• B. & M. Culbert

Briar's "Famous" Orange Soup

This soup is an awesome meal in a bowl! It’s got different sources of protein and fibre to ensure long-lasting energy, it’s colourful and packed with vitamins and minerals, and it’s got that “mmmm, this is warm in my belly” goodness!

It’s such a versatile recipe; so feel free to use this as a base to create your own soup concoctions!


2 medium or 1 very large organic sweet potato

1 medium organic butternut squash

A few tbsp. of organic coconut oil

Veggie spices to include: 1.5 tsp. of ginger, 1 tsp. cumin, high-quality Himalayan salt, pepper, sprinkle of dried oregano and basil

1 large organic cooking onion

A few tbsp. of organic coconut oil

3-4 cloves of organic garlic

Additional spices to include: 1.5 tsp. of ginger, 1 tsp. cumin, high-quality Himalayan salt, pepper, and your favourites

2 cups of water (more might be necessary)

1 14 oz. can of full fat organic coconut milk

1 14 oz. can of organic chickpeas


· Preheat the oven to 400°F.

· Begin by washing the veggies. Peel the butternut quash. Cut the sweet potatoes and butternut squash into small cubes (about 0.5 inches or so – the smaller they are the faster they will cook). Place the cut squash and sweet potato on a baking sheet lined with parchment paper. Toss the veggies in coconut oil (or other high-heat cooking oil such as grapeseed or avocado oil) and then spice with the veggies spices listed above.

· Bake the veggies for anywhere between 20-30 minutes, until they are soft and can be easily poked with a fork. Ensure that you take them out during the cook time and stir at least once throughout the process.

· Meanwhile, dice the onions and place them in a large soup pot on medium heat with the coconut oil. Cook the onions until they become translucent (sometimes covering them with a lid for part of the cook time in the frying pan is helpful). Then mince the garlic cloves and place them in the frying pan with the onions. At this point add the additional spices listed above. Stir the onions, garlic, and spices until the mixture becomes fragrant. Then add your cooked sweet potatoes and butternut squash, water and coconut milk to the pot. Stir this mixture together. Leave this to come to a simmer so that all of the flavours can mix together. Add additional water until the soup reaches your desired consistency.

· Strain and rinse the canned chickpeas very well. Once the soup has come to a simmer than add the rinsed chickpeas to the mixture. Leave the soup to sit for at least a few minutes and then use a submersible hand blender to puree the soup mixture. Alternatively, you can leave the soup chunky. And then enjoy!

Another option to consider, is cooking the onions, garlic, and spice mixture in a frying pan and transferring all of the ingredients into a Crockpot to continue cooking for a few hours so that it’s super yummy and flavourful when you are ready to eat. Keep in mind that because of the healthy fat in the coconut milk, you’ll need to keep stirring the soup to ensure that the fat continues to be mixed in.

Alternatively, you can add dried lentils into the soup mixture as a different bean option (you might need to add more water as the lentils will absorb some of the water). You can even add some rice to cook with the soup and this will help thicken the soup. Other veggie options include adding roasted carrots or white potatoes.

Happy cooking and feasting!

Briar and Marcia


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