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HOW TO MAKE IT: In a small pot cook rice according to package instructions; set aside. Melt butter in a large stockpot over medium heat. Add shrimp, salt and pepper. Cook, stirring occasionally, until pink. Remove from heat and set aside. In a skillet add olive oil, garlic, ginger, onion and bell pepper stir and cook on medium heat until tender. Toss sautéed vegetables in the large stockpot with shrimp. Over medium heat, stir in curry paste until well combined. Gradually stir in coconut milk, vegetable stock, rice, lime juice, cilantro and green onions. Stir until all ingredients are blended. Bring to a slight boil; reduce heat and simmer.
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 WHAT'S IN IT?
3 broccoli crowns 5 cup vegetable stock 2 tbsp extra-virgin olive oil 2 cups packed spinach 1 tbsp organic butter 2 tsp grated lemon zest 1 tbsp minced garlic 1 cup fat-free cream or almond milk ½ cup diced celery 1 tsp kosher salt Pepper HOW TO MAKE IT: Cut the broccoli florets from the stems, toss the stems and cut the florets in halves. Heat the olive oil and butter in a large pot over medium-high heat. Add the garlic and cook until light brown. Add the celery and lower the heat to low and add kosher salt. Cook for about 5 minutes. Turn the heat to medium-high, adding the vegetable stock, broccoli florets and black pepper to taste. Cook for about 7 minutes. Stir in the spinach and lemon zest, cooking for another 3 minutes. Remove from heat. Puree the soup in a blender, in 2-3 batches. Return the soup to the pot and reheat over gentle heat. Stir in the milk or cream.  :Every time, I make this, I think of my mom. This is her recipe she shared with me, many years ago. It's super creamy and good!
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STOCK
SPICES Sprinkle for taste..
HOW TO MAKE IT: Boil potatoes until soft. In separate large pot, on low heat, melt butter, add chopped leeks, scallions and garlic. Cook at medium heat, stirring occasionally, until soft and wilted. Add water, milk, wine and broth. Stir and add potatoes. Continue stirring and let cook for about 5 minutes. Stir in cheese and spices. Continue stirring until cheese has melted. Cook for 2-3 minutes. Pour soup into a blender (may have to split it into two batches), blend soup. Soup should have a thick consistency to it. You don't want it to be chunky or completely liquefy it. Pour back into pot on stove and cook at low heat for 20 minutes or so, until soup thickens up.  WHAT’S IN IT?
HOW TO MAKE IT: Heat the oil in a large pot over medium heat. Add the onion, celery, garlic, raisins and marsala. Sauté until golden, about 10 minutes. Stir in the pumpkin, broth, coconut milk, sugar, allspice, nutmeg, cinnamon and crushed red pepper. Bring to a boil. Reduce to low heat and let the flavors blend. Puree the soup in a blender until smooth. Return the soup to the pot. Bring the soup to a simmer. Season with salt and pepper. Ladle the soup into bowls. Add walnuts or raisins and a drizzle of maple syrup for that extra fall flavor! If you eat dairy, drop a tablespoon of greek yogurt on top for a creamier finish. |