All posts filed under: Soups

Rebecca Katz’ Cozy Lentil Squash Soup

I LOVE Rebecca Katz.  Ever since I “met” her cooking (and her!) at Food as Medicine in 2010, I’ve followed her blog, read and bought her cookbooks and tried to cook “more like Rebecca”.  She is a culinary rock star, and so I am sharing her new fall soup.  I happened to have everything it called for:  green lentils, a new organic delicata squash, and kale.  (full disclosure:  someone at my house claims to HATE kale, but when I call it greens, sliver it cooked in soup, it gets eaten!  LOL).  I also LOVE the spice combinations in this, they feel a bit Moroccan to me! Read her post here:  Rebecca’s Cozy Lentil Soup with Squash PRINT the recipe here. MAKES 6 SERVINGS • PREP TIME: 20 minutes • COOK TIME: 35 minutes Rebecca states:  “Silicon Valley has promised us that, someday, little nanobots will act like tiny microprocessors in our brains, helping to make us smarter. I say, Why wait? We already have a teensy food that does that. It’s the lentil, the vegetable …

Thai, Coconut, Broccoli and Cilantro Soup

This recipe originated from Donna Hay Magazine.  I made it tonight, and it was delicious. I did a few modifications, but this is one of the healthiest soups I’ve seen!  Cilantro is a GREAT detox herb, and gives great flavor to this soup.  If you HATE cilantro, leave it out or switch to flat leaf parsley.  We made a supper of this soup, wheat free crackers, babaganoush, hummus, olives, and some fig flavored goat cheese.  Easy and done! Serves 4 Ingredients: ¼ cup store bought green curry paste (she calls for 1/3, but that was too spicy, so if you don’t like a lot of spice, go less, you can always add more at end) 1  13½ oz. can unsweetened coconut milk 3 cups water 1 lb. broccoli (organic) florets, broken into small pieces 2 cups organic baby spinach leaves 1-2 cups cilantro leaves, preferably organic 3 shallots sliced thinly coconut oil Place the green curry paste in a medium saucepan.  Cook for a minute under medium heat until you can smell the spices.  Add …

Healthy Ginger Carrot Soup

This recipe is amazing because it tastes BETTER than the usual carrot soup with dairy.  And the thai red chili paste can add a kick or add HOT depending on your preference.  You can even put it on the table for those who love spicy to add a bit more.  The secret in addition to the red chili paste is coconut milk.  This soup is amazing! This is almost identical to the recipe in The Ultrametabolism Cookbook by Dr. Mark Hyman.  Like I said previously, that book is one of my most used cookbooks. Ingredients: 2 tablespoons coconut oil or light sesame oil (don’t use toasted sesame, the flavor is too strong) 1 large onion, diced 1 clove garlic, minced 2 tablespoons minced fresh ginger 2 pounds diced carrots – don’t fret the size, you’re going to blenderize it anyway 4 cups chicken broth or vegetable broth if you’re vegan/vegetarian 1 cup light coconut milk (canned) ¼  to 1 teaspoon Thai Red Chili Paste, like Thai Kitchen or Dynasty brands (comes in a jar, a …