Soups
GROUNDING ROOT VEGETABLE SOUP (Serves 6)
Ingredients:
- 1 tablespoon olive oil
- 1 large onion ( sliced)
- 1 celery stalk (finely chopped)
- 1/4 – 1/2 teaspoon red chilli flakes (optional)
- 1 teaspoon dill (dried or freshly chopped)
- 1 teaspoon caraway seeds
- 4 cups vegetable stock
- 2 carrots (grated)
- 1 parsnip (grated)
- 1 turnip (also known as swede or rutabaga)
- 1/2 – 1 tablespoon tamari or your favourite good quality soy sauce (optional, if you require extra saltiness)
*NOTE: Here is a suggested Vegetable Stock recipe for you if you do not have vegetable stock at hand and decide to make it from scratch.
- Pre-heat a sauce pan over medium-high heat.
- Add the oil, onion, and a chopped celery stalk and sauté for 4 minutes.
- Add the caraway seeds, dill and chilly flakes (if using) and saute for another minute.
- Pour in the vegetable stock and add the grated carrots, parsnip and turnip.
- Mix well and bring to the boil on high heat.
- Cover the saucepan and cook the soup over the low-to-medium heat for another 12- 15 minutes.
- Taste for salt. Add 1/2 – 1 tablespoon soy sauce to taste (if using for extra saltiness).
- Serve in large bowls topped with cracked pepper and dill.
“BACK TO THE ROOTS” SOUP (Serves 4)
Ingredients:
- 1 tablespoon olive oil
- 1 large onion
- 6 large tomatoes
- 1 garlic clove
- 3 stalks thyme (stalks removed)
- ½ red chilli (optional)
- 1 teaspoon Herbamare Seasoning (*if using – check the notes below)
- 3 cups filtered water
- 1 carrot (grated)
- 1 beetroot (grated)
- 1 zucchini (grated)
- 1 parsnip (grated)
- 1 teaspoon dill (dried or freshly chopped)
*NOTE: 3 cups of filtered water with Herbamare seasoning can be replaced with vegetable stock of your choice. Here is a suggested recipe for you if you decide to make it from scratch.
- Pre-heat a sauce pan over medium-high heat.
- Add the oil and onion, and sauté for 4 minutes.
- Meanwhile, process tomatoes, garlic, thyme leaves, chilli, Herbamare seasoning (if using) with 1 cup of water (or vegetable stock) in the blender until it forms smoothie-like consistency.
- Add the tomato mixture together with the carrot, beetroot, zucchini and parsnip to the saucepan.
- Add two remaining cups of water (or vegetable stock).
- Cover the saucepan, bring to boil and simmer over the low-medium heat for another 12- 15 minutes.
- Taste for salt.
- Serve in large bowls topped with cracked pepper and dill.
Enjoy!
GLOWing RAW TOMATO SOUP (Serves 4)
Ingredients:
- 7 ripe tomatoes
- 1 lebanese cucumber
- 1 yellow or red capsicum
- 10-12 sun-dried tomatoes (try to use non-added oil ones, if you can! As if you buy them in a jar, they contain sugar and other nasties you do not want!)
- ¼ purple red onion
- 2 garlic cloves
- 2 dates (if you enjoy a little bit of sweetness)
- 2-3 tablespoons cold pressed olive oil
- 1 tablespoon lime or lemon juice
- 1 teaspoon of your favourite seasoning or sea salt
- 1 cup chilled filtered water
- ½ – 1 small red chilli (if you like to sprice it up)
- leaves of 6 stalks of parsley
- Cut tomatoes in halves and puree for about 40-50 seconds in the blender/food processor (by processing tomatoes for sometime in the blender we encourage a higher concentration of bioavailable lycopene).
- Place the remaining ingredients in the blender (excluding chilli and parsley) and pulse until smooth.
- Add chilli (if using) and parsley and pulse until they are finely chopped.
- Refrigerate for 10-15 minutes, if you prefer your soup chilled, OR serve immediately.
* This tomato soup works well as a healthy entrée before your main meal OR can be served forlunch with a slice of toasted organic whole grain sourdough with a half of mashed avocado. **I personally like to serve the soup with a half of mashed avocado, sprinkled with sea salt and chilli flakes on toast or sprouted bread.
[…] Soups […]
[…] Soups […]