Serves 4

Ingredients:

• 2 medium zucchini, chopped
• 2 red or yellow bell pepper
• 4 cups cilantro leaves (about 2 large bunches, stems removed)
• 1 apple, chopped
• 1 avocado, chopped
• 2 tbsp organic wheat free tamari
• 2 tsp celtic sea salt
• 1 tsp cumin
• 1 tsp onion powder
• 1/4-1/2 tsp cayenne pepper

Blend all ingredients, except cilantro and avocado in blender or Vita-Mix on high speed until smooth.  Add cilantro, blend, then add avocado and blend until smooth.  Taste and adjust seasonings as desired (cayenne and salt).  Garnish with diced red bell pepper, seasoned seeds, sprouts and avocado.

Raw soups may be warmed, stirring constantly, with low heat up to 110 degrees.

Store creamy cilantro soup in an airtight container in fridge for up to three days. Mix well before serving.

When in season, sweet fresh corn cut off the cob compliments the spice in this zesty soup!

See relevant blog post here.

Ingredients:
1/2 cup mung bean sprouts
3 tbs nama shoyu or soy sauce
5 dried apricots
1 1/2 cups chopped tomatoes
1/4 c thinly sliced green onion
2 tbs organic raw apple cider vinegar
1 tbs peeled and minced fresh ginger
1/2 c diced cucumber or zucchini
1 jalapeno chile, seeded and minced (2 tbs)
2 tbs lime juice
2 tbs chopped cilantro
1 tbs raw agave nectar
1/4 tsp cayenne pepper, or to taste

Directions:
1. Stir together sprouts and nama shoyu, and let marinate while you prepare soup.
2. Soak apricots in bowl  of boiling water for 5 minutes, drain.
3. Place apricots, tomatoes, green onion, vinegar, ginger, and 3 cups water in blender or food processor; blend until smooth.  Transfer to serving bowl, and stir in cucumber, jalapeno, lime juice, cilantro, agave nectar, cayenne pepper, and sprout mixture.

Nutrition Info per 1 cup serving: 59 cal, 2 g protein, less than 1 g total fat, 14 g carb, 0 mg chol, 682 mg sod, 2 g fiber, 10 g sugars

I got this recipe from my subscription to Vegetarian Times, March 2010 issue.

I also used my vita-mix with this recipe and it made things super simple!

You can see relevant blog post here.

Ingredients

• 3 medium carrots, peeled and quartered lenthwise
• 2 large tomatoes, quartered
• 1 large onion, cut into 8 wedges or 4 or 5 slices
• 1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
• 6 garlic cloves
• 1 Tbsp olive oil
• 6 cups or more of vegetable broth*
• 4 cups of finely chopped kale
• 3 large fresh thyme sprigs
• 1 bay leaf
• 1 15 oz can of Great Northern white beans, drained

If cooking gluten-free, use gluten-free broth.

Method
1 Preheat oven to 400°F (reduce heat by 25°F if using convection oven). Brush rimmed baking sheet with a thin coat of olive oil. Arrange carrots, squash, tomatoes, onion, and garlic on sheet. Drizzle with more olive oil. Sprinkle with salt and pepper. Toss to coat. Roast vegetables until they are brown and tender, stirring occassionally, about 45 minutes.

2 Cut squash and carrots into 1/2 inch pieces; set aside. Peel garlic cloves; place in food processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto the baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes.

3 Add carrots, beans, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf.

Can be made a day ahead. Serves six.

Link to official recipe site, Simply Recipes, here. You can view the relevant blog post here.

This recipe is from Vegetarian Cooking for Everyone by Deborah Madison.

3/4 cup quinoa, rinsed well in a fine sieve
2 tablespoons olive oil
1 garlic clove, finely chopped
1 jalapeno chile, seeded and finely diced
1 teaspoon ground cumin or to taste
salt and freshly milled pepper
1/2 lb boiling potatoes, peeled and cut into 1/4 inch cubes
1 bunch scallions, including an inch of the greens, thinly sliced into rounds
2 cups finely sliced spinach leaves
1/4 lb feta cheese, finely diced
1/3 cup chopped cilantro
1 hard-cooked egg, chopped


Put the quinoa and 2 quarts water in a pot, bring to a boil, then lower the heat and simmer for 10 minutes.  While it's cooking, dice the vegetables and cheese.  Drain, saving the liquid.  Measure the liquid and add water to make 6 cups if needed.

Heat the oil in a soup pot over medium heat.  Add the garlic and chile. Cook for about 30 seconds, giving it a quick stir.  Add the cumin, 1 teaspoon salt, and the potatoes and cook for a few minutes, stirring frequently.  Don't let the garlic brown.  Add the quinoa water and half the scallions and simmer until the potatoes are tender, about 15 minutes. Add the quinoa, spinach, and remaining scallions and simmer for 3 more minutes.  Turn off the heat and stir in the feta and cilantro.  Season the soup with pepper and garnish with the chopped egg.

Click here for relevant blog post.

2 tablespoons olive oil or butter
1 1/4 pounds zucchini, crookneck, or pattypan squash
1 large onion, chopped
1 bunch scallions, including half of the greens, chopped
2 tablespoons raw white rice
1/2 cup chopped parsely
6 cups basic vegetable stock or water
1 tablespoon curry powder
salt and freshly milled pepper
lemon juice

Saute the onion and squash in oil over medium-high heat until they've begun to color, about 10 minutes, then add 1 tablespoon curry powder.  Add the scallions, rice, and parsley.  Add the vegetable stock and 1 1/2 teaspoons salt and bring to a boil.  Lower the heat and simmer, partially covered, for 25 minutes.  Let cool briefly, then puree.  Taste for salt and season with pepper and add lemon juice to taste.
Thin the soup if desired with coconut mil, rice, or almond milk and garnish with cilantro leaves and diced jalapeno.

This recipe is from Vegetarian Cooking for Everyone by Deborah Madison.

See relevant blog post here.