-1 tbsp (or so) of butter/coconut oil/olive oil/ghee
-8 cups of filtered water
-5 - 6 fresh local potatoes - cubed
-3-4 leeks - chopped
-1 strip of kelp/dulse/kombu
-fresh ground pepper - to taste
-Himalayan/Celtic sea salt - to taste
Melt butter, coconut oil or olive oil.
Add fresh local potatoes and chopped local leeks.
Add approx. 8 cups of filtered water or enough to cover the vegetables.
Boil until potatoes are tender. About 20 min. (depending on how big
1 tbsp organic coconut oil 3 medium onions (chopped) 1 or 2 large garlic cloves (sliced) 1 or 2 cans of organic pumpkin or equivalent cooked pumpkin or squash (depending on how much stock you use and how pumpkin-y you like your soup) 1 tsp fresh or dried ginger (grated) 1 tsp fresh or dried turmeric (grated) 1 tsp curry powder 1 tsp cumin powder 1tsp cinnamon 1/2 tsp of kosher or Himalayan sea salt (or to taste) 5 - 7 cups of broth (I have been using bone broth made from our
Fresh Asparagus/ Mushroom Soup 1 bunch of asparagus (broken into pieces) 1 large onion (chopped) 2-3 cloves of garlic (chopped) 1 tbsp organic olive oil or coconut oil 1 leaf of sea vegetable (Alaria, Kelp, Dulse...) 1 lb package portobello mushroom caps (I found these at Costco but any type of mushroom will do the trick) 1 tsp Himalayan sea salt (or to taste) 1 tsp The Wizard's Organic Hot Stuff (or other hot sauce) fresh ground pepper to taste Sautee the onions, garlic and