This is bar none my favorite soup. It’s yummy, healthy and really easy to make. And what’s even more fantastic about is that my mom and I just made up the recipe on the fly.
– 1 head cauliflower, chopped up
– 1 container soft tofu
– 1/2 cup soy milk (make sure you’re using unsweetened) (Note: used 1 cup – too much)
– 4 cups vegetable stock (Note: used 5 cups – too much)
– 2 leeks, white parts only, or one whole leek, chopped
– 1 tablespoon olive oil
– 2 cloves garlic
– Dash cayenne pepper
– Salt and pepper to taste
– Heat olive oil in the bottom of a large soup pot. Add leeks and saute until soft. Add garlic.
– Add vegetable stock and cauliflower
– Simmer until cauliflower is soft
– In a separate bowl, combine tofu and soy milk and mix with stick blender until smooth, then add to soup
– Use stick blender to mix everything until creamy
– Add salt, pepper and cayenne to taste
Variations: added 1/3 cup frozen peas before blending and cooked wild rice after. Yummy. Or add a chopped potato in with the cauliflower.
Filed under 4/5 Happy Monkeys, Dairy-Free, Dinner, Gluten-Free, Grain-Free, Lunch, Needs Photo, Soup, Sugar-Free, Vegan, Vegetarian
This soup came together in a heartbeat when I didn’t have much time to make lunch. All it took was some previously pureed roasted pumpkin, a can of organic bpa-free coconut milk, vegetable stock and a liberal hand with the spices. A quick and easy 4/5 Happy Monkeys, and a recipe that is completely of my own devising to boot!
I’m eating this right now! It’s the perfect thing when my tummy isn’t feeling so happy, like this afternoon (and unfortunately, most afternoons). Depending on how raw I feel like being, I make this with varying temperatures of water. It’s a new staple in my diet and gets 5/5 happy monkeys. Just a note of caution: although I list ingredient proportions as adapted from Alyssa Cohen’s Living on Live Food, I really just throw in however much looks good. I personally like it really miso-ey.
1.5 cups water (warm or hot)
1 tbsp fresh ginger root
2 tsp miso (I like the brown rice variety)
1/4 tsp sea salt
2 tbsp scallions or other herbs (dill shown here), chopped
raw vegetable, such as chopped mushrooms, baby spinach or shredded carrots
1/4 cup soft tofu, cut into cubes (optional for raw)
Throw everything but the herbs, veg and tofu in Vita Mix blender and blend until smooth. Pour in bowl and add herbs, veg and tofu. I like to add some flax oil on top of mine as a garnish. Enjoy!
Filed under 5/5 Happy Monkeys!, Anti-Candida Diet, Dairy-Free, Dinner, Gluten-Free, Grain-Free, Lunch, Raw, Soup, Sugar-Free, Uncategorized, Vegan, Vegetarian
14 Sep 09 Update: Bumping this up to 5/5 happy monkeys because it’s just that good. Not to mention super-easy to make. I just got done eating a bowl for dinner tonight, whipped up at 11 pm after a long day. I think my earlier rating may have been colored by Matt’s adverse reaction. But I just love it. And so does my tummy. This soup was a lifesaver on my recent camping trip to Sequoia. While everyone else was munching on sandwiches for lunch, I was downing chilled gazpacho from a water bottle. I had prepared a big batch the night before, filled some water bottles and stuck them in the freezer. Fantastic!
12 Jul 09 Original Post: Our house with its west-facing back windows heats up like a greenhouse in the California summer. On a hot day like this, cold soup for dinner is the only answer. Traditional Spanish gazpacho is made with bread, so I adapted it to be gluten-free, vegan, raw and anti-candida diet friendly. Yum.
– 9 roma tomatoes
– 1 small lemon cucumber (can use regular cucumber if you don’t have lemon cucumbers)
– 1 red pepper
– juice of half a lemon
– 1/3 bunch parsley
– 2 stalks celery
– 2 green onions
– 1/8 red onion
– 1 garlic clove
– 1/4 cup olive oil
– red pepper flakes, salt and black pepper to taste
Put all ingredients in a food processor and blend away. Chill for an hour before serving.
I gave this 4/5 happy monkeys. Matt on the other hand.. well, let’s just say he had his heated it up and doused in bacon-cheddar and parm, then moved straight on to peanut butter and Hersey’s syrup on a spoon for dessert. I don’t think the gazpacho was his favorite. But I loved it and that means more for me!
Filed under 5/5 Happy Monkeys!, Anti-Candida Diet, Dairy-Free, Dinner, Gluten-Free, Grain-Free, Lunch, Raw, Soup, Sugar-Free, Vegan, Vegetarian
I love making stock. Freaknoodles posted a fantastic recipe here, which basically boils down to this: save all your vegetable ends from the week, throw them in a large pot, fill with filtered water and boil until done. You can add salt/pepper/herbs to taste if you want. Usually I let it boil for about an hour to an hour and a half, until the stock looks dark enough. Then strain it through a mesh colander and save the liquid. I usually do this about every two weeks.
What’s usually in my stock?
– The green ends of leeks
– Broccoli and cauliflower ends
– Celery ends
– Leftover onion skins or whole onions if I have extra
– Leftover garlic clove ends/skins or whole garlic cloves if I have enough
– Red pepper tops
– Asparagus ends
– Fresh herbs that are no longer so fresh
You’ll notice I don’t use any carrots, potatoes or other starchy veg common to store-bought vegetable stock. Not only is this a good way to use up those veg ends you would just throw away, so its very economical, but it is more anti-candida friendly as well.
I save all my peels, skins and end bits. I wash them first, but don’t bother to peel, etc. My husband has finally learned not to throw any vegetable bits into the trash anymore!
This is such an automatic part of my routine now that it has to get 5/5 happy monkeys.