Quinoa & Vegetable Soup
INGREDIENTS (serves 2)
- 1/2 tbsp oil
- 1/2 onion, chopped
- 2 garlic gloves, chopped
- 1/2 red chili (or to taste), chopped
- 1/2 carrot, chopped into small pieces
- 2 celery stalks, chopped into small pieces
- 4 button mushrooms, chopped into small pieces
- 1 tomato, chopped
- 1/2 cup quinoa, rinsed
- 3 cups of stock (I used faux chicken)
- 200g cooked chickpeas
- 1 cup baby spinach
- salt & pepper
- Heat oil into a medium pot. Add onion, garlic, chili, carrot, celery and mushroom. Cook for about 3 minutes.
- Add tomato and quinoa, cook for another 2 minutes.
- Add stock, and season with salt and pepper to taste. Bring to a boil, turn down to a simmer, cover with a lid and cook for 15 minutes.
- Add in your chickpeas, cook for a further 5 minutes before adding the spinach.
Recipe From: @amylecreations
Creamy Pumpkin Turmeric Soup (Raw & Vegan)
INGREDIENTS (serves 4)
- 3 cups sugar pumpkin peeled & chopped
- 1 red bell pepper chopped
- ¾ cup water
- ¼ of a white onion chopped
- 1 heaping tablespoon coconut cream
- 1 tbsp coconut nectar
- 1 clove garlic
- 2 tsps. fresh rosemary chopped
- 1 tsp thyme
- 1 tsp turmeric powder
- ½ tsp salt
- ½ tsp onion powder
- ¼ tsp paprika
- ½ tsp black pepper
Place pumpkin, coconut cream, red pepper and water in a high-speed blender and blend until smooth and warm. It takes usually about 1 to 1.5 minutes to reach this consistency.
Add the remaining ingredients and blend until combined.
Recipe from www.rawrevive.com
Pea and Broccoli Miso Soup
INGREDIENTS (serves 4)
- 500 grams broccoli (1 large or 2 small heads)
- 3 cups frozen peas
- 1 brown onion
- 1-2 cloves garlic
- 40-50 grams fresh ginger (about 2 thumbs' worth)
- 2-3 tbsp miso paste (I like brown rice miso) - adjust depending on how strong you want the miso flavour
- 4-6 cups boiling water
- 2 tbsp coconut oil (or other frying oil)
- salt & pepper to taste
Peel and finely chop the onion, ginger, and garlic. Chop the broccoli into florets.
Pop the coconut oil, onion, ginger and garlic into a large saucepan. Place over a high heat and saute for 2-3 minutes, until fragrant and the onion starts to turn translucent.
Add in the broccoli florets and cook for a further 2 minutes, stirring occasionally.
Pour in 4 cups of hot water and add in the 3 cups of frozen peas. Reduce the heat to a gentle simmer. Cover and cook for approximately 3-5 minutes.
Add in the miso paste and stir until the miso paste has dissolved into the water. Continue to simmer away, covered, for a further 5 minutes, until all the vegetables are soft.
Remove the soup from the heat and allow to cool a little (to allow safer and easier handling). Then, use a stick/immersion blender to blend in the saucepan, or transfer the soup to a regular blender jug to process until smooth. You can add 1-2 additional cups of hot water to thin out the soup to your desired consistency.
- Season the soup with salt and pepper to taste. Warm gently in a saucepan to get it piping hot again before serving.
Recipe from https://nourisheveryday.com
Image by Meghan Telpnar
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