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Carrot and White Bean Soup
Carrot and White Bean Soup
Servings
Ingredients
Servings
Ingredients
Carrot and White Bean Soup
Instructions
  1. Preheat the oven to 400F. Lightly grease a baking sheet with sides with coconut oil so veggies don’t stick. Melt 2 tablespoons of ghee and toss the onion, garlic and carrots until evenly coated. Place on the cookie sheet and lightly drizzle with one tablespoon of ghee. Toss veggies till evenly coated and season with salt and pepper. (You will add the leek halfway through the roasting). Roast veggies till tender and golden, about 35 minutes. (Roasting time depends on the size of your veggies.)
  2. Transfer vegetables to a blender or food processor including all the brown bits from the baking sheet and puree until smooth, slowly adding stock as needed for a smooth puree. The key word is smooth.
  3. Transfer the puree to the soup pot and stir in the stock, beans and half of the dill. Bring to a simmer over medium heat and cook till all the flavors are blended. Add the sour cream and last tablespoon of ghee. Season to taste with unrefined salt and cracked pepper. Garnish with the remaining dill.
Recipe Notes

Serves four and is perfect with P & J sandwiches. Use good whole grain crusty bread and your favorite nut butter and jam.


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Freshly Roasted Tomato Soup
Freshly Roasted Tomato Soup
Servings
Ingredients
Servings
Ingredients
Freshly Roasted Tomato Soup
Instructions
  1. To roast the tomatoes:
  2. Preheat the oven to 400F. Spread the tomatoes on a baking sheet. In a bowl, mix 2 tablespoons of melted ghee, maple syrup and BBQ mesquite seasoning and blend together. Pour mixture over the tomatoes – cut sides facing up. Season with salt and freshly cracked pepper to taste and roast in the oven at 400F for about 45 minutes.
  3. In a large stock pot, heat the remaining 2 tablespoons of ghee over medium heat. Add the onions and cook until tender – about 3 minutes. Stir in the garlic and red pepper flakes and cook for about 2 minutes. Add the canned tomatoes, fresh basil and broth. Stir in the oven roasted tomatoes and simmer over medium-low heat for 30 minutes.
  4. Remove from heat and in the stockpot, puree the mixture with an immersion blender or transfer the soup to a food processor or blender to blend. Be careful because the soup is very hot. Remember to start blending at a slow speed and increase gradually. The soup should be smooth with some tomato chunks. Season with salt and pepper to taste. You can prepare the soup to this point and refrigerate. When ready to serve, bring to a slow simmer over medium heat. Before serving, stir in 1 tablespoon of ghee. YUM!
  5. Serves 4 generously and super delish with grilled cheese sandwich made with Black Garlic Ghee.
Recipe Notes

Serves 4 generously and super delish with grilled cheese sandwich made with Black Garlic Ghee.


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Curry Chicken Stew

Warm Your Heart and Belly!

Curry Chicken Stew

Servings


Ingredients

Servings


Ingredients

Curry Chicken Stew


Instructions
  1. In a large skillet heat 1 tablespoon Simply Ghee Original over medium heat. Add chicken, cook, and stir till lightly browned on all sides, about 5-7 minutes. Drain off fat.

  2. In a saucepan, melt 1 teaspoon of Original Ghee; add leeks and sauté till soft. Add 1 tablespoon of Turmeric + Black Pepper Ghee and when melted, add carrots, garlic, ginger, and fresh turmeric and cook till carrots have softened slightly. Add mushrooms and sauté for a few minutes. Add chicken. In a bowl, combine the chicken broth, coconut milk, curry powder, and salt. Pour over mixture and continue to cook. Bring to a light boil and then reduce to low-medium heat and cook for 25 minutes or till carrots are at the desired softness.

  3. Cover and cook on low-medium heat to simmer. Check the carrots for desired softness.

  4. Before serving add chopped cilantro and lemon juice.

  5. If you prefer, you may add steamed rice to your bowl. Omit for both Paleo and Whole30 diets.

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Broccoli Soup with Roasted Pumpkin Seeds
Broccoli Soup with Roasted Pumpkin Seeds
Servings
Ingredients
Servings
Ingredients
Broccoli Soup with Roasted Pumpkin Seeds
Instructions
  1. In a large saucepan heat the Original ghee over medium heat. Add onions and celery and saute for about 3 minutes. Add the garlic and potato and stir for a few more minutes. Add the broth and allow to simmer.
  2. In the meantime, remove the florets from the broccoli and with a vegetable peeler, peel the broccoli stems and cut into 1/4” thick slices. Add the broccoli and bring to a boil. Reduce heat to low and simmer. Add the oregano, basil, and salt and simmer everything until the veggies are soft.
  3. Using an immersion blender or regular blender, puree the mixture until smooth. Return to pan, add lemon juice, salt and pepper, and freshly grated nutmeg. Bring soup to simmer, remove from heat and if you want, whisk in the sour cream. You may also use coconut cream or simply add Black Garlic Ghee.
  4. Garnish with roasted pumpkin seed and feta crumbles. Salt and pepper to taste. ENJOY!
Recipe Notes

Roasted Pumpkin Seeds: 1 cup of raw organic pumpkin seeds 1 Tbsp. Simply Ghee Original 2+ tsp. BBQ Mesquite Seasoning (salt-free) ½ – 1 tsp. Turmeric powder ½ tsp. good salt Instructions: Preheat oven at 300F. Melt the ghee and add the spices to it. Toss seeds and spread out onto a cookie sheet. Bake in the oven till you can smell them roasting. Stir occasionally till they’re evenly browned, between 10-15 minutes. Place baking sheet on a cooling rack and cool before putting into an airtight storage container. BE CAREFUL! The seeds are extremely hot!!!! Turmeric will stain anything yellow it comes into contact. Great to garnish soups, salads or just as a simple snack.

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Fresh Asparagus Soup
Smooth and creamy!
Fresh Asparagus Soup
Servings
Ingredients
Servings
Ingredients
Fresh Asparagus Soup
Instructions
  1. Over medium heat, add to a saucepan, melt the ghee. Toss in the shallots and potato and stir till well coated. Allow to cook approximately 3 minutes, then add the asparagus and garlic and continue to stir frequently to cook for another 5 minutes or so. Then add the broth and bring to a boil. Reduce heat and add the dill, parsley, salt and pepper and simmer for approximately 25-30 minutes. Test the asparagus to make sure it’s very soft. If still somewhat firm continue to simmer. Once soft, remove the pan from the heat and place on a protected surface. Using an immersion blender, blend slowly and carefully until the soup is very smooth.
  2. Place back on the burner on very low heat, stir in lemon juice and season to taste with salt and freshly ground pepper.
  3. Serve with a dollop of Turmeric + Black Pepper Ghee, or coconut cream or sour cream.
Recipe Notes

* Heat an extra cup of broth in case the soup is too thick when blending. Slowly add it in small increments till you reach your desired consistency.

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Summer Squash Ratatouille
Summer Squash Ratatoulli
Servings
Ingredients
Servings
Ingredients
Summer Squash Ratatoulli
Instructions
  1. In a large pot melt the ghee and add onions. Cook for about 4 minutes and then toss in zucchini and summer squash. Cook for about 10 minutes until some of the juices are released.
  2. Add the garlic and tomatoes and continue to cook. Stir frequently. Add all the fresh herbs, salt, peppers and juice of 1 lemon. Allow to simmer over low-medium heat till the flavors to meld together. Consistency will be somewhat soupy.
  3. Remove from heat and let rest for 5 minutes. Add the rest of the lemon juice. Season to taste with salt and pepper if desired.
  4. Serve over rice or with crusty bread and ghee!
Recipe Notes

Rice is great with Turmeric + Black Pepper Ghee.