Tag Archives: soups

Creamy Ginger-Beet Soup (vegan)

Soup-creamy ginger beet

This soup is a healing soup, full of the force of its healing ingredients. If you’re not a ginger fan, skip this recipe because the ginger flavor is strong. You can add more garlic to increase the garlic flavor and effects (I would have used more when I made the recipe, but I had run out of garlic.)

This soup is especially helpful when healing from viral and prion infections. (I never heard of a prion infection until I spiritually received the instructions for this soup. A prion infection is not well understood, but it can be treated. Fortunately, prion infections are rare.)

This soup is great to eat at any time, especially when you’re feeling fine, because it’s yummy and nutritious!

Ingredients

Soup-creamy ginger beet ingredients

1 Tbsp olive oil or other vegetable oil

1 large onion, chopped

2 bay leaves

2 medium garlic cloves, chopped

1 large piece of ginger chopped (2-3 Tbsp)

4 beets, peeled and chopped (equal to 4 cups)

1 tsp dried tarragon

2 medium white potatoes, peeled and chopped (equal to 3 cups)

7 cups water

1 Tbsp tahini paste (from whole sesame seeds is best)

1 1/2 tsp salt

1/2 tsp white pepper

Additional salt and pepper to taste

Steps

  1. In a large pot, heat the olive oil on medium heat and sauté the chopped onion and bay leaves for 5 minutes.
  2. Add the chopped garlic and ginger, and sauté for 2 minutes.
  3. Add the chopped beets and mix well, then add the tarragon and mix well.
  4. Add the water and white potatoes.
  5. Bring the soup to a boil, lower the heat, cover, and cook for 40-50 minutes (the smaller the pieces of beets and potatoes, the quicker the soup cooks).
  6. Check that the beet pieces are soft. If they aren’t soft, cook for 10 minutes more.
  7. Remove the two bay leaves, then stir in the tahini paste, salt and pepper.
  8. Remove from heat, then puree. Taste and correct the seasonings. if needed.
Servings: 6-8
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Creamy Orange Soup (vegan)

Orange soup

This soup is versatile and changes according to the orange-colored vegetables in your kitchen. If you have a large piece of pumpkin or a butternut squash, the flavor of the soup will be dominated by the pumpkin/squash. Larger amounts of carrots or sweet potatoes will also change the flavor. I prefer to have a balanced amount of orange vegetables so that their flavors mix and don’t dominate. The zucchini doesn’t affect the color, but adds slightly different nutrition and lessens the dominance of the other vegetables. In many creamy soup recipes, dairy thickeners are used. In this recipe, white potatoes add the creaminess and additional nutritional value.

The soup will be pureed, so you don’t need to chop the vegetables into tiny pieces (unless you want the soup to cook more quickly).

Ingredients

3 Tbsp olive oil or other vegetable oil

1 large onion, chopped

3-4 medium carrots, chopped

1 medium/large piece of pumpkin or a butternut squash, chopped

1 large sweet potato, chopped

3 medium garlic cloves, chopped

2 medium zucchini, chopped

2 medium white potatoes, chopped

8 cups water (or more, depending on the amount of vegetables and if you want the soup to be thinner)

3 tsp natural bouillon powder

2 tsp salt

1/2 tsp white pepper

1/4 tsp nutmeg

Additional salt and pepper to taste

Steps

  1. In a large pot, heat the olive oil and sauté the chopped onion until starting to soften.
  2. Add the rest of the chopped vegetables (except the white potatoes) and sauté for 5 minutes.
  3. Add the water and white potatoes.
  4. Bring the soup to a boil, then add the bouillon, salt, and pepper.
  5. Lower the heat, cover, and cook for 45 minutes.
  6. Stir in the nutmeg.
  7. Remove from heat, then puree. Taste and correct the seasonings. if needed.
Servings: 8-10

Sorrel Soup

 

 

Sorrel soup with potatoes

Sorrel is a small leafy green that is lemony in flavor (but not bitter) and nutritionally beneficial. It is easy to use and is readily available at Farmers Markets, especially in the spring. Sorrel adds mild lemon flavor to salads and soups, and is delicious as the main ingredient in sorrel soup.

Cleaning the sorrel

Sorrel

Sorrel can be bundled with dirt so cleaning it well is important. The stem and leaf are edible, and there is no need to snip off stem bottoms unless the sorrel is old or the stems are very dirty.

The best way to clean the sorrel is to fill a large bowl with water and 1 Tbsp vinegar and add the sorrel.

Sorrel soaking

Let the sorrel sit for a few minutes in the vinegar water, then pour out the dirty water. Fill the bowl with water, swish the sorrel around, and pour out the dirty water. Repeat the washing until there is no more dirt. Pour the washed sorrel into a colander.

Ingredients

1 ½ Tbsp olive oil

1 medium onion, chopped

2-3 garlic cloves, chopped

1 large bunch sorrel (chopping is optional)

6 cups water or stock

Optional enhancing ingredients: 1 large potato chopped, 1 cup cooked chickpeas, ½ cup capers, or 1 egg, beaten—or a combination

Salt and pepper to taste

Steps

  1. In a large pot, heat the olive oil and then sauté the chopped onion until soft.
  2. Add the garlic and sauté for 2 minutes. Add the sorrel. If you are enhancing with the chopped potato, add it now.
  3. Add the water or stock (I used 2 cups stock left over from the Lubiya and Molochiya stew https://yumtritiouseating.com/2015/04/28/lubiya-and-molochiya-stew/.
  4. Bring the soup to a boil, lower the heat to simmer, and cook for 15 minutes.
  5. Stir in the salt and pepper. If you are making sorrel-egg drop soup, slowly pour the beaten egg into the soup while constantly stirring.
  6. Remove from heat. If you are using the chickpeas and/or capers, add them now.
Servings: 6-8

Notes

Sorrel soup is easy and versatile. The first time I made it I was out of potatoes so I made sorrel-egg drop soup. My favorite combination of enhancers is potato-capers.

Sorrel soup with potatoes

  Sorrel soup with potatoes 

Sorrel soup with chickpeas

Sorrel soup with chickpeas

Sorrel soup with capers

Sorrel soup with capers

Sorrel-egg drop soup

Sorrel-egg drop soup