Soup comes in numerous variations, making it a favorite dish in many homes. Nowadays, there are so many ways to prepare soup that you could make a different one every day for a month without getting bored. Today, we’ll share three delightful recipes you’ll want to make repeatedly.
1. Spring Pea Soup
Ingredients:
- 10 oz. fresh or frozen raw peas
- 1 medium avocado, halved, pitted, and scooped out
- 1 cup filtered water
- 1 cup unsweetened almond milk
- 2 tablespoons lime juice
- Pinch of sea salt
- 1/2 teaspoon chili powder (optional)
Instructions: Blend all ingredients until smooth using a blender or food processor. Serve with a drizzle of olive oil and freshly ground black pepper.
2. Cool as a Cucumber Soup with Dill
Ingredients:
- 3 cucumbers, peeled and deseeded
- Juice of one lemon
- 1/2 cup raw cashews or macadamia nuts
- 4 cups fresh water
- 1/4 cup fresh dill (or 1/8 cup dried dill)
- 1 teaspoon sea salt
- 2 tablespoons olive oil
Instructions: Blend all ingredients, except the dill, in a blender or food processor for about 3 minutes until smooth. Add dill and blend for a few more seconds. Serve chilled with fresh dill garnishes and freshly ground black pepper. If available, use Celtic salt or pink Himalayan salt.
3. Creamy Leek and Carrot Soup
Ingredients:
- 1 leek
- 2 tablespoons coconut oil
- 4 cups chopped carrots
- 1 cup cauliflower florets
- 1-1/2 quarts chicken or vegetable stock
- Fresh thyme
Instructions: In a large soup pot, melt the coconut oil over medium-high heat. Slice the leek into rounds and add to the pot, cooking for 3-4 minutes until lightly browned. Add the chopped carrots and cook for another 3-4 minutes. Pour in the stock to cover the vegetables, then cover and simmer gently for 15 minutes. Let the mixture cool slightly before blending with an additional tablespoon of coconut oil until smooth and creamy. Pour back into the pot and gently reheat to serve warm. Alternatively, you can chill it in the fridge for a cool summer soup.