Carrot Ginger Soup

Carrot Ginger Soup

My version of this warming, peppery carrot soup. I like to sip this soup when my body feels chilled, after a winter hike up the mountain, or a windy walk on the beach. The ginger helps to warm my entire body. As you may know ginger is a root that grows abundantly,in warm climates. However, there are farmers growing it now in Maine. I bought some this fall It was very fragrant, and I made a delicious raw ginger and carrot salad.

Some of the world’s finest ginger now comes from Puerto Rico and Jamaica.  For this soup I thinly cut the whole root. You may also grate it or chop it. Ginger root is great in a mug with boiling water poured over it. Let it steep for 10 minutes breathe in the sultry aroma, then sip. A wonderful tonic for vertigo, and nausea.


  • 2 lbs carrots, sliced in circles
  • 1  large yellow fin potato
  • 2-4 cloves of garlic. chopped
  • 1/4-1/2 cup of sliced ginger
  • 1-Tablespoon Curry
  • maple syrup
  • extra virgin olive oil
  • butter and /or light cream  (optional)


On medium flame add oil to your soup pot. Stir in garlic and onion, saute until the onions are clear.  Add the sliced ginger, then the curry and stir. This is a great time to think about your intention for this particular soup pot. Who is the soup going to be for? Think about that person and stir in a prayer, a kind thought, your intention.

Add the potatoes, and then the carrots. Cover with cold water,  or stock of your choice, place the lid on top of the soup pot and bring to a boil. When your soup boils, turn to simmer. Add some salt and a bit of pepper. Stir in your love, your prayers. When all the veggies are soft, puree to your preferred texture. You can make it very smooth or leave it a bit chunky.

When you are ready to serve this delicious carrot ginger soup add a bit of maple syrup to your bowl, and if you like it with dairy, add some light cream and a few chunks of butter.

Salt and pepper to taste.

Delicious, earthy, warming…

Serve with a smile and lots of Love!!

To watch an Italian in Maine cook soup for …you click below


Potato Leek Soup

Potato Leek Soup


  • 3-4 leeks
  • 2-3 large potatoes
  • 1 carrot
  • 1 shallot
  • 1/2-1 T (more or less to taste) fresh thyme, parsley, marjoram
  • fresh ground black pepper
  • salt
  • olive oil
  • butter (optional)
  • cream (optional)


Saute a chopped shallot in olive oil and a few pats of butter.  Add leeks and stir…stir in your intention for the day… send love, think light, be here now, give your self a gift… the present.  Stir in carrots, a pinch of salt, cover veggies with cold water and turn flame to high, cover pot and bring to a boil. Uncover pot, stir ( add love, be love, sing a song… more intentions … cover pot and let simmer on low until veggies are tender. 20-30 minutes.

Check on your soup, puree together with electric hand-held blender.  Or stir vigorously and leave it chunky. Add  fresh herbs and  a grind of pepper.

Let soup simmer for a little while. Serve with or with out cream and a pat of butter.

LoVe~ PeAcE~ JoY

watch here

Buttercup Pumpkin Soup

Buttercup Soup

Breathe in love, light, enthusiasmexhale what ever you do not need. Pumpkin soup is delicious it is beautiful to look at and has a thick creamy consistency. It’s a “stick -to-your-bones” sort of soup.

What is your intention today? What do you want for yourself, for the world? It is good to think about things like this. Figure out exactly how you can let your light shine, here, in the present, today. When you let your light shine you radiate  loving energy for all the world to feel. We may watch the news and start to feel negative about the state of our society…”what can I do” you might ask yourself… What you can do instantly, to make change happen, is to let your light shine! By keeping yourself healthy and strong you will influence those around you to do the same and the flow of good things will radiate out and ripple across the planet. One person at a time. You CAN change the world.

Right now! Begin it with a breath!


  • 1 small pie pumpkin, if it is organic you can leave the skin on.
  • 1 buttercup squash also called Japanese pumpkin ready it for roasting; cut into slices and place in a lightly oiled (olive) glass cooking dish. Bake on 400′ until the flesh is soft. Can be easily pierced by a fork.
  • 1 yellow onion
  • 1 large leek
  • 2 (+) cloves of garlic
  • 1 T  dried curry
  • heavy cream (optional)
  • salt & pepper to taste
  • fresh thyme chopped about 1 T
  • fresh parsley for garnish
  • 2 bay leaves


Stir in your loving intentions stir in your music, your laughter, your healing touch. Sauté onions, garlic, leeks, curry in olive oil. Add the pumpkin. Remove from heat for a moment while you cut up the roasted buttercup squash. Remove the skin and chop it up for the pot. Cover it all with cold water, bring to a boil, add bay leaves, salt and pepper, then let simmer.

When the vegetables are soft, puree. Add cream for a more decadent dish.

Remember to breathe…mangia bene

watch here

Beet Soup

Beet Soup

“The Beet is the ancient ancestor of the autumn moon, bearded, buried, all but fossilized; the dark green sails of the grounded moon-boat stitched with veins of primordial plasma; the kite string that once connected the moon to the Earth now a muddy whisker drilling desperately for rubies.” – Tom Robbins

 Beet Soup. Thick, delicious, rebellious, beet soup. This soup will make you swoon. It is very strong! Beet root and beet greens are a supreme tonic for the blood. The greens of these luscious blood cleansers are loaded with vitamins and minerals. Beet greens (which are often green and red) are higher in iron than spinach.

It is autumn, we are in the element of Earth and the beet is an excellent root vegetable for or bodies. I love to eat them raw grated on top of salad, and  in  just about any other grain or vegetable dish. Enjoy this potent soup.


  • 6-8  large red beets + their tops
  • 2 garlic cloves
  • 2 yellow onions
  • 2 bay leaves
  • extra virgin olive oil
  • 6 peeled, steamed whole white, or gold  potatoes
  • a sprig of fresh rosemary
  • salt & pepper to taste
  • heavy cream (optional)
  • 2 T butter (optional)
  • beef stock (optional)


Where is your breath? Are you breathing? Take one deep inhale now. Let the universe feel your breath like a strong wind bending over the tops of trees, as you exhale. Are you ready to cook up a pot of dazzling delight? Here we go…

In a separate large pot steam 6 peeled potatoes.

Coat the bottom of your soup pot with olive oil, toss in the chopped garlic and onions. Saute until clear. Chop your beets into small squares and toss them into the pot.  Chop the beet greens and put them in. Stir. What is your intention today? What are you putting into your food? What do you want your diners to feel like when they eat your soup tonight? Decide what you want and put it into the pot as you stir, stir, stir. Cover the beet mixture with clean, cold water. OR if you would like a more meaty tasting soup, add the beef stock here, 2 cups or so and then enough water to cover. Add bay leaves and a sprinkle of salt.

Bring this iridescent concoction to a boil. As soon as it boils, turn it down to simmer. Check on your potatoes and take them off the heat when you are easily able to  pierce them with a fork. Put them aside.

Check your soup in 10 minutes. Add the rosemary. Let simmer for 20 minutes or so until beets are soft.  Remove Bay leaves. Puree with a hand-held blender or transfer cup by cup to a bender and blend, then transfer back into pot.  Continue to add intentions. Season with pepper and salt to taste. You will have a thick, boisterous, Gothic colored crimson-fuchsia swirl of goodness.


Into your soup bowl goes a steamed potato. Ladle a scoop of beet soup over the potato. Now if you are really daring add shot of heavy cream. It is terrific with or with out the cream.

Scoop a spoonful of the soft potato along with delicious beet soup. Delicious, heart warming, really amazingly great for you!


Delicata Soup

Delicata Soup

On this beautiful Indian Summer day for my first show I made Delicata Squash Soup. From the warmth of summer to the cool days of Autumn root vegetables will help nourish this transition. This is the season of Earth in the 5-element philosophy.

The stomach and the spleen, digestion and assimilation are aspects of the Earth element. Think about chewing your food well so that it digests in your mouth first and by the time it travels to your stomach it is that much more able to assimilate into your body. Think about your thoughts do you feel like you are able to digest what you are feeling? How will your thoughts assimilate into your present day. Sometimes we say “I can’t stomach this”. What does this feel like and what can we do to be able to “stomach” a situation?

Breathing is key. The breath helps in every way. Breathe in deeply and then breathe out all of your air. Breath in the new, breathe out the stagnant. This will help with everything! The breath will keep you in the present, and this is the only place there is to be.


Feeds about 6 people if you throw in a thick loaf of hearty Spelt bread and good butter.

  • 1 delicata squash cut length wise, clean out the seeds (roast them later) and cut into 1/4 inch half moons.
  • 3-4 carrots (again it’s about using your intuition so put in as much as feels right for you and your pot of soup).
  • 2 leeks cut in rounds or half-moon slices
  • 1 red onion
  • 3 garlic cloves
  • 1 stalk of celery
  • 6 fingerling potatoes (or any other kind, if they are large, use less)
  • 3 scallions
  • Olive Oil, salt, pepper, bay leaves (2-3), fresh thyme and rosemary


I  begin my soup making with a ceremoniously breath. Breathe in the air around you and exhale all that you do not need any more. In your life, in your thoughts, in the moment.

Next, coat the bottom of your pot ( which sits on medium heat) with olive oil. Saute the onions, garlic, leeks and celery until clear. Add in the carrots and potatoes, stir. Add the delicata, stir. Cover the veggies with cold, clean water. Cover the pot of delicious potential dinner with the lid, bring to a boil.

Remember each time you stir your pot of soup to put in an intention something you want to give to the world, or to the eaters of your soup. Throw in a prayer, or think of something funny. The friends who eat your soup will feel it.

As soon as the pot boils, lower flame or temp, to simmer. Add bay leaves and salt. Add fresh herbs. Stir!  Stir in your intention of the day. Your intention for the people or person you are cooking for.

I stir in prayers and love songs. Some days I stir in an affirmation. Mostly I stir in Love- Love- Love!!

Once all of the veggies have cooked and softened take out a few cups and blend them in the blender then pour the puree back into the pot. Season to taste with salt and pepper.

Create a beautiful table with nice cloth napkins and your best silver or what ever you love to eat with. It never has to be fancy, it has to be what makes you feel divine. Pour soup into bowls, top with scallions, and  a side of buttered bread, thank the universe for your food remember to breathe and mangia bene.


An Italian pasta dish for kids

Pastina is a simple italian dish which can be served any time of day or night. Kids love this. Although it is not a soup I added it to my collection of  soups because it is hearty and delicious and is eaten with a spoon  out of a bowl.

I serve Pastina when it is cold or rainy and I have the feeling everyone needs to be filled up. It is comfort food. Simple, quick and always delicious.


  • 1 16 oz package of alphabet, orzo, pepe, stars or any other kind of tiny pasta
  • 2 eggs
  • parmesan or Romano cheese
  • cream
  • 1 stick of butter
  • salt
  • fresh ground pepper to taste


Boil pasta in cold water to directions on package. You don’t have to drain the pasta if it absorbs all the water in the pot. This leaves it looser, if you do drain the pasta it will become more pasta like and less soupy. Either way is fine. Experiment with it.

Next, crack the eggs into the pot of hot pasta. Stir with a big wooden spoon mix in your intention for this yummy meal. Think of your children and how fast life is flying by. Love. Stir in the love… Add a few chunks of butter. The more the better. Then some cream and salt.

Serve with more butter and cracked pepper if your kids like that. Top with grated cheese.

Serve in a deep bowl with a big spoon. If you do serve this to the kids on a rainy Saturday morning when you are staying in for the day be assured they will disperse and play quietly for quite some time their bellies  warmed and full.

If you have leftovers…they can be easily reheated with a little milk and butter, and a lot of happy intentions swirled into your soup pot.

Love Love Love

Butternut Squash Soup

Butternut Squash Soup

Love to the squash!! Are they not beautiful in their orange sunshine flesh? The flesh of a butternut…wonderful!

For this recipe very simple ingredients. Food which is usually on hand in your kitchen. My children like this hearty soup and so does our cat Mullgrain. Feel the love! Feed the kids and the cat!


  • 1 large butternut squash, skinned and chopped
  • 1 peeled apple
  • 1 chopped yellow onion
  • 2 leeks chopped
  • 2-3 small red, yellow, or white potatoes
  • parsley for garnish
  • salt and pepper
  • cream (optional)
  • butter (optional)
  • olive oil
  • cold water and or organic chicken stock


In a large soup pot saute onion and leek in olive oil (and butter if you are OK with butter, if not, feel free to omit).  Saute until clear. Stir in the LOVE! With the chopped apple. Add the potatoes and then the squash. Stir in the LOVE some more…make this a very intentional soup! Cover the veggies with cold water, (or if you feel like you need to have chicken stock than add it here, straight or half water, half stock).

Sprinkle with salt. Bring to boil. Turn down heat to low and let the pot simmer until all veggies are soft and their juices are mingling. About  30-40 minutes, you will know when it is ready. You will know because you are getting SO great at making Intentional Soup and  it is all….(life, love, feeling the cool morning air on your face, all of it) feeling very natural to you.

Puree the pot with a hand-held food processor or use your blender. Or puree half of the soup and leave the other half chunky…again, you will know what to do. Listen to your intuition. Especially in the kitchen. Keep adding your intentions to the pot.

Serve in a beautiful glass or china bowl. Add some more butter and a dash of light cream if you desire it. Sprinkle with fresh chopped parsley.

FEEL THE LOVE as you enjoy this gift.

Allow it…the liquid will seep up your intentions.

Escarole & Bean Soup

Escarole & Bean Soup


  • 1 large head fresh escarole coarsely chopped
  • 2 cans of Cannellini beans or about 2 – 3 cups of dried beans, soaked over night and then cooked separately (you want to add them to the soup already cooked)
  • 5 or more cloves of garlic, whole
  • 1 lb Italian sausage, either pre – cooked or raw. If you use the raw sausage it will need to cook a bit longer … ( see below)
  • hot pepper flakes
  • salt
  • oregano
  • basil
  • 2 bay leaves
  • pepper
  • extra virgin olive oil


Start with your breath. Yes give this pot of soup the breath of life, so that everything you do is alive and filled with love. breathe in breathe out!

Next add the olive oil to of your soup pot on medium. Add the whole cloves of garlic and let them brown. With a fork press the toasted garlic into the hot oil. Breathe in the wonderful aroma of the Italian country side.

Drop in your cut up sausage rounds. If it is pre cooked sausage links let them brown up a bit. If you are using raw sausage then  let these cook a bit longer.

Cover with water and bring to a boil then let the pot simmer for half an hour or so.

Add Cannellinii beans and stir in chopped escarole…remember your intentions…breathe and stir them in.

Add bay leaves, oregano, basil and salt.

Allow soup to continue to simmer until escarole is wilted.

Serve with cracked pepper. You may also add a grate of  Parmesan cheese.

Pray~ Love~ Breathe ~Eat

Italian Wedding Soup

Italian Wedding Soup

The Time is NOW and the word is LOVE

This past summer I went to 3 weddings. They were all beautiful and unique and filled with joy, laughter and love. The wedding scene in Maine is so diverse. You may see a beautiful bride in a lace or silk dress, wearing muck boots. Or you could find yourself sitting on the edge of the sea with the tide coming in as the bride kisses her groom.

Lobster bakes, lamb roasts, fresh local veggies, home-made wines, local goat cheeses, an abundance of garden flower bouquets are some of what you will see at a Maine Wedding. The celebrations I have been to over the years have incorporated the beauty of the season, nature and even pets.

In this part of Maine there are many conscious, environmentally minded, folks who are attracted to the beauty of the peninsula and encouraged by its artists, schools, art galleries, music, and healing practitioners.

So as a tribute to all the beauty around me every day and to the special celebrations that take place on a regular basis, which include  dinners with friends, chaotic children’s birthday parties and quiet tea time, which take place at a park, a big estate,  a small rustic hand-built home, or on top of a mountain…  I bring you my very own version of  Italian Wedding Soup

CLICK below  to watch me make Italian Wedding Soup. This pot of soup can be enhanced with a loaf of crusty bread.


The Meatballs

  • 1 lb free range beef
  • 2 eggs
  • 1 small chopped yellow onion
  • herbs de  Provence
  • 1-2 slices of bread (soaked for a few seconds in water)
  • salt and pepper to taste
  • raisins, Pine Nuts (optional)

To make the meat balls find a large glass mixing bowl and put the meat into it. Add the eggs, onions, herbs. and optional raisins and pine nuts. Squeeze all of the water out of the slices of bread (over the sink not in the bowl) and crumble the bread into the mixture. You may use bread crumbs, however have more than enough at hand to make  the correct consistence)

Mix this together by hand and then form into small meat balls.

The Soup

  • 1 lb Orchetta Pasta cooked al dente
  • Into your pot first the extra virgin olive oil (enough to cover the bottom of the pot)
  • 1 medium chopped red onion
  • 3 carrots chopped
  • fresh basil (ripped by hand)
  • 2 C vegetable broth
  • cold water
  • 1 lb fresh spinach washed and chopped (just cut across the leaves once or twice so you have nice big pieces)
  • pepper & salt to taste
  • a pinch of herbs de Provence
  • Parmigiana cheese (optional)

Add the onions to the olive oil and saute until clear, then add carrots and basil and stir. Now is a great time to put your intentions in. Perhaps for the one  you married. Perhaps for the friends who are newly engaged. Stir in the LOVE!

Add the vegetable broth and water ( enough to fill the pot 3/4 of the way full). Bring to a boil. Drop in the meat balls one by one as you turn the flame down to a simmer. The meat balls will cook. Add salt, pepper and herbs.

Let it simmer on low and when you are ready to eat, add the spinach. It takes only a moment to wilt down.

Serve with grated Parmigiana

Enjoy your soup as if you were living in the Italian country-side or on the coast of Maine. Love to make soup for your family and friends!