You are here

Healthy Soups

Simple & Delicious Cauliflower Tomato Soup

From Wai Lana’s Favorite Soups: Cauliflower Tomato Soup with Fresh Paneer

Making paneer, or fresh cheese, is a ritual I’ve grown to love. It’s both relaxing and rewarding to stir the milk and watch the curd magically separate from the whey. When you taste it pan-fried to perfection and added to this sumptuous curried cauliflower soup, you’ll definitely agree it’s worth a little patience! This soup itself is very straightforward and simple to make. It goes well with basmati rice and samosas or pakoras.

Soup of the Week: Cream of Summer Harvest

This delicious healing soup is filled with aromatic delights like fennel, tarragon, asparagus, and parsley to help detoxify and fortify your body. Raw almonds create a creamy, dairy-free foundation for antioxidant-packed foods that fight disease by destroying or removing cancer-causing free radicals. Blend half the soup if you prefer a thicker consistency.

Soup of the Week: Pasta e Fagioli

Pasta e Fagioli has been an Italian favorite for centuries and is the epitome of rustic elegance. A casual one-dish meal that everyone loves, this easy pasta and bean soup has often been a saving grace for last-minute dinners.

Tips/Variations

Vary the herbs, beans, or pasta: Instead of or in addition to basil, feel free to use arugula or Italian parsley. Also, you can use different beans, like romano or borlotti, as well as other pasta shapes, such as orzo or ditalini.

Soup of the Week: Olive Avocado Cream

This 5-minute soup has a rich flavor and a wonderful silken texture that come from a blend of sumptuous olives, ripe avocado, and baby lima beans. Abundant with valuable antioxidants like vitamins A and E, this beauty soup helps moisturize and protect your skin on the deepest levels. By nourishing dry, depleted cells, these nutrients help revive your skin, restore elasticity, and promote a smooth, creamy complexion. Cucumber and lemon are also well known for their innate abilities to promote a radiant glow.

Tips/Variations

Serve with a simple green salad or slices of green apple as a light summer lunch.

Soup of the Week: Oven-Roasted Vegetable Soup

Here’s a rustic and richly flavored soup that makes the most of oven-roasted vegetables. I came up with it one evening when I tossed whatever vegetables I had into a big roasting pan and seasoned them with simple dried spices and balsamic vinegar. When they came out of the oven, caramelized and saturated with flavor, I partially blended them into this easy soup.

Tips/Variations 

Garnish possibilities:
Dress up your soup with fresh aromatic fennel greens, crumbled feta, or dollops of creamy goat cheese.

Vary the veggies and seasonings:
Swap yam for potato, broccoli for cauliflower, carrot for parsnip, or celeriac for celery. Instead of tarragon, you can also season with thyme, rosemary, or Italian seasoning.

Pages

USA | UK | Australia
All Prices are in USD. © 2014 Wai Lana Productions, LLC. All rights reserved.