MUSHROOM COCONUT MILK SOUP

1 hour

Ingredients:

1 lb mushrooms (white, crimini, shitake)

1 onion, chopped

1 tbsp coconut oil

3 cups coconut milk

2 cups water or vegetable broth

2 stalks lemongrass

1 inch fresh ginger

3 kaffir lime leaves

1 tsp cayenne pepper

1 tsp turmeric

1 tsp black sesame seeds

 

Directions:

Heat a large soup pot with coconut oil and onions. Cook for about 5 minutes, just until they start to brown. Add mushrooms, and cook for another 5 minutes. Add coconut milk, water, lemongrass, ginger, kaffir leaves, cayenne and turmeric, and bring to a boil. Reduce heat and let simmer for minimum 30 minutes. Remove kaffir leaves, lemongrass and ginger and puree soup with immersion blender or in a blender. Serve with black sesame seeds.

REFRESHING ASPARAGUS SOUP

1 hour

Ingredients:

1 lb asparagus

1 cup coconut milk

1/2 cup water

1 tbsp ground turmeric

1 tsp ground lemongrass

1 small onion

1 tsp sea salt

1 tsp ground black pepper

 

Directions:

Bring a pot of water to a boil and place a steamer over it. Cut off the woody ends of the asparagus and place them in the steamer. Chop an onion (doesn't have to be finely) and add to the asparagus. Steam for about 10 minutes. Let cool. Add to a blender, and slowly add in the coconut milk, water, turmeric, lemongrass, sea salt and black pepper. Blend on high until a puree is formed. If serving chilled, place in the refridgerator - if not, add to the pot and reduce heat to low, cooking until the soup is warm. Serve with kale chips if desired. 

YELLOW TOMATO GAZPACHO

15 minutes

 

Ingredients:

1 lb large yellow tomatoes (or red), chopped

1 small shallot or onion, chopped

2 tbsp extra virgin olive oil

1/4 tsp sea salt

1/4 tsp black pepper

1/4 tsp garlic powder or 1 small garlic glove chopped

1/4 tsp ground turmeric

1/4 tsp ground cumin

1 yellow bell pepper, seeded and sliced

Juice of 1 lemon

2 tbsp apple cider vinegar

 

Garnish:

1 avocado, diced

1/2 cup chopped cilantro

2 tbsp avocado oil

 

Directions:

Add all ingredients to a blender and blend on high speed until all the ingredients are combined. Texture should be smooth. If the consistency is too thick, add 1 tbsp of water at a time. Chill at least 2 hours and up to 1 day. Serve cold. Garnish with diced avocado, avocado oil, and chopped cilantro.

PUMPKIN COCONUT MILK SOUP

1 hour

Ingredients: 

2 lbs pumpkin, chopped

1 can fresh coconut milk

6 cups water

2 tbsp coconut oil

Salt and pepper to taste

1 tbsp ground turmeric

1 tbsp ground cumin

1 tbsp ground curry

 

Garnish

1 cup pumpkin seeds

1 tsp coconut oil

1/2 tsp ground paprika

1/2 tsp ground cayenne pepper

1/2 tsp ground cumin

 

Directions:

Heat coconut oil on medium heat in large soup pot. Add the pumpkin and spices and sautee for about 10 minutes. Add the water, coconut milk, sea salt and pepper. Bring to a boil, reduce heat, and let simmer until the pumpkin is soft, about 30 minutes. Meanwhile, in a small pan, add the coconut oil, pumpkin seeds, paprika cayenne and cumin. Toast on medium heat for about 5 minutes.

Once the soup is cool, puree in blender, add back to pot and reheat. Garnish with toasted pumpkin seeds. 

CREAMY VEGAN CARROT SOUP

1 hour

Ingredients:

2 lbs carrots, chopped

1 cube raw ginger, peeled and finely chopped (about 1 inch)

1 1/2 cups light coconut milk

3 small potatoes, chopped

1 onion, chopped

1 tsp garlic powder

1 tbsp ground turmeric

1 tbsp ground cumin

1 tbsp ground paprika

1 tsp himalayan sea salt

2 tbsp extra virgin olive oil or coconut oil

Optional: chopped chives for topping

 

Directions:

In a large soup pot, add oil and turn on heat to high. Add the onions and cook until just brown. Add the carrots, potatoes, ginger, garlic powder, turmeric, cumin, paprika and sea salt and cook for about 10-15 minutes. Pour in the coconut milk, bring to a boil, and reduce heat to a simmer. Cook until all of the vegetables are soft. Remove from heat, let cool, and blend well with an immersion blender or in a Vitamix. Top with chopped chives.

VEGAN BROCCOLI SOUP

30 minutes

Ingredients:

3 cups of broccoli, chopped

1 carrot, chopped

3 small golden potatoes, chopped

1 leek, chopped

1 onion, chopped

2 tbsp coconut oil

1/2 cup cashew cream 

2 tsp sea salt

1 tsp black pepper

1 tsp ground paprika

1 tsp ground cumin

2 cups water or vegetable broth

Optional: chopped pistachios for topping

 

Directions:

Heat a large soup pot and add coconut oil. Add leek and onion and cook until just brown. Add the potatoes, broccoli, carrot, paprika and cumin and cook for about 15 minutes. Mix in cashew cream and water or broth, bring to a boil, and reduce heat. Simmer for a minimum of 30 minutes. Let cool and blend until smooth. Top with pistachios.

 

Directions for cashew cream:

Soak 3/4 cup cashews in water for 2 hours. Blend with 1/2 cup of water and a pinch of sea salt on high speed.

SWEET POTATO LEEK SOUP

1 hour

Ingredients:

3 sweet potatoes, peeled

1/2 onion, chopped

2 tbsp extra virgin olive oil

1 shallot

5 leeks, chopped

4 cups water or broth

1 piece fresh turmeric (if you don’t have this, you can use 1 tsp ground turmeric)

1 tsp ground cumin

1 tsp ground paprika

1 tsp + sea salt 

1 tsp ground black pepper

1 tsp ground ginger

 

For toppings:

3 tbsp sunflower seeds

Bunch of sage leaves

2 tsp extra virgin olive oil

1/2 tsp ground paprika

1/2 tsp ground cayenne pepper

1/2 tsp ground cumin

 

Directions for soup:

Coat a large soup pot with olive oil. Add the onion, shallot and leeks and cook until they start to brown, about 7-10 minutes. Add the sweet potatoes and all of the remaining spices. Once the sweet potatoes are soft (about 15 minutes) add the water or broth. Bring to a boil, reduce heat and simmer for a minimum of 30 minutes. Remove from heat, let cool and blend in a Vitamix or use an immersion blender. Serve in soup bowl and add toppings. 

 

Directions for toppings:

Coat a small sauce pan with olive oil. Once hot, add the sage and sunflower seeds and top the sunflower seeds with the spices. Let the sage sit and fry for about 5 minutes, and keep mixing the sunflower seeds as they can burn very quickly. Remove from heat and add to soup.

PUMPKIN LEEK SOUP

1 hour

Ingredients:

3 cups of fresh pumpkin, chopped

2 sweet potatoes

1 large leek

2 pieces of fresh ginger

1 tsp ground cumin

1 tsp ground paprika

1 tsp ground cinnamon

1 tsp ground ginger

1 tsp ground turmeric

1 tsp sea salt

1 tsp ground black pepper

3 tbsp extra virgin olive oil

Fresh cilantro 

4 cups of water or vegetable stock

 

Directions:

Heat the oven to 400F. Chop the pumpkin, sweet potatoes and leeks and place on a baking sheet. Drizzle 2 tbsp of the olive oil on the vegetables as well as the cumin, paprika, cinnamon, ginger, turmeric, sea salt and black pepper. Roast for 30 minutes until slightly brown. Place the vegetables in a large soup pot and add the water or stock and 1 tbsp of the olive oil. Bring to boil and then let simmer for a minimum of 30 minutes. The longer the better! Season with salt and pepper to taste and blend until smooth. Garnish with fresh cilantro or parsley. 

DETOX SPINACH AND ZUCCHINI SOUP

1 hour

Detox Zucchini and spinach soup

Ingredients:

4 zucchini

3 yellow squash

1/2 bag of spinach

1/2 sweet onion

1/2 tsp turmeric powder

1/2 tsp garlic powder

1/4 tsp curry powder

1/4 tsp sea salt

1/4 tsp cumin

2 tbsp coconut oil

4 cups of water or homemade vegetable broth

2 sprigs of sage

1 tsp almond oil 

 

Directions:

Chop the onions, zucchini and squash. Add coconut oil to a large soup pot and turn on heat to medium-high. Add the onion and cook until slightly brown. Add the zucchini, squash, spinach, turmeric, garlic, curry and cumin. Let cook for about 20 minutes.  Add the water and stir. Let the soup simmer on low heat for minimum 30 minutes, until all of the vegetables are fully cooked. When cooled, pour into a blender, Vitamix or use an immersian blender to puree the soup. Add back to the pot to reheat. 

To make the sage, put a small pan on medium-high heat and add the almond oil and sage. Let crisp for 3-4 minutes. 

Sprinkle the soup sea salt and sage. 

Can also be topped with toasted pumpkin or sunflower seeds, or even goat cheese. Serve with brown rice or quinoa. 

WINTER VEGETABLE STEW

1 hour

Ingredients: 

6 cups of water

3 beets

5 carrots

1/2 large pumpkin

1 sweet potato

2 onions

1 shallot

1 bunch of parsley

1 bunch of cilantro

3 pieces of fresh ginger (about 1 inch)

2 small pieces of fresh turmeric

3 lemons

4 tbsp extra virgin olive oil

2 tbsp salt

1/2 tsp cayenne pepper

1 tsp paprika

1/2 tsp black pepper

4 pieces of lemon peel

 

Directions:

Chop the beets, carrots, pumpkin, sweet potato, onions, shallot, parsley, and cilantro. In a large stovetop pot, add all of the vegetables, parsley, cilantro, ginger, turmeric, salt, cayenne, paprika and black pepper. Add the water and olive oil. Using a vegetable peeler, peel a few pieces of the lemon rind. Cut the lemons in half, squeeze all the juice into the soup, and add the lemons and the rind in the broth. Bring to a boil and cook for 30 minutes. Reduce the heat to low, and simmer for another 30 minutes to several hours. 

 

The longer the soup cooks on low, the more flavorful the broth becomes. I also like to squeeze in a bit more lemon juice when served. 

 

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