Tag Archives: soup

The Green Soup

How this feeds the soul…

Fresh organic broccoli, spinach, peas, onions, garlic, and fresh herb make this not only delicious but a gift for the body.


I also added a green chili for heat and some cumin for earthiness.

Some nutritional yeast at the end is optional but does add super flavor.

Vegan deliciousness at its best



Here goes the recipe

The Green Soup

  • Servings: 4
  • Difficulty: easy
  • Print

Fresh organic broccoli, spinach, peas, onions, garlic and fresh herb makes this delicious


  • 2 heads of Organic broccoli
  • 2-3 cups fresh organic spinach
  • 1 cups frozen peas
  • 1 chopped onion
  • 5 cloves of whole peeled garlic
  • 2 green chilies
  • 1 tsp cumin powder
  • A bunch of parsley and oregano
  • 2 tbsp nutritional yeast ( optional)
  • Avocado oil – 2 tbsp
  • Salt and fresh black pepper to taste
  • Toasted pine nuts


  • Wash and chop the broccoli, stems and all
  • Add the avocado oil to a deep pan and heat
  • Add garlic and let it sizzle just a bit without turning brown
  • Add onions and broccoli and stir for 2 -3 minutes
  • Add spinach and green chilies and continue to cook for 2 minutes
  • Add the frozen peas, fresh herbs and let the mixture combine
  • Add about 2 cups of water ( adjust), salt, pepper and cumin
  • Let everything cook for about 10 minutes
  • Turn off the heat and taste for salt, adjust if needed
  • Get the mixture into your blender with the nutritional yeast and puree
  • Serve topped with a bit of the avocado oil, pine nuts and fresh black pepper.
  • This soup is amazing !!!!


Sharing with my friends at Fiesta Friday where co-hosts this week are Judi @ cookingwithauntjuju.com and Debanita @ Canvassed Recipes

Thai curried butternut squash soup

Fall is here…you feel the nip in the air and the leaves have started to fall and form the red and gold carpet .

When I look outside it reminds me of a Faiz poem

This is the way that autumn came to the trees:

it stripped them down to the skin,

left their ebony bodies naked.

It shook out their hearts, the yellow leaves,

scattered them over the ground.

Anyone could trample them out of shape

undisturbed by a single moan of protest…..

…..Faiz translated ( When Autumn Came)

The most beautiful time of the year and perfect for this soup.

Thai Curried butternut squash soup

Continue reading Thai curried butternut squash soup

Fall Soup – Butternut Squash and Green Apple Spiced up

SquashSoup-8More fall recipes…more warmth of this beautiful season. Time for thanks and blessings.

This is a soup that will make you close your eyes with every spoonful to savor the flavors. It is spiced up with a green chili, ginger, turmeric and cumin. It is also vegan if you omit the goat cheese on top.

Butternut squash is roasted with a drizzle of olive oil and spices, the walnuts are toasted and the Sage from the garden is perfect with this soup.

SquashSoupIf you can’t find the fresh ginger and turmeric root please use the dry powder.



  • 1 red onion
  • 3 carrots
  • 4 stalks of celery
  • 1 green apple
  • 1 green chili
  • 2 small pieces of ginger root- finely chopped
  • 2 small pieces of turmeric root- finely chopped
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp ginger powder
  • 5 cloves of garlic- chopped
  • a bunch of sage leaves – flash fried in olive oil
  • 1 tsp chopped fresh sage leaves
  • a cup of walnut pieces
  • 1/2 cup coconut milk
  • 2 cups vegetable broth
  • Olive oil
  • salt and pepper

Putting it together:

  • Cut the squash in half, remove the seeds and smother with salt, pepper, cumin powder and olive oil. Roast in 375 degree for 45 minutes. When done, remove the skin and cube.
  • Toast the walnuts in the same over for 5 -10 mins until fragrant
  • Flash fry the sage leaves and drain on a paper towel
  • Chop the onions, celery, carrots, green chili and apple.
  • Pour 2 tbsp olive oil in a heavy bottomed pan and add the garlic, as you saute, add the ginger, turmeric and the chopped raw vegetables.
  • Once translucent add the dry spices and let if cook on medium heat for a few minutes.
  • Add the chopped sage leaves, roasted squash, vegetable broth and salt and pepper to taste.
  • Cook for about 30 mins until all veggies are soft and tender.
  • Puree with a hand held blender in the pot or in a regular blender until smooth.
  • At this point you can  coconut milk to bring some creaminess. Let it heat through.
  • Serve hot topped with walnuts, fried sage leaves and goat cheese.
  • SquashSoup-6
  • Delighted to take this to Fiesta Friday 95 with co-hosts ,Loretta @ Safari of the Mind and Petra @ Food Eat Love.

Sprouted Lentil Soup

An unfortunate accident in my vegetable garden, a foot slips, a bone cracks and life lands with a clear realization of a broken leg.

Cast, crutches, knee scooter, cancelled vacation plans and an abundance of crankiness and pain….while dealing with everything that comes with it, I am encouraged that it will help my family cook with me ( as I give direction of course :).

I have been looking for simple healing recipes that will be satisfying and help me through this phase.

Sprouted Urad Dal Soup
Sprouted Urad Dal Soup

This Sprouted Urad dal soup is simple and nourishing. I had started sprouting the Black Urad dal before the fracture intending to use in in salads but it ended up pressure cooked into a delicious soup.

Sprouting is a great way to liven up your regular lentils adding that extra crunch and the extra punch of vitamins the germination process brings.

Use a sprouting process that works for you but the basic way is to soak in water overnight the first day and then rinse and drain twice a day leaving covered with a damp towel. Sprouts should start to come out in day 3-4. After that point you can store in the fridge for a couple of day while using to add to soups, salads and stir fry…or just snack on them like  I do.

Sprouted Urad Dal Soup
Sprouted Urad Dal Soup

Here is what you need:

  • 2 cups of sprouted Urad lentil (dal)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 green chili – chopped
  • 1tsp chopped fresh ginger
  • 1 tsp chopped fresh garlic
  • 1 chopped tomato 
  • 2 cups water or vegetable stock
  • Salt
  • 1 tbsp ghee ( or butter)
  • Chopped cilantro, chopped ginger, a pinch of lemon zest and lemon juice for garnish
  • Extra Chopped tomato for garnish

How to put it together:

In and pressure cooker combine the first 8 ingredients and pressure cook for 7-8 mins.

Release the pressure and keep on low heat. Adjust the seasoning and add the ghee.

Serve topped with chopped tomatoes, cilantro, zest, ginger and a squeeze of lemon juice.

Processed with VSCOcam with c1 preset

Taking my healing soup to Fiesta Friday  where the co-hosts are Judi @ cookingwithauntjuju and Petra @ Food Eat Love.

Kale, Shiitake and Bean soup

I thought winter is behind us and could almost smell the spring…..but today turned out to be another nippy, windy cold day in our area. Nothing warms up the soul like a nourishing soup with the best of ingredients, the super kale, cannellini beans, and shiitake mushrooms cooked in a aromatic vegetable broth

Kale and mushrrom soup1Ingredients:

  • Dried Shiitake mushrooms ( soaked in hot water for an hour)
  • Chopped Tuscan Kale
  • A can of Cannellini beans
  • Lots of garlic ( 8-10 pieces)
  • one chopped red onion
  • 2 cups Vegetable low sodium broth
  • 1 tablespoon Rice Vinegar
  • 1/tsp cumin seeds
  • 1/2 tsp cumin powder
  • 1/4 tsp red pepper flakes
  • 1 tsp coriander poweder
  • salt and pepper to taste

Kale and mushrrom soup2

Putting it together:

  • Saute onions in olive oil for a couple of minutes.
  • Add cumin seeds and pepper flakes and stir for 1 more minute.
  • Add whole of chopped garlic cloves ( i like them whole) and let it saute for another minute. Then add the spice powder and stir around.
  • Add sliced mushrooms and kale and then top with 2 cups of vegetable broth and the mushroom water.
  • Add the rice vinegar and the beans.
  • Adjust the liquid with water if needed. Salt and pepper to taste.

    Let it cook on medium heat for 15 minutes.

    Wonderful nourishing warm soup for lunch, ready in about 20 minutes. Kale and mushrrom soup2-2

Hearty Winter Soup with Bulgur

Bulgur is a  whole grain, naturally high in fiber, low in calories and has a chewy texture that makes it great for soups. I cook the grains separately as I would cook rice and use in tabbouleh , salads and soups. Please note that my recipe for tabbouleh ( https://foodforthesoul00.wordpress.com/2014/11/29/tabbouleh/)uses a fine grain cracked version. Here I have used the whole grain.


Veggies used are: Chopped turnips, carrots, roasted butternut squash ( or raw), onions, celery, garlic.

You also need organic vegetable broth, 1 tsp cumin seeds, 1 tbsp ground coriander, 1/ tsp cayenne, salt and pepper to taste.

In olive oil, fry chopped onions and garlic until translucent,add cumin seeds and fry for 30 secs or until they pop, add the spices and fry until fragrant. Add all the veggies and the broth and cook for about 20 mins. At this point you can use a hand blender to mash some of the veggies leaving chunks still in there. You can take some soup out if you want, blend and put it back in the pot. Add cooked bulgur and cook for another 10 mins on medium heat.

2-IMG_3276Serve topped with cilantro ( because i love it) with a side of crusty bread .

1-IMG_3274Simple, hearty, healthy and delicious on a cold winter day.