Posted in soup, vegan, tagged blended broccoli soup, blended soup, garlic broccoli soup, garlic soup, garlicky broccoli soup, queer soup, soup, vegan broccoli soup, vegan garlic broccoli soup, vegan soup on January 27, 2014|
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One of the things I have yet to get used to in Boulder is the mercurial weather. Yesterday, I hiked Bear Peak trail in South Boulder in a t-shirt in 61-degree weather. Today, it’s a chilly 18 degrees and snow is piling up. I decided to take advantage of the sudden cold spell by making a warm, blended garlicky cream of broccoli soup. The stars of this soup are definitely brazil nuts and chia seeds. The brazil nuts add a depth of flavor and creaminess, and the chia seeds add a bulk and smoothness to the texture. The soup turned out wonderfully, and I recommend enjoying it with some bread or crackers and perhaps a fresh side salad.
4 cups broccoli, steamed
3 cloves garlic
1/4 cup Brazil nuts
2 Tbs sesame seeds
1 cup almond milk
1 tsp wheat-free tamari (or coconut aminos, Braggs, or soy sauce)
1 Tbs chickpea miso (or another type of miso)
1 Tbs chia seeds
1 tbs balsamic vinegar or lemon juice
1 cup water
1 dash paprika (optional, for garnish)
Steam broccoli and garlic in water until soft. Drain and allow to cool, then blend in Vitamix or another high-powered blender. After blended, transfer to a pot and cook on the stove on warm on low to medium heat and serve with paprika garnish (optional). Serve warm.
Beautiful Bear Peak trail in South Boulder.
Colorado’s winters include wide variations in temperature in short periods of time.
Thanks for reading! I’d love to hear what you think if you make this soup. xo
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Raw nori strips make delicious croutons!
On this sunny winter afternoon in Patagonia, Courtney and I were craving soup for lunch. We had a lot of freshly harvested garden greens that Courtney picked in the veganic garden this morning, including the sweetest-tasting kale, cilantro and spinach, and had some fresh cucumbers that we’d already chopped. This was the base for an amazing cucumber soup that pleased our palates and even wowed two of our other raw vegan housemates!
Raw Green Gaia Cucumber Soup (Serves 4)
3 medium-large Cucumbers
1/3 Sweet Onion (optional)
1 Cup Greens (Kale, Spinach, etc. will work)
2 Tbs Olive Oil
1-2 cloves raw garlic (optional; you may substitute Hing or Cayenne if you’d like)
1/2 Lemon’s juice
1/2 cup raw chickpea miso
2 Tbs Chia Seeds (optional; can also substitute 1/2 Avocado if on hand)
1-2 Pitted Dates (optional)
1 medium apple, cored
Place all ingredients in Vitamix or other high-powered blender. Blend until desired consistency. Top with Nori strips, avocado slices, apple slices or even chopped cucumber!
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Posted in Raw/Live Food, tagged avocado, chickpea, kelp, miso, nori, pepper, raw, soup, vegan on October 23, 2011|
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Fall recipes may have arrived to the Blogosphere, but it’s still quite hot here in Patagonia. I’m not sure why October has brought us such high temperatures (last week we were 17 degrees F above average recorded temps for the day!), but we’ve been taking advantage of the cooler mornings by enjoying warm, delicious raw soups. This morning’s iteration featured soy-free chickpea miso, red bell peppers with kelp flakes and a bit of tomato concentrate. Feel free to substitute Aduki miso or soy miso if you’d like, and if you have kelp noodles, chunks of avocado or wakame on hand, they work great, too. Crushed nori sheets can also be fabulous, and their bold sea flavor definitely complements the mildness of the miso. Enjoy warm, hot, or at room temperature!
Chickpea Miso Soup With Red Bell Peppers And Kelp (Serves 1-2)
Red bell peppers (ours were local from our garden today, lucky us!)
Raw kelp flakes
Tomato Concentrate (We use PR Labs brand)
Avocado chunks (optional)
Wakame strips (optional)
Kelp noodles (optional)
Crushed nori sheets (optional)
Heat hot water until nearly boiling. Add 1-1 1/2 Tbs chickpea miso to a bowl. Pour hot water into miso, then add raw vegetables and seaweed. Stir, and allow to cool to desired temperature.
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