Soup is a fabulous one pot meal carried in broth.  Soups soothe & satisfy with each spoonful. They  is a great way to eat light, get nourished and feel satisfied.  These recipes come from my kitchen and have been used in cleanses and posts to share the goodness that is soup.  Please enjoy.

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Carrot Ginger Soup

Vegan- Paelo

Ingredients:

  • 1 organic onion, sliced
  • 1 inch ginger, peeled and sliced
  • 1 tablespoon coconut oil
  • 2 pounds carrots, peeled and chopped
  • 1 teaspoon cumin
  • 1 quart organic veggie stock
  • Sea salt and pepper to taste

Equipment:

  • Steamer tray
  • Stock Pot
  • Blender
  • Sauce Pan
  • Knife
  • Cutting Board

 

Instructions:

  1. Wash Carrots and slice Peel if you want or if not organic.
  2. Saute the onion and ginger in the oil in a medium saucepan until soft.
  3. Add the carrot slices and cook for 5 minutes.
  4. Add remaining ingredients and simmer for 45 minutes.
  5. Cool soup
  6. Puree the soup in a blender
  7. Enjoy cold or reheat.

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Cream of Cauliflower SoupRecipes with Love Creamed Soups soothe & nourish

Vegan Paleo Serves 2 – 3

Ingredients:

  • 1 head of cauliflower
  • 1 onion
  • Coconut oil
  • Vegetable broth
  • Sea Salt
  • Pepper
  • Parsley
  • 1 can full fat coconut milk

Equipment:

  • Stock Pot
  • Sauce Pan
  • Knife
  • Cutting Board
  • Immersion Blender

Instructions:

  1. Trim core and cut the cauliflower
  2. Wash cauliflower
  3. Peel and Chop onion
  4. Saute onion until translucent.
  5. Add veggies and onion to the stock pot
  6. Add 2 -3 cup of vegetable stock. Swap for bone broth if you want.
  7. Simmer until cooked through with the cover off to thicken.
  8. Add sea salt and pepper to taste.
  9. Add a ¼ cup of coconut milk with the fat.
  10. Blend until smooth
  11. Sprinkle with parsley to serve
  12. Enjoy

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Split Pea Soup

Vegan not for Paleo

Ingredients:

  • 2 cups of split peas
  • 1 onion
  • 3 carrots
  • 1 bay leaf
  • 2 cloves garlic
  • Olive Oil
  • Vegetable Stock
  • Water

(You can make this in a crock pot.)

Equipment:

  • Knife
  • Cutting Board
  • Peeler
  • Bowl
  • 6 – 8  Qt Heavy Bottom  Stock Pot w cover

 

Instructions:

  1. Wash and rinse split peas removing any stones.
  2. In a heavy bottomed pot sauté onions and celery in olive oil until translucent. If you use a pot with a heavy bottom you will need to stir far less
  3. Add the carrots and garlic.
  4. Add the stock and split beans and bay leaf.
  5. Simmer until soft and thick about 2 hours. Turn the heat down as the soup thickens to prevent scorching on the bottom.
  6. Pluck out the bay leaf.
  7. Add salt and pepper to taste.

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Sweet Potato Soup (Adapted from Sunkist.com)

Vegan

Ingredients:

  • 1 medium-large onion, chopped
  • 1 1/2 tlb Coconut oil
  • 1/8 tsp. each ground allspice, cloves and nutmeg
  • 1 1/2 lbs. orange-fleshed sweet potatoes
  • 3 cups vegetable broth
  • 1/2 orange, grated peel
  • 1 cup fresh orange juice (about 1 cup per 3 oranges)
  • Green onion
  • Salt and Ground white pepper to taste

Equipment:

  • Sauce Pan
  • Knife
  • Cutting Board
  • Peeler
  • Immersion Blender

Instructions:

  1. Peel and Chop onion
  2. In 3-quart saucepan, sauté onion in oil with spices until just softened, about 5 minutes
  3. Peel Sweet Potatoes and cut into 1-inch pieces (about 4 1/2 cups per 1 1/2 pounds) ( I leave the peels on if organic)
  4. Add sweet potatoes, veggie broth and orange peel; bring to boil
  5. Reduce heat; cover and simmer until potatoes are tender, about 20 minutes
  6. Remove from heat; uncover and cool slightly
  7. Use an emersion blender and blend sweet potato mixture until smooth. (Or use a blender for a more creamy version)
  8. Return to saucepan; add orange juice and pepper
  9. Heat; do not boil
  10. Garnish each serving with sliced green onion.

Soups nourish soothe & satisfy in a quick one pot meal.  Great for easy early dinner after a long day’s work.