Fall Recipes Food Kitchen Love Recipes

Finding Joi: My Plant-Based Product Review and Soup Recipes

September 15, 2020 by fourseasonsofautumn No Comments

I’ll be honest, I was once a skeptic of plant-based products. I always believed everything had its rightful place in our diet as long as it was in moderation. Then….I was a first time nursing mom with a colicky newborn suffering with a daily allergy. I was suddenly searching for every non-dairy product on the shelves of every store. I wished I had found JOI! JOI is a game changer. JOI is a shelf-stable plant-based milk with just ONE ingredient; Cashew or Almond. It’s versatile and a great alternative to dairy products used in a wide-range of recipes!

Get JOI here: https://glnk.io/1rzj/fourseasonsofautumn

Use PROMO code: FOURSEASONSOFAUTUMN:

JOI - Plant-Based Milk and Dairy Alternative

In Michigan, the temps are dipping but we still have an abundant amount of summer produce. So, I came up with some hearty soup recipes using ingredients that are plentiful, tasty, and healthier! I added JOI in place of traditional cream-based soup ingredients. I couldn’t be more pleased with the taste and consistency! And it’s an incredible source of protein – powering my healthy initiatives here at Four Seasons of Autumn.

Broccoli White Cheddar Soup with JOI

I’d love for you to be able to try this product! If you’re interested I have a discount code available just for my followers here on the blog!

Creamy Broccoli White Cheddar Soup with JOI

Creamy Broccoli White Cheddar Soup with JOI
Broccoli White Cheddar Soup with JOI

Creamy Broccoli White Cheddar Soup with JOI

Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 24 mins
Course Soup

Ingredients
  

  • 1 large golden potato
  • 1 1/2 Tablespoons olive oil
  • 1 1/2 Tablespoons butter
  • 1 onion peeled and chopped
  • 3 cloves garlic peeled and chopped
  • 2 large carrots shredded
  • 5 cups chicken or vegetable broth
  • 1 bay leaf
  • 1/4 cup @addjoi
  • 2 cups shredded aged white cheddar cheese
  • 1/2 cup Greek yogurt
  • 4 cups broccoli florets
  • Salt & freshly ground pepper to taste
  • Toppings optional: Shredded cheese, sour cream, pancetta (or fried/chopped bacon), snipped chives or croutons.

Instructions
 

  • Heat the olive oil and butter in a soup pot over medium heat. Add the onions and sauté until the onions are soft & translucent. Add the garlic and carrots and cook for a few minutes longer, then stir in the potato.
  • Add the broth and bay leaf, bring to a simmer, cover and cook for 15 – 20 minutes to allow the flavors to blend.
  • Stir in the Joi, yogurt, cheese and broccoli, season to taste with salt & freshly ground pepper, heat just until the soup is hot and broccoli is tender. Take an immersion blender to mix the soup to a desired consistency. If desired, top with extra cheese, sour cream, bacon and/or chives and enjoy!

Creamy Summer Squash Soup with Roasted Garlic

Creamy Summer Squash Soup with Roasted Garlic
Creamy Summer Squash Soup with Roasted Garlic

Creamy Summer Squash Soup with Roasted Garlic

Great way to use zucchini and summer squash during the summer! You can substitute with butternut squash, pumpkin or acorn squash during the fall!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Course Soup
Servings 6 people

Ingredients
  

  • 5-6 large summer squash and (or) zucchini can use what's seasonal, for example butternut squash during the fall
  • 1 head garlic
  • 3 tbsp oil
  • 1 tsp fresh thyme
  • 1 tsp fresh parsley
  • 1 tsp fresh rosemary
  • 1 onion
  • 2-3 cups veggie or chicken Stock
  • 1/4 cup Joi
  • Salt & Pepper to taste

Cucumber Herbed Garnish

  • 1 cup Greek Yogurt
  • 1/4 cup feta cheese
  • 1/4 cup fresh parsley and basil
  • 2 tbsp fresh mint
  • 2 tbsp JOI
  • 1/4 cup grated cucumber

Instructions
 

Soup

  • Start by roasting the squash, onions and garlic. Cut the head of the garlic bulb off. Drizzle everything with a generous amount of olive oil, salt, pepper and the fresh herbs. Roast teh veggies at 400 for 24 minutes. Transfer the roasted veggies to a dutch oven. Keep the garlic on the baking pan and continue roasting for another 20 minutes.
  • In the meantime make the cucumber garnish. Add all ingredients to a blender and mix. Transfer to a mason jar or airtight container and store in the fridge for up to a week.
  • When the garlic is done, remove it from the oven and let it cool. Once cooled remove the garlic from the stems and add to the veggies in the dutch oven. Add the chicken stock and Joi. Bring to a simmer. Lower heat and blend the mixture until smooth with an immersion blender. Add more stock if needed or more Joi for more creaminess.
  • Serve with croutons and a drizzle of the cucumber dip. Enjoy!

Notes

Buy JOI online only with PROMO CODE: FOURSEASONSOFAUTUMN for a discount. Follow this link: https://glnk.io/1rzj/fourseasonsofautumn

Follow this link and use PROMO code FOURSEASONSOFAUTUMN: https://glnk.io/1rzj/fourseasonsofautumn

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