Curried Carrot Cauliflower Soup  
Makes 6 - 8 Servings
1 tbsp olive oil
1 small onion, chopped
5 cups vegetable broth
1 head cauliflower, chopped (about 4 cups)
3 cups peeled and chopped carrots (about 8 medium carrots)
1 1/2 tsp curry
1 tsp cinnamon
1 tsp garam masala
1 tsp salt
Heat the oil in a large saucepan over medium heat and cook the onions for 3 minutes, or until soft.
Dissolve the vegetable bouillon in the water and add to the pot.
Add the remaining ingredients to the pot and stir to combine.
Bring to a boil, cover, and reduce heat to simmer for 15-20 minutes, or until the vegetables are fork tender.
Using an immersion blender or standing blender, puree all of the ingredients until smooth.
Top with:  Sour cream or plain Greek yogurt (optional)

I love to make delicious soups this time of year, almost as much as my family loves to eat them.  I must admit, it hasn't quite been cold enough to feel like soup weather.

Curried Cauliflower Lentil Soup

1 onion, chopped
2 cloves garlic, minced
1 tsp ginger root, minced
1 tbsp coconut oil
1 tsp cumin
1 tsp coriander
2 tbsp green chilli paste
4 cups vegetable broth
2 cups cauliflower washed and chopped into bite size pieces
1 cup red lentils
1 large sweet potato, peeled and cubed
2 cups raw spinach

Saute the onion, garlic, and ginger in the coconut oil.

Add the coriander, cumin, and curry, then add the vegetable broth.

Add in the red lentils, sweet potato and cauliflower along with the spinach.

Sea salt and pepper to taste.

Let simmer till the vegetables are soft. Approximately 30 minutes. Enjoy.

Butternut Squash and Leek Soup

This is one of my favourite fall recipes. I honestly can't believe I haven't shared it with you till now.
It's very simple to make and tastes delicious.

I make this one so often because everyone loves it!

1 tbsp Coconut Oil
1 large Butternut Squash
1 medium sweet potato
1 large onion
2 cloves of garlic
2 leeks, chopped
5 cups of chicken stock (I make my own, or use water and Bragg's Liquid Aminos)
1 cup of milk (cashew, almond, coconut)
Salt and Pepper
Bragg's Liquid Aminos

I am all about simplicity. So the hardest part here is going to be peeling that big squash. I like to section it first, then scoop out the seeds and peel it with a sharp knife.

Cut into cubes.

Peel and cube the sweet potato.

Chop up the onion, and mince the garlic.

Wash and chop two leeks.

In a large stock/soup pot melt the coconut oil and then saute the onion, leeks and garlic.
When softened, add the sweet potato, squash and chicken stock.

Cook on medium heat till the squash is soft.

When finished, take a hand blender and blend the soup till it is smooth.
On low heat, add the milk, salt and pepper and bragg's and season to taste. Turn off after 5 minutes and you are ready to enjoy.

This is a soup that is made frequently in our house.  It is quick and easy to make and is cost effective.  One way to save money on groceries is to incorporate more vegetarian meals.  Lentils are loaded with fibre and have a good amount of protein to keep you feeling full.
6-8 cups water
1 Tbsp Miso paste
1 cup lentils (green or brown), rinsed
1 onion or leek finely chopped
2 carrots chopped
1 celery stock chopped
3-4 cloves garlic minced or pressed
One 14 ounce can diced tomatoes
½ tsp thyme ( I omit and add curry)
2 tsp honey
2 tsp apple cider vinegar
1 heaping tsp Celtic Sea Salt
Sea vegetables like Wakame or Arame to taste or Dulse added after
Fresh black pepper, to taste
Bragg’s Liquid Aminos to taste
I throw it all in a pot and it’s done when the lentils are soft, usually in about 45 minutes to an hour. I also like to throw it in a crock pot in the morning on low, so it’s ready when we get home at night.