MONTHLY FLYER
Creamy Autumn Soup with Garlicky Kale
Warm, soothing, and deeply grounding. Root vegetables and leeks nourish the gut and nervous system, helping calm the adrenal response and balance cortisol during cooler months.
Ingredients (Soup):
2 large carrots, chopped
2 parsnips or 1 cup squash, chopped
1 med-lg sweet potato, peeled and cubed
2 large carrots, chopped
2 parsnips or 1 cup squash, chopped
1 med-lg sweet potato, peeled and cubed
2 stalks celery, chopped
1 leek, sliced
2 cloves garlic, minced
4-6 cups vegetable or bone broth
2 Tbsp olive or avocado oil
1 leek, sliced
2 cloves garlic, minced
4-6 cups vegetable or bone broth
2 Tbsp olive or avocado oil
1/2 tsp each dried thyme, oregano, basil
Sea salt and pepper to taste
Sea salt and pepper to taste
Garlicky Kale:
4 cups chopped kale or spinach
1 clove garlic, minced
1 tsp olive or avocdo oil
Pinch sea salt
4 cups chopped kale or spinach
1 clove garlic, minced
1 tsp olive or avocdo oil
Pinch sea salt
Directions:
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Sauté leek and garlic in olive oil 2–3 minutes.
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Add remaining soup ingredients; simmer 20 minutes until tender.
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Blend until creamy. Season to taste.
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For Garlicky Kale, sauté garlic and kale in oil for 3 minutes.
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Serve soup topped with kale and a side of NFP seed crackers and hummus
Storage: Refrigerate up to 5 days or freeze up to 1 month.
Prep Time: 35 minutes | Serves: 4
