Cream of Sweet Potato and Carrot Soup

Warm, creamy health in a bowl!

Saute 1 chopped carrot, a little bit of leek, and 1 sweet potato in a drizzle of olive oil until the leeks are tender.  Add a small palmful of fresh flat leaf parsley.  Saute for another minute.  Cover well with veggie stock, and simmer until the veggies are tender.  Add a half cup of soy milk, salt and pepper.  Blend and serve hot.

Broccoli "Cheese" Soup

I made my cream of broccoli soup, then thought to myself, why not try for cheese soup.  It was a gamble that paid off big time!

Make cream of broccoli soup from last post.  Whisk in 1/2 cup nutritional yeast and a dash of turmeric (not absolutely necessary, but it makes it the right color, plus it's a superfood that protects against infections...bonus!)  Simmer for 1 minute until bubbly and cheesy.  Somebody give me a spoon!

Cream of Broccoli Soup

This is amazing.  I couldn't tell the difference.

In a medium pot, saute:

2 cups chopped broccoli

1 small chopped onion

in 2 tbsp olive oil, until the onions are translucent and the broccoli is deep green.

Add 2 cups veggie stock (or 2 cups water and 1 large veggie bouillon cube).  Bring to a boil.  Drop heat to simmer.  Add 2 tbsp fresh chopped parsley (or 1 tbsp dried, rubbed between your hands to wake up the flavor), 1/2 tsp coarse salt, and 1/4 tsp ground pepper.   Simmer for 15 to 20 minutes, stirring occasionally, until the veggies are soft.  Add 20 cl (a large 3/4 cup) of soy cream.  Cook for a minute more until heated through and bubbly.

Miso Soup

So warm and yummy, and very easy.

Bring 1 1/2 cups water to a light boil.  Add a miso cube and a palm full of your favorite veggies (I used carrots and scallions).  Let cook, stirring occasionally until the veggies are tender.

Gazpacho

This very spicy cold soup is a kicker.  It is really good, but a little goes a long way.

In a large bowl, mix...
1 cucumber, peeled, seeded, and chopped
1 large red pepper, seeded and chopped
4 tomatoes, seeded and chopped
1 red onion, peeled and chopped
3 cloves of garlic, peeled and finely grated
3 cups of tomato or veggie juice
1/4 cup cider vinegar
1/4 olive oil
1/2 tbsp coarse salt
1/2 tsp pepper


Let sit in the fridge for a few hours.  Serve cold with crusty bread.  This also makes an awesome Summer appetizer, serves in little glasses.

Chop and Drop Soup

So yummy and good for you!

Fill a tea kettle with mineral water high in calcium.  Bring to a boil.


Meanwhile, in a large pot, heat a few tbsps olive oil on medium high.  Start chopping and dropping your favorite veggies into the pot, stirring occasionally.  Go for lots of color.  Mine included red onion, carrots, canned corn, red peppers, canned crushed tomatoes, and cabbage.  Add one can of your favorite beans for protein.  I added white beans.  Pour in enough boiling water to cover the veggies.  Add one vegetable bouillon cube, some salt and pepper.  Top with parsley.  Simmer until veggies are tender.  Serve with whole grain bread.