Miso Noodle Soup

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Delicious and easy!!

4 servings of soba or brown rice noodles, uncooked

3 cups vegetable broth

3 cups water

1 cup julienned carrot

1 cup julienned zucchini

1 cup thinly sliced shiitake mushrooms

1 cup broccoli florets

3 Tbsp miso paste

1 (14-ounce) package firm tofu, cut into 1-inch cubes (optional)

¼ cup chopped green onions

1 sheet roasted nori seaweed, broken into pieces

  • Prepare the noodles according to the instructions on the package. Set them aside.
  • 2 In a medium saucepan over high heat, bring the vegetable broth and water to a boil. Add the carrot, zucchini, mushrooms, and broccoli, reduce the heat, and simmer for 5 minutes.
  • 3 Use a ladle to transfer 1 cup of broth to a small bowl. Use a fork to dissolve the miso paste into the broth, then return it to the pot. Add the tofu, green onions, and cooked noodles, then simmer for 1 more minute, until everything is warm.
  • 4 Transfer to bowls and top with the nori seaweed.

Recipe Source: T. Colin Campbell Center For Nutrition Studies

Squash and Pear Soup with Spiced Coconut Milk

 

Squash and Pear Soup with Spiced Coconut Milk

Serves 6 to 8 
1 (3-pound) acorn or butternut squash
2 tablespoons coconut oil, plus more for brushing
1/4 cup chopped yellow onion
1 stalk celery, chopped
2 pears, peeled, seeded, and chopped sea salt to taste
4 cups vegetable stock
1/2 cup full-fat canned coconut milk
1/4 cup maple syrup
1 teaspoon peeled and minced fresh ginger
1 teaspoon ground cinnamon 1 pinch ground nutmeg teaspoons vanilla extract
3 tablespoons chopped raw pecans

Directions Found @ Women’s Running

 

Chestnut soup with Brie and Thyme

What a wonderful soup for the season!

A creamy chestnut soup with brie and thyme that will warm your soul. It’s full of fiber, nutrients, and antioxidants. It’s gluten free and vegan friendly!

You can find the recipe @Nutrizonia

 Chestnut soup with Brie and Thyme

Creamy Cauliflower Soup | Gimme Some Oven

HAVE to make this and so I HAD to share it 🍵

Found @ Gimme Some Oven

This Creamy Cauliflower Soup recipe is made with healthier ingredients, it’s quick and easy to make, and it is so comforting and tasty!

Source: Creamy Cauliflower Soup | Gimme Some Oven

Slow Cooker Black Bean and Rice Soup

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This is the recipe, but I never use the exact amounts with any recipe. I use what I have available. For this I had less beans and tomatoes so I upped the amount of rice, added some canned carrots and just watched closely.

(makes 6 servings)

In small Crockpot, combine beans, tomatoes, vegetable stock, garlic, cumin, oregano, and Chile powder  Cook on low for 6-8 hours (or 3-4 hours on high), until tomatoes are disintegrating and beans are starting to fall apart.

When soup has reached the consistency you want, turn Crockpot to high if you were cooking on low. Add 1/4 cup rice and cook until rice is done, about 30 minutes.

Add kale or cilantro and cook 5 minutes more.  Serve hot!

Because it’s Halloween, here’s a recipe for spicy curried pumpkin soup!

I love Halloween. It’s one of the best times of the year to me. I love seeing the creativity that can come from some of the costumes and the way people decorate their homes. I love scaring my…

Source: Because it’s Halloween, here’s a recipe for spicy curried pumpkin soup!

Lentils and Squash Soup

Serves: 4 to 6

 Ingredients:

  • 1 yellow onion (chopped)
  • 3 cups cubed butternut squash
  • 1 celery stalk
  • 4 peeled carrots
  • 1 teaspoon ginger
  • 1 teaspoon minced garlic
  • salt and pepper (to taste)
  • 6 cups low-sodium vegetable broth
  • 2 Tablespoons Garden of Life Coconut Oil
  • 1 cup red lentils (soaked overnight and rinsed)

Directions:

1. Chop carrots and onion.
2. Heat your pot very hot and toss in coconut oil, onions and a few dashes of salt. Cook onions for a few minutes until they are translucent.
3. Add the ginger, garlic, carrot and celery.
4. Sauté for a minute or two and then add the lentils, squash and the stock.
5. Cover the pot with a lid and let simmer for approximately 1 to 1½ hours, or until the soup is of a thick consistency and the vegetables are soft.

 

Source: Lentils and Squash Soup

The Perfect Butternut Squash Soup

INGREDIENTS

  • 2 Tbsp butter (use olive oil for paleo)
  • 1 Tbsp olive oil
  • 1 onion, peeled and chopped
  • 1 shallot, peeled and chopped
  • 1 Granny Smith apple, peeled and coarsely chopped
  • 1 inch piece of fresh ginger, peeled and sliced
  • 1 tsp mustard seed
  • 1 tsp coriander seed
  • 1 tsp curry powder
  • 1 medium butternut squash, peeled, seeded, and rough chopped
  • 26 oz box chicken stock (I use vegetable stock)
  • 2 bay leaves
  • salt and fresh pepper
  • juice of 1/2 lemon

Recipe & Instructions here…: The Perfect Butternut Squash Soup

Carrot Soup with Harissa Chickpeas

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Pumpkin Soup with Apple

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Didn’t I say that fall was approaching steadily? Well, here it is – I guess I shouldn’t have jinxed it… Here in Copenhagen, it was raining so much that I will probably…

Source: Pumpkin Soup with Apple