Love cheese? Same here. Don't do the best with dairy? I think you'll find many can agree with you on that. Which is why dairy free cheese is so popular, especially among the paleo crowd.
I grew up loving broccoli cheddar soup but haven't had it in years, especially in such a healthy way as I've created here. Using our Beyond Better Non-Dairy Cashew Sauce Mix, you can create your beloved broccoli cheddar soup once again.
1 crown of broccoli, steamed to soft
1/2 Cup milk of choice (coconut milk, almond milk)
1/2 Cup water or broth
Optional: salt, pepper, nutritional yeast
1. Add 1/2 Cup of the cashew sauce and 1 Cup water in a saucepan and bring to a boil, stirring.
2. When sauce has thickened, add to a blender with broccoli, milk, and water or broth.
3. Blend until thoroughly combined, taste, then salt and pepper as needed. To enhance the cheese flavor, add additional nutritional yeast.
Posted on October 13, 2017 by Barefoot Provisions
Ever get too ambitious at the store/farmers market? I have a tendency to do this, especially if I'm trying to be really conscious of eating clean, or on a Whole30. Saturday rolls around and my fridge and counter are covered in fresh produce, but by Friday, half of it's still there despite my constant cooking and eating it. So what's a person to do? Waste not and make soup!
This soup was inspired by a delicious soup I made from My Heart Beets months ago. This one doesn't use any spice or seasoning (other than salt) so it really let's the naturally sweet flavors of the produce shine.
1 lb carrots
1 large apple
1 sweet potato (I like using Japanese white sweet potatoes, with the purple skin)
1/2 Cup coconut milk
1-2 Cups broth
Real Salt to taste
Coat carrots, sliced apple, and chopped sweet potato in some oil and a sprinkle of salt, then roast at 450 for about 20 minutes, flipping halfway through.
Add veggies along with coconut milk and half the broth to a blender and blend until thinned into a soup. Add more broth till soup is your desired consistency. Add salt to taste.
Serve with a sprinkle of roasted seeds (our Cumin Crunch by Lark Ellen, is PERFECT on this!) or nuts, and enjoy.
Posted on August 03, 2017 by Barefoot Provisions
This soup just screams fall. It's full of my FAVORITE fall/winter produce (butternut squash!) and is perfect as a light meal, or as an easy side dish. You can get creative and add more veggies after finishing, or your favorite protein (chicken or sausage would be GREAT in this.)
To make this hearty, creamy soup, you'll need:
1 onion sliced into about 5 or 6 rounds (rings)
4 Cups cubed butternut squash
2 Cups broth
2 -3 tsp ghee
1 tsp salt
1 tsp dried or fresh sage (chopped)
1/2 tsp dried garlic
Optional: Vital Proteins Collagen Peptides
Begin by coating a baking sheet in a teaspoon or two of ghee then covering with squash and onion. Bake at 400 degrees for about 30 minutes flipping halfway through until beginning to caramelize and all are soft.
Add roasted veggies along with all other ingredients listed above to a blender or food processor and blend until all is mixed well and you have a creamy soup.
Posted on November 11, 2016 by Barefoot Provisions
In a large pot, boil one large head of broccoli, one large quartered onion, one chopped white potato.
When veggies are tender, strain and add to a large blender. Fill the blender with some bone broth or stock, till it almost reaches the top. Add in some garlic, Real Salt, pepper, and herb/spice of your choice. I used a bunch of dried rosemary for mine.
Blend until well mixed and pureed. Add more broth if you'd like a thinner soup.
Sprinkle with you favorite nuts, or even some crispy bacon for a warming meal or side dish.
Posted on March 10, 2015 by Barefoot Provisions
Come gather around the warm glow of the fire and listen, watch, share, discover, and be inspired by the conversation. It is here where we explore stories, and new ideas. Pull up a rock.