It’s that time of year when soups may be particularly appealing. I found these soups quite tasty and the flavors are amazing. My family members varied on their favorite, so I’ll let you decide. Hope you enjoy!
 
Curried Cauliflower Soup
Adapted from Feasting at Home.
 
Ingredients:

• 1 tablespoon extra-virgin olive oil or avocado oil

• 1 onion, chopped

• 1 medium-large apple, chopped

• 4-5 garlic cloves, chopped or minced

• 1 ½ tablespoons fresh ginger, chopped

• 1 medium head cauliflower, chopped small (or use 12 ounces riced cauliflower)

• 2 ½ cups vegetable broth

• 2 teaspoons curry powder

• 1 teaspoon coriander

• ¼ teaspoon turmeric

• ½ teaspoon Himalayan sea salt

• ¾ cup canned coconut milk (or ½-¾ cup organic plain yogurt)

• 1 tablespoon lime juice (may not be needed if you opt for organic)

• Garnish: toasted coconut flakes, nigella seeds, cilantro, scallions, &/or microgreens

Instructions:

1. Heat oil in a large heavy bottom pot or dutch oven, over medium-high heat. Add onions, sauté 2-3 minutes. Add garlic, ginger and apple and keep sautéing, turning heat down if need be, until golden and fragrant, about 4-5 minutes. Add cauliflower, vegetable broth, curry powder, coriander, turmeric, and salt. Stir.

2. Bring to a boil, cover and simmer on low heat until cauliflower is very very tender, about 15 minutes.

3. Puree until very smooth- either using an immersion blender or blender (in batches).

4. Add the lime juice, and stir in the coconut milk (I used about 1/2 of a 14-ounce can, both solids and liquid- feel free to add more coconut milk to taste- personally, it felt too heavy using it all-but up to you! If you do add more, you may need more salt.)

5. Garnish with toasted coconut flakes, nigella seeds, cilantro, scallions, and/or microgreens.

Best Wild Rice Soup
Adapted from A Couple Cooks.

Ingredients:

• ½ cup raw cashews

• 1 medium yellow onion

• 2 celery ribs

• 3 medium carrots

• 8 ounces baby bella mushrooms

• 6 cloves garlic

• 1 tablespoon extra-virgin olive oil

• 1 tablespoon dried thyme

• 1 tablespoon dried oregano

• 8 cups vegetable broth

• 1 cup wild rice (not a wild rice blend)

• 1 teaspoon Himalayan sea salt

• 2 15-ounce cans white beans, drained and rinsed

• ½ teaspoon black pepper

• 2 teaspoons dried sage

Instructions:

1. Place the cashews in a bowl and cover them with water. Leave them to soak while you make the recipe.

2. Dice the onion. Thinly slice the celery. Cut the carrot into rounds. Slice the mushrooms. Mince the garlic.

3. Add the olive oil to a Dutch oven or heavy bottomed pan. Add the onion, celery and carrot and cook, stirring occasionally for 5 minutes until lightly browned. Add mushrooms and sauté for 2 minutes. Add garlic, thyme and oregano and stir for 2 minutes.

4. Add the broth, wild rice, salt, and black pepper. Bring to a simmer. Simmer uncovered for 20 minutes. Then add the beans (drained and rinsed), and continue to simmer uncovered for 30 to 35 minutes more, or until rice breaks open.

5. Using a liquid cup measure, carefully remove 2 cups of the hot soup (including broth, veggies and rice) to a blender. Add 1 cup water. Drain the cashews and add them to the blender, along with the dried sage. Blend on high for about 1 minute until creamy. Then pour the creamy mixture back into the soup.

6. Taste, and adjust seasonings as desired. Garnish with fresh ground pepper.

Butternut Squash Soup

Adapted from Feasting at Home.

Ingredients:   

• 1 medium butternut squash, ~ 3 pounds or 4 cups cooked squash

• 1 tablespoon coconut oil

• 1 large apple, diced

• 2 large shallots, diced

• 5 garlic cloves, chopped or minced

• 1 teaspoon ginger, chopped

• 1 tablespoon fresh sage, and more for garnish

• 3-4 cups vegetable broth

• ½ teaspoon Himalayan sea salt

• ½ teaspoon black pepper

• ½-¾ cup coconut milk OR almond milk

• ¼ teaspoon nutmeg for garnish

Instructions:

1. Preheat oven to 425F.

2. Split the butternut in half lengthwise; place open side down on a parchment-lined, rimmed sheet pan. Roast 30-35 minutes or until easily pierced with a fork.

3. While the butternut is roasting, chop the onion, apple, garlic, ginger, and sage.

4. Heat oil in a large heavy bottom pot over medium heat.

5. Add onion and apple and cook 6-7 minutes, stirring until golden and tender, then add garlic and ginger, and cook 4-5 more minutes, add the sage, turning the heat down to med-low for one more minute. Turn heat off.

6. When the squash is cool enough to handle, scoop out the flesh and place in the soup pot.

7. Add the broth, coconut milk, salt, pepper, and nutmeg.

8. Blend soup using an immersion blender & serve.

Brazilian Coconut Soup
 
Ingredients:

• 1 tablespoon ginger, grated

• 3 jalapeños, seeded and minced

• 1 medium onion, diced

• 3 garlic cloves, pressed

• 1 tablespoon tamari or shoyu

• 1 cup shiitake mushrooms, sliced; stems discarded

• 1 ½ cups white beans, drained

• 2 cups coconut milk

• 2 cups vegetable broth

• 2 cups spinach, chopped

• 2 carrots, shredded

• 1/3 cup almond butter

• 2 limes, juiced

• ½ bunch cilantro, trimmed and minced

• 1-2 medium tomatoes, seeded and diced

 
Instructions:

1. Place the ginger, onions, garlic, tamari, shiitakes, and beans in a large soup pot. Add a couple of tablespoons of the coconut milk and bring simmer over medium heat.

2. Stir frequently, adding a little water if necessary to prevent sticking.

3. Once the onions are softened and the mushrooms have given up their water, add the rest of the coconut milk, vegetable broth, spinach, and carrots.

4. Bring to a simmer for 5 minutes.

5. Meanwhile, whisk together the almond butter and lime juice. Turn off the heat and add this to the soup along with the cilantro and tomatoes.

6. Taste for salt. Serve hot.

Thai Broccoli Soup with Coconut Milk
Adapted from Feasting at Home.
 
Ingredients: 

• 1 tablespoon extra-virgin olive oil

• 2 large shallots, chopped

• 4-5 garlic cloves, chopped

• 2 teaspoons ginger, chopped

• 1 medium-sized jalapeño pepper, sliced

• ¼ cup lemongrass, chopped

• 4 cups vegetable broth

• ½ teaspoon Himalayan sea salt

• 4 kefir lime leaves

• 1 pound broccoli, chopped small

• 1 ½ cups sweet potato, diced

• 1/2 – 1 13-ounce can coconut milk

• 1 cup of spinach (optional, to enhance color)

• 2 tablespoons fresh lime juice

 
Instructions:

1. Steam or microwave the sweet potatoes for a few minutes to help soften. They will cook the rest of the way in the soup.

2. Heat oil in a medium, heavy-bottom pot over medium heat.

3. Add the shallots, sauté 3 minutes. Add the garlic, ginger, and jalapeño pepper. Sauté 3 more minutes until the shallots are tender. Add lemongrass, sauté 1-2 more minutes.

4. Add the broth, kefir lime leaves, salt, sweet potatoes, and broccoli.

5. Bring to a boil, cover, lower heat, and gently simmer for 10-12 minutes, or until the broccoli is fork-tender.

6. Once tender, turn the heat off, uncover. If you wish, add a handful of spinach to give the soup a more vibrant green color. Add ¼ cup cilantro (save the rest for garnish) and blend until very smooth using a submersion blender. Or cool and blend in batches using a regular blender.

7. Sitr in the coconut milk (solids and liquid) – you can start with ½ of a can and add more to taste.

8. Add lime juice.

9. Serve hot and garnish as desired.

Nourish yourself with soup! 

Warmly, 
Natalie