RECIPES
MIDDAY BLACK BEAN SOUP
This nourishing & grounding  soup is best in Fall and winter.
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Ingredients
2 tablespoons olive oil
1/2 an onion, diced
2 - 3 carrots, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1/4 teaspoon coriander
A pinch of cinnamon
1/2 teaspoon dried oregano
2 tablespoons hot sauce of your choice (optional)
1 (15-ounce) can diced tomatoes
4 cups veggie stock, homemade or store bought
1 lb dried black beans or 4 (15-ounce) cans black beans, rinsed
1 bay leaf
Salt and pepper to taste
1/2 cup cilantro leaves, roughly chopped
1 tablespoon apple cider vinegar or lime juice
For serving: Avocado, lime wedges, cilantro, sour cream, cheese
Slow Cooker:
Combine all ingredients (except cilantro & lime juice) in the bowl of a slow cooker, and stir to combine. Cook on low for 6-8 hours, or on high for 3-4 hours, until all of the vegetables are cooked and tender. Remove the bay leaf.
Stove Top:
Heat the olive oil in a large Dutch oven or deep pot over medium heat, and then add the onions and carrot. Cook, stirring often for about 5 minutes.
Stir in the garlic, cumin, oregano, and cook for for 30 seconds. Add the vinegar, hot sauce, can of tomatoes, broth, canned black beans, bay leaf, salt and pepper.
Simmer the soup until the carrots are tender and the broth reduces slightly, about 20 minutes.
Stir in the cilantro and the juice from lime
For a brothy soup, serve the soup straight away. For a thicker, more velvety soup (like in my photo), use an immersion blender & blend until smooth. Add Avocado, lime wedges, cilantro, sour cream &/or cheese and serve.
INVIGORATING CARROT GINGER SOUP
This is a great soup for Spring, when you want to stoke your digestive fire without overloading it!
Ingredients
4 cups water
2 tsp coriander
1 pound carrots, coarsely chopped
2 - 3 inches fresh ginger root
2 tsp ghee, olive oil or sunflower oil, plus 2 tsp for drizzling
Pinch of salt and pepper
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Instructions
In a medium saucepan, begin to boil water and coriander. As you chopped the carrots, add to the pot. Peel and roughly dice ginger and add to pot. Boil for 15 - 20 minutes, covered, until carrots are tender. Add ghee or oil, and salt and pepper. With an immersion blender, blend until smooth, or transfer to a carafe blender and cool for 2 minutes before blending on low, then high, until smooth.
Pour into bowl and top with avocado slices, 1/2 tsp ghee or oil, and/or roasted chickpeas for a great Spring recipe.
CREAM OF BROCCOLI SOUP
This Pitta-Pacifying soup is perfect for the warmer months.
Serves 6
INGREDIENTS
4 tablespoons unsalted butter, divided
1 medium yellow onions, coarsely chopped
4 stalks of celery, chopped
4- 6 garlic cloves, finely diced
1 ¼ teaspoon fine sea salt
Freshly ground black pepper, to taste
3-4 stalks of broccoli (include stalks)
4-6 cups water
1/2 fresh squeezed lemon juice, to taste
INSTRUCTIONS
Melt butter in a Dutch oven or pot over medium-low heat. Add the onion, celery, garlic, ¼ teaspoon of the salt, and some black pepper.
Stir to combine, then cover the pot and cook, stirring occasionally, until everything has softened about 8 minutes.
Slice off and discard the rough bottom ends of broccoli stalks. Use a vegetable peeler to peel off the tough outer skin on the stalks, then discard those bits. Cut stalks into 1-2 inch pieces and add to pot and stir.
Pour in 4 cups of water and the remaining 1 teaspoon salt. Raise the heat to high and bring the mixture to a boil, then promptly reduce the heat to medium-low and cover the pot.
Simmer until the broccoli stalks are tender throughout and easily split apart when pierced with a fork.
Meanwhile, chop the broccoli florets into small pieces and add to pot. Stir, cover, and cook until they’re bright green and easily pierced through by a fork, about 4 to 7 minutes. Remove the pot from the heat.
Use a blender or an immersion blender (tho it won’t be as creamy) and blend until smooth and creamy.
Add lemon juice. Carefully taste (it’s hot) and adjust to taste—add more salt for more overall flavor (I usually add another ¼ teaspoon), another teaspoon lemon juice for more brightness, and/or more black pepper for kick.
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SPRING CAULIFLOWER LEEK SOUP
This creamy vegan cauliflower leek soup is Kapha-pacifying and wonderful in Spring.
Serves: 3 - 4
Ingredients
3 tbsp Sunflower oil
2-3 leeks, white and very light green parts, chopped
2 - 3 garlic cloves, minced
1 head of cauliflower, chopped
1 russet potato, peeled and chopped
3 cups vegetable broth
Squeeze of lemon
Sea salt and fresh black pepper
Red pepper flakes (optional)
Garnish with sunflower seeds &/or crumbled goat cheese
Instructions
In a large pot over medium heat, heat sunflower oil. Add leeks and cook until soft (7-10 minutes). Add garlic and cook just until fragrant (1 minute).
Add potato and cauliflower to pot and season with a bit of salt and pepper. Add broth, bring to a boil, then reduce heat and simmer, covered, until potatoes and cauliflower are tender; about 20 minutes.
Remove from heat and, using an immersion blender, blend mixture until smooth. (Or, let cool slightly, then ladle into a blender.)
Season with salt and pepper to taste and serve with a garnish of sunflower seeds &/or goat cheese.
Enjoy.