Carrot Ginger Soup
Garlic Lover’s Soup
Green Lentil Soup
Mighty Miso Soup
Simple Yummy Broccoli Soup
Warming Lentil Stew
Winter Squash Soup
Carrot Ginger Soup
PREP TIME 10 minutes
COOKING TIME 30 minutes
YIELDS 4 people
INGREDIENTS
6 carrots
1 medium onion
1 tsp sea salt
4 cups water
2-inch piece fresh ginger, grated
Fresh parsley to garnish
DIRECTIONS
1. Wash, peel and cut carrots and onion into chunks.
2. Place vegetables and salt in a pot.
3. Add water and bring to boil. Cover with a lid.
4. Simmer on low heat for 25 minutes.
5. Transfer soup into blender along with the ginger, adding water if necessary to achieve desired consistency.
6. Garnish with parsley.
NOTES
〉 For extra flavor, sauté vegetables before cooking.
〉 Substitute carrots with squash, parsnips or beets. Squash and beets need 35 to 40 minutes to cook.
See more at rebelwellnessinc.com
Garlic Lover’s Soup
PREP TIME 10 minutes
COOKING TIME 60 minutes
YIELDS 4 people
INGREDIENTS
2 heads garlic
2 tsp extra-virgin olive oil
5 cups vegetable stock
2 bunches spinach, chopped
DIRECTIONS
1. Preheat oven to 425° degrees.
2. Slice off the top of each head of garlic, exposing the top of each clove.
3. Pour a teaspoon of oil on each head.
4. Place in a casserole dish with a lid or wrap in foil.
5. Roast for 45 minutes or until cloves are completely soft.
6. Let the garlic cool for a few minutes and squeeze cloves into a pot.
7. Add stock and stir to break up the garlic and combine.
8. Bring to boil, reduce heat and simmer for 10 minutes.
9. Just at the end, add in the spinach to wilt, stir well and serve right away.
NOTES
〉 They say that garlic is as good as ten mothers due to its incredible properties. Try this soup when you are feeling a cold coming on.
See more at rebelwellnessinc.com
Green Lentil Soup
PREP TIME 10 minutes
COOKING TIME 45 minutes
YIELDS 5 people
INGREDIENTS
1 cup green lentils, rinsed
1 tbsp coconut or extra-virgin olive oil
1 medium onion, diced
1 carrot, diced
1 stalk celery, chopped
4 cups filtered water or vegetable stock
1 bay leaf
1 tsp rosemary
1 tbsp chopped parsley
½ tsp sea salt
Squeeze of lemon or 1 tbsp umeboshi vinegar
DIRECTIONS
1. Spread lentils on a flat surface and pick out any stones, then wash and drain.
2. In a soup pot, warm oil over medium heat.
3. Add onions and cook 5 minutes or until translucent.
4. Add carrot and celery and sauté 3-5 minutes.
5. Spread lentils on top.
6. Add water, bay leaf and rosemary and bring to boil.
7. Reduce to low heat, cover and simmer for 45 minutes or until lentils are tender.
8. Add chopped parsley, salt and a squeeze of lemon juice or umeboshi vinegar.
9. Simmer another 2 minutes and serve.
See more at rebelwellnessinc.com
Mighty Miso Soup
PREP TIME 10 minutes
COOKING TIME 15 minutes
YIELDS 4 people
INGREDIENTS
8-inch piece wakame
1 medium onion, cut into long strips
1 medium daikon radish, cut into half moons
5 cups water
1 to 2 tablespoons miso paste
2 scallions, chopped
DIRECTIONS
1. Wash wakame, soak for 5 minutes or until softened and cut into 1-inch pieces.
2. Add veggies, wakame, and water to a pot and bring to boil.
3. Reduce heat to low and simmer for 10 minutes.
4. Remove ½ cup of liquid from the pot and stir in the miso to dissolve.
5. Return miso mixture to pot, reduce heat to very low and cook 2-3 more minutes. Do not boil.
6. Garnish with chopped scallion.
See more at rebelwellnessinc.com
Simple Yummy Broccoli Soup
PREP TIME 5 minutes
COOKING TIME 20 minutes
YIELDS 4 people
INGREDIENTS
2 bunches broccoli
2 large white sweet potatoes
2 cloves garlic, diced
1 red pepper, diced
2 tbsp coconut sauce (AKA coconut aminos) or gluten free tamari sauce
Water
DIRECTIONS
1. Cut off the florets of the broccoli so that you have almost no portion of the stalk and place in a separate bowl.
2. Cut the stalks of the broccoli and the sweet potato into small pieces.
3. Place in a medium pot and fill with water just until the veggies are covered and bring to a boil.
4. Cook until soft, about 10-12 minutes.
5. Remove broccoli and potato from the water and blend in blender.
6. Slowly add the water from the pot to your blender until you get a good soup consistency.
7. Add garlic and tamari, and blend.
8. Place soup back in the pot, add broccoli florets and red pepper.
9. Leave on low heat for 5-10 minutes. Serve hot with a little fresh ground pepper.
NOTES
〉 This soup is great with a little nutritional yeast sprinkled on top. Soup is also a great place to use up leftovers. Toss in rice, quinoa, beans, or leftover veggies to give it a little extra kick.
See more at rebelwellnessinc.com
Warming Lentil Stew
PREP TIME 10 minutes
COOKING TIME 30 minutes
YIELDS 4 people
INGREDIENTS
1 medium onion, chopped
2 parsnips or carrots, chopped
1 tbsp coconut, sesame or extra-virgin olive oil
1 cup red lentils, washed
5 cups water
2 tsp cumin
1 tsp lemon juice
1 tsp sea salt
Chopped parsley or scallion for garnish
DIRECTIONS
1. Heat oil in a pot and sauté onion and parsnip for 10 minutes. You can water sauté for an oil free version.
2. Add washed lentils and water and bring to a boil.
3. Skim off the foam. Lower the heat, add cumin and simmer, covered, for 20 minutes.
4. Add the lemon juice and salt. Simmer for another 2-3 minutes.
5. Serve in individual bowls and garnish with parsley or scallion.
See more at rebelwellnessinc.com
Winter Squash Soup
PREP TIME 5 minutes
COOKING TIME 15 minutes
YIELDS 4 people
INGREDIENTS
1 tablespoon olive oil
1 onion, finely minced
2 cloves of garlic, finely minced
1 winter squash, seeded, peeled, chopped (butternut, acorn, pumpkin)
Veggie stock
2 tsp curry powder
1 ½ tsp cumin
DIRECTIONS
1. Sauté onions and garlic in olive oil until onions become translucent.
2. In a pot place squash and fill with stock until just covered.
3. Add curry powder, cumin, onion and garlic.
4. Boil until squash becomes tender and remove pot from heat.
5. With an immersion blender purée squash until smooth.
NOTES
〉 Add chopped fresh cilantro or parsley and/or toasted pumpkin seeds for garnish.
See more at rebelwellnessinc.com