Healthy and Healing Soup Recipes

RAW SOUPS

Energizing Avacado Soup

This is definitely a highly energising soup and is a big favourite while on a cleanse or detox. Contains avocado which is high in EFAs and cucumber which is well known for its cleansing properties. The taste of this soup can be dramatically altered by the use of the herbs and spices mentioned or by alternating between lemon and lime.

1 avocado
2 spring onions
1/2 red or green pepper
1 cucumber
2 handfuls of spinach
1/2 clove of garlic
Bragg Liquid Aminos to taste
100ml of light vegetable Bouillon (yeast free)
Juice of 1 lemon or lime
Optional: coriander, parsley, cumin.

Blend the avocado and stock to form a light paste, then add the other ingredients and blend.



Tomato & Avocado Alkalising Soup

5 large ripe (pref vine) tomatoes.
1 ripe avocado
1 spring onion
1/4 cup ground almonds (freshly done yourself, not packet)
1 cup broth from Swiss Vegetable Bouillon
1/4 teaspoon dill seed
Dash cayenne pepper
Sea salt & cracked black pepper to taste

Place all of the ingredients into a blender and blend for one minute.



Mango Gazpacho

1 red bell pepper, sectioned
1/2 cucumber, peeled
1 tomato, quartered
2 tsps soy sauce (or unpasteurized Miso or Celtic Sea Salt)
1/4 lemon, juiced
1 clove garlic
1 tsp raw organic tahini

Place all of the ingredients into a blender and blend for one minute.



Pesto Soup

1/2 cup water
4 tomatos
1/2 cup mixed parsley & cilantro
1/4 cup green or purple basil
pinch celtic sea salt
1/4 cup pinenuts
1/4 minced onion
1/4 cup minced celery
1 garlic clove pressed
1/4 cup red pepper diced

Combine all ingredients in a blender and blend for about a minute. Serve chilled.



Sunflower Soup

3 cups green sunflower sprouts
Juice of 2 oranges
1/3 cucumber
1⁄2 cup coconut cream, fresh pressed

Juice a mature coconut through the wide meshed screen of your juicer. Dehydrate the pulp for use in piecrusts and enjoy the cream



Thai Coconut Soup

2 young coconuts:

1. Drain, then set aside coconut water.
2. Cut open, or smash on cement to break.
3. Blend coconut water and meat together in food processor.

Then add and blend:

1 medium garlic clove
1 Tbs. olive oil
1 inch fresh ginger
2 limes or lemons, juice of
Cayenne pepper (optional)
1⁄2 cup basil
1⁄2 cup cilantro
1 cup tomatoes, diced
1/3 cup green onions, chopped
1 small slice of thai pepper

Garnish with chopped or grated vegetables or edible flower petals.

Serves 4 people as an appetizer or 1 for a meal!



Creamy Carrot Soup

3 cups fresh carrot juice
1 large avocado
1 green onion
Fresh basil, chopped
1 tomato
1⁄2 lemon
1⁄2 tsp Cumin

Chop green onion and basil in food processor. Make carrot juice. Place carrot juice and peeled avocado in food processor. Blend until smooth. Add tomato, lemon juice, and cuminGarnish with sprouts or grated vegetables, such as zucchini, cucumber, red pepper, carrots, or beets.

COOKED SOUPS

Broccoli Soup

1/2 Avocado
6 -8 Broccoli Heads
1/3 Red Onion
1 Celery Stick
Handful of Spinach
An Inch of Root Ginger
Braggs Liquid Amino (Optional)
Cumin (Optional)

Lightly steam the broccoli (5-6 minutes) and blend in blender with other ingredients. Add garlic, pepper, miso or sea salt to taste.



Mango Butternut Squash Soup

3 cups Butternut Squash, cooked
1 mango, cubed
2 teaspoons curry
4 cups orange juice
1/2 cup honey or dates

For garnish:
1 plantain or banana, sliced
1/2 cup chopped mint
A pinch of minced jalapeno
1 mango, seeded, peeled and diced

In a blender, combine the butternut squash, mango, curry, orange juice, and honey or dates and blend until creamy. Garnish with plantain or banana slices, mint, jalapeno, and mango.



Cabbage Soup

* 2 onions diced
* Spray olive oil
* One head of green cabbage shredded
* 16 ounce can diced tomatoes
* 2 green peppers diced
* 4 stalks of celery chopped
* 2 cups broth (vegetable, chicken or beef)
* 2 cups vegetable juice
* 5 carrots chopped
* 1⁄2 pound green beans
* fresh herbs like thyme, basil, rosemary to taste
* balsamic vinegar to taste
* salt and pepper to taste

1. In a stock pot spray with a little olive oil.
2. Heat stock pot and then sautee onions until almost clear.
3. Add cabbage, canned tomatoes green peppers, celery, broth, vegetable juice and green beans.
4. Heat to a boil. Add vinegar, herbs, salt and pepper to taste.



Spinach, Parsley & Lemon Soup

1 small onion, chopped
1 tsp olive oil
2 cloves garlic, chopped
a handful of fresh parsley, chopped
225g (8oz) fresh spinach, chopped
400ml (14fl oz) vegetable stock or water
juice of 1⁄2 lemon
salt & pepper
grated nutmeg (optional)
sprigs of parsley, to garnish

Soften the onion in the olive oil gently, without burning, for 5 minutes. Add the garlic and cook slowly until both are soft. Add the parsley and the spinach- you may need to add the latter in batches, waiting as it cooks down before adding more. Then add the water or vegetable stock and cook gently for 10 minutes maximum. The spinach should still be green; if it begins to change colour before the time is up, remove the pan from the heat immediately.

Stir in the lemon juice and allow the soup to cool a little. Blend, adjusting the consistency by adding more liquid, if desired. Check the seasoning, reheat gently and add a little grated nutmeg (optional). Serve garnished with parsley.



Lentil Soup

2-3 cloves garlic, minced
4 carrots, chopped
1 large onion, chopped
4 celery stalks, chopped
1 1/2 cups drained diced tomatoes
2 cups lentils, washed and sorted
8 cups vegetable stock or plain filtered water
fresh ground pepper
red pepper flakes
salt to taste (at least 2 teaspoons kosher)
1/4 cup fresh flat leaf parsley, chopped fine
2 tablespoons lemon juice

Sauté the garlic in olive oil over medium heat until fragrant, add the carrots, onion and celery and sauté for 4-5 minutes until beginning to soften. Add the pancetta and sauté for another minute or two. Add the lentils, tomatoes, chicken stock, water, pepper and salt. Bring to a boil, then lower to a simmer and cook until the lentils are soft. Add the parsley and cook for 2-3 minutes longer. Remove from heat, stir in the lemon juice and serve.