Cream of Tomato Soup

This summer, one of our awesome neighbours made us this healthy soup after our baby was born.  My boys loved it so much I asked Susanne how she made it.  She got it from Nom Nom Paleo  and it not only tastes great, it is so easy to make.  As the weather is getting cool, soup is one of my favorite things to eat.  Fire-Roasted tomatoes acan be found in the international section at the Sobeys grocery store.  Pete’s Frootique in Nova Scotia has the organic version.   Hope you enjoy this as much as our family does!Ingredients:

  • 4 Leeks (White part only – sliced thinly)
  • 6 cloves minced garlic
  • 2 tbsp Coconut oil
  • Heat oil over medium heat, sautee leeks until light brown, add in garlic, sautee for 2 more minutes. Remove from heat.

Pour into blender or food processor:

  • 2 small (398ml) cans of fire-roasted tomatoes
  • 1 small can (398ml) coconut milk
  • 1 cup chicken stock
  • Add in leeks and garlic, blend

Heat and season with cracked pepper.

Buttercup Squash Soup

Last week, we hired a chef to cook for us and our phenomenal staff.  Two of them have recently purchased a new home, one completed her MBA and one is leaving us in the next few weeks.  We had a lot to celebrate.  Chef Chris from www.flyingaproncookery.ca made a delicious squash soup and graciously allowed us to post his recipe.  I haven’t made it yet but if it tastes anything like his, I’ll be over the moon…so nutritious too!

INGREDIENTS

  •  3 pounds buttercup squash, halved and seeded
  •  1/2 cup Maple Syrup
  •  1 medium onion, diced
  •  2 cloves garlic, sliced
  •  3 cups Vegetable Stock or Water (Chef Chris used his own chicken broth he made from free-range chickens)
  •  1 cup coconut milk (canned)
  •  1/8 teaspoon cayenne pepper
  •  1/8 teaspoon ground allspice
  •  1/8 teaspoon ground nutmeg
  •  1/8 teaspoon ground ginger
  •  salt and pepper to taste

DIRECTIONS

1.            Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash halves on the dish and drizzle with the Maple Syrup. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.

2.            Heat Oil in a large pot over medium heat. Add the onion and garlic, and sauté for a few minutes, until tender. Pour the Vegetable broth and coconut milk into the pot.  Cook for about 20 minutes, or until soft. Add the squash. Use a hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.

3.            Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper.

Garnish with toasted Pumpkin Seeds and Basil Oil