A bowl of soup on a chilly evening can be ‘super’ comforting, ‘super’ healing and ‘super’ healthy, all at the same time! This time of year, as the temperatures drop, we love to make a big batch of ‘super’ soup, surprisingly easy to make and inexpensive, whether you use an instant soup pot, slow cooker or a simple saucepan, leftovers can be enjoyed for another day.
Some of our favourite ‘healing super soups include these delicious recipes:
Ginger and Turmeric Carrot Soup
This delicious easy to make soup is anti-inflammatory, great for digestions, packed with nutrients and full of flavour when you crave something soothing, especially if you feel under the weather! The turmeric and ginger in the soup make it packed with anti-inflammatory goodies and really easy on your system.
Ingredients
1 tablespoon olive oil
1 leek, cleaned and sliced
1 cup chopped fennel or celery if preferred
3 cups chopped carrots
1 cup chopped butternut squash (or more carrots)
2 garlic cloves, minced
1 tablespoon Spice&Easy Turmeric & Ginger with Black Pepper Blend
Salt & pepper to taste
3 cups low sodium vegetable broth
1 (14.5 oz) can lite coconut milk
Instructions
Heat the olive oil in a large saucepan. Add the fennel, leeks, carrots, and squash. Sauté for 3 - 5 minutes until the veggies start to soften. Add the garlic, ginger, turmeric & ginger blend, salt, and pepper, and sauté for a few more minutes.
Add the broth and coconut milk. Bring the mixture to a boil, cover and simmer for 20 minutes.
Once the soup is cooked, add it to a blender and blend until creamy. You could also use an immersion blender. Taste and adjust seasonings.
Serve immediately with a dollop of coconut yogurt and enjoy!
Healthy Healing Cauliflower Soup
Light & refreshing yet still creamy and comforting, this soup has a lovely, velvety texture thanks to the addition of raw cashews. We believe cauliflower is a superstar in the veggie world, loaded with vitamins and cleansing, anti-inflammatory properties. The leeks support your liver and the cashews support cardio-vascular health. Both of the following recipes are delicious, creamy, gluten free and vegan! For an added protein and vitamin boost garnish with pomegranate and pumpkin seeds. If you’re not a vegetarian then try adding crispy, crumbled bacon on top!
Ingredients
1 tablespoon olive oil
3 medium leeks, sliced (about 2 cups)
3 garlic cloves, minced
1 medium head cauliflower, chopped (about 6 cups)
3/4 teaspoon nutmeg + more as needed
1/2 teaspoon red pepper flakes
1 teaspoon sea salt + more as needed
1 teaspoon pepper
1 (15 oz.) can organic white beans, drained and rinsed
4 cups vegetable broth
2 cups water + more as needed
1/4 cup cashews
1/2 cup nutritional yeast (available at Spice&Easy) to garnish
pomegranate seeds
pumpkin seeds
a drizzle of olive oil
Instructions
Heat oil in a large pot. When hot, add the leeks and garlic, and sauté until softened, about 1 - 2 minutes. Add the cauliflower and spices and sauté again for another 5 minutes or so.
Add the beans, broth and water, and bring to a boil. Reduce heat, cover and let soup simmer on the stove for at least 30 minutes, longer if you have the time.
When done, transfer half the soup to a high-powered blender. Add the cashews and puree until smooth. If too thick, add a little bit of water until desired consistency has been reached. Repeat with the other half of soup.
Transfer all soup back to the pot. Taste and season with additional salt and pepper. Sprinkle in more nutmeg/pepper flakes if desired. If using nutritional yeast, stir in here as well.
Serve immediately, garnish with your desired toppings and enjoy the healing vibes this soup will bring!
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