Seriously, it doesn’t get any easier than that. Plus it’s delicious!
You really only need two ingredients, tomatoes and cashews, so make sure the tomatoes are really ripe and flavorful, otherwise the recipe will not work so well; although I guess you could try it too with quality canned tomatoes.
Delightfully bright, this carrot soup recipe is packed with goodness. I like to add freshly made carrot juice, but it’s an extra step (and more cleanup), so feel free to skip it and just add a bit more water or non-dairy milk.
Freshly grated ginger gives this sweet carrot puree an extra kick of flavor and takes up the heat a notch (my 9-year-old didn’t appreciate that, so next time I’ll skip it for a milder taste). For some crunch, add a garnish of toasted pumpkin seeds, sunflower seeds, or pine nuts.
Soups, besides smoothies, are some of my favorite meals to prepare. I’m making them almost every other day, so I can say I learned a few useful tricks to make the process super-easy while keeping the results super-healthy. Here is one example: I’m super excited to have one of my soups featured on CookingQuinoa.net website. Check out my recipe for cream of broccoli soup (with quinoa).
This modern take on a classic leek and potato soup makes is faster and lighter than traditional potato leek soup – you won’t miss the fat or the extra time!
Some people may find leeks intimidating, but I love their sweet, mellow taste, and use them very often in my cooking, especially in soups. They work great as a more flavorful substitute for onions. The best way to cook leeks is to “sweat” them, which means cooking them with a few tablespoons of water or oil over pretty low heat until they get soft, but not browned.
This deliciously sour cucumber soup (zupa ogórkowa) is a traditional Polish dish. The soup was quite unlike any you’ve ever tasted before, with a unique flavor and so simple to prepare.
It’s an easy-to-make recipe but it requires brined cucumbers (i.e. preserved in water with garlic, dill and spices), not pickled in vinegar. It is this brine that makes the soup Polish-style. The process of natural fermentation in brine is how they develop their sour taste – no vinegar is involved.
Now I promise it’s not what you think. The tanginess of the pickles combined with cream and fresh dill gives it a very refreshing flavor, making it a perfect recipe for a spring or summer meal.
In any case, I urge you to try the Polish cucumber soup and post a comment to let me know what you think.
In winter, when you crave something warm and don’t want another green smoothie, vegetable soups can be your best friend, and this mushroom-barley soup is an all-time classic.
Whether you’re trying to lose weight or just striving to eat a more healthy diet, nothing is more comforting, and yet the effort to make homemade soup is pretty minimal. They are by far the most versatile of cooked dishes and can be made using many different ingredients or very few ingredients by an experienced cook or a novice.
Just like with smoothies, it’s really hard to spoil the soup, and even if you don’t “love” what you made, it’s usually pretty easy to fix it.
This soup is so easy to do, that it literally can take you under 20 minutes from start to finish. It’s also low in calories and super healthy, as it gets its creamy texture from the addition of potato, not cream or butter.
If you’d like to make it even more nutrient dense, you may substitute potatoes with cooked white beans. For a flavor boost, drizzle in some cashew cream, or a squeeze of lemon.
You will literally not believe that this soup has no dairy or cholesterol. It looks rich and creamy, and yet has no saturated fats, no cholesterol, and is low in calories.
Although green smoothies and salads are fantastic, most people cannot live on them alone
So, today I have a vegetable soup recipe for you.
Vegetable soups are a great healthy standby and are easy to prepare, digest and absorb. They are great comfort food, and are a great dish to warm us up in the middle of cold weather.
I recommend that you make a big pot that will last you a couple of days, or even longer (keep several portions in your freezer for “emergencies”).
The following recipes are just an inspiration. Don’t feel you cannot prepare the soup if you are missing one (or more) ingredients. Just as when making the green smoothies, experiment with your recipes, using what’s available in your kitchen, garden or grocery store.
This simple soup is easy to make, contains only 5 simple ingredients, and yet has that look of sophisticated elegance that is sure to impress even the most discriminating guests. It can be served during holidays and other special occasions.
You will literally not believe that this soup has no dairy, because it looks like a big bowl of heavy cream. It looks rich and creamy, and yet has no saturated fats, no cholesterol, and is low in calories. One cup celeriac, cooked, boiled, drained, without salt (155g) has only 42 calories.
This recipe is completely dairy free, lactose free, and wheat free.…
This often unappreciated veggie is packed full of health benefits, plus their sweet flavor goes wonderfully with other ingredients in this beet soup recipe. However, this is NOT your Babushka’s Borscht recipe! I made it raw to save time and preserve nutrients, but you may choose to use cooked, or – even better – roasted beets. When using raw beets, it takes about 5 minutes to prepare this recipe – so don’t tell me you don’t have time to make this soup ;-).…
I love tomato soup, but not the variety that you find canned in stores that is loaded with sodium, and other not-so-desirable ingredients. It’s easy to make your own tomato soup from fresh ingredients or from diced tomatoes that you can buy canned.
However, since this is a site for smoothie and blending fanatics (;-)), why not live a little and experiment with a raw – and living – version of tomato soup.
This recipe for a cold tomato basil soup is similar to a gazpacho soup, but with little extra flavoring of garden-fresh basil (or other fresh herbs).
It is low-fat, low-calorie, GMO-free, gluten-free, dairy-free, vegetarian and vegan.
I love making big pot of thick soup a few times per week. They are rich, filling, and very satisfying; full of good-for-you ingredients, and are easy to make – just chopping, no advanced cooking skills required! This is recipe for a sweet potato and lentil stew, with an eggplant twist. I’ve been making a…