Quinoa & Vegetable Soup

INGREDIENTS (serves 2)

  • 1/2 tbsp oil 
  • 1/2 onion, chopped 
  • 2 garlic gloves, chopped 
  • 1/2 red chili (or to taste), chopped
  • 1/2 carrot, chopped into small pieces 
  • 2 celery stalks, chopped into small pieces 
  • 4 button mushrooms, chopped into small pieces 
  • 1 tomato, chopped 
  • 1/2 cup quinoa, rinsed 
  • 3 cups of stock (I used faux chicken) 
  • 200g cooked chickpeas 
  • 1 cup baby spinach
  • salt & pepper


  1. Heat oil into a medium pot. Add onion, garlic, chili, carrot, celery and mushroom. Cook for about 3 minutes. 
  2. Add tomato and quinoa, cook for another 2 minutes. 
  3. Add stock, and season with salt and pepper to taste. Bring to a boil, turn down to a simmer, cover with a lid and cook for 15 minutes. 
  4. Add in your chickpeas, cook for a further 5 minutes before adding the spinach.

Recipe From: @amylecreations

Creamy Pumpkin Turmeric Soup (Raw & Vegan)

INGREDIENTS (serves 4)

  • 3 cups sugar pumpkin peeled & chopped
  • 1 red bell pepper chopped
  • ¾ cup water
  • ¼ of a white onion chopped
  • 1 heaping tablespoon coconut cream
  • 1 tbsp coconut nectar
  • 1 clove garlic
  • 2 tsps. fresh rosemary chopped
  • 1 tsp thyme
  • 1 tsp turmeric powder
  • ½ tsp salt
  • ½ tsp onion powder
  • ¼ tsp paprika
  • ½ tsp black pepper


  1. Place pumpkin, coconut cream, red pepper and water in a high-speed blender and blend until smooth and warm. It takes usually about 1 to 1.5 minutes to reach this consistency.

  2. Add the remaining ingredients and blend until combined.

Recipe from www.rawrevive.com

Pea and Broccoli Miso Soup

INGREDIENTS (serves 4)

  • 500 grams broccoli (1 large or 2 small heads)
  • 3 cups frozen peas
  • 1 brown onion
  • 1-2 cloves garlic
  • 40-50 grams fresh ginger (about 2 thumbs’ worth)
  • 2-3 tbsp miso paste (I like brown rice miso) – adjust depending on how strong you want the miso flavour
  • 4-6 cups boiling water
  • 2 tbsp coconut oil (or other frying oil)
  • salt & pepper to taste


  1. Peel and finely chop the onion, ginger, and garlic. Chop the broccoli into florets.

  2. Pop the coconut oil, onion, ginger and garlic into a large saucepan. Place over a high heat and saute for 2-3 minutes, until fragrant and the onion starts to turn translucent.

  3. Add in the broccoli florets and cook for a further 2 minutes, stirring occasionally.

  4. Pour in 4 cups of hot water and add in the 3 cups of frozen peas. Reduce the heat to a gentle simmer. Cover and cook for approximately 3-5 minutes.

  5. Add in the miso paste and stir until the miso paste has dissolved into the water. Continue to simmer away, covered, for a further 5 minutes, until all the vegetables are soft.

  6. Remove the soup from the heat and allow to cool a little (to allow safer and easier handling). Then, use a stick/immersion blender to blend in the saucepan, or transfer the soup to a regular blender jug to process until smooth. You can add 1-2 additional cups of hot water to thin out the soup to your desired consistency.

  7. Season the soup with salt and pepper to taste. Warm gently in a saucepan to get it piping hot again before serving.

Recipe from https://nourisheveryday.com


Bone Broth

    Image by Meghan Telpnar

    Why Bone Broth? 

    “Bone broths are extraordinarily rich in protein, and can be a source of minerals as well.   Glycine supports the bodies detoxification process and is used in the synthesis of hemoglobin, bile salts and other naturally-occurring chemicals within the body.  Glycine also supports digestion and the secretion of gastric acids.  Proline, especially when paired with vitamin C, supports good skin health.
    Bone broths are also rich in gelatin which may support skin health.”
    – https://nourishedkitchen.com/bone-broth/

    You can purchase Organic Bone Broth Powder at any Naked Foods store!