Soups

Soups are just a great food.

They can be used as a main dish, side dish, and the warmth can be so comforting when your body is exhausted. What I love most about this recipe is that it can be altered to fit anyone’s preferences. You could throw in shrimp or even add some broccoli or corn.

Ingredients (makes about 4 servings)
1½ tsp. sesame oil
1½ tsp. extra virgin olive oil
3 cloves of garlic, minced
Zest from 1 lemon
1 tsp. of Sriracha
½ pound of cauliflower, chopped
¼ pound of fresh string beans
½ pound of Portobello mushrooms, sliced
¼ pound of kale, chopped
1 quart of vegetable stock
4 ounces of rice noodles
1 Tbsp.of soy sauce
Salt and pepper to taste

Directions

1. Heat the oils in a large pot on medium heat. Once hot, add in your garlic and sauté for about 1 minute. Add your lemon zest and sauté for an additional minute.
2. Add in your Sriracha and sauté until the garlic and lemon are coated with Sriracha. Add the cauliflower, string beans and sauté for 3 minutes.
3. Pour the vegetable stock into the pot and allow it to heat to a rolling boil. Now add your noodles and boil until your noodles are cooked.
4. Stir in the kale, then mushrooms and cook for 5 more minutes. Add in your salt and/or pepper and soy sauce for taste, then let simmer for 2-4 minutes. Serve and enjoy!

I know I’ve said it before but I will saw it again: raw foods are a nutritional powerhouse!

They are easier to digest, wonderfully nutrient rich, and are the best food choice to combat the signs of aging and who doesn’t want that?). Tomatoes in particular are full of lycopene, which helps prevent chronic disease, and are rich in vitamins C and A and folic acid, all of which boost immune function and help keep your skin glowing. So blend up this raw version of the popular tortilla soup and enjoy knowing you’re creating a healthier you from the inside-out.

Ingredients (makes 2 servings)
2 large tomatoes, chopped
2 large orange or red bell peppers, chopped
¼ cup of sun-dried tomatoes
¼ cup of cilantro
2 large celery stalks, chopped
¾ cup of water
1 Tbsp. of lemon juice
3 Tbsp. of olive oil
1 clove of garlic, minced
1 tsp. of salt
¼ teaspoon of cumin
¼ teaspoon of paprika
Optional for serving: avocado, corn, tomato, onion all chopped

Directions

1. With the exception of the olive oil, put all of your ingredients in your Blendtec blender and blend until smooth.
2. While still blending, slowly pour the olive oil into the mixture until it is super creamy.
3. Pour into 2 bowls and enjoy! You can serve with any other raw toppings you would like, such as avocado, corn, onion, and tomato. This is also tasty and great for kids served with gluten-free pita chips!

Garlic is a powerhouse when it comes to your health.

It is full of vitamin C, which is essential for your immune system, and is rich in organosulphur compounds which help promote blood flow through your body. Plus, is there any better smell than roasting garlic? So get ready to fill your home and body with this amazing and tasty superfood soup!

Ingredients (makes about 4 servings)
8 heads of garlic
6 cups of vegetable broth (chicken will also work)
Extra virgin olive oil
Sea salt and pepper to taste
Avocado, peeled and sliced for serving
Gluten-free baguette for serving (optional)

Directions

1. Preheat your oven to 325 degrees Fahrenheit.
2. Using a very sharp knife, cut the top third of each garlic head off. Put all the garlic heads in a baking dish, with the sliced side up and drizzle lightly with the olive oil.
3. Cover the dish with aluminum foil and roast in the oven for a minimum of 1 hour. The garlic should be soft to the touch and quite tender.
4. Once the garlic has cooled, squeeze the fleshy pieces of the garlic into a pot. Add the vegetable stock to the pot and warm over medium heat for about 5 minutes, stirring quite often.
5. Pour the heated mixture in a Blendtec blender and blend to thoroughly combine the stock and garlic. You can also add sea salt and pepper for flavor if desired. Return the mixture to the pot to simmer until ready to serve.
6. To serve pour your garlic soup over 2-3 slices of toasted gluten-free baguette and top with slices of avocado. Enjoy!

Finding a “comfort” food that isn’t full of cheese, tons of calories, too much salt and saturated fat doesn’t have to be difficult.

This recipe demonstrates just that! Filled with vitamins and nutrients, this flavourful “comfort soup” is perfect for those days when you just want to snuggle up with a blanket and good bowl of chowder.

Prep Work
To prepare the batch of cashew cream you will need for this recipe you will need 1 cup of raw cashews and 1 ½ cups of water. Place the cashews in a Blendtec blender then just enough water to cover them. Blend the two ingredients to make a paste. Then use the rest of the water and blend until completely smooth.

Ingredients (makes about 3 servings)
2 Tbsp. olive oil
1 Tbsp. of butter
1 sweet onion, halved and sliced
4 garlic cloves, minced
1 large cauliflower, cut into florets
2 medium red potatoes, skin on, diced
4 cups of water
1 roasted yellow pepper, skinned , seeded, and chopped
1 batch of cashew cream
Heaping Tbsp. of mild yellow miso
Heaping Tbsp. of Dijon mustard
½ cup of nutritional yeast
Salt and pepper to taste

Directions

1. Heat your oil and butter in a large oversized pot over low/medium heat. Add in the garlic and onion, then sauté until the garlic and onion are nice and golden.
2. Add in the potatoes, cauliflower, and water with a bit of salt. Bring it all to a boil, reduce the heat to low and cover. Allow it to simmer until your cauliflower is tender, which should be around 15-18 minutes.
3. Using a slotted spoon, remove half of your veggies and put them in your Blendtec blender. Add in the roasted yellow pepper and blend until smooth.
4. Add the blended veggie mixture and the cashew cream back to your pot and combine, then add in the Dijon mustard, miso, and nutritional yeast.
5. Season with a bit of pepper and a pinch more salt if needed. Re-heat slightly if needed before serving. Enjoy!