and boost your beta carotene.

Ingredients

  • 1 diced organic onion
  • 5 crushed organic garlic gloves
  • 4 diced organic celery stalks
  • 2 cups cubed organic turnips
  • 1-2 cups cubed organic celery root
  • 2 cups cubed organic carrots
  • 3 Cups fresh organic spinach (not a root veggie, but good for you)
  • 1/2 cup organic quinoa (lots of protein)
  • 2 quarts of vegetable broth (Organic Pacific brand)
  • pinch of red pepper flakes
  • sea salt to taste
  • 1/2 teaspoon Simply Organic rosemary leaves
  • 1/2 teaspoon Simply Organic thyme leaves
  • 1/2 teaspoon Simply Organic marjoram leaves
  • 2 tablespoons organic lemon juice (Italian Volcano. Vitacost, Amazon)

Directions

  • Sauté in olive oil the onions, garlic and diced celery. Add the 2 quarts of vegetable broth. Bring it to a boil, then turn it down to simmer. Add the rest of the ingredients except the spinach.
  • Simmer for 1 hour. Add spinach before serving, just allowing it to wilt.