Hungry, Yoga Friends?

I just made up this recipe last night and let me tell you, this is one for the cookbook! This is a very special, but easy to make soup. It’s spicy and a touch sweet. It’s velvety but the corn adds crunch. Here’s my recipe:

Suzanne’s Spicy Sweet Potato and Corn Chowder Soup

Ingredients:

• 1/2 a sweet onion, such as Vidalia
• 2 Tbsp of good quality olive oil
• 2 Tbsp good quality butter
• Salt to taste – I probably added 1 tsp.
• 1/2 of a fresh jalapeno pepper, finely chopped
• 1/4 tsp cayenne
• 1 tsp Old Bay
• 5 cups of sweet potatoes, peeled and diced
• 4 cups of vegetable broth (good quality, you guessed it)
• 3 cups of sweet corn kernels
• 1/2 cup of coconut milk
• juice of 1/2 lemon
• 1 Tbsp of maple syrup
• 1/3 cup of chopped cilantro

Cook the onions slowly in the butter and olive oil with the salt to carmelize, about 10-15 minutes. Bloom the spices and then add the jalapeno. Cook for a few more minutes.

Turn up heat, add sweet potatoes and then broth. Cook for about 30 to 45 minutes, allowing the potatoes to fully cook. Turn off heat and blend soup with a hand immersion blender.

Turn heat back on. Add corn. Cook for about 5 minutes. Add coconut milk, lemon juice, syrup and cilantro. Cook for 3 minutes. Then you are done. Ready to serve.

Enjoy!

Namaste,

Suzanne

Hello, yoga friends!

It’s cold outside and the perfect time to nourish your body and soothe your soul with my butternut squash soup. Like most of my recipes, this soup can be done three ways:

• vegan
• vegetarian
• friendly animal elements

Ingredients:

• 2 tablespoons of olive oil
• plus 2 tablespoons of butter or ghee (optional)
• 1/2 onion or 2 shallots, finely chopped
• 3 carrots, finely chopped
• 5 cups butternut squash, finely chopped
• 1 apple, cored, peeled and finely chopped – Granny Smith Apple is best
• 2 tsp. salt
• 1/2 tsp white pepper
• 4-5 cups of vegetable broth (or water) (or chicken broth)
• 2 tsp. of fresh thyme leaves
• 1/8 to 1/4 cup of good quality maple syrup
• Goat cheese, optional

Heal oil and butter in large soup pot. Add onion & carrot and cook on medium for 5 minutes until they soften. Season with salt & pepper Add butternut squash and apple. Cook for another 3-5 minutes. Add broth and thyme. Bring to boil and simmer for 45 minutes. Allow to cool slightly and use an immersion blender to puree the soup. Add maple syrup, starting with 1/8 cup – taste. Add more if needed.

Vegan:

Omit butter. Use vegetable broth or water for base.

Vegetarian:

Use vegetable broth or water for base.

Omnivore:

Use a good quality, organic chicken broth.

Creamier:

Serve with goat cheese as a topping or stir in 1/2 cup of goat cheese at the end for a super tasty, creamy soup!

Namaste,

Suzanne

Welcome to Day 11 of our 21 Day Yoga Challenge! Looking for something healthy and warm to eat? Here’s what I had for lunch today: my Cauliflower and Kale Soup. As always, if I post a recipe, it is my own creation. And be on the look-out for my cookbook coming out early Winter. I’ll have it for sale on my website and Amazon.

I just love, love, love soup. Soups are easy to digest, packed with lots of vegetables and a meal in one pot. Add some crusty bread and bring a world of good to your body.

All of the ingredients besides the stock and some of the spices are from Washington’s Green Grocer. I’ve chosen organic and sustainably raised products and so should you. 🙂

Note: I’ve posted vegan and vegetarian options below.

Suzanne’s Cauliflower and Kale Soup

Ingredients:

• olive oil
• 2 Tablespoons of butter (optional)
• 1/4 cup of shallots OR onion, finely chopped
• 2 to 3 cloves of garlic, finely chopped
• salt & pepper
• 4 cups of chicken broth OR vegetable broth
• 1 head of cauliflower, chopped
• 3 cups of kale, chopped
• red pepper flakes – 1/4 to 1/2 teaspoon
• fresh thyme – 2 Tablespoons
• 1/2 – 3/4 cup of grated Parmesan cheese (optional)
• 3 to 4 sausage links (optional); Cook on grill and cut into thin slices. I used sweet Italian lamb sausage

In a large soup pot, warm butter and olive oil. Saute the shallots and garlic until shallots soften – about 5 minutes. Add the red pepper flakes and thyme to taste.

Then add your vegetable or chicken stock. Bring to a boil. Add cauliflower. Reduce heat and cook for about 20 minutes. Use an immersion blender or potato masher to blend soup.

Add kale, sausage and Parmesan cheese. Cook for an additional 5 to 10 minutes.

Enjoy!

Namaste,

Suzanne