Avocado & Cucumber soup
- 1 cup of almond milk
- 4 green onions
- 2 avocados, peeled, cut into chunks,
- juice of 1 lime
- ¼ tsp sea salt
- 1 large cucumber peeled and chopped
- ¼ c chopped fresh cilantro
- pepper to taste
- ½ jalapeno
Throw in food processor or blender, serve cold.
Carrot Ginger Soup
- 1 Tablespoon extra virgin olive oil
- 3 medium onions, peeled and coarsely chopped
- 5 cups vegetable broth
- 8 large carrots peeled and dice
- 3 Tablespoons grated ginger
- 1-teaspoon ground cinnamon
- 1-teaspoon ground coriander
- 1-teaspoon cayenne
- Sea salt and ground pepper to taste
- Pumpkin seeds (optional for garnish)
In a large pot set over medium heat, heat olive oil. Add onions and sauté for 5 minutes. Add broth, carrots, and two tablespoons grated ginger. Bring to boil and reduce the heat, and simmer, partially covered for 20 minutes, until carrots are tender. Remove the pot from the heat and let the soup cool for about an hour.
In food processor or blender, blend the soup with the remaining tablespoons of ginger, cinnamon and coriander until very smooth. For thinner consistency, add more broth. Season with cayenne, salt and pepper. Optional garnish with toasted pumpkin seeds.
- 1 large onion, peeled and coarsely chopped
- 2 carrots, coarsely chopped
- 1 celery stick coarsely chopped
- 3 garlic cloves, peeled
- ½ cup chopped parsley
- Black peppercorns
- Fresh thyme
Place all ingredients with 8 cups of filtered water in large soup pot and bring to boil. Reduce heat and simmer uncovered for at least an hour. Let the broth cool slightly, strain and press hard on vegetables to extract liquid. Refrigerate for up to a week, or freeze for two months.
Sun-Dried Tomato Gazpacho Recipe (Serves 2)
For the gazpacho
- 5 Roma tomatoes
- 3 soaked sundried tomatoes
- ½ yellow or orange bell pepper
- 1 jalapeno (remove half of the seeds)
- 2 Tbsp extra virgin olive oil
- 1 tsp of Himalayan pink salt or Celtic sea salt
- 1 pinch of Cayenne pepper
- 1 minced clove of garlic
- 1 tsp of cilantro
- Juice of ½ lemon
- Juice of ½ lime
For the garniture
- 3 Roma tomatoes
- 1 avocado
- ½ yellow or orange bell pepper
- 1 Tbsp of fresh mint
Blend all ingredients of the gazpacho in a high-speed blender, adding in ¼ cup of water that the sundried tomatoes were soaked in. Continue adding more water to achieve desired consistency.
Cut 1 avocado into small pieces, the rest of the bell pepper, 3 tomatoes, and 1 tablespoon of minced mint. Place on top and serve cold.
Butternut Squash Soup
- 1-tablespoon extra virgin olive oil
- 1 medium onion, diced
- 2 stalks celery, diced
- 4 cups diced butternut squash
- 4 to 6 cups light vegetable broth (or fresh water)
- Sea salt and fresh ground pepper, to taste
- 1-tablespoon pure maple syrup or raw agave nectar, to taste
- ½ to 1-cup coconut milk
Preheat the over to 400F. Halve the squash, cut into 1” chunks, toss with olive oil, salt and pepper to taste and spread out on baking sheet to roast for 30 minutes. Heat the olive oil in a soup pot, over medium heat. Add the onion, celery; stir and cook until the onion softens. Add the squash and broth. Cover the pot and bring to a simmer. Add a bit more water if you need to keep the squash from sticking to the pot. Puree the soup with an immersion blender till smooth. Stir in the maple syrup and coconut milk. Season with sea salt and pepper, to taste. Warm through gently and serve.
Balsamic Caramelized Pears
- 1-tablespoon olive oil
- 2 ripe pears, peeled, cored, and diced
- 1-tablespoon maple syrup
- 2 cinnamon sticks
- 1 tsp ground cinnamon
- 1 tsp balsamic vinegar
- Sea salt and group pepper
To make caramelized pears, heat oil in large sauté pan over high heat. Add pears and sauté for five minutes. Decrease heat to medium and stir maple syrup, cinnamon, vinegar, cinnamon sticks, and salt and pepper to taste. Continue to cook for 10-15 minutes until pears are soft and liquid becomes syrupy and coats the pears. Set aside to cool. Serve on top of the soup.
Black Bean Soup
- 1 cup dried black beans or 2 cans black beans drained and rinsed
- 1 bell pepper
- 1 poblano pepper
- 1 T olive oil
- 1 large leek, white and pale green parts, finely chopped
- 3 cloves galric, finely chopped
- 1/2 cup chopped rd onion
- 8 cups vegetable stock
- 2 ripe tomatoes
- 1/4 tssp chipotle chile powder
- sea salt and pepper
- 2 Tablespoons finely chopped cilantro
If using dried beans, soak overnight. Brush peppers with olive oil, Roast peppers, flat on baking sheet for 15 minutes. When cool enough to handle, peel off skin and remove seeds and chop them. Heat the remaining 2 Tbs of olive oil in asoup pot over medium heat. Add leek, garlic and onion, sauté for five minutes. Add beans and stock(only 4 cups if canned beans. Decrease heat and simmer uncovered for about 1 hour or until beans are tender, and liquid as needed. Stir in roasted peppers, tomatoes, and chipotle powder, salt and pepper, and simmer for 10 minutes. Garnish with cilantro.
Pea, Pesto & Arugala Soup
(adapted from very fond of food )
- 1 loosely packed cup basil leaves
- 1 garlic clove, coarsely chopped
- 2 Tablespoons pine nuts
- ¼ cup extra virgin olive oil
- ¼ cup grated paremesan cheese
- salt and ground black pepper
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, finely chopped
- 2 small zucchini, finely chopped
- 3 ½ cups vegetable broth
- one 16 ounce package frozen peas
- 1 ½ loosely packed cups arugula
Directions: Make the pesto- in food processor combine the basil with the garlic and pine nuts, drizzle in olive oil. Add parmesan and pulse until just combined, adding a splash of water if the pesto is too thick. Season with salt and pepoer and set aside.
Make soup, in large saucepan, heat olive oil over medium heat. Add onion and cook, stirring occasionally, until softened about 5 minutes. Add zucchini and broth and simmer until zucchini is tender, about 8-10 minutes. Add peas and arugula, return the soup to a boil and simmer until vegetables are tender, about 3 minutes.
Let the soup cool for 15 minutes. In food processor or blender, blend soup in batches until smooth. Serve with a tablespoon of pesto.
Mediterranean Lentil Salad
- 1 cup dried green lentils
- 1 garlic clove, peeled and smashed
- ¼ tsp dried oregano
- 2 bay leaves
- 1 cinnamon stick
- ¼ cup extra virgin olive oil
- 1 tablespoon brown rice vinegar
- 2 tablespoon frewshly squeezed lemon juice
- 1 tsp lemon zest
- ½ tsp ground cumin
- ¼ tsp sea salt
- 1 red bell pepper, diced
- 1 small cucumber, diced
- ¼ cup pitted kalamat olives, rinsed and sliced
- 3 tablespoons chopped fresh mint
- 3 tablespoons fresh flat leaf parsley
- 2 ounces organic feta cheese crumbled
combine lentils, garlic, oregano, bay leaf and cinnamon stick in saucepan and over with broth by 2 inches. Bring to a boil, then cover, lower the heat, and simmer until lentils are tender, 20-25 minutes. Drain the lentils throroughly and discard the whole spices
In a separate bowl, whisk olive oil, vinegar, lemon juice, lemon zest, cumin and salt together. Toss the lentil with vinaigrette, refrigerate for 20 minutes.
Stir in bell pepper, cucumber, olives, mint, and parsley and combine. Add salt, and pepper, lemon juice, and feta cheese on top.
African Sweet Potato Soup with Beans
- 1 tablespoon olive oil
- 1 tablespoon curry powder
- 1/2 teaspoon cinnamon
- 1 medium red onion, peeled, diced
- 4 cloves garlic, minced
- 1 medium sweet potato, peeled, diced
- 1 jalapeño or other hot chile pepper, seeded, diced fine
- 1 14-oz. can black-eyed peas, rinsed, drained
- 1 14-oz. can white beans, rinsed, drained
- 1 14-oz. can black beans, rinsed, drained
- 1 quart light broth
- 1/2 cup 100% natural peanut butter melted in a half cup of boiled hot water (for one cup total)
- 1/2 teaspoon crushed hot red pepper flakes, or more, to taste
- 2 tablespoons chopped fresh cilantro
- Juice from 1 big juicy lime
- 2-3 teaspoons organic brown sugar, honey or maple syrup to taste
- Sea salt and black pepper, to taste
Chopped fresh cilantro or parsley
Heat the light olive oil in large soup pot. Add the curry paste and cinnamon; stir for a minute to infuse the oil with spice. Add the onion, garlic, sweet potato, and jalapeño. Stir and cook the veggies for 5-7 minutes, until softened.
Add the black-eyed peas, white and black beans, broth, melted peanut butter, red pepper flakes and cilantro.
Bring the soup to a high simmer, cover, and lower the heat; keep the soup on simmer and cook until the vegetables are tender, about 25 to 30 minutes.
Stir in the lime juice and brown sugar or agave. Season with sea salt and ground pepper, to taste. Warm through and taste for seasoning adjustments.