Miso Soup

This soup is quick to make and will warm you up on a cold day. The Veggie Additions are suggestions, feel free to add any that appeal to you.

Miso Soup

Yield:  one cup

Broth:

1 Tbsp Organic Miso

1/2 Tbsp Raw Sesame Tahini

1 Tbsp fresh Organic ginger

1 cup hot water 

• In a blender, blend together broth ingredients until smooth and creamy
• I use a Tribest personal blender

 

Veggie Additions:

Carrot, freshly grated

Sunflower sprouts, Pea shoots, or fresh sprouts, chopped

1 Tbsp Dried Wakame seaweed

Snow peas, chopped

1 Tbsp green onion, chopped
1 Tbsp shitake mushrooms, chopped and marinated in Tamari

• Place veggies in a bowl
• Pour broth into bowl over the veggies
• Top with marinated mushrooms and garnish with unhulled sesame seeds

Cooked Spicy Sweet Potato Leek Soup

It has been some time since I cooked a pot of soup (a really, really long time), but I do remember making delicious soups from simple healthy ingredients that were full bodied, creamy, and very good. When I made the switch to eating raw I didn't keep any of the old recipes . . . and here I am beginning anew but this time with a raw food perspective that I didn't have before.  

Adding cooked anything to my diet is a big change for me, but I have decided to include the odd pot of cooked soup while paying close attention to how I feel. My food ratios have been gradually shifting towards 80% raw and 20% cooked, as part of my Digestion Experiment, and so far all is good. 

Rather than using broth from a package, making my own broth was a simple and wholesome solution. Creating this soup was a fun process. I used fresh organic veggies, organic spices, purified water, and my own homemade organic sun-dried tomatoes. I am very pleased to share my first cooked soup creation with you . . . it is a keeper for me!  

Cooked Spicy Sweet Potato Leek Soup

Yield:  3 cups

 

Broth:

1/4 cup sun-dried tomatoes, chopped

1/2 cup water

 

Soup:

2 cups water

2 small sweet potatoes, chopped

  (in Canada sweet potatoes are white inside, yams are orange)

1 leek, 1" thick, chopped

1 medium carrot, chopped

1/2 tsp red pepper flakes - from small Thai chili
  (red pepper flakes can be hot - you may want to start with 1/4 tsp)

1/2 tsp Himalayan salt

1/2 tsp Rosemary, ground (or other seasoning)

• To make broth:  Soak sun-dried tomatoes for 10 minutes in 1/2 cup water. Pour soaked sun-dried tomatoes together with the soak water into a blender and blend until creamy (I use a Tribest mini blender).
• To make soup:  In a soup pot, combine the broth (from blended sun-dried tomatoes), 2 cups water, sweet potatoes, leek, carrot, pepper flakes, salt and seasoning
• Cook over medium heat for only 15-20 minutes, just until the veggies are softened a bit (sweet potatoes cook quickly)
• Pour 3/4 of the soup from the pot into a large blender and blend until smooth
• If you leave some whole pieces of sweet potato and carrot in the 1/4 of the soup that is not blended, you will have a thick creamy soup with chunks of veggies
• Pour the blended 3/4 of the soup from the blender back into the soup pot
• Stir to mix with the remaining 1/4 of the soup in the pot and serve!

Raw Kabocha Squash Coconut Soup

My desire to make a new soup, sent me searching through the contents of my fridge in hopes of discovering a new way to reuse leftovers.

Happily, what I discovered were two foods just waiting to be put to the test...coconut milk and Kabocha squash. 

The result was this simple silky puree, that is a high source of antioxidants, Vitamins A, C, and fibre.

Raw Kabocha Squash Coconut Soup    
Yield:  2 cups

2 cups Kabocha squash, peeled and seeded
1 sweet apple, cored
1 cup coconut milk
1 Tbsp organic raw agave, or date paste
1/2 tsp extra virgin olive oil
1/4 tsp cinnamon
1/4 tsp nutmeg
pinch Himalayan salt
1/2 tsp Madras Curry
1/4 tsp Cayenne
1/4 cup water (optional)

• (You can use Organic coconut milk from a can, or make your own milk by blending the water and meat from 1 young Thai coconut in your blender)
• Cut the Kabocha squash in half lengthwise, removing seeds and fibrous material from the cavity
• Remove the outer rind from the squash with a vegetable peeler or large knife
• Cut the squash into small pieces and place in a high-speed blender
• Add the cored and chopped apple to the blender with the remaining ingredients and blend until smooth (adding optional water if the soup is too thick)
• Garnish soup with grated squash, fresh sprouts, raw pumpkin seeds, or sprinkle of cayenne