Zucchini Leek Ginger Soup

1-2 Tbls olive or grapeseed oil
2-2 1/2 cups fresh almond milk
1 leek thoroughly cleaned
1 Zucchini chopped in fine little pieces
1 teaspoon fresh ginger, thinly sliced
1/2-1 teaspoon Real Salt

In a soup pot, stir fry leeks, and ginger in a small amount of oil until softened and browned on edges. (It’s critical that you brown the leeks and cook them until they’re soft. The soup doesn’t taste good unless the leeks are soft). If you need to separate leek to make sure you soften the whole leek, you may do so. At the same time, in another pan, cook the zucchini pieces until soft. Place half the leek, and half the zucchini in a small food processor and pulse. Add pulse and almond milk in a blender, and blend on low until it’s mixed. Add almond milk mixture and the rest of zucchini and leek to a pot and heat up. Salt to taste.

Vegetable Broth

2 quarts of water
1 full onion cut in half
1 carrot washed
1 celery stick
1 clove garlic (optional)
1-2 teaspoons real salt to taste

Put all ingredients in with the water and bring it to a boil. Once it comes to a boil, turn it down and simmer for 5-10 minutes. Let it cool, and then place it in a blender and blend until smooth. For a lighter broth, you can use the water without the vegetables. For a thicker broth, blend everything together. This can be used as a base to many of your soups. You can also use it to make a delicious vegetable soup.

Creamy Carrot Basil Soup

Aggie’s Raw food
3 cups almond milk
2 cups carrot juice
1 avocado
1TBS lemon/lime juice
1″ ginger
1 clove garlic
1TBS agave, or 1 packet truvia if you’re on the cleanse
1/2 tsp cinnamon
1/2 tsp real salt

Process ingredients until creamy. Top with shredded carrots, zucchini, and pecans

Green Pea Avocado Soup

Aggies Raw Food
6 cups almond milk
2 cups green peas/ fresh or frozen
1 avocado
1 tsp real salt
1 bunch fresh parsley
1/2 tsp cumin, coriander, black pepper
2 cloves garlic

Blend until creamy. garnish with diced avocados, green peas, sprouted buckwheat, diced bell peppers, and fresh basil leaves.

Butternut Squash Soup

1 onion
1 medium sized butternut squash
1-2 Thai Coconuts and meat
1 tsp real salt

Cut Squash in half and slice the onion. Place on a baking sheet and cook for 30-40 minutes at 375. Scoop out the squash only, not the seeds and add to a blender. Add onion and coconut water and meat and blend until smooth. Add salt to taste.

Creamy Broccoli

Onions are an amazing base to any soup and will add flavor that all will enjoy.

1 sliced yellow onion
1/2 cauliflower head
1/2 broccoli head
2 TBS-1/2 cup almond milk
1TBS grape seed oil
1 tsp real salt

Place sliced onions in a pan with grape seed oil and saute for roughly 5 minutes. Cut cauliflower and broccoli in to pieces and add to the onions with just enough water to cover the cauliflower. Steam for another 10-15 minutes. Once steamed, transfer veggies to a blender blending 2 cups at a time. This allows you to determine the consistency of the soup. Add almond milk 1TBS at a time until you’ve reached the consistency and flavor that you like. Add salt to taste.

Note: You might want to strain some of the water out before transferring it to a blender. This allows you to use more almond milk which will allow for a different and creamier flavor.

Mock Mashed Potatoes

1 yellow onion sliced
1 head chopped cauliflower
1-2 tsp real salt
1TBS grape seed oil

In a pan add grape seed oil and sliced onions. Saute for roughly 5 minutes. Add cauliflower and enough water to barely cover the cauliflower. Steam for another 10-15 minutes.

Begin by adding 2 cups at a time to a blender. You can make the mashed potatoes a little chunky or creamy depending on how long you blend them for. Play around. There’s no right or wrong way. Add salt to taste.

Tomato Soup

1 onion sliced
5 tomatoes (ripe, roma or regular)
6 basil leaves
1 Tbs grape seed oil
2 Tbs almond milk
1 tsp real salt

Saute onion in grape seed oil. Cut up tomatoes and blend with the basil. Add tomatoes to your sauted onions and simmer for 8-10 minutes. Cool and then blend the onions with the tomatoes. Add almond milk and blend (optional)

Creamy Tomato Soup

1 onion sliced
5 tomatoes (ripe, roma or regular)
6 basil leaves
1 Tbs grape seed oil
2 Tbs almond milk
1 cup vegetable stock
1 peeled avocado
2 garlic cloves
1 tsp real salt
Zip Sprinkle to taste (Spice Hunters is the brand)

Saute onion in grape seed oil. Cut up tomatoes and blend with the basil. Add tomatoes to your sauted onions and simmer for 8-10 minutes. Cool and then blend the onions with the tomatoes. Add almond milk and blend and vegetable stock (either store bought or homemade) then blend.

Roasted Pepper Artichoke Soup

1 can drained organic garbanzo beans
1 small bottle artichoke hearts
1/2 onion
1 roasted red bell pepper
1 cup almond milk
1 cup vegetable broth
1 tsp apple cider vinegar
3 roasted garlic cloves
1/4 cup olive oil

place 1 tsp apple cider vinegar in 1 cup almond milk and let sit while you are roasting your red bell pepper, onion and garlic. You can either roasting your veggies stove top or on the grill. Once roasted, add the all the ingredients to a blender and blended until desired consistency. Add olive oil as you blend. Just pulse the soup, instead of purreeing it. Add fresh parsley and salt and pepper on top.