Archive for the ‘Soup’ Category

Vegan Broccoli Cream Soup

My family used to eat at a restaurant called Black Eyed Pea often when I was a kid.  I don’t even know if those restaurants exist anymore.  Do they?  I would always order the baked potato and soup combo.  For the baked potato, I would order the broccoli cheese spud, which was a baked potato topped with broccoli cheese soup.  For the soup, I would order broccoli cheese soup.  So, yes, it was a double broccoli cheese platter, essentially.

I saw a vegan version of a creamy broccoli soup soup in Terry Walter’s Clean Start and used it for inspiration for a vegan broccoli cheese soup for lunch last week.  Here is my modified recipe:

Vegan Creamy Broccoli Cheese-ish Soup

  • 2 cloves garlic, minced
  • 1/2 c diced onion
  • 2 Tbsp grapeseed oil
  • 4 c chopped broccoli – stalks and florets
  • 2 c rice milk
  • 1 c oatmeal
  • 1/2 c nutritional yeast
  • 2 c vegetable broth
  • 1 c water
  • miso
  1. Saute the garlic and onion in grapeseed oil until soft in a large Dutch oven.
  2. Add broccoli, rice milk, oats, vegetable broth and water. Bring to a boil and reduce heat to medium. Cover and simmer about 15 minutes, or until broccoli is soft.
  3. Stir in nutritional yeast and blend (I used an immersion blender) to creamy.
  4. If desired, stir in some miso prior to serving.  Don’t boil the miso if you want to maintain the health benefits.

Kid’s Plate:

My Bowl (with miso):

My daughter liked it.  My little guy took one bite and literally spit it out.  2 out of 3 isn’t so bad.

Where did your family like to dine when you were growing up?



Raw Carrot Avocado Soup

Raw food can be time-consuming to prepare, but it can also be made in 3 minute like this soup from last week.  And, in case my husband is reading (which is highly unlikely), I still love, love, love my VitaMix!



Raw Carrot Avocado Soup

  • 2 carrots
  • 1/2 – 1 avocado
  • 1 Tbsp coconut oil
  • sprinkle of cayenne (to taste)
  • 1/2 in ginger
  • 1/2-1 c water (as needed to blend)

Add all ingredients and blend to smooth.  Add more water if needed.





Move Over Green Smoothies – it’s Miso Soup time!

With the weather a bit cooler (not cold, mind you, I do live in Texas), I’m not craving green smoothies in the morning as much.  I’m actually on week 3 of eating soup every morning.  It’s not raw, as I like something warm.

I don’t really follow a recipe as much as I put in whatever sounds good.  It is generally the following added to vegetable broth and simmered until veggies are soft:

  • daikon radish
  • carrots
  • kale
  • cabbage
  • onions
  • ginger

When I get ready to eat my daily portion, I stir in miso.  It’s a hearty, savory breakfast that is really hitting the spot these days.

Never fear, I sill love my Vita Mix.  It is just getting a bit of a winter break.

Orange is so under rated.

Orange Breakfast:

Orange-Carrot Smoothie

  • 1 carrot, chopped
  • 2 small oranges, peeled
  • pinch of raw ginger
  • 1/2 c water
  • ice to taste

Orange Lunch:

Raw Vegan Spicy Carrot Soup (inspired by this recipe at beautiful vegan)

  • 1 carrot, chopped
  • 1/2 garlic clove
  • 1/8 tsp cayenne
  • 1/4 t garam masala
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 T apple cider vinegar
  • 1/2 avocado
  • 1.25 c water
  • Add all to the Vitamix and blend until smooth.

(Lots of) Orange Dinner:

Roasted Vegetable and Kale Soup from the Front Burner Blog

One nice thing about this menu is the low cost.  Carrots are always cheap, right now oranges are 5/$1 at my store and I picked up several sweet potatoes last week when they were 5lb/$1.

Any other orange in color recipes I should try?

Creamy Arugula Soup

Last week I picked up a bunch of arugula on a whim at the grocery store.  I’m a crazy one, let me tell you. Woo-hoo!  Others get tattoos on a whim, married in Vegas on a whim, quit a job on a whim.  I, well I buy greens.  Some might say my life is boring, but I say boring is wonderful.  We had a couple of really tough years and I have loved every minute of this boring year.  Well, not the minutes with potty training accidents, or the minutes that I stuck my hand in a blender, but most of the minutes have been as blissfully uneventful as life with two young children can be.

Back to my spontaneiously purchased arugula.  I hereby present…..

Raw Creamy Arugula Soup

3-4 c washed and rinsed arugula leaves
1 medium avocado
1/3 c pine nuts
2 Tb lime juice
salt to taste
1 c water

Blend all ingredients until smooth and serve.

It tasted a bit like pesto and I may try to make a arugula pesto someday to try over zucchini.  Pine nuts are up there with coconut in the ‘foods I can’t get enough of’ category, so I liked this soup a lot.  It did taste a bit summer-y for me and I think I’ll hold off on making it until the weather warms up.  Which in Texas, may mean tomorrow.

Creamy Carrot Ginger Soup

aka ‘Don’t spill this on your carpet because there are mad amounts of beta-carotene and it is a potent natural color.’

Here in San Antonio we are having cooler weather.  Not cold.  Not even cool.  Cooler, as in 70 is cooler than 95.  So, I’m pretending it is fall and eating fall foods, like soup.

I modified this recipe from Raw Food, Real World. As a side note, I have yet to make a bad recipe from that book.  I just requested it from the library again and am going to copy down some more recipes.  I highly recommend this book.

Creamy Carrot Ginger Soup

  • 1.5 cups carrot juice (I juiced mine, but could use store-bought if not concerned about the ‘rawness’ of the dish)
  • 1/2 medium avocado
  • 2 Tbsp shredded coconut
  • 2 Tbsp lime juice
  • 1 Tbsp agave nectar
  • 1 tsp freshly grated ginger
  • dash of cayenne and salt to taste

Blend all ingredient (I love my vita-mix!) until creamy and smooth.

I topped with additional coconut and avocado.  Very good – I loved the nuanced flavor the ginger, coconut and cayenne added.

Anyone have a raw soup recipe to recommend?

Guacamole Soup

I poached this recipe from a recent issue of Mothering magazine while waiting to checkout at Whole Foods.

It tasted like a cool bowl of guacamole and was very refreshing on a hot day.


1 avocado

1 tomato

handful of cilantro

juice of 1/2 to 1 lime

1 green onion, sliced

salt to taste


Add all ingredients to a food processor and blend to desired consistency.  Add water if desired.