"Buttery", Beany, Brussie-Filled Soup

Butter-y Bean This soup is like a warm buttery hug. Can you feel it?!

Its many textures, rich broth, and filling ingredients, make it one of my favorite winter soups.

It’s buttery texture comes from the red palm oil (or you could use grass-fed, organic, butter) and the fact that the somewhat delicate white bean is cooked directly into the broth of the soup.

The red palm oil gives it a plant based buttery taste and an incredibly lovely golden color! If you want to try Red Palm Oil, be sure to get it from a company that is diligent about sustainable growing and harvesting practices. I like Nutiva brand.

"Buttery", Beany, Brussie-Filled Soup
Author: Denise
  • 1/2 large white onion, chopped
  • 3 cloves garlic, minced
  • 3 stalks celery, chopped
  • 2T olive oil
  • 2T red palm oil (or butter, or ghee)
  • 3 cups navy beans (great northern white beans or cannellini beans would be tasty too), soaked over night. (Could also use canned beans)
  • 1 tsp oregano (dried)
  • 1 bay leaf
  • About 3 cups dried Egg Noodles (optional)
  • 12-15 brussel sprouts, halved
  • Two large handfuls fresh spinach
  • Lemon Juice (for garnish)
  • Parsley, finely chopped (for garnish)
  • salt and pepper to taste
  1. Sauté onions , garlic, celery in a bit of olive oil until aromatic. Then add the red palm oil. Sauté a few minutes longer.
  2. Add soaked beans and 8 cups of water. Cook on medium - high for about 30 minutes. Add some salt, pepper, oregano and bay leaf. Cook an additional 30 minutes, until beans are tender.
  3. (If using canned beans use only 6 cups of water and include some of the liquid from the can of beans, cook for about 15 minutes before proceeding to step three.)
  4. If adding noodles Once beans are tender, add a couple of large handfuls of egg noodles (any noodle would be delicious!) Cook for about 8 minutes until noodles are al dente.
  5. Add halved brussels sprouts, and simmer until they turn a bright vibrant green. About two minutes.
  6. Add spinach, and remove the soup from heat.
Garnish each serving with a swirl of extra virgin olive oil, a slight squeeze of fresh lemon juice, a few sprigs of finely chopped parsley, and lots of black pepper!



Also tasty, but for the ears.


Getting Comfy Cozy With Borscht-y

On a cool crisp autumn day, nothing beets a bowl of Borscht!

Beets are in season right now and I couldn’t help but loading up at the farmers market, where the beets were piled sky high.

This super simple recipe can be whipped into a satisfying meal with little effort, and a big pay off! The simplicity of the soup begs for garnishes, which is where all the fun happens.I have a few suggestions listed below, but go nuts and come up with your own.

But first, a few reasons why beets can’t be beat:

  • Beets are sexy! Beets contain the trace mineral, Boron, which increases sex hormones for ladies and gents, among other wonderful things, like reducing inflammation in the body and boosting bone health.
  • Beets are cleansing. They refresh the liver, purify the blood, and alkalize the body!
  • Beets give you a healthy high. Beets contain a bit of natural sugar, but are low in calories and so loaded with fiber, that the sugar just eases right into the body to be used as energy in a most effective way.
  • Beet’s are stinking gorgeous. Look at that color! I like to use a slice of beet as a lip and cheek stain. The color is the sweetest pink. You’ll have that beautiful “I just came in from briskly walking through the cold but now I am all warm and cozy and just plain adorable” glow. Go ahead—try it, I know you want to.

To the soup!

A Cozy Borscht


  • 6 medium sized beets, peeled and chopped into small cubes
  • 2 cups mushrooms, washed
  • Olive oil
  • Fresh ground pepper
  • Sea Salt
  • Onion
  • Water (or vegetable stock)
  • Bunch of Fresh Dill
  • **Garnish possibilities below**


  1. Preheat oven to 375°.
  2. Toss chopped beets and quartered mushrooms in a bowl with pepper and salt to taste and enough olive oil to coat the vegetables.Spread beets and mushrooms onto a cookie sheet. Roast vegetables for 30-40 minutes, until they are very tender. Once vegetables are soft, remove from the oven and let cool to the touch.
  3. While waiting, heat some olive oil in a stock pot, chop up the onion and sauté until soft and onions begin to go translucent - about 15 minutes.
  4. Finely chop up the beets and the mushrooms. Add to the stock pot with the onions, along with 6 cups of water. Add most of the bunch of dill to the pot (keep some fresh set aside for garnish). I clipped the stems to the side of the pot to keep the dill in a bunch, rather than floating all throughout. Alternatively, you could bind the stems with some string and toss into the pot.
  5. Cook at a medium simmer for about 30 minutes or so. Remove dill and discard.
  6. Garnish!!! This soup is great to dress up. Definitely add some finely chopped dill to each bowl plus…


Some other tasty garnish options: 

  • Boiled potato, chopped mash potatoes, swirled in
  • Hard boiled eggs, sliced
  • A dollop of fresh goat cheese
  • Sour cream
  • Cashew cream
  • The options are endless!

I like to serve the soup hot and have a number of different garnishes on the table so people can dress up their bowls however they wish.



And, as beats and beets are an unbeatable combination, enjoy a little cooking inspiration

Just Give Me The Beat - Ghostland Observatory