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Stephanie's The Big Book of Organic Baby Food is an Amazon Best Seller! This book is filled with great recipes for your little ones, but there are so many great options for the whole family as well!
We love the Sweet Potato and Leek Soup, which is great to make for dinner and then reheat the next day for lunch.
Quick tip: if you don't have a traditional protein in your soup, make it a meal by adding 2 crackers (such as Wasa or Le Pain des Fleurs) topped with Kite Hill Cheese or avocado AND/OR top the soup with 2 tbsp. hemp seeds, pumpkin seeds, or roasted chickpeas.
1. In a large pot, heat 2 tbsp. olive oil over medium-high heat until it shimmers. Add 1 chopped onion, 3 chopped leeks, and cook, stirring occasionally, until soft (about 7 minutes). Add 3 cloves minced garlic and cook, stirring constantly, for about 30 seconds.
2. Add 6 cups of vegetable broth, 4 chopped and peeled sweet potatoes, 1 tsp. ground ginger, pinch ground nutmeg, salt and pepper. Bring to a simmer. Reduce the heat to medium-low. Simmer, stirring occasionally, until the sweet potatoes are soft, about 10 minutes.
3. Transfer the soup to a blender or food processor. Add 1 cup canned coconut milk. Process until smooth. Store unoffered portions in the refrigerator for up to 3 days or in the freezer for up to 6 months.
Photo credit: Shannon Douglas