CREAM OF BROCCOLI SOUP
1 cup raw cashews
5 cups vegetable stock
2 medium potatoes, unpeeled, cut into 1/2 inch cubes
1 medium onion, finely chopped
1 bunch broccoli, trimmed and coarsely chopped
1 tsp. dried basil
1 tsp. sea salt
1/4 tsp. pepper
In a blender, place cashews and 1 cup of vegetable stock. Blend until smooth.
Put remaining stock, potatoes, and onion into a large pot.
Bring to a simmer, cover, and cook for 5 minutes.
Stir in the broccoli and basil and return to a simmer.
5. Cover and cook until potatoes are tender.
6. Stir in the reserved cashew mixture, salt, and pepper and bring to a simmer.
7. Remove from heat.
Purée about 1/2 the soup in blender. Return to the pot and stir.
Serve immediately. Makes 6 servings.
CARROT CREAM SOUP
1 lb. carrots
1 medium onion
6 cups plain soy or almond milk
1/2 tsp. sea salt
Chop carrots and onions into chunks.
Sweat the onions in some water until just wilted. Stir in the carrots.
Add the milk and sea salt and bring to a boil. Reduce heat, cover, and simmer for 20 minutes or until carrots are soft.
Pour the soup into a blender and purée.
Makes 4 servings.
BLACK BEAN SOUP
1 tsp. olive oil
1 medium onion
2 cloves garlic
1 green pepper
1 red pepper
2 carrots
2 celery stalks
2 cups vegetable broth
1 can black beans or 2 cups dried black beans
juice of 1 lemon
pinch of nori
pinch of sea salt
freshly ground pepper
If you're using dried beans, soak them overnight and cook.
In a large saucepan, heat olive oil.
Chop all vegetables. Sauté garlic and onions in saucepan until soft. Add remaining vegetables and ½ cup of vegetable broth. Cook vegetables until soft.
Add the remaining broth and beans. Bring to a boil. When boiling, reduce heat to a simmer. Cook for another 10 minutes.
In a blender, purée the soup in thirds. When puréed, pour back into saucepan. Stir in lemon juice, nori, sea salt and pepper and mix well.
Serve hot.
Makes 4 main dishes and 6 side dishes.
BETA-CAROTENE BLAST SOUP
½ lb. carrots, chopped
½ large (or 1 small) sweet potato, chopped
½ butternut squash, chopped
1 clove garlic, minced
1 small onion, chopped
4 cups water or vegetable stock
2 cups soy milk
½ tsp. nutmeg
¼ tsp. cloves
¼ tsp. sea salt
In a large pot, boil the water or stock on high heat.
Add the carrots, potato, squash, garlic, and onion. Cook until tender.
Using a ladle, pour about 3 ladles-full of the vegetable mix with some of the stock into a blender. Add ½ cup of soy milk. Purée until well blended.
Pour contents of blender into a large container.
Continue this same process with the rest of the pot contents until all of the vegetables have been blended. Much of the water will remain in the pot. You can put this into a container, and use it as vegetable stock in another recipe.
When all of the soup has been puréed and is in a container, sprinkle in the spices and sea salt and mix with a spoon.
Serve hot or cold.
HEARTY POTATO SOUP
5 cups water
1 cup soy milk
5 medium potatoes
large onion, chopped
2 cloves garlic, minced
1 tsp. prepared mustard or ground mustard
1/2 tsp. sea salt
pepper
1/2 tsp. basil
1/2 tsp. rosemary
1/2 tsp. thyme
1 bay leaf
2 cups shredded cabbage
1/2 tsp. cayenne
Sauté the onion in olive oil until soft. Set aside.
In a large pot, bring water to a boil.
Reduce heat and add soy milk.
Add all ingredients except the cabbage and stir. Cover and let simmer.
When potatoes and carrots are no longer feeling hard, add the cabbage.
Continue cooking until potatoes are soft.
If you prefer a cream-style soup, purée 1/2 the soup, then mix with the rest of the batch.
Serves 6.
COLD-BUSTER SOUP
This gazpacho-style soup is a sure-fire way to stop a cold. Serve soup raw to preserve the enzymes and immune-boosting properties. Tomatoes are abundant in carotenoids, in particular, lycopene.
1 large tomato
1 clove garlic
¼ chopped onion
pinch sea salt
freshly ground pepper
Toss all ingredients into a blender and blend until smooth.
Add salt and pepper to taste.
LENTIL-TOMATO SOUP
1 cup cooked lentils
1 cup tomato sauce
½ cup red peppers, diced
1 tbsp. olive oil
1 clove garlic, chopped
cumin
Place cooked lentils and tomato sauce in a blender. Add olive oil and red peppers. Blend until almost smooth.
Add garlic and cumin. Continue to blend until smooth.
Heat or serve cold.
Makes 4 side servings
