Soups

Easy Lentil Soup - ( Serves 2 )

Ingredients

  • ½ cup Split Mung beans
  • 4 cups water
  • ½ Tea spoon Rock Salt (or Himalayan pink salt). Adjust the quantity to your taste.
  • Chopped Cilantro leaves

Method

  • Wash the mung beans
  • Place the mung beans and water in a pot and heat until it comes to boil and then continue cooking on medium flame.
  • Keep the pot covered with lid 3/4th closed.
  • Cook for about 30 - 40 mins until the beans are soft. If required add more water.
  • Once cooked, remove from heat and add salt and mix.
  • Garnish with chopped Cilantro and serve.

Broccoli Soup - ( Serves 2 )

Ingredients

  • 4 cups broccoli chopped
  • 1 inch ginger chopped
  • 1 cup almond milk at room temperature (refer to our almond milk recipe)
  • ½ teaspoon rock salt (or Himalayan pink salt). Adjust the quantity to your taste.
  • 1 ½ cups water
  • ½ teaspoon oregano seasoning
  • ¼ teaspoon black pepper powder (optional)
  • ½ teaspoon toasted sesame seeds (optional)

Method

  • In a pot add broccoli, ginger and water and bring to a boil. Cover the pot 3/4th with a lid while cooking.
  • Stir in between for even cooking.
  • Bring the heat down to a sim and cook for 5 more min until it gets slightly soft
  • Switch off the flame. Wait for 5 minutes until the broccoli cool down and blend to make a puree.
  • Add the Almond milk and mix.
  • Add salt , black pepper and oregano to season.
  • Garnish with toasted sesame seeds and serve.

Mixed Veg soup - ( Serves 2 )

Ingredients

  • ½ cup red lentils soaked in water for about ½ hour ( you may use any other lentils of your choice)
  • 2 Medium Carrots - peeled and diced
  • 1/2 cup red bell pepper diced & ½ cup Orange bell pepper (you can add any colored bell pepper of your choice)
  • 2 celery stalks diced
  • 1 cup Yellow Squash
  • Alternatively, you can add any vegetables of your choice
  • 1 teaspoon grated ginger
  • Chopped Parsley or Cilantro to garnish
  • 1 ½ teaspoon rock salt (or Himalayan pink salt). Adjust the quantity to your taste.
  • 4-5 cups water

Method

  • In a pot, add the washed lentils and 3 cups of water and bring it to boil. Once it starts boiling, bring it to medium flame and cook for about 30 min or until the lentils are cooked and mash them with masher. Keep the pot about 90% covered with a lid while cooking.
  • In another pot, add all the other vegetables and ginger and 1 cup water.
  • Cook for 10 minutes. Vegetables should be cooked only 25% to retain the nutrients. Switch off the flame after done.
  • Add the mashed lentils to the vegetables, add salt and mix.
  • Add the rest of the water to match your required consistency.
  • Garnish with chopped parsley and serve.

Pumpkin Butternut Squash Soup - ( Serves 2 )

Ingredients

  • 1 ½ cup pumpkin chopped (remove skin)
  • 1 ½ cup butternut squash chopped (remove skin)
  • (Alternatively you can use only one of the above vegetable as per choice and adjust the quantity)
  • ⅓ cup cashews soaked for at least 30 mins
  • 1 teaspoon rock salt (or Himalayan pink salt).
  • Adjust the quantity to your taste.
  • 1 teaspoon dried Oregano leaves
  • ½ teaspoon black pepper powder (optional)
  • 1 inch ginger chopped
  • 2 -3 cups water
  • Chopped Parsley or Cilantro to garnish

Method

  • In a pot, add pumpkin,butternut squash, ginger and 2 cups water, cook with lid on for 10-15 mins until soft.
  • Let it cool for 5-10 mins. Add salt and then blend it together.
  • Blend the cashews separately with water used for soaking and mix it with the above.
  • Add extra water to maintain desired consistency.
  • Season with Oregano, black pepper powder. Garnish with Cilantro/Parsley and serve.