immersion blender to puree the soup, you can do so while it is still hot (just be careful it doesn’t splash). Blend until creamy!
8. Season to taste with more salt, and if necessary, reheat it on the stove before serving.
9. Garnish with a drizzle of pomegranate molasses, pomegranate seeds, pumpkin seeds, parsley, and black pepper.
4. Golden Broccoli Soup
Love a good broccoli and cheddar soup? This version is not only healthier, quicker to make, and has fewer ingredients, but the taste is undeniable. Made with only 6 main ingredients, this 30-minute meal includes healing turmeric that’s perfect for cold days.
Try it with this recipe via Cross-Cultural Kitchen.
Ingredients
-2 cups broccoli florets cut small
-1 carrot shredded
-1/2 sweet onion chopped small
-3/4-1 cup raw cashews
-4 cups vegetable broth
-3/4 tsp turmeric
-Salt and pepper to taste (you must use some black pepper since it boosts the absorption of turmeric)
-Olive oil for cooking
Instructions
1. Heat 1-2 tbsp of olive oil in a soup pot over low to medium heat. Cook onions and carrots for about 5-7 minutes, until soft. Add salt, black pepper, and turmeric, and mix well. Heat for about 1 minute longer.
2. Add broccoli florets, and cook about 5 minutes longer.
3. Add broth, bring to a boil, and then reduce to a simmer. Cook for 5-7 minutes, until vegetables are tender.
4. Place cashews in a blender, add enough soup liquid (just liquid, no veggies) to cover cashews. Carefully blend cashews into a smooth paste, adding more liquid if needed.
5. Add cashew mixture back into the soup. Mix well, and warm through. Enjoy!
5. Spicy Black Bean Soup
Easy, comforting and good for the soul, this spicy fun in a bowl is packed with healthy protein.
Try it with this recipe via The Glowing Fridge.
Ingredients
-3/4 cup water (or 2 tablespoons olive oil; if not oil-free)
-1 red onion, chopped
-1 clove garlic, minced
-1/3–1/2 jalapeño, finely chopped, to taste (optional)
-2 medium-sized carrots, chopped
-1 red bell pepper, chopped (or any color)
-4 teaspoons ground cumin
-2 teaspoons chili powder
-1/4 teaspoon red pepper flakes, to taste (optional)
-1 15 oz. can organic sweet corn, drained and rinsed
-3 15 oz. cans organic black beans, drained and rinsed
-4 cups low-sodium vegetable broth
-1/2 lime, juiced
-1/4 cup cilantro
-sea salt & pepper, to taste
-toppings: avocado, crushed tortilla chips, jalapeño, cilantro, dairy-free cheese
Instructions
1. Heat the water (or oil, if preferred) in a soup pot or large dutch oven over medium heat. Stir in the onions and garlic, with a pinch of sea salt and pepper. Cook, stirring occasionally until the onions are translucent.
2. Stir in the jalapeño, carrot, red bell pepper, cumin, chili powder, and red pepper flakes. Cook until vegetables are soft, about 7-9 minutes.
3. Pour in the beans, corn, and broth. Bring to a slow boil over medium-high heat then reduce to a gentle simmer. Cook until the beans are soft and the broth has lots of flavor, about 20 minutes. Turn off heat.
4. Using a hand immersion blender, blend about half of the soup, still leaving whole beans intact. Blend more for a smoother texture or less for a chunkier texture, depending on preference (this step is optional; you can also blend half in a regular blender, making sure to let out the steam, to prevent a soup explosion as it gets very hot. Pour it back into the soup pot).
5. Stir in lime juice and cilantro and taste test to see if it needs more salt or pepper. Adjust accordingly.
Serve with your favorite toppings!
Tia Muhammad, BS, is an award-winning freelance content & media creative, copywriter, blogger, digital designer, and marketing consultant. She owns the boutique content and digital media company, jackieGLDN|studio.