Category: Soups

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Carrot Miso Soup

Today I miss to buy some ingredients to make a dish I wanted to prepare. I’ve been reading the amazing benefits about carrot juice, so I found some left overs and I came out with this yummy and nourishing soup.

Carrot Miso Soup

Print recipe
Carrot Miso Soup

Ingredients

  • 1 cup Carrot juice (freshly pressed.)
  • 1/4 cup Green Thai coconut pulp
  • 1 tablespoon Chickpea miso
  • 3 Medium okra (cut into 3mm rounds)
  • 1 tablespoon wakame (soaked for 5 minutes)

Directions

Step 1
Blend the fresh carrot juice, coconut pulp and miso until smooth texture. Then mix in the okra and wakame. Reserve some for decoration.
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Coconut Congee

 

This one of my favorites soups, easy, fast and delicious! It has a cooling effect on the body, ideal to take it after a workout. Coconut pulp is rich on minerals, protein and healthy fat; and also the water is excellent for re hydrating the body.

 

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Ingredients:
1.5 cups coconut water
190 grams coconut pulp (about 1 cup)
1 teaspoon sea salt

This recipe works best using Thai young coconuts.

Place all ingredients on blender. Press the pulse button until the coconut pulp converts into small shreds. For a thicker texture add more coconut pulp or reduce the water.
Enjoy!

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Warm Butternut Squash Soup

In a raw vegan diet you can also eat warm food too! For the past few days, it’s been getting cold in Hong Kong and I wanted to share a recipe that a friend ask me to do for a detox workshop.

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Ingredients:
1/2 cup butternut squash
2 cups water, hot
1/3 cup macadamia nuts
1 teaspoons salt
1 tablespoon Irish moss, (paste)
1 pinch ginger ground
1 pinch cayenne
1 teaspoon parsley

Place water, squash and Irish moss paste and blend until smooth.

Add the rest of the ingredients.

Use a drainer to serve and remove the foam and some nut meal.

Decorate with dry parsley.

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Butternut Squash Soup

I love eating pumpkin soup, nevertheless, in Hong Kong, it’s quite common to find this dish in many vegetarian restaurants. But to eat it raw, it’s really savory and we get the yellow phytonutrients from the squash, which provides lots of carotenes (vitamin A).
butternut-soup

For Soup:
1.5 Cups of raw chunks of butternut squash, peeled and seeded.
3 Cups of orange juice (fresh)
1 Cup of mango
1/2 Teaspoon of Nutmeg
1-2 Tablespoons of agave syrup or 2-4 dates (soaked for 2 hours)

For Garnish per plate:
1/2 Chinese banana in slices
1/2 Cup of mango in cubes
Coriander on top for decoration

In a high speed blender place all the soup ingredients, and slowly increase the speed, this is to to prevent too much foam on top. Allow ingredients to fully mix. Serve and garnish with the rest of the ingredients

Serves 3