#vegan soup

day 2- Three Layer Stew
This stew makes for a fantastic bean free chili rendition!!

4 heirloom toms
1 pint grape toms
2 red bell peppers
1 poblano
1 jalapeno
1 eggplant
1 carrot
1 onion
3 cloves garlic
½ bunch cilantro 
2 cups of freshly juiced carrot/ celery
1 cup quinoa
coconut oil
spices
garnished with Avocado 

Day 3- Pumpkin Breakfast porridge
No picture for this delight of a dish, we ate it up so quickly because it was just that yummy! But the recipe went a little something like this:

2 Cups oats, soaked overnight
1 oven roasted pumpkin pie pumpkin (the meat)
coconut oil
cinnamon
nutmeg
stevia for sweet, or you could use dates or figs.

blended everything together into a spoonable sensation.

Day 4- Roasted Cauliflower Soup 
Again no picture for this gem, we served it for my family and it was gone as soon as it hit the table. This soup was so thick and creamy!

2 heads of steamed cauliflower
1 onion
celery
coconut oil
1 can light coconut milk
thyme
rosemary
sea salt

cooked in a big pot then blended into creamy perfection. 

Day 5- Tortilla Soup

This soup was made with a little and a lot of the following:
heirloom tomatoes
red bell peppers
onion
celery
carrot
corn
coconut oil
spices galore
served with corn tortillas and avocado

Day 6- Potato Leek 
This soup was by far the best one yet!!! Words can not even express the creamy taste and powerful flavors packed into this soup. We think it tastes like the best gravy, and I never even liked gravy. It is like mashed potatoes and gravy all together in s soup! We will definitely be serving this come Thanksgiving.

2 leeks
6 yukon gold potatoes
1 yellow onion
2 stalks celery
1 carrot
1 can light coconut milk
rosemary
thyme
oregano
sea salt 

boil everything accordingly in a large pot then blend.

So I’ve challenged Branden to a 30 soups in 30 days fall challenge. He is truly a master when it comes to the soup making and I believe that this challenge will help him rise to the position of a soup god. I have also been moving away from so much raw food as the seasons change and focusing more on an Ayurvedic approach to my eating and lifestyle- an experiment still in the early stages. Needless to say I am very excited to be fed these yummy and healing soups for the next 30 days!

PUNJABI PUMPKIN

2 pumpkins
1 squash
1 red pepper
1 onion
1 carrot
1 head cauliflower
peas
6 cloves garlic
coconut oil
1 can coconut milk - low fat 
fennugreek
thai green curry seasoning
fresh grated ginger

oven roast the pumpkins, squash, red pepper, and cauliflower. lightly saute the onion, garlic, and carrot in a large pot with the coconut oil. add the roasted pumpkins, squash, and pepper to the pot along with the coconut milk and spices. blend into a smooth consistency. lastly add the cauliflower and peas for some chunk factor.

sweet pumpkin soup with pumpkin seeds