Creamy Carrot and Dill Soup

We have so mush-room in our hearts for this vegan mushroom soup! Featuring our organic chaga mushroom powder, this hearty recipe is sure to warm you up, while helping your body adapt to stress. Vegan Cream of Mushroom Soup INGREDIENTS: 2 tbsp. olive oil 1/2 yellow onion, finely chopped 3 cloves of garlic, minced 1 tbsp. fresh thyme, chopped 1 tsp. sea salt 1 tbsp. Organika Calm Chaga Mushroom Powder 1 1/2 lbs mushrooms, mix of button, oyster or cremini, sliced 1 L vegetable or mushroom broth 1 can (540 mL) butter beans or cannellini beans, drained 1 can (400 mL) coconut milk, just the cream part HOW TO: Heat olive oil in a large soup pot or Dutch Oven over medium-high heat. Add onion and sauté for 3 mins, until softened. Add the garlic and thyme and sauté for another 2 mins, adding more olive oil if necessary. Add salt, mushroom powder and 1 lb of the mushrooms and sauté until they begin to brown and release liquid, around 6 mins. Pour in the broth and add the beans. Bring to a boil, then simmer for 15 mins. Open the can of coconut milk upside down, and scoop out just the cream (not the liquid). Add to the soup and stir until combined. Blend in batches, then return to pot. Add the remaining mushrooms and serve warm, with bread. Garnish with salt and pepper, and parsley if desired. Enjoy!

This Soondubu Jjigae (Korean tofu stew) is packed with beautiful flavours and nutritional benefits. Mostly because traditionally, us Koreans like to make the most of our stew base by making the broth in low-medium heat filled with radish, anchovy, seaweed, onion, ginger and more. It takes at least 30 minutes to get the most benefits from these magical ingredients and to bring out the flavours. But us busy millennials don’t have the time to sit around and wait for that magic to happen! That is why I’m excited about Organika’s Veggie broth. I was able to reduce the cooking time to 30 minutes in total. Organika’s Veggie broth is filled with vegan-friendly sources of protein, B vitamins and organic vegetables your body craves. The adaptogenic tremella mushroom and nutritional yeast will make every sip worth your while. Oh and did I mention? A little goes a long way, all you need is two magical teaspoons. Reasons to love this Soondubu Jjigae: Super easy to make with the following steps. Your friends may think you’re Korean boo! Perfect for those rainy days to cozy up with a warm bowl of soup… with a hint of spice!

Looking for a deliciously nutritious side dish to have at your next family gathering? This Roasted Butternut Squash Casserole recipe with Organika's Bone Broth Chicken Turmeric is great to have for any occasion during the fall and winter months! Why Butternut Squash? With it's nutty and mild sweet taste, the Butternut Squash is one of the most popular winter squash vegetables. It is used in many recipes like soups, hummus, risottos, and more! Not only is it amazingly delicious, it has amazing nutritional benefits that your body will thank you for. The butternut squash is packed with antioxidants and has an impressive list of vitamins & minerals, including Vitamin A, Vitamin C, potassium and magnesium! Benefits of consuming butternut squash include: Boosts immune system Reduces fatigue and improves physical activity Weight loss Reduces inflammation Maintains strong bones ROASTED BUTTERNUT SQUASH CASSEROLE Gluten-free | Grain-free | Soy-free Moderate | prep time: 20 mins | cook time: 55 mins | Serves 6 Ingredients: For the roasted squash: 2 tbsp Organika's Bone Broth Chicken Turmeric 1 medium / large butternut squash 2 large cloves garlic, minced 3 tbsp finely chopped parsley 1 tbsp extra-virgin olive oil 2 cups stemmed and finely chopped kale 1 tbsp fine Pink Himalayan or regular sea salt 1 cup hot water For the Almond parmesan: 1/4 cup slivered almonds 1 tbsp nutritional yeast (you can substitute with rolled oats ) 1/8 tsp fine Pink Himalayan or regular sea salt 1 tsp extra-virgin olive oil Directions: Preheat oven to 400F (200C) Grease a large casserole dish with oil and set aside. With your hot cup of water, add Organika's Bone Broth Tumeric powder and mix until it has dissolved. Set aside. Peel your butternut squash. Thinly slice off the bottom and top, then slice through the middle lengthwise to make two halves. Remove the seeds with a spoon. Chop the two halves into 1-inch chunks and put them in your casserole dish. Add the minced garlic, parsley, oil, and salt into the casserole dish. With your hands or a spoon, gently toss the squash until combined. For the parmesan: Place all the parmesan ingredients into a food processor and pulse together until it becomes coarsely grounded. Place the casserole dish in the oven and bake for about 45 - 50 minutes, until the squash is fork tender. Carefully remove the squash from the oven and reduce the heat to 350F (180C). Stir the chopped kale into the squash until combined. Sprinkle the parmesan on the top and then bake for another 5-10 minutes, until the kale has wilted and the nuts are lightly roasted. If you have any leftovers, put them in an air-tight container. They will last about 5 days. To reheat, put the squash into an oiled skillet and heat over medium, stirring until heated through. We love butternut! Check out more of our recipes here: Boosted Butternut Squash Hummus Golden Butternut Squash Soup Boned Butternut Squash and & Sage Soup