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Soups

Miso Soup 

 

  • 3 cups hot water

  • 2 Tbs miso paste

  • Green onions

  • Tofu cubes

  • Wakame seaweed 

 

Bring water to a boil, remove from heat and add remaining ingredients. Let sit for a few minutes, or longer. Stir and serve.

Roasted Tomato Soup 

 

Vegangela

  • 8 medium ripe tomatoes chopped and roughly de-seeded

  • 6 cloves garlic

  • one onion sliced

  • Avocado oil to coat tomatoes, onions, garlic

  • 3 cups water

  • 2 1/2 teaspoons homemade veggie stock powder

 

My neighbor delivered a giant box of ripe juicy tomatoes. I made this soup with half of the box with the rest I made fresh salsa and and some tomato puree, which is just roughly chopped, de-seeded tomatoes blended into a pulp. 

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 For the soup: roughly chop the tomatoes and remove the seeds - run your finger inside the pulp to dislodge the seeds. Throw into a bowl and toss with some avocado oil (or another high heat oil). Toss the garlic and onions with a bot of high heat oil. Spread onto two baking sheets lined with parchment paper or silicon baking mat and bake at 450 degrees for 15-25 minutes until roasted. Combine with water and veggie stock powder in a large pot and bring to a boil, then simmer fo r 20 minutes. Let cool and blend. Serve with fresh basil sprigs, crusty french bread and a simple green salad.

Anastasia's Butternut Soup 

 

  • 1 large butternut squash

  • 1 large onion chopped

  • 2-3 carrots chopped

  • 1 garlic clove

  • 1 large apple chopped

  • 4 cups vegetable broth (1 Tbs homemade veggie broth powder in 4 cups water)

  • salt and pepper

  • fresh sage or fresh thyme

  • toasted pepitas

 

Chop squash in half, coat lightly with oil and bake at 350 degrees for 45 minutes. Cook onion and garlic til translucent, add broth, carrots, apple and cook util tender. Add butternut squash and sage leaves and cook a few minutes more. Blend and serve with toasted pepitas and quinoa cooked with bay leaves and dried mushrooms for a savory flavor.

Vegan Cream of Broccoli Soup

Blender Girl

 

  • 1/2 Tbsp oil

  • pinch of salt

  • 4 cups broccoli

  • 1 garlic clove

  • 1/2 onion chopped

  • 3/4 cup cauliflower

  • 3 1/2 cups vegetable broth

  • 1/8 cup raw cashews (add more for thicker soup)

  • pinch of pepper to serve

 

Saute garlic and onions and salt until soft. Add vegetable broth and cauliflower til cauliflower is just ender, then add broccoli til tender and still green, don't overcook. Allow to cool, then blend and reheat to serve with cracked pepper and crusty bread.

Farmer's Market Broccoli Soup

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  • 1/2 cup raw cashews

  • 1 tbs coconut oil

  • 1 onion 

  • 6 cloves garli

  • 1 large carrot

  • 1 parsnip

  • 2 stalks celery, chopped

  • giant handful of dandelion, tatsoi, or kale

  • 2 small heads of broccoli

  • 1 tbs dried oregano

  • 1 tsp homemade veggie stock powder

  • 1 tsp salt 

  • freshly ground pepper

  • 3 cups water

 

Soak the cashews for 20-30 minutes. Heat coconut oil, add onions and garlic and cook until soft. Add herbs and spices and cook for a minute. Add chopped carrots and celery and greens cook a few minutes. Add water and broccoli, bring to a boil, then simmer till broccoli is very soft. Blend with the cashews. Serve topped with pumpkin seeds and a dash of cayenne.

Spicy Carrot Soup

Blender Girl

 

  • 1 Tbsp olive oil

  • 2 large organic red onions chopped – about 2 cups

  • 1 kg organic carrots sliced

  • 4 cloves fresh garlic chopped finely

  • 1/2 tsp Celtic sea salt

  • 1/2 tsp of ground coriander

  • 1/2 tsp ground cumin

  • 1/8 tsp hot chilli powder

  • 4 cups strong vegetable broth (I use Massel)

  • 1/2 cup coconut cream or more to taste

  • fresh chopped coriander and parsley for garnishing

 

In a large saucepan heat the oil, garlic, onions, carrots and salt, and gently stir for about 5 minutes. Add the spices and stir for another 5 minutes letting the flavours infuse. Cover with stock and bring to the boil. Simmer gently for about 45 minutes or until the carrot is cooked through. Puree soup in your blender, return to the pot and stir in the coconut cream. Garnish with fresh coriander and parsley.

Cashew Cream Topper

My New Roots

 

  • 1 cup raw cashews

  • 1 ¼ cups water

  • 2 cloves garlic

  • 2 tsp. lemon juice

  • ¼ tsp. sea salt

 

Place cashews in a large bowl and cover with water. Add 1 teaspoon of sea salt, stir and let soak at room temperature for about 4 hours (overnight is fine). Drain and rinse.

 

Place cashews in a blender, add all other cashew cream ingredients and blend on the highest setting until completely smooth. Season to taste. Set aside

Vegetable Broth Powder

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  • 2 c nutritional yeast

  • 1/4 c brown rice flour

  • 1/4 c salt

  • 2 tbs onion granules 

  • 1 tbs turmeric

  • 1 tbs parsley

  • 2 tsp dried dill

  • 2 tsp oregano

  • 1 tsp celery seed

  • 2 tsp thyme

  • 2 tsp paprika

  • 1/2 tsp black pepper

 

Grind in coffee grinder.

Broccoli Detox Soup

The Awesome Green​

  • 2 cups broccoli florets

  • 2 celery stalks, finely diced

  • 1 onion, finely diced

  • 2 garlic cloves, crushed

  • 1 cup greens (kale, spinach, beet greens or any other available)

  • 1 parsnip, peeled and finely chopped

  • 1 carrot, peeled and finely chopped

  • 2 cups filtered water or low sodium vegetable broth

  • ½ tsp sea salt

  • ½ lemon, juice only

  • 1 tsp coconut oil

  • 1 tbsp chia seeds

  • Toasted mixed seeds and nuts, 1 teaspoon coconut milk, to garnish

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  1. In a soup pot, heat the coconut oil, add the onion, garlic, carrot, parsnip, celery sticks and broccoli, and cook over low heat for five minutes, stirring frequently.

  2. Add the filtered water or vegetable broth, bring to a boil, then cover the pot with a lid and let simmer for 5-7 minutes, until the vegetables are tender but not mushy.

  3. Stir in the greens, then transfer into the blender, add the chia seeds and lemon, and process to obtain a smooth cream.

  4. Top with toasted seeds and serve warm.

Beet Detox Soup

The Awesome Green​

  • 3 medium beet roots

  • 2 carrots, finely diced

  • 1 onion, finely diced

  • 2 garlic cloves, crushed

  • 1 small leek, finely diced

  • 1 tsp coconut oil

  • 2 cups vegetable broth, warm

  • ¼ tsp sea salt

  • 1 tbsp chia, sunflower and pumpkin seeds, 1 teaspoon coconut milk, to garnish

​​

  1. Place the unpeeled beet roots in a pot, cover with water, bring to boil then simmer for 30 minutes until tender.

  2. Drain from water and set aside to cool.

  3. Heat the coconut oil in a cast iron skillet, add the onions, garlic, leek, and carrot and cook for 5-7 minutes over low heat. Remove from the heat and transfer onto a plate.

  4. Peel the beet roots, cut into cubes, and add into the blender, together with the cooked vegetables and warm vegetable broth.

  5. Process to obtain a smooth cream.

  6. Season with salt and serve garnished with mixed seeds.

Sweet Potato Detox Soup
​

​The Awesome Green​

  • ½ cup cooked red lentils

  • 1 sweet potato, peeled and cut in cubes

  • 3 carrots, peeled and roughly chopped

  • 1 parsnip, peeled and roughly chopped

  • 1 onion, peeled and cut in quarters

  • 3 garlic cloves, crushed

  • 1 tsp turmeric powder

  • 1 tsp cumin powder

  • Pinch of chili powder

  • ¼ tsp sea salt

  • 2 cups low sodium vegetable broth, warm

  • ½ inch piece of ginger, peeled and grated

  • 1 tsp coconut oil

  • Fresh parsley, 1 teaspoon coconut milk, to garnish

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  1. Heat the oven at 165°C/329°F.

  2. Line a baking sheet with baking paper, add the sweet potato, carrots, parsnip, onion, and garlic, season with salt, chili, turmeric, and cumin, add the coconut oil and toss to combine.

  3. Roast for 20 minutes then transfer into the blender.

  4. Add the warm vegetable broth, grated ginger, and cooked red lentils into the blender and process to obtain a smooth cream.

  5. Serve warm, garnished with fresh parsley.

Power Greens Soup
 

MindBodyGreen

  • 3 cups kale, spinach, chard, etc.

  • 1 cup veggie broth

  • 1/2 avocado

  • 1 tbs coconut oil

  • juice of 1/2 lemon

  • 2 celery stalks

  • 2 cloves garlic

  • 1 tbs pumpkin seeds

  • salt

 

1. Heat coconut oil in pan on medium, saute the garlic for a couple minutes. Add the greens, squeeze on some lemon and sprinkle with a little Himalyan salt. Saute until just wilted, but still bright green.

2. Warm the broth in a saucepan on the stove. Put the broth, garlic, greens, avocado, pumpkin seeds, and celery into the Vitamix and blend well. Taste and add salt as needed.

3. Pour into bowls. Swirl in some cashew cream, sprinkle on some alleppo peppers or cayenne pepper, and top with pumpkin seeds.

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