Cream of Veggie Soups

One of my favorite things about winter is having simple soups for either a snack or a second meal. While doing this plant based high fat low acid plan, I’ve been making several cream of veggie soups. They’re easy with simple ingredients and take only about thirty minutes total to make. I try to keep my soups a little on the plant based vegan keto high fat side but sometimes they take a different direction.

Tweaking recipes

Before we can make it, we need to make the powdered veggie bouillon. And this is where I took a recipe from another website, and I tweaked them to be something sustainable for my eating plan and palette.

I usually make this in batches every couple of months because it’s nice to have on hand for making these quick soups.

Ultimate Powdered Veggie Bouillon

(original recipe Super Veggie Mom)

Makes 2 1/2 cups

  • Mix all together in a blender until powdered.
  • Use 1 teaspoon for each cup of liquid.

    Nutrition Facts per 1 teaspoon

    • Calories: 10.8
    • Total fat: 0.2 grams
    • Total carbs: 1.4 grams
    • Fiber: 0.7 grams
    • Net carbs: 0.7 grams
    • Protein: 1.4 grams
  • Now we can make any soup we choose.
  • My comfort soup this week has been my Thai Cream of Carrot Soup. It’s warming and I can drink it by my favorite mug.

    Thai Cream of Carrot Soup

  • Makes 4 servings
    • 5 carrots washed and chopped
      small onion, chopped
      1 clove garlic sliced
      2 Tablespoons coconut oil

    Sauté until onions are translucent.

    Add:

      2 Tablespoons homemade veggie bouillon powder (recipe above)
      6 cups water (see note)
      2 teaspoons curry powder
      1 Tablespoon ginger orange marmalade made with no sugar (St. Dalfour is my favorite)
  • Bring to a boil. Lower heat to simmer for 20 minutes.

    With an immersion blender, blend the soup till a creamy texture.

    Add:

  • 1 small can coconut cream
  • Stir until cream is mixed in and heated through.
  • Serve with a topping of pecans or pumpkin seeds.

    Note: If using store bought veggie broth, omit the veggie bouillon powder and water. Use 6 cups broth.

    Enjoy!

    Nutrition Facts per serving

    • Calories: 150
    • Total fat: 14.7 grams
    • Total carbs: 14.9 grams
    • Fiber: 3.2 grams
    • Net carbs: 11. 7 grams
    • Protein: 2.4 grams

    Salad Accessories

    I always think of the toppings we put on salads as accessories like adorning our bodies with jewelry, shoes, scarves, hats, makeup, and tattoos. Salad toppings make the salad no matter what you choose, you are accessorizing your plate based on your palate and your choices.

    A Bejeweled Salad would have ruby red beets and golden nugget coins would be yellow carrots. It might also have a cherry on top. But the adornment I want to talk about today is more than just a topping, it accentuates the salad and brings out the flavors of the ingredients it’s covering. It’s like the adorning touches of a nice shade of nail polish or lipstick to complete an outfit.

     A dressing can be that perfect shade we put on right before leaving the house. Sometimes it doesn’t really matter if our hair’s a mess, when we have that perfect lip shade on, we don’t notice we’re in sweats! Dressings and vinaigrettes dress up the lowliest of lettuces without anything else on the plate. Like Blue Cheese dressing on a wedge of iceberg lettuce. Iceberg lettuce is one of the lowliest in the lettuces but we overlook that fact with the dressing over the top. 

    Italian Goddess Dressing

    • 1 clove garlic, sliced
    • 1 avocado
    • 1/2 large English cucumber
    • 1 stalk celery
    • 1 T oregano
    • 1/2 t Himalayan salt
    • 2 T apple cider vinegar or lemon juice
    • 1/3 cup virgin olive oil
    • 2 T filtered water

    Whirl it together in a high powered blender or Nutri-bullet.

    Makes about 1 1/2 cups.

    It’s great on multiple salad mixes.

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    Vibrant Chopped Salad

    • 1 head romaine lettuce, torn into bite-sized pieces
    • 1 half jicama, diced
    • 1/2 small head purple cabbage
    • 1/2 English cucumber, sliced
    • 1/2 medium zucchini, sliced
    • 1 yellow pepper, diced
    • 1/2 small red onion, small diced
    • Italian Goddess Dressing 

    Mix together and divide into two medium bowls. Add the dressing and toss.

    Enjoy.

    Makes 3 servings

    More Accessories:

    • Black or green olives (bottled in olive oil, not vinegar)
    • Pepperocinis (Husband’s usual adornment)
    • Sunflower and Pumpkin seeds
    • Raw organic chopped nuts
    • Fresh Berries of choice

    Let’s do a retake of our word associations and look at how we adorn out plates, our palates, and our lives. 

    How do you accessorize your salads

    Infused Water Dismantled

    I’m not a fan of just drinking water all the time. Don’t get me wrong, I drink it but sometimes I like adding different flavors without adding any sugar or artificial flavoring. Most people just grab these infused waters off the shelves because the label looks like everything inside should be natural. You open it up and then take your first sip. It tastes like water with a hint of flat flavor.  You keep looking at the label and find out that this water has about fifteen different ingredients. You don’t even know where the spring of water comes from let along those ingredients.

    Let’s dismantle infused water using in-season, organic fruits and veggies, herbs, spices, and some healthy add-ins that take your infused water to the next level.

    Before mixing

    Choose 2 cups of water.

    Water: Spring water (Fuji is my favorite),  Coconut water (Zico is my brand), If you’re not able to get these, at least, make sure your water is filtered.

    Choose a combination of 1/2 cup fruit and veggie of your choice.

    Fruit: berries, mangoes, pineapple, lemon, lime, melons, kiwi, and star fruit,  other tropical fruits, peaches, nectarines, apricots

    Veggies: Cucumbers, celery, carrots, beets, garlic,

    Add a couple of sprigs of herbs

    Herbs: Parsley, Mint, Rosemary, Cilantro, Dandelion flowers, Chamomile flowers and buds, lavender, rose petals, ginger, turmeric, sage, basil, and thyme, lemongrass, stevia

    Spices: Cinnamon bark, dried dill weed, pepper,  and a bit of Himalayan salt, and organic spices of your choice that you can put into an organic tea bag.

    A couple of drops of your favorite essential oil like Cinnamon bark, clove, peppermint, lemon, sweet tangerine, nutmeg, lavender, evening primrose oils are some of my favorites.

    Nutritional add-ins:  Liquid versions of the following can also be added: vitamin B Complex, vitamin D, Slippery Elm, and apple cider vinegar.

    Blueberry water

    Here’s my favorite infused/blended water

    • 2 cups spring water, (I like using Zico coconut water)
    • 1/2 cup fresh or frozen berries (blueberries are my favorite)
    • 1/2 cup fresh organic English cucumber chunks
    • 1 small piece ginger grated
    • 2 drops cinnamon essential oil
    • 1 dropper full of vitamin B complex
    • 4 drops liquid vitamin D
    • 2 Tablespoons apple cider vinegar
    • 7 drops liquid stevia

    Take the berries and cucumbers and place them in a bottom of a clean glass bottle, mason jar, or even a blender container if you have no mason jars. Take the ginger and place in an organic paper tea bag. Place inside a glass bottle. Add the water of choice, along with the rest of the ingredients. Let sit for 24 hours in the refrigerator.

    If you’re impatient like I am most of the time, you can just skip the tea bag step (if you don’t add the herbs) and mix it all together in a blender with a bit more water and get the most benefits of the fruits and veggies.

    Water doesn’t always have to taste bland. We can add natural organic flavor to the water to make it both nutritional and healthy for what our body needs. Let me know what kinds of combinations you try.

    Wishing you wellness for a new day.