This is one of our favorite fall soups and so comforting when the chilly winds blow in. It is delicious with a side salad. Yum!

Gluten-Free Simply Split Pea Soup

Servings: 6
Preparation Time: 10 minutes

Ingredients:

• 2 tablespoons coconut oil
• 1 large onion, finely chopped
• 3 garlic cloves, pressed
• 1/8–1/4 teaspoon cayenne
• 1 teaspoon thyme
• 1 teaspoon sage
• 1 tablespoon parsley
• 1 1/2 cups dry split peas
• 6 cups of water or vegetable broth
• 2 carrots, diced
• inner parts and leaves of 2 heads of celery, minced
• optional: leftover baked potato, diced
• 1 teaspoon smoked sea salt

Directions:

Heat coconut oil in large pot over medium heat. Sauté the onion in the oil until it becomes soft. Add the garlic, stirring constantly, being careful it doesn’t burn. Add cayenne, thyme, sage, and parsley. Stir in split peas and water. Bring to a boil.

Cover, reduce heat, allow to simmer for 20 minutes. Add carrots and celery and cook until peas are soft 20–30 minutes more. Add the potato and heat through. The peas will thicken soup as they cook, and you can add additional spices, as you like. Add the salt to taste.

Recipe and photo submitted by Linda, Woodland, WA.

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Thai Chicken Coconut Soup II

Servings: 6–8
Preparation Time: 15 minutes

Ingredients:

• 1 pound chicken breast, cut into small chunks (you can use any kind of chicken you have on hand)
• 1 small sweet onion, chopped
• coconut oil
• 3 large carrots, chopped
• 1 tablespoon garlic, chopped
• 1 tablespoon ginger, chopped
• 1/2 tablespoon of red pepper flakes (more or less depending on your heat tolerance)
• 1 quart chicken broth, preferably homemade
• 2 cups shredded chard or other greens
• 1/2 cup cilantro, chopped
• 1 lemon, juiced
• 1 bunch green onions, chopped
• 14 ounces coconut milk*
• salt to taste

Directions:

In a large soup pot, brown the chicken and onions in a couple of tablespoons of coconut oil. When the chicken is cooked through, add the chopped green onion, carrots, and garlic. Sauté for 5 minutes. Add the ginger, red pepper flakes, and chicken broth.

Bring the soup to a gentle boil, reduce heat and let simmer, covered, for 20–30 minutes. Test the carrots for tenderness. Add chard, cilantro, lemon juice, green onions, and coconut milk. Continue cooking for about 10 minutes. Check for salt and adjust accordingly.

Note: Adjust the ginger and red pepper flakes to taste, depending on your spice tolerance level.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Jessica, Denver, CO.

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Egg Drop Soup with Coconut Oil

Servings: 5

Preparation Time: 5 minutes

• 4 cups chicken stock
• 1 1/2–2 cups water
• 3/4 teaspoon ground ginger
• 2–3 tablespoons cornstarch
• 4–5 eggs, beaten
• organic fermented soy sauce (or salt) to taste
• 3 tablespoons coconut oil

Directions:

Pour chicken stock, water, and ground ginger into a medium-sized pot. Heat until hot but not yet simmering. Add a little water to the cornstarch to make a slurry and stir into the stock. Bring stock to a simmer, stirring constantly until it has thickened slightly.

Drizzle the beaten eggs into the gently simmering soup with a fork. Push cooked egg aside as you drizzle more in. Towards the end you can just slowly pour the rest of eggs into the soup, making sure all raw eggs are completely cooked.

Season the soup with a little soy sauce (or salt) to taste and stir in coconut oil. Serve and enjoy!

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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