The Green Velvet Soup is one of my favorites because it's so packed with powerhouse nutrients from green veggies and herbs. I use as many fresh herbs as I can forage. It was so convenient to have a few herbs growing on my balcony for my green soups as in the picture. During the summer my soups are mostly raw with avocado added to make them creamy and as the weather begins to cool, out come the cooked soups. For the green velvet soup I choose asparagus, broccoli, zucchini, spinach, and cabbage as the main vegetables because I know I am getting a multitude of vitamins (VitB6, VitA, VitC, VitE, VitK) and minerals (calcium, magnesium, zinc, iron, selenium, potassium, folate, thiamin to name a few). Did you know that many green veggies like asparagus, broccoli, zucchini, and leafy greens like spinach, kale, beet greens, chards, parsley, basil, cilantro, etc have a considerable content of protein as well!? The herbs add such a richness of taste and nutrition to the soups. Several of these veggies are also anti-inflammatory, anti-oxidant nutrients which include the flavonoids quercetin and rutin (asparagus) and broccoli is a rich source of fiber, anti-oxidants, cholesterol-lowering and has phyto-chemicals. The fun of this soup is that it is so easy to make. Enjoy and remember you can vary your veggies and add your favorites to the pot. INGREDIENTS: Potatoes (for creamy texture) Zucchini Cabbage Asparagus Spinach Peas Broccoli Celery Parsley Basil – lots Celtic salt and fresh ground pepper or cayenne INSTRUCTIONS: In a large cooking pot sauté (water is a nice replacement to traditional oil) onions and garlic until golden. Add all the green veggies (and any more you can think of) and fill your pot with water. Add your favourite savoury herb spices to taste - suggesting fresh herbs like basil, cilantro, Italian parsley, thyme, orgegano, fennel. Add what your tastes call for... this is a very forgiving recipe that allows your creativity to do wonders! Bring everything to a boil, turning down to simmer until the vegetables are soft. Either serve as is or better yet, blend by using a Braun stick or mash until creamy and thick. Putting it into the blender works too, but takes more time. Once blended season with some salt and Presto! Oh so good.
I get a lot of requests for dessert recipes, so today I thought I'd answer the call. Here is a yummy recipe for my famous Honey Hemp Oatmeal Cookies. I know you're going to enjoy this one! Ingredients: 1/2 cup brown sugar 1/4 cup honey, at room temperature 1 egg 1 TBSP water 1/2 cup flour 1/2 TSP salt 1/4 TSP baking soda 1/4 TSP Cinnamon 1/8 TSP Nutmeg 1 1/2 cups rolled oats 1/2 cup raw pumpkin seeds (optional) 1/4 cup Hemp Hearts Directions Preheat oven to 350. Grease a cookie sheet. Mix together butter, brown sugar, honey, egg and water until smooth. Sift dry ingredients ( flour, salt, baking soda, cinnamon and nutmeg) together, add the oats to dry ingredient mixture and blend. Add dry ingredients to wet and mix thoroughly Add pumpkin seeds, hemp hearts and any other additions you would enjoy. Drop by the tablespoon onto greased cookie sheet. Bake 10-14 minutes, cook times vary by range. Chef's Notes Feel free to add 1/2 cup of raisons as well if you desire. Yield:3 dozen Enjoy and share generously, xoxo Wind Walrath