Soups For The Soul
Carrot, yam & apple soup with soft poached eggs
This soul warming soup is especially helpful in decreasing the flames of inflammation. I love soup when its warm or cold out, no matter the season. Soup is especially helpful for those who are in need of gut healing and detoxing. It is a gentle way to get a large amount of nutrients into your body, by taking the extra pressure off the stomachs job in breaking down more solid foods. In this soup the ginger and turmeric really shine as the inflammation fighters along with the carrot and yams to help stabilize blood sugar and increase brain health.
Yield: 6 portions Prep: 15 min Cooking: 45 min
Ingredients:
- 8 cups of homemade or store bought chicken or veg broth
- Half a medium yam(or small yam) cubed
- 1 apple peeled and cubed
- 3 large Carrots diced
- 2 celery sticks chopped
- Half a medium white onion
- 1 tablespoon fresh chopped and peeled ginger
- 1 tablespoon of fresh garlic chopped
- 1 teaspoon of ground turmeric
- 1 teaspoon of ground cumin
- salt and pepper to taste
For Toppings:
- 2 soft poached eggs (per bowl)
- hand full of micro greens of your choice
- goat cheese crumbles
- hot sauce (optional)
Method:
- Prepare chopped veggies/fruit first and have to the side.
- In a large soup pot, saute chopped onions, celery and apples till soft and translucent. Add garlic and ginger for 2 minutes. Add spices for a few more minutes
- Add broth and chopped yams and carrots and bring to a boil
- Bring down to a simmer for 30 mins or until all veggies are soft
- Transfer portions of the soup into a heat safe blender and pulse to a puree. Puree all the soup and return to pot stirring well.
- Dish out portions and top with poached eggs and garnishes
- Enjoy!
Notes:
When I cook I tend to tweek recipes to my liking, adding and taking away things here and there. Don't be afraid to taste and add what you think would be good!!
Healing Tom Kah Gai
This thai inspired soups is one of my absolute favorites! The lemongrass flavor is like a warm hug for the soul. You can make it with whichever veg and protein you like, so it is very versatile and can be made vegan. Lemongrass is know to help reduce pain and swelling making it a great soup to aid in decreasing inflammation throughout the body.
Yield: 5 Prep: 20 mins Cook: 45 mins
Ingredients:
- 1 tbls of coconut oil
- half of white onion sliced
- 2 cloves of garlic chopped fine
- 1/2 of jalapeno pepper or thai chilies sliced (opt out if you don't like spicy)
- 2 half inch slices of ginger
- 1 lemongrass stalk (pound to release flavor and cut into smaller pieces)
- 2 1/2 teaspoons of red thai curry paste
- 5 cups of homemade or store bought chicken/veggie broth
- 3 cups of caned coconut cream or coconut milk
- 2 cups of shredded chicken breast (left overs) , grilled shrimp or tofu
- 1 pack of sweet potato noodles
- 2 cups of sliced mushrooms of choice
- 1/2 cup of sliced cherry tomatoes
- 3 baby bok choy sliced in half length wise
- 1 tablespoon of honey, or coconut sugar or coconut aminos to avoid sugar
- 2 tablespoons of fish sauce and/ or coconut aminos for vegan
- 3 tbls of fresh lime juice
- 3 green onions sliced thin
Method
- warm large soup pot, add coconut oil
- add onions, garlic, jalapeno/thai chilies, ginger, lemongrass and red curry paste. Cook stirring often for about 5mins or until onions are translucent.
- add broth and bring to a boil, then lower heat to a simmer and cook for 30 mins stirring often
- while soup is simmering cook chicken, shrimp or tofu by sauteing with salt and pepper (or have left overs on hand)
- Also get sweet potato noodles ready boiling in a separate pot, strain when soft and keep to the side
- when broth is done carefully strain the onions and spices from the liquid and discard.
- return pot back to stove and add mushrooms, tomatoes and bok choy, simmer for 5 mins
- add fish sauce, coconut aminos/coconut sugar and lime juice
- Cook for 3 more minutes and then add protein,
- transfer handful of noodles and ladle main soup into soup bowls and top with green onions
- Enjoy!
Notes: Feel free to swap veggies for other ones of your choice! Sometimes I add things like lotus root, spinach, different types of mushrooms, zucchini etc. You can also add shredded carrots on top at the end to add a bright color and extra nutrients. I find the sweet potato noodles at Superstore in the international isle and I love them compared to rice noodles but both work!! Or substitute Zucchini noodles for less carbs.