Archives for soups

Raw Hydrating Pea & Avocado Soup

Yesterday I tested this Pea and Avocado soup for my 11-Days to Slim & Vibrant Detox. I love the fact that the base of the soup is coconut water. This is what makes the soup amazingly hydrating. Coconut water contains electrolytes similar to what we have in our bodies: calcium, magnesium, phosphorus, potassium and sodium. That is the reason this soup is so hydrating – it replenishes our reserves. In fact, it is more hydrating than regular water. I hope your enjoy this soup. PrintRaw Hydrating Pea & Avocado Soup See Detailed Nutrition Info on 2 cups green peas (shelled fresh or thaw out frozen peas) 1 avocado 1 1/2 cups coconut water 1 1/2 teaspoons sea salt 1 tablespoon fresh basil 1 teaspoon black pepper 1 lemon, juiced Garnish: dash of paprika 1 tablespoon fresh basil drizzle of extra virgin olive oil InstructionsBlend all ingredients, and top with fresh basil. Drizzle olive
Read More

Butternut Squash and Lemongrass Bisque

When I think of summer I think of succulent watermelons and ripe peaches. Soups aren’t something that immediately come to mind. However, once I tried making this Butternut Squash Bisque, I changes all of my perceptions about summer foods. This bisque can be served chilled during the warm months of the year. Butternut squash is high in fiber; it is great for bone health and good functioning of immune and nervous system.  And due to it’s high antioxidant content butternut squash is has a reputation for its’ anti-inflammatory effects, which make it a great food for our 11-Day Slim & Vibrant {Detox}. Another interesting fact about butternut squash: it is considered to be a fruit because it contains seeds.   PrintButternut Squash and Lemongrass Bisque 45 minutes See Detailed Nutrition Info on 1 small butternut squash 2 tbsp coconut oil 1 small yellow onion 2 tsp grated ginger 1 lemongrass stalk,
Read More

Chickpea Miso Soup

PrintMiso Soup 10 minutes25 minutes See Detailed Nutrition Info on I love this cold weather miso soup, its very nourishing and warming. It is great for those that are trying to keep soy out of their diet, like we are in my family.This soup makes 6 servings. 6 cups of water 1 cup sliced carrots 1 cup sliced kale 2 green onions, sliced finely 1/4 medium cabbage, chopped 2 to 4-inch strip wakame seaweed 3 tablespoons chickpea miso salt to taste InstructionsCut wakame into small pieces. Bring water to a boil, add carrots and wakame, and simmer for 15 minutes. Add kale and cabbage to cook 5 minutes, Then add green onion and simmer briefly. Turn off the heat, and dissolve miso into soup, by stirring it through a strainer. Enjoy!
Read More

Easy Fish and Sea Vegetable Soup

PrintEasy Fish and Sea Vegetable Soup 15 minutes30 minutes45 minutes See Detailed Nutrition Info on 6 dried shiitake mushrooms 2 tbsps dried wakame 1 tbsp coconut oil or ghee 1 tbsp grated ginger ½ lb sole fish, cut in 1-inch pieces 1 quart vegetable stock 2 green onions InstructionsSoak dried shiitake mushrooms and wakame in two separate bowls, covered with warm water, for 10-15 minutes, then drain. Slice the mushrooms into thin strips. Chop green onions into thin pieces. Grate ginger Melt the coconut oil or ghee in a skillet, fry mushrooms and ginger until fragrant – about 4 minutes. Add pieces of sole to the pan and sauté for another 2 minutes. Pour in vegetable stock and simmer, covered, for 20 minutes. Stir in wakame and green onions and continue cooking for another 5 minutes, then serve. Enjoy!NotesThis recipe makes a total of 1.5 qts of soup. Adapted from
Read More