Mushroom Red Pepper Soup

The color of the soup doesn’t come out looking very appetizing but it’s really delicious (if I say so myself)

Ingredients (I was hungry so I only made one serving of soup – for larger batches just increase your veggies)

  • 1/4 chopped red pepper
  • 1 portobello mushroom steak chopped
  • about 5 stalks of asparagus chopped
  • 1 tbsp of oil
  • about 1 1/2 cup of Almond milk
  • pepper to taste
  • salt to taste
  • Saute veggies for about 5 minutes in the oil
  • Add 1/2 cup of Almond milk, cover, and cook for about 20 minutes
  • The milk should be almost absorbed by the veggies
  • Transfer to blender and add the additional 1 cup of Almond Milk
  • Puree veggies and milk until smooth – add in pepper and salt to taste at this time
  • Serve!

Quinoa Curry


  • 1 cup Quinoa
  • 1 cup water
  • 1 cup almond milk and 2/3 cup almond milk (You can use coconut milk for this – I just didn’t have any in my fridge and Almond Milk worked just fine)
  • Red Curry Paste Mixture (I got it from Whole Foods)
  • Yellow Peppers
  • Orange Peppers
  • Green Beans
  • Place quinoa, 1 cup of water, and cup of almond milk in sauce pan and cook on medium heat
  • Chop peppers and beans (I like big chunks for curry) and place in skillet
  • Add 2/3 cup of almond milk to vegetable mixture cook on medium heat for about 15 minutes
  • Add desired amount of curry paste (I used about 2 tbsps)
  • When Quinoa has almost absored water and milk, add 1 tsp of curry paste
  • Remove vegetable mix from heat and add to quinoa
  • Stir and Serve!

Tomato Cucumber Soup


  • 1 Tomato chopped
  • 2 Persian Cucumbers chopped with skin still on
  • 1 spoonful of Garlic
  • 1/2 cup water
  • 1/2 cup coconut water
  • Olive oil for pan
  • I used a mushroom spice blend,  you can use your choice of spice blend. I think a spicy blend would go well.


  • Coat pan with oil
  • Add all ingredients except coconut water
  • Simmer,  covered for about 20 minutes
  • Transfer mixture to blender,  add coconut water and blend
  • Serve it up!

Green Bean Mushroom Soup

♥ So I’ve never made soup with Oyster Mushrooms. But it came out delicious! At least in my opinion 🙂 I can’t wait to hear everyone’s thoughts so share if you make this. This recipe makes about 2 servings.♥


  • 3 handfuls of green beans with ends cut off
  • About 1/4 lbs of Oyster Mushrooms chopped
  • Salt & Pepper to taste
  • 1 1/2 cups of Almond milk (I suggest original so the sweetness of the vanilla flavor doesn’t overpower the intended flavors)
  • A dash of thyme
  • A dash of basil
  • Optional: I added a dash of Caribbean spices.


  • Add all ingredients to pan
  • Cover and cook on low to medium heat for 20 minutes (stir occasionally)
  • Add ingredients to blender and blend until smooth (I use the NutraBullet).
  • Depending on your preference for consistency you can add about 1/4 cup of water to thin out the soup consistency.
  • This would be a good soup to serve with grilled “cheese”




Kale Summer Squash Soup

Well when squash is on sale, who can resist picking some up. I haven’t made a broth soup in awhile so here’s hoping it goes well!

  • About 2 cups of water
  • 1 leaf of kale (remove stem) chopped
  • Summer Squash chopped – your choice (I picked the round one and used a little more than half)
  • 1 spoonful of minced garlic
  • A couple dashes of ground coriander
  • A pinch of cardamom
  • Salt & Pepper to taste
  • 1 tbsp Balsamic Vinegar


  • Add water, coriander, cardamom, salt, pepper, and vinegar to pot
  • Cook on medium heat for 5 minutes
  • Add the remaining ingredients, cover, reduce heat and cook for 20 minutes
  • Serve it up!