Winter White Cauliflower Soup with Roasted Sweet Potatoes (Bite This)

Cauliflower Soup roasted Sweet Potatoes 04 Winter White Cauliflower Soup with Roasted Sweet Potatoes (Bite This)Photographer V Blak

My friends are freezing in New York City and since they are buried up to their chins in snow, I thought I would try to warm them up with my favorite cauliflower soup. This is a smooth, rich and very flavorful soup. I paired it with a side of Roasted Sweet Potato fries. You can use them for dipping or go crazy like my BF and just toss them in for a bit of color. Enjoy Monkies and keep warm!

Cauliflower Soup roasted Sweet Potatoes 03 Winter White Cauliflower Soup with Roasted Sweet Potatoes (Bite This)

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The Down Under Pea, Fennel & Mint Soup By GreenChef Omid

pea coconut mint fennel raw soup 01 The Down Under Pea, Fennel & Mint Soup By GreenChef Omid

Photographer: Omid

I was at the Queen Victoria Market yesterday and I had a chat with an Organic farmer who is also obseesed with peas. Who would have thought? The coversation started off with how meditative it was to shell peas for an hour or so… and how it could also be agitating if you were a type that had no patience for shelling peas. I asked him if he had any tips for people who like to plant peas. He said: “Organic gardeners eager to plant vegetables after a long winter must add peas to the garden plot. Peas grow quickly and aren’t bothered by many pests or diseases.”

So, if you have the time and the space, go ahead and plant peas in your garden. As for me, I was lucky enough to pick some up from Prahan Market just in time to make lunch for my friends. Oh and guess what! It is a beautiful sunny day here in Melbourne Continue Reading / See Additional Photos

Sweet & Lushes Chilled Cantaloupe Soup By GreenChef Alice Savorelli

sweet lushes cantaloupe soup 01 Sweet & Lushes Chilled Cantaloupe Soup By GreenChef Alice SavorelliPhotography Alice Savorelli

Cantaloupe, cucumber and red peppers all signal the warmest summer weather. I love to eat them as much as possible during their season and this recipe gives a refreshing and unusual way to enjoy all those amazing seasonal fruits and vegetables. I instantly fell in love with this soup when I first made it three years ago, and have been making it regularly during cantaloupe season ever since. Cantaloupe is a very healthy fruit, rich in beta-carotene which turns into anti-ageing and anti-viral Vitamin A once digested. Cucumber is an excellent source of Vitamin C and contains minerals which help the body to rehydrate. Red pepper too is very high in Vitamin C, and packed with bioflavonoids and lycopene. The sweetness of ripe cantaloupe is the key to this delicious cold dish. Characterized by a distinctive spicy-fruity taste, this soup works beautifully on a hot day as an appetizer or as a quick meal. I suggest serving it in chilled bowls. The red pepper cubes add a crunchy, contrasting texture.

Makes 4 Servings

sweet lushes cantaloupe soup 02 Sweet & Lushes Chilled Cantaloupe Soup By GreenChef Alice Savorelli

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Chilled Cream of Beet Soup by GreenChef Julie Morris

beetsoup juliemorris 01 Chilled Cream of Beet Soup by GreenChef Julie Morris

Sweet beets combine with creamy avocados for this alluring, satisfying, and not to mention stunningly-colored soup.

Serves 4

For the Soup

4 Medium beets

1 Avocado, chopped

1 Lime, juiced

2 Cups water

3 Tbsp hemp seeds

1 Tbsp ground coriander

¼ tsp sea salt

Fresh cilantro leaves & black pepper for garnish (optional)

Instructions:
1. Roast: Heat the oven to 350 degrees. Trim the beets and remove stems and end. Individually wrap each beet in tin foil. Roast for 1 hour and allow to cool completely. Using a paper towel, rub off the beet skins. Chop coarsely.
2. Blend: Place the beets, avocado, lime juice, water, hemp seeds, coriander and sea salt in a blender. Blend until completely smooth.
3. Chill: Place soup into refrigerator, and allow to chill for a minimum of 30 minutes.

Serve: Pour into serving bowls and sprinkle with cilantro and black pepper if desired.

Healthy benefits: vegan, gluten-free, cholesterol-free

Puree of Turnip Soup by GreenChef Julie Morris

turnipsoup juliemorris 01 Puree of Turnip Soup by GreenChef Julie Morris

A comforting holistic soup made from the delicious yet often forgotten turnip.

For the Soup

2 Tbsp coconut oil

1 medium yellow onion, chopped

2 large cloves garlic, minced

3-4 turnips (about 1 pound), chopped into 1” pieces

1 medium sweet potato (about ½ pound), peeled and chopped into 1” pieces

2½ cup vegetable broth

1 cup unsweetened almond milk

¼ teaspoon salt, or to taste

½ teaspoon black pepper

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GreenChef Omid | Almond Fennel Soup

raw almond fennel soup omid 01 GreenChef Omid | Almond Fennel Soup

Photographer: Omid

Almond Fennel Soup (raw)

Rich, creamy and refreshing cold soup prepared with almonds, celery, ginger, garlic and fennel. It has a delicate fennel flavor.

Serves about 2 people

For the Soup:

1 cup blanched almonds

2 cups of pure water

1 celery Stick, chopped

½ cup fennel, chopped

1 clove garlic, grated

1 Tsp ginger, grated

4 leaves basil

A dash of TTS Nama Shoyu

raw almond fennel soup omid 02 GreenChef Omid | Almond Fennel Soup

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Sweet Corn and Celery Raw Soup by GreenChef Omid

greenchefs sweetcorn celerysoup 01 Sweet Corn and Celery Raw Soup by GreenChef Omid Photographer: Omid

Thick and creamy soup prepared with fresh local ears of young sweet corn, celery, carrots and young coconut water topped with diced cherry tomatoes and Italian parsley with a sprinkle of fresh crushed black pepper. Its natural sweet taste and creamy-chewy texture is just like the one of a country corn soup. Gabrielle was finishing work a little early today, and so I thought I should get something special ready for her. For inspiration I went to a the local farmers’ market to see what was happening. And there they were, smiling at me! A little early in the season a farmer was beaming with his young sweet corn. Perfect!

When I surprised her with this lovely creamy and refreshing soup, decorated with a corn flower (the purple flower) she said these words: “Purple and yellow, my favorite colors. Corn is such a treat but where did you find these treats so early in the season ?” “It’s a secret”, I replied. Continue Reading / See Additional Photos

Smoky “Roasted” Garlic & Red Pepper Soup

omid smokyroasted garlic red pepper soup 01 Smoky Roasted Garlic & Red Pepper Soup

Recipe by G Living MemberOmid

Smoky “Roasted” Garlic & Red Pepper Soup (raw)

A perfect starter for any meal, this red pepper and garlic soup is completely raw and has a smoky flavor, thick creamy texture and has an absolutely delicious taste.

Serves about 4

For the Soup:

 

4 large red peppers, deseeded & chopped

1 cup chopped white onion

6 cloves garlic, grated

1/2 Tbsp finely chopped fresh rosemary

2 tomatoes, sun blushed & chopped

4 Tbsp sunflower oil

8 strawberries

4 Tbsp of honey

Himalayan pink sea salt & fresh black pepper to taste

omid smokyroasted garlic red pepper soup 02 Smoky Roasted Garlic & Red Pepper Soup

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GreenChefs | Onion Soup In the French Tradition

onion soup 02 GreenChefs | Onion Soup In the French Tradition

Onion Soup In the French Tradition (vegan)
Recipe by Veganlicious

A Vegan rendition of the traditional French Onion Soup. It was mighty tasty indeed.

Serves 4 people

For the Ingredients:

 

4 tablespoons vegan margarine

8 medium yellow onions, thinly sliced

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup dry red wine

8 cups vegetable bouillon (I used 2 vegetable bouillon cubers)

8 thin slices French bread

2 cups freshly grated soy cheese

 

onion soup 01 GreenChefs | Onion Soup In the French Tradition

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GreenChef Omid | Cold Negi Soba Soup

negi soba soup GreenChef Omid | Cold Negi Soba Soup

Cold Negi Soba Soup (raw)

Recipe by Omid

This Cold Negi Soba Soup is a refreshingly delicious cold soup made with fresh raw vegetables and with a slight hint of ginger and garlic and all naturally nama shoyu. The shredded and julienned fresh, raw, crunchy, colorful vegetables are attractively presented on the Shiitake-kombu base.

Serves about 2 people

For the Broth:

3” piece Fresh Kombu

1/2 cup Shiitake mushroom caps

1 Tbsp sesame seed oil

1 Tsp grated ginger

1 1/2 cups Water

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Tantalizing Black Bean Soup

blackbeensoup Tantalizing Black Bean Soup

Tantalizing Black Bean Soup

I had wanted a pressure cooker for a while. I love beans and soups, but the canned stuff just didn’t do it for me. I never liked the idea of eating anything out of a can as it couldn’t be that fresh or healthy anymore and wasn’t very environmentally friendly. Yet on the other hand, cooking beans all day long didn’t sound like an efficient use of energy either. Finally, last Christmas we got a pressure cooker and didn’t have to debate the purchase anymore. Immediately I fell in love with it after my first few attempts with it. I could pour some water and beans in it and make a soup in only 20 min. (8-12 min. of the stovetop being on). It has been a considerable time saver and saves a ton of energy. I don’t even mind soaking the beans overnight or 8 hours, I could just pour the water over the beans in the morning and they are ready to be cooked by dinner. Alternatively though, you can also quick soak them in 20 min. by cooking them under pressure for a minute and then letting them sit. Also if you soak them in hot water instead of room temp. they only need to soak for about 4 hours or so.

This is the first soup I made in the pressure cooker. I had just kept adding a lot of dried seasonings and garlic to the water since I didn’t have a “vegetable stock”, then I turned it to high pressure and crossed my fingers. To my surprise it turned out amazingly delicious, with a lovely balance of flavors. An earthy exotic black bean soup. Salty and tangy with a hint of spice.

You don’t have to have a pressure cooker to make this soup (although I highly recommend them). You can also make it in a regular pan, it just takes a lot longer. You can also use canned black beans and just warm it up and add the other flavors and ingredients to it. It just won’t taste as fresh and homemade.

For the Soup:

2 Cups Dried Turtle Black Beans, Soaked 6-8 hours

4 Cups of Pure Water

4 Cloves of Garlic, Finely Minced

1 Cup of Shallots, Finely Minced

2 TB of Coconut Oil

2 Carrots, cut lengthwise and chopped

2 Tsp. of Garlic Powder

1 Tsp. of Cumin

1/4 Tsp. Red Pepper Flakes

1/4 Cup Lime Juice

1 Cup Cherry Tomatoes

4 Chives, minced

2 Tsp. Sea Salt

Fresh Pepper to taste

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