Cauliflower, Butternut Squash and Fresh Ginger Soup

Every day for lunch, I eat soup. It’s just something easy to heat up while I’m chasing after my kids. And by the way, it also can be good for you! Let’s make something warm and good for the soul! That even tastes good too! (According to my “meat-eating” family member…!) While I was at our local farm market, I saw some ginger and I created this dish around it.

Did you know? Ginger is has amazing properties that has been used for healing the body? What if I told you that it could help muscle pain? What if I told you it could also help women minimize cramps? What if it could also help pregnant women with motion sickness, nausea and vomiting? Can you imagine that you can help your body with these issues naturally? Yup, what an amazing planet we live on!


  • 2 turns of olive oil
  • 1 large onion: chopped
  • 2 cloves of garlic: minced
  • 3 cups butternut squash: diced (I bought mine in the grocery store already cut. Saves time!)
  • 3 cups cauliflower: chopped
  • 29 oz vegetable stock
  • 2/3 Apple Juice (I used 40% less sugar, but use what you have on hand)
  • 2 inches fresh ginger: chopped
  • 1/2 teaspoon celery seed
  • 1 Tbs tarragon
  • salt and pepper



1. Over medium-low heat add olive oil to the pan.

2. Add onion and garlic. Saute for 2-3 minutes.

3. Add squash, cauliflower, ginger, celery seed and tarragon.

4. Saute on low for 8-10 minutes, occasionally stirring (making sure not to burn!)

5. Add stock and apple juice. Bring to a boil.

6. Reduce to medium-low and simmer for 18-20 minutes making sure all flavors combine.

7. When finished, all vegetables will be tender.

8. Use an immersion blender or food processor in batches (being careful not to spill any on yourself!) and puree the soup to a consistancy you like.

9. Ladle in bowls and serve. Enjoy!


Pea, Fennel and Mint Soup with Homemade Garlic Croutons


Yay! My first recipe in a long time. It made me feel SOO good to be in the kitchen again!

This week, I had a reminder lesson of Food and Energy 101. Sometimes a “refresher” course is greatly appreciated! Energy is all around us. In the Earth, in each other and in our food! You know the saying, “You are what you eat?” Well, this is true. When you think of the food that is made at a fast food joint, has the food been processed, beaten, smashed, right? Think of the energy that is being placed into that item. Was it slabbed on the bread? Was the person making it angry? Neglecting? Not interested? The energy transferred from the person to the food and then the process the food underwent are all transfers of energy. When our bodies are not given good energy, it makes us left feeling sluggish and tired. Being reminded this lesson is what made me want to make something wholesome for my family. I made this soup cutting each piece with calmness and at ease. I wanted to add the Earth’s goodness with a positive minded energy to provide my family with a refreshing feeling.


Roughly 1-2 olive oil

2 medium shallots, sliced thin

3 scallions, sliced thin (white and green parts)

1 medium fennel bulb sliced thin

2 garlic cloves, minced

24 oz frozen peas (Two, 12 oz. frozen containers)

4 cups organic vegetable stock

1/4 cup chopped fresh mint

Sea salt and Peppercorns

(See Garlic Crouton recipe)

Recipe follows:

1. Add olive oil to a deep nonstick pan (or large sauce pan) over medium heat. When oil is warm, take a paper towel and rub out the excess oil. (You really don’t need all of that oil! Only a little for flavor!)

2. Add shallots, scallions, fennel and garlic to the pan. Saute for 6-8 minutes until tender


3. Add peas to the pot. Cook for a few minutes, turning the mixture over a few times.

4. Add vegetable stock and bring to a boil. Reduce heat and simmer for 5-7 minutes.

5. Cool soup then add mint. (I placed in a big bowl and into the freezer for ten-fifteen minutes.)

6. Use a food processor or an immersion blender. (I love the immersion blender!)

7. Serve in soup bowls, add GARLIC CROUTONS (Look up Garlic Croutons in search section)