Squash, Carrot & Ginger Soup


  • 8 cups of homemade chicken bone broth
  • Large winter squash
  • 4-6 carrots
  • 2 pieces (about 1 inch each) fresh ginger, peeled
  • 1 can coconut milk
  • 4 garlic cloves
  • salt, pepper

Roast the whole winter squash in the oven at 350 for 1 to 1.5 hours until soft. I roasted the squash one day and then made the soup the next day, since it takes a while. After the squash cools, it’s easy to remove the skin and seeds. Add squash, chopped carrots, ginger, garlic, salt & pepper to broth. You can leave everything in big chunks since it will all be blended later. Let veggies cook in broth for 2 to 3 hours on low. Use immersion blender to blend everything together. Add coconut milk, blend a few moments more and serve. I wasn’t sure how much ginger I should use, so I added one piece, blended it, then tasted it, then added another and felt it was a good amount. This was so good. Sweet and a little spicy.



Miso Soup



This was fun to make since I used some different ingredients that I’ve never used before. I never eat soy of any kind, but I read that organic fermented soy does have health benefits and is a probiotic food, as long as you don’t boil the miso (fermented soy), and just add it at the end and mix it in to the hot soup.

Eva and Danail both really liked it and I thought it was okay. The seaweed had a strong smell while I was cutting it up and then cooking it, so that sorta turned me off to the soup when it was finished. It did taste much better than it smelled, and maybe that was just my super sensitive nose while pregnant issue, but I can’t say it was my favorite thing. I did end up using the leftover soup the next day instead of a broth base for quinoa, which I loved so that was an interesting way to use up the leftovers. I found the Nori and miso at a store called Plum Market, which is similar to Whole Foods.

It was very simple. Heat the broth, add mushrooms, green onions and seaweed, simmer for 20 minutes. Add a few splashes of water to the 4 tbsp of miso in a separate bowl and whisk until more liquidy. Add to soup and turn heat to very low and simmer just a few more minutes. Do not boil after adding miso or the heat will destroy any probiotic benefit that is in the fermented soy. Most recipes add cubed tofu, but I thought the miso was enough soy for me, so I left that out.

Clam Bisque Provencal

clam bisque soup (1)

This was a Vitamix recipe from their “Create” cookbook, but I didn’t even use the Vitamix to blend it, since I have an immersion blender which works great for blending soups in the same pot you are cooking them (even blending while cooking). I also doubled the recipe and changed a few things so it wouldn’t have fit in the Vitamix. Thirdly, I also feel strange about blending really hot liquid in the plastic Vitamix container. It is BPA free, but still, I don’t like hotness + plastic. By the way, when I was researching the Vitamix, I looked into why you could not buy a glass container with the Vitamix and the answer is because any machine with this much power would immediately shatter glass. You can use glass with cheaper, less effective blender machines, but not something with this much power. So, that is interesting.

  • 1 c chopped sweet onion
  • 1/2 c chopped celery
  • 1/2 c chopped carrot
  • 2 c diced potato (I used some cute purple fingerling potatos I found at Costco, and I left the skins on)
  • 4 garlic cloves, chopped
  • 5 tbsp olive oil
  • 4 tbsp tomato paste (I added some more at the end to give it a little more red color since my cream made it very white)
  • 2 lbs clam meat, divided
  • 4-5 c chicken broth (I added extra broth)
  • 1 c dry white wine
  • 2 bay leaf
  • 1 tsp oregano
  • 2 tsp thyme
  • 2 c heavy whipping cream (I bought organic cream, but it still had additives like Carrageenan that aren’t healthy, but I couldn’t find anything completely pure, since I’m not in my coop anymore, so I won’t be using that regularly)

Saute veggies in olive oil in large stock pot. I used a large cast iron “dutch oven” with a lid. Then add tomato paste. (Those purple things are potatoes.)

clam bisque soup (2)

Add broth, wine, spices and only half of the clam meat. Simmer 20 min.

clam bisque soup (3)

Remove bay leaves. Stir in cream. Blend with immersion blender. Add remaining clam meat, but do not blend after adding the rest of the meat. It should be very smooth with texture from 1/2 of the clam meat. Heat another 15 min, do not boil. Add more salt/pepper if needed.

clam bisque soup (4)


I loved this and we ate it for several days afterwards. Eva liked to dip some seeded bread in it.