Wednesday, November 6, 2024
HomeHealth and FitnessFive Plant-Based Nourishing Soups

Five Plant-Based Nourishing Soups

Soups easy to make from scratch. Once you’ve done it once, you have done it a million times. I never knew how easy they were till I had to learn how to change my eating lifestyle. Before I started making the switch to eating clean, I thought soup-making was all about buying a package adding it to hot water and vola. I didn’t know that the MSG and the sodium in the packaged soup were negatively impacting my body long term. As soon as I made the switch, I noticed my milder periods, and I didn’t feel as bloated. There’s a whole lot about TCM (Traditional Chinese Medicine), and the therapeutic value food has. Getting back to making soups from produce is coming back. Here are five of my favorite recipes, especially for that time of the month.

Creamy Asparagus Soup

Creamy Asparagus Soup

2 c distilled water

2 c chopped asparagus tops and tender stems

1 medium carrot

1 stalk celery

1 spring onion

1 Tbsp raw pine nuts

½ tsp sea salt (season to taste)

1 tsp fresh dill (optional)

Top with sesame seeds

Blend ingredients into a blender. (Best blender to use is a high speed blender like a nutrabullet, vitamixer or blendtec. Some blenders have a heating element and that’s ideal too)

I’m a big lover of garlic and onion seasoning. Season to taste. consume hot.

Tomato Basil

Tomato Basil

Ingredients

1 c distilled water 5-6 large vine ripe tomatoes

1 avocado without seed

2 fresh basil tops with stem

1 Clove garlic

1 spring onion

¼ line or lemon

2 Tbsp raw walnuts

½ tsp sea salt (season to taste)

Blend on high speed. This soup can be served cold or at room temperature

Veggie soup

Veggie soup

Ingredients

2c distilled water

1 zucchine squash

½ organic cucumber with skin

½ ripe avocado w/seed,

1 stalk celery

1Carrot

1/4

¼ red bell pepper with seeds

1 spring onion

1 clove garlic

2 fresh basil tops with stem

3 nodes fresh cilantro

½ teaspoon sea salt (adjust to taste)

Blend ingredients into a blender. (Best blender to use is a high-speed blender like a Nutri Bullet, Vitamix, or Blendtec. Some blenders have a heating element and that’s ideal too)

I’m a big lover of garlic and onion seasoning I add to satisfy taste. Season to taste. Prepare cold or room temperature.

Cauliflower Curry Soup

Cauliflower Curry Soup

2c distilled water

5-6 large vine ripe tomatoes

1 avocado without seed

1/4c pumpkin seeds

1 clove garlic

½ tsp curry powder

¼ tsp cumin seed

Pinch cayenne pepper

½ tsp sea salt (season to taste)

Blend on high speed. Serve cold or room temp.

Vegetarian Borscht Soup

Vegetarian Borscht Soup

  • 3 beetroots, grated
  • 2 cups cabbage, thinly sliced
  • 3 carrots, diced or grated
  • 2 to 3 potatoes, diced (aloo)
  • 2 large onions, sliced
  • 4 tomatoes
  • 2 cups dill leaves, chopped or 1 bunch of dill leaves
  • 2 to 3 garlic cloves, optional
  • ½ teaspoon turmeric powder, optional
  • 1 teaspoon coriander powder (dhania powder), optional
  • 1 teaspoon cumin seeds, optional
  • 1 teaspoon fennel seeds (optional
  • 3 tablespoon oil
  • salt and pepper to taste
  • water as required

Making the soup

  • Boil the beetroots in enough water. Once they are completely cooked preserve the water and remove the beetroots from the water. Let them cool.
  • In the meantime when the beetroots are cooking, chop the carrots, onions, garlic, potatoes and cabbage and keep it ready.
  • Chop the dill leaves. Once the beetroots are cooked, grate them.
  • Add the chopped potatoes in the beetroot stock which we preserved.
  • Blanch the tomatoes. Peel the skin and then chop them.
  • In nother pan, heat the oil and add cumin seeds, fennel seeds, and coriander powder. Fry for a minute.
  • Now add the onions, garlic and saute them till they become soft.
  • Meanwhile, add the cabbage to the beetroot stock in which our potatoes are cooking
  • Add the chopped carrots and saute for 5 mins.
  • Add the grated beetroot and blanched chopped tomatoes.
  • Saute for 7-8 minutes and when done add this sauted veggie mixture to the beetroot stock.
  • Thoroughly mix the stock with the sauteed veggies, chopped dill leaves and let the entire borscht soup cook for 15-20 mins
  • Season with salt and pepper in the end.
  • Serve the vegetarian borscht soup hot with vegan sour cream or sour cream.

Now that you got your soup recipes, pick one and watch the movie Heal.

Dr. Antonika Chanel DACM LA.c
Dr. Antonika Chanel DACM LA.chttp://Chicwellness.org
Antonika is a holistic health and wellness practitioner who practices monstatic medicine also known as pastoral care. Using the art of meridian therapy Dr. Antonika gently guide, nudge the body and mind to find its own balance. The intelligence of the body knows what to do. Years of practice aids her patients into their return to inner harmony, emotional, physical, and spiritual well-being so that we can realize our life's passion without limitations.  ChiC Welllness is dedicated to integrating the highest standard of complementary, and alternative medicine, nurturing intrinsic healing in the whole person. It is our mission to serve, empower and partner with our patients and our community on the path to wellness, transformation, and wholeness. We serve as a model for the new paradigm of patient-centered health care dedicated to furthering evidenced based research and education in Integrative Medicine. 
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