Hearty Lentil Soup

Servings: 4–6
Preparation Time: 1 1/4 hours plus soaking time for lentils

Ingredients:

• 3/4 cup green lentils
• 1 tablespoon apple cider vinegar
• 1/4 cup coconut oil
• 1 large onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 medium sweet potato, peeled and diced
• 3 cloves garlic, minced
• 1 teaspoon Himalayan Pink Salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground paprika
• 1 teaspoon ground turmeric
• 1 1/2 quarts chicken, vegetable, beef or bison broth/stock
• 1 pint diced tomatoes, with juice
• 2 bay leaves
• 1 cup parsley, minced
• 6 ounces spinach leaves, chopped
• salt and pepper to taste
• additional broth, as needed

Directions:

In a bowl, cover lentils with an inch of warm water. Stir in the vinegar and soak 8 hours or up to overnight. After soaking, drain lentils and rinse well.

In a soup pot, warm the coconut oil over medium-high heat. Stir in the diced onions, carrots, celery, sweet potato, garlic, and pink salt. Sauté, stirring occasionally, until vegetables are softened, about 5–7 minutes. Add the cumin, coriander, paprika, and turmeric. Mix well. Sauté 30–60 seconds to bloom the flavors, stirring constantly, being careful not to burn the aromatics.

Add the broth, lentils, tomatoes, and bay leaves. Stir well. Bring to a boil, and then lower heat to simmer and cover. Simmer about 45 minutes or until lentils are tender.

Stir in the parsley and spinach and simmer, uncovered, until the spinach is wilted. Add salt and pepper to taste.

If a thinner soup is desired, add more broth and salt and pepper as needed. Remove the bay leaves before serving.

Stephanie from Sierra Madre, CA, won $50 for this recipe and photo! Submit your recipes and photos here!

Italian Beef Soup

Servings: 6
Preparation Time: 30 minutes

Ingredients:

• 1/2 pound ground beef, bison or turkey
• 2 tablespoons coconut oil
• 1 cup carrots, diced
• 1 cup cabbage, diced
• 1 cup kale, chopped
• 1/2 cup celery, chopped
• 1/4 cup onion, diced
• 1/2 cup Brussels sprouts, chopped
• 2 teaspoons fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon basil
• 2–3 cups beef or bison stock

Directions:

In a large stock pot, add coconut oil and ground beef. Brown beef over medium heat.

Add in vegetables and spices and sauté for about 10 minutes. Add in stock and let simmer for about 20 minutes to soften vegetables.

Ladle into bowls and serve.

Slow Cooker Option:

Combine all ingredients in a slow cooker. Cook on high for about 4 hours or low for 7–8 hours.

Freezing Soup:

Prepare and cool soup. Divide soup into freezer safe containers. It freezes for up to 2 months. To eat: remove from freezer and reheat in saucepan.

Courtney from Weir, KS, won $50 for this recipe and photo! Submit your recipes here!

Coconut, Sweet Potato, Kale Soup

Servings: 10
Preparation Time: 30–45 minutes

Ingredients:

• 1 small onion, chopped
• 1 tablespoon Tropical Traditions Gold Label Virgin Coconut Oil
• 2 1/2 quarts water
• 1 cup Tropical Traditions Coconut Cream Concentrate
• sea salt, to taste
• 1 teaspoon ground black pepper
• 3 cloves garlic, pressed
• 1/4 teaspoon cayenne pepper
• 2 large sweet potatoes, cubed in 1/2 inch pieces
• 1 large bunch kale, deveined and chopped 

Directions:

In a large saucepan, sauté onion in coconut oil.

Add water, Coconut Cream Concentrate, salt, pepper, garlic, cayenne, and sweet potatoes to saucepan and cook over medium-high heat until potatoes are tender, about 15 minutes.

Next, add chopped kale and cook until kale is softened, about 5 minutes.

Serve and enjoy.

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your coconut recipes and photos here!