Whispering Springs Soups

Healthy & hearty soup recipes to try this winter

On these chilly winter days there is nothing like a good bowl of soup to warm the soul! Our Holisitic Nutritionist and Vegan Chef worked together to create these delicious, alkaline and body-warming recipes. Soups are a great way to get your daily veggie intake and make an easy, family-friendly meal. Here are some healthy & hearty vegan soup recipes that will leave you feeling full and satisfied on these blustery winter days:

Broccoli Soup

Ingredients:

  • 2 tbsp coconut oil
  • 4 cups of broccoli
  • 3 1/2 cups of celery
  • 1/2 red onion
  • 4 cloves of garlic
  • 1/4 tsp sea salt
  • 1/4 cup almond flour
  • 4 cups of vegetable broth
  • 1 cup almond milk
  • 1/3 cup of coconut milk
  • 3 tbsp nutritional yeast
  • 1 pinch of black pepper

Directions:

  1. Steam broccoli and celery together for 20 min, or until soft.
  2. In a separate sauce pan saute red onion and garlic in coconut oil.
  3. Once the vegetables are cooked, combine vegetable broth, cooked vegetables, almond flour, coconut milk and almond milk in the blender with sea salt and nutritional yeast.
  4. Blend on medium for 30- 40 seconds or until smooth.
  5. Serve hot with a pinch of black pepper on top.

Butternut Squash Soup

Ingredients:

  • 1 1/2 butternut squash
  • 4-5 stalks of celery
  • 1/2 red onion
  • 4 cloves of garlic
  • 2 sweet potato
  • 1 1/2 cups of vegetable broth
  • 1 1/4 tsp sea salt
  • 1/4 tsp cayenne
  • Pinch of black pepper
  • Cinnamon

Directions

  1. Bake butternut squash, celery, red onion, sweet potato and garlic at 350 degrees Fahrenheit for 45 min.
  2. Once vegetables are cooked, combine vegetable broth, cooked vegetables, sea salt and cayenne in the blender.
  3. Blend for 30-40 seconds, or until smooth.
  4. Serve hot with a pinch of black pepper and cinnamon to garnish.

Roasted Red Pepper Soup

Ingredients:

  • 2 tbsp coconut oil
  • 2 red peppers
  • 1 red onion
  • 4 cups of cauliflower
  • 4 cloves of garlic
  • 1 tsp sea salt
  • 1 tsp of Hungarian paprika
  • Pinch of red pepper flakes
  • 2 cups of vegetable broth
  • 1 tbsp of apple cider vinegar
  • 1 cup of coconut milk
  • Pinch of thyme
  • 3 tbsp nutritional yeast

Directions:

  1. Roast red peppers on the grill until skin is blackened.
  2. Run grilled red peppers under cold water while peeling the blackened skin off peppers.
  3. Bake cauliflower, garlic and onion at 350 degrees Fahrenheit for 30 minutes.
  4. Once vegetables are cooked and prepared combine vegetable broth, vegetables, apple cider vinegar and coconut milk with nutritional yeast, red pepper flakes, paprika, sea salt and coconut oil in the blender.
  5. Blend for 30-40 seconds or until smooth. Serve hot with a dash of thyme on top.

Bon appetite!