Archive | Soup

Creamy Cauliflower Soup (DF) with Herbed Olive Oil

I hope that I’m not the only one trying to pack in more veggies, but I think it’s safe to say I’m not alone. Here’s a super low calorie, good-for-you, packed full of flavor kind of soup that will please a vegan as much as a meatatarian.

I don’t know about you, but that’s an important thing in our house. We are both meat eaters, but vegetarian meals (some vegan) take center stage most of the time. We usually have 3 meat dishes a week. So out of the 35 meals a week that we eat (5 meals a day times 7 days = 35), 3 are meat dishes. I think that’s pretty good especially considering how far we’ve come. But the truth is, I can’t sustain that with hubby unless the vegetarian meals taste amazing.

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By on January 13, 2013 in Blog, Cauliflower, Dairy Free, Gluten Free, Low Carb, Lunch, Main Ingredient, Recipes, Soup, Vegan, Vegetarian

Butternut Squash and Apple Soup with Camembert

Butternut squash and apple soup is by far one of my favorite soups and though the ingredients are available all year round, I typically make it in the fall. It comes from A Year of The Best from The Best of Bridge. It’s a seasonal cookbook that has lots of tasty recipes that have become favorites around our house. Though a lot of what you may find in them may not be whole food recipes, there’s enough of them that are to make it worth keeping the cookbook around, with some real gems scattered throughout. This is one of those gems.

This butternut squash apple soup is easy to make and it barely requires a recipe, once you’ve made it a couple of times. I served this as our first course for Thanksgiving diner this year. I made it ahead and froze it, so come the big day, I could thaw, reheat and serve over little cubes of Camembert cheese sitting at the bottom of the bowl. Yum.

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By on November 25, 2012 in Blog, Dairy Free, Gluten Free, Lunch, Main Ingredient, Recipes, Soup, Squash, Vegan, Vegetarian

TV Tuesday #18: 5 Minute Avocado Gazpacho (VG, Raw, GF)

 

Most people know that they “should” eat more veggies. Most don’t. But here’s the thing.

The best part about veggies is that they are faster and easier to prepare that most other foods. They taste delicious on their own, they can be eaten cooked or raw and in a lot of cases come in a single serving size. How handy.

So why not a dish that incorporates a ton of veggies, without too much thinking, hardly any work, and a delicious outcome?

With summer temperatures upon us, not cooking with the stove or oven is best. So why not put together a refreshing soup with all those veggies you promised yourself you’d eat? How about a chilled avocado soup to sooth you from today’s heat wave?

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By on August 7, 2012 in Appetizer, Avocado, Blog, Dairy Free, Gluten Free, Lunch, Main Course, Main Ingredient, Recipes, Snack, Soup, TV Tuesdays, Vegan, Vegetarian, Videos

Whole Food Wednesdays – Split Pea Soup with Stilton

Welcome to Whole Food Wednesdays. You’re invited to come and share your real food recipes using the linky below. We’re excited to see what yummy things you’ve been creating and what great informational posts and videos you’ve got for us.

I’ve decided to break the trend of posting a salad recipe. I know, I know, you’re all heart broken about it. But this week I wanted to share this incredibly yummy soup recipe inspired by a little road trip we took down Vancouver Island on the scenic route. We stopped at an old traditional English restaurant. This place is known for its English charm and ambiance, but not so much for its food. That being said my Split Pea Stilton Soup was so good I couldn’t wait to get home and recreate it. I have to admit that there’s really nothing that special about this soup except the taste. There’s nothing here in the ingredient list to shock or make you swoon. It’s pretty traditional. I left out the ham hocks so that it could easily be converted to vegetarian (using vegetable stock) or even vegan (if you leave out the cheese). The only reason I chose to use chicken stock as opposed to a vegetarian stock was because I had made a beautiful bone broth and I wanted all the nutritional healing qualities of the bone broth, but of course any broth will do.

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By on February 1, 2012 in Blog, Lunch, Main Ingredient, Pea, Recipes, Soup, Vegan

Whole Food Wednesday’s: Curried Green Lentil Soup with Raita

Welcome back to Whole Food Wednesday’s!

I want to highlight YOUR WORK, YOUR RESEARCH and YOUR CREATIONS. Share up to 3 fun articles or recipes that you think might help others on their real food journey. This is also a great way for us to all see what you’ve been up to for the past week. Simply pick your 3 best posts to share with the group.

Today I want to share a green lentil soup recipe. I really hope you guys and gals aren’t tired of lentil recipes. I mean, after all, it’s not my fault they are so awesome. They are packed with protein and fiber, low in calories and not to mention all kinds of healthy minerals, 2- B vitamins and iron. Health benefits aside, I also like them because they’re fast and yummy.

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By on January 11, 2012 in Blog, Lentil, Lunch, Main Course, Soup, Vegan, Vegetarian

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