Morselicious – MEATLESS Monday (vegan soup recipe)

Happy MORSELICIOUS MEATLESS Monday!
What did you do over the weekend?
This Morselist has been studying her morsels off

through www.integrativenutrition.com

working towards my certification in Health Coaching

and LOVING it!!

I decided it was a perfect marriage

blending my passion and love for better health and

Morseliciousness!

Please ask me if you have ANY questions.

Here’s a link to download all of their FREE goodies!

I read INTEGRATIVE NUTRITION (353 pages)

in one day..it was that fascinating and tasty recipes GALORE!

My wonderful friend, Reece, the one who gave me

those INCREDIBLE spices, made

the most DELECTABLE

Vegan/Low Salt/Gluten Free BUTTERNUT SQUASH SOUP

after I returned from Trouble in Tahiti (upcoming blog).

OMG!
This soup was so MORSELICIOUS…

I drank it hot,

I drank it cold (almost like a dessert when chilled)

I begged for the recipe then I asked if we could share

on The MORSELIST blog.

Reece graciously shared:

Thomas Keller’s Mushroom Stock

4 lbs button mushrooms

2 medium onion, coarsely chopped

2 large carrot, chopped

greens from one leek, chopped

(2 Tablespoons coconut oil – my addition)

6 quarts of cold water

1/2 head of garlic, crushed, skin left on

1/2 bunch flat parsley

1/2 bunch thyme

4 bay leaves

1 Tablespoon black peppercorns

Rough chop the onions, carrots, and leeks.  Add them along with the mushrooms into a food processor and process for a few seconds until the vegetables are broken down, but not a mush!

This is a step I added, but I think it put a lot of flavor in the stock.  Sauté the vegetables in the oil in a large stock pot over medium heat for a couple of minutes until you start to smell them.  Add the water, and bring to a boil. Add the garlic, herbs, bay leaves and peppercorns and put the pot on simmer. Simmer uncovered for 45 minutes.

Strain the soup, keeping only the stock. You will have approximately 4 quarts of stock once it has reduced.

This was the base to my butternut squash soup; however, if you have a good, low-salt vegetable stock, that will also work well.  I like to control how much salt goes into everything.

Reece’s Butternut Squash Soup

2 tablespoons coconut oil (or other healthy, oil–not olive oil as it will flavor the vegetables too much)

2 small butternut squash, peeled, scooped out and cut into 1/4″ pieces.

2 small parsnips, peeled and rough chopped into 1/4″ pieces.

1 medium turnip, cut into 1/4″ pieces

3 medium carrots, peeled and cut into 1/4″ pieces.

1 medium onion, rough chopped

2 celery stalks, cut into 1/4″ pieces

3 garlic cloves, peeled and rough chopped

10 black peppercorns, 2 small bay leaves wrapped in cheesecloth and tied as a bouquet garni.

Approx. 6 cups of mushroom stock (or other vegetable stock).

1 cup coconut milk.

In a large stockpot over medium heat, add the oil along with the squash,

parsnips, turnips, carrots, onion, and celery and sauté for a couple of minutes

until they start to become tender.  Add the garlic and sauté for another minute being careful not to burn the garlic.

Add the stock to the mixture and just cover the vegetables (you may not use all of the stock).

Add the boquet garni (peppercorns and bay leaves).  Bring to a boil and reduce to a simmer.

Simmer uncovered for approx. 45 minutes.

Add the coconut milk, stir and take the mixture off of the heat and allow to cool for about 15 minutes.

Remove the bouquet garni and ladle the mixture (in several batches) into a heavy blender (or food processor). Blend until smooth.  Be very careful as the liquid will still be hot.

If the soup doesn’t seem have enough liquid to you, feel free to add more stock

(I like mine very thick like a non-cream, cream soup).

Enjoy.  Keep in mind you can use any vegetables you have on hand for this.

I have been experimenting a lot with all kinds of veggies.  The possibilities are endless!!

Keep in mind this makes a LOT of soup, so if you want to cut it in half, feel free to do so.

I like to make a lot and share it with neighbors and friends.

– Reece

MORSELIST NOTE:  I sprinkled mine with hemp and pumpkin seeds for a lil’ crunch & protein and

I’d use half low fat Unsweetened Coconut Milk and half full fat Coconut Milk.

Valentine’s Day is approaching..what are you giving your loved ones?
How about some MORSELICIOUS Love Bites?
Check back February 1st for a SPECIAL COUPON CODE!! 

Thank you ALL and Happy MORSELICIOUS Monday!