CREAMY BUTTERNUT SOUP
1.5 cup butternut squash
1 medium apple
2 Tbsp raw coconut butter
1 heaping tsp ground coriander
1 heapding tsp ground cinnamon
few raisins
1.5 cups (approx) filtered water
Finely chop squash, 1/2 apple
and place in a blender with remainder of ingredients.
Blend at high speed until smooth/creamy. Fresh
coriander (cilantro) can be substituted for dry. Pour
soup into serving bowl and add remainting 1/2 apple
(sliced thinly) into the soup. Throw in a few
raisins, top everything with a sprinkle of cinnamon
and enjoy! This is a rich,
filling soup...good for an evening meal. (Winter
squash is classified as a fruit).
CREAM OF PARSNIP SOUP
1 cup fresh parsnip, chopped
1 stalk celery
few stems parsely
2 tsp.grated ginger
2 tsp all spice
1 cup oat milk
2 Tbsp raw coconut butter
Blend at high-speed. If necessary, adjust creaminess
by adding a little filtered water. Garnish with
freshly-grated nutmeg.and a dash
of cinnamon. This is a rich and
filling soup!
CREAMY BEET GREEN SOUP
Large handful of beet greens
1/4 cup (approx) almonds or other seed/nut of choice,
(pre-soaked 3 hrs. or overnight, rinsed, drained),
1 Small stalk celery
Few slices red pepper
Herbs of choice (oregano, basil,
rosemary)
1 large clove garlic
2 tsp. dulse flakes
1 cup filtered water (approx)
Blend ingredients at
high speed,
adding more water as necessary
to achieve creamy texture. This is
a hearty, filling soup that is a meal
in itself Great for winter fare. NOTE: Beet greens
are more
nutritious than the bulb.
SPROUTED CHICKPEA SOUP
1
cup sprouted chickpeas
2 medium-size carrots
Few slices of red bell pepper
1-2 garlic cloves
1-2 Tbsp. dulse flakes
2 tsp curry powder
dash of paprika
1.5 cups (approx.) nut milk
For extra creaminess add 1-2 Tbsp of hemp seed
Blend
all ingredients at high speed, adding more liquid if
necessary to achieve creamy consistency. Garnish with
a dash of paprika.
Not a curry fan? Fresh herb(s) of choice make a
savory substitute!
How
to sprout Chickpeas:
https://www.youtube.com/watch?v=QHUsOOjREkw
CARROT-CAULI
SOUP
1 medium carrot
1/2 cup cauliflower florets
1/4 cup cashews (soaked 2hrs.,
rinsed, drained)
few slices of red pepper
few stems of parsley
herb(s) of choice
1 T. dulse flakes
1 large garlic clove
few dashes of healthy salt
1.5 cups (approx) filtered water
Chop carrrots and
cauliflower into
small pieces then blend all
ingredients until creamy smooth .
CREAM OF
CARROT SOUP
1-2 carrot
1 stalk celery
few stems parsley
small handful cashews (soaked about 2 hrs., rinsed,
drained)
few slices dehydrated tomato
small piece Nori sheet (optional but good)
1 large clove garlic
Fresh herb of choice
1-1.5 cups purified water, nut milk or Chaga tea
few dashes of healthy salt
1 Tbsp dulse flakes
Chop ingredients and
blend in a high-speed blender until smooth. Garnish
with Dulse Flakes. If desired, substitute cashews
with hemp seeds or almonds and eat up!
CREAM OF
BROCCOLI SOUP
1 cup broccoli florets
1/8 cup raw cashews or other nut
of choice
handful greens of choice
few stems parsley
few stems fresh herbs of choice
1 tsp. miso (optional but good)
1 large garlic clove
1.5 cups approx. purified water
Soak cashews 1-2
hours, rinse,
drain. Blend all ingredients until
creamy smooth. Eat up!
CREAMY SWEET
POTATO SOUP
1/2 cup nut milk of choice (preferrably home-made) or
substitute coconut milk
1 stalk celery
1/2 cup sweet potato, grated
1 large clove garlic
few slices leeks or yellow onion
few stems parsley (optional but good)
1/8 tsp. (or more) turmeric
1 tsp. cinnamon
1/4 tsp. nutmeg
1 cup filtered water approx.
Combine in a high
speed blender, adding sufficient water to reach
creamy consistency. Garnish with
a shake of cinnamon. Adjust spices
to taste.
CREAM OF PEA
SOUP
Generous handful or two of fresh pea shoots
1 large celery rib
2" slice cucumber
1/4 cup red or yellow pepper
1 large garlic clove
couple slices of onion
2 Tbsp. hemp seed
1 tsp. curry powder or to taste
1.5 cups approx purified water
Chop ingredients. In a
blender, add water, and gradually add remaining
ingredients, blending
until creamy smooth consistency (adding more
water, if necessary). Pea shoots can be home-
sprouted or purchased in supermarkets and
some health food stores. Pea shoots are rich
in Vitamin C, K, and folate. Learn more about
them here:
http://agsyst.wsu.edu/peashootbroc.pdfttp://www.peashoots.com/peashoots.htm
http://www.peashoots.com/peashoots.htm
CURRIED CARROT SOUP
2 large carrots
1 large celery stalk
1-2 large garlic
2 scallions
2 Tbsp hemp seed
2 tsp. cinnamon
1 tsp. curry powder
1-1.5 cups filtered water
Chop carrots, celery,
scallions and
blend with water, adding remaining
ingredients. Blend until creamy smooth. For extra
richness, use
coconut milk, raw coconut butter
or Coconut Manna
(from Nutiva http://www.nutiva.com)
BOK CHOY SOUP
1 medium tomato
1 stalk celery
2-3 large stalks bok choy (or several small stems)
1 clove garlic slice onion or scallion
3/4 tsp. carraway seed
Cut
up ingredients, gradually place in a blender and
blend until creamy smooth. Add more water, if
necessary. Pour into serving bowls and garnish with a
sprinkle of paprika.
CURRIED
COLLARD SOUP
1 medium tomato
2 medium-sized leaves collards
1 stalk celery
1/2 medium cucumber
slice onion
1 large clove garlic
1/2 tsp. curry powder
Chop ingredients and
place in blender. Blend until smooth, adding water as
necessary
CELERIAC SOUP
1 cup shredded celeriac
1 medium tomato (preferably yellow) or dehydrated
equivalent
2-3 stalks celery
slice onion
1 large garlic
½ tsp. caraway seed
Chop
ingredients and place in blender. Blend until smooth,
adding water as necessary
BUCKWHEAT SOUP
1 medium tomato
1 stalk celery
1/2 cucumber
1 generous handful of spinach
2 generous handfuls of buckwheat sprouts
4"-5" tall
1/2 small onion
1 large garlic
3-4 stems fresh oregano and basil
1 slim slice jalapeno pepper
1 cup distilled water
Chop ingredients and
place in blender. Combine until smooth, adding more
water if necessary
GREEN SOUP
1 handful of chard
1 handful of spinach
1 small-medium cucumber
1/2 small onion
1 stalk celery
1 handful parsley
1 large garlic
Herbs of choice (sage and/or curry)
1 thin slice jalapeno pepper
1 cup distilled water
Chop ingredients and
place in blender. Blend until smooth, adding water as
necessary
BUTTERCUP SQUASH
SOUP
1/2 small buttercup squash
1 small onion
1 large garlic
1 stalk celery
1/4 cup red pepper
1 handful of spinach
1 small leaf of chard
3-4 stems of cilantro
1 small handful of fresh marjoram
1/2 cup carrot juice
1 generous handful buckwheat sprouts
Chop ingredients and
place in blender. Blend until smooth, adding water as
necessary
SUMMER SOUP #1
2 small summer squash
2 tomatoes
2 stalks celery
1 large garlic
1 small onion
1/2 small cucumber
3 broccoli florets
1/2 red pepper
1 tsp each: basil, oregano, thyme
1 cup distilled water
Chop ingredients and
place in blender. Blend until smooth, adding water as
needed.
SUMMER SOUP #2
2 small summer squash
2 tomatoes
1 stalk celery
1 small carrot, grated
1 large garlic
1 small onion
1 cauliflower floret
1/2 red pepper
1 tsp each: basil, oregano, thyme or herbs of choice
1- 2 cups distilled water
Chop ingredients and
place in blender. Blend until smooth, adding water as
needed. Garnish with a few shakes paprika. Makes
about 1 quart.
CAULIFLOWER SOUP
1 very large yellow tomato
1 medium red tomato
1 stalk celery
1/3 cup red pepper
2 leaves chard
2 cups cauliflower florets
2 large cloves garlic
3/4 cup cucumber
Thin slice jalapeno pepper (optional)
Fresh sage to taste
1 cup distilled water
Chop ingredients and
place in blender. Blend until creamy smooth, adding
additional water if necessary.
TOMATO SOUP
1 Medium tomato
1 Stalk celery
3-4 Red Chard stems (stems only)
¼ Cup onion
1 Large garlic, finely chopped
Small sliver of Pablano pepper
1/3 Cup finely grated carrot
Small handful spinach
Few slices dried tomato
1-2 Cups distilled water
½ tsp. Basil
½ tsp. Sage
Chop ingredients and
place in a blender. Add water, and blend until
smooth.
RED SOUP
Handful dried tomatoes or 1 medium fresh tomato
2 stalks celery
1 large leaf red chard
2 red chard stems
1 large garlic
Few slices onion
½ tsp cumin
1 small beet
Water
Chop ingredients and
place in a blender. Add water as needed, and blend
until smooth.
CELERY-CARRAWAY
SOUP
1 small tomato
3 stalks celery
1 large garlic
Few stems parsley
3 scallions
1 tsp carraway
1 tsp fennel
Water
Chop ingredients and
place in a blender. Add water as needed, and blend
until smooth.
GOOD GREEN SOUP
1 large tomato or equivalent dried
2 stalks celery
1 very large red chard leaf
Handful parsley
Few slices onion
1 large garlic
1 tsp cumin
Dash cayenne pepper
Chop ingredients and
place in a blender. Add water as needed, and blend
until smooth.
CELERY SOUP
1 large tomato
½ cup carrot juice
4 stalks celery
1 large garlic
1 tbsp fresh rosemary
Dash cayenne pepper
Chop ingredients and
place in a blender. Add water as needed, and blend
until smooth.
GOLDEN BEET SOUP
1 large yellow tomato
2-3 small golden beets with stems/leaves
1 stalk celery
2 small florets cauliflower, a couple brussel sprouts
or small pieces cabbage (optional)
Couple stems parsley
1 large garlic
Sliver hot pepper
1 tsp cumin
Water
Chop ingredients and
place in a blender. Add water as needed, and blend
until smooth.
LOVAGE SOUP
1 small-medium tomatoes
2 good-sized stems fresh lovage
1 stalk celery
1/3 cup cucumber
Small piece red bell pepper
2 stems (only) red or green chard
Couple slices onion or 2-3 scallions
1 large clove garlic
Sliver hot pepper
Chop ingredients and
place in a blender. Add water as needed, and blend
until smooth.
BEET SOUP
1 medium tomato
1 small beet
1 stalk celery
3-4 red chard stems (stems only)
1 large garlic clove
1 tsp. lemon
1 tsp. cummin
few pieces dried tomato (optional)
1 ½ cups water
Place ingredients in
blender, adding water gradually. Blend until smooth
and creamy. For a richer soup, add a few pieces dried
tomato.
2
“B” SOUP
handful dried tomatoes
large handful 4” tall buckwheat sprouts
2 stalks celery
1-2 broccoli florets
2 slices onion
clove garlic
½ tsp. lemon juice
1 tsp. cumin
1 -1 ½ cups water
Chop
ingredients and gradually place in blender, adding
water as needed, and blend until creamy smooth.
CAULIFLOWER
SAGE SOUP
1 small tomato or handful dried
1 stalk celery
1 small cucumber
3 large cauliflower florets
1 large clove garlic
6-8 fresh leaves sage
dash cayenne pepper
½ tsp. curry powder
1 -1 ½ cups water
Chop
ingredients and gradually place in blender, adding
water as needed, and blend until creamy smooth.
ASPARAGUS
SOUP
1 large yellow tomato
1 stalk celery
handful spinach
handful cilantro
½ small onion
3-4 dried tomatoes
½ lb. asparagus
¼ tsp thyme
1 -1 ½ cups water
Chop
ingredients and gradually place in blender, adding
water as needed, and blend until creamy smooth.
CURRIED
TURNIP SOUP
1- 1 ½ cup finely shredded turnip
1 medium carrot
1 stalk celery
1 large yellow tomato
1 clove garlic
¼ tsp. fennel
1 tsp. curry powder
1 -1 ½ cups water
Chop
ingredients and gradually place in blender, adding
water as needed, and blend until creamy smooth.
GREEN
SOUP
1 medium tomato or dehydrated equivalent
Handful spinach
2 stalks celery
¾ cup cucumber
1 large garlic clove
couple slices onion
handful parsley
handful dill
1 Tbsp. fresh oregano
1 -1 ½ cups water
Chop
ingredients and gradually place in blender, adding
water as needed, and blend until creamy smooth.
“C”
SOUP
1 large cauliflower floret
2-3 stalks celery
¼ cup cucumber
1 small carrot
few slices dehydrated tomato
few slices onion
1 large garlic
½ tsp. curry powder
½- 1/3 tsp. caraway seed
few leaves sage
1 -1 ½ cups water
Chop
ingredients and gradually place in blender, adding
water as needed, and blend until creamy smooth.
BEET
SOUP
1 medium red tomato
1 small red beet
few stems chard (no leaf part)
1 stalk celery
1 garlic
1 tsp. lemon (optional)
1 tsp. cumin
few dehydrated tomatoes (optional)
1 -1 ½ cups water
Chop
ingredients and gradually place in blender, adding
water as needed, and blend until creamy smooth.