Cleansing and Healthy Vegan Soups

Vegan soups are the healthiest as they are free of bad fats, low sodium and very nourishing to the body. Here is a collection of delicious  recipes for soups that are perfect to eat in the coming months because they are both cleansing and replenishing at the same time.

As is true of all recipes presented in this blog it is recommended that you scan the ingredients to make sure that it is compatible with the particular diet that you were prescribed.

Butternut Red Pepper Soup

Serves 6.

1 tablespoon extra-virgin olive oil

1 large organic butternut squash, peeled and cubed

1 large organic onion, diced

2 organic celery stalks, diced

2 organic garlic loves, minced

2 roasted organic red peppers

1 tablespoon organic fresh thyme

¼ teaspoon crushed red pepper flakes

1 teaspoon of kosher salt

7 cups low sodium vegetable broth

Cracked black pepper

Heat oil in large pot and sauté the onions, celery and butternut squash until tender.  Add the garlic and roasted red pepper and stir.  Add thyme, red pepper flakes, salt and vegetable broth and bring to a boil. Reduce heat and simmer until squash is soft; 45 minutes.

Serve in bowl garnished with a drizzle of the olive oil thyme sprig and a dash of cracked black pepper.

Carrot and Orange Soup

Serves 4

1 tablespoon olive oil

2 organic leeks, thinly sliced

6 organics carrots, sliced into coins

2 tablespoons curry powder

1 tablespoon grated lemon rind

1 cup organic orange juice, freshly squeezed

1 cup plain almond milk

2 cups vegetable stock

½ cup cashew nuts, roasted, chopped

Sprig of dill

Heat oil in saucepan over medium heat. Add leeks. Sauté for 5 minutes until golden. Add carrots, curry powder, lemon rind, organic orange juice and stock.

Bring to a boil. Simmer for 10 minutes. Let mixture cool.

Puree soup. Return soup to a clean saucepan. Add the almond milk.  Dish out into bowls with a sprig of dill and serve.

Cleansing Spicy Lentil soup

Serves 6.

2 tablespoons extra-virgin olive oil

1 teaspoon cumin seeds

1 teaspoon turmeric powder

2 dried chipotle peppers

1 medium organic red Spanish onion, diced

1 organic celery stalk diced

2 organic cloves garlic

1 organic carrot, diced

1 organic green pepper, diced

dash of sea salt

3 cups organic lentils, soaked

8 cups low-sodium, gluten-free vegetable broth

1 large organic tomato, diced

handful of cilantro

In large stock pot heat the olive oil and add cumin, turmeric, chipotles, onion, garlic, celery, carrot, pepper and a dash of salt. Saute until vegetables are soft.

Add in the lentils, broth and tomato and simmer until the lentils are tender. This usually takes at least sixty minutes.  Add salt and pepper to the soup to taste and serve with chopped fresh cilantro or green onions on top.

For more information about the Healthy & Active Program please visit our website at www.healthy-active.com. You may also call us in Toronto at (41) 440-2217 and ask for Adrienne Wright Bulow or Dr. Michael Rahman or email us at adrienne@healthy-active.com.