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Soups

For other types of foods, go to our Nutrition drop-down at the top of the page, go down to Recipes, and pick the type of food you are looking for.

Creamy Red Pepper Soup
Ingredients:
• 1 red pepper
• 1 cup warm water
• 1/2 large avocado
• 5 baby carrots
• 1/4 cup hemp seeds
• 1 teaspoon onion, chopped
• 1/2 teaspoon garlic, chopped
• 1 teaspoon raw honey
• 1/2 teaspoon jalapeno pepper
• 1/2 teaspoon Celtic Sea Salt

Instructions:
1. Stir all ingredients while heating for about 5-10 minutes until thick, smooth, and slightly warm.

 

Vegetable Soup
Ingredients:
• 1 cucumber
• Water of 1 young coconut
• 1/2 bell pepper
• 1/2 avocado
• 2 celery ribs
• 3 green onions
• 2 large chard leaves (or 4 small)
• 1 tomato (for garnish)
• Juice from 1 lime
• Small combination of herbs (such as cilantro, mint, and rosemary)
• Small portion of dulse seaweed (optional)

Instructions:
1. In a blender combine the coconut water, 1/2 cucumber, avocado, celery, chard leaves, 1 green onion, lime juice, cayenne pepper, and seaweed
2. Blend on high
3. Add the bell pepper, the rest of the cucumber, the 2 remaining green onions, and the herbs
4. Pulse until herbs are chopped up
5. Garnish the soup with avocado, tomato, green onion, fresh herbs, and bell pepper

 

Lentil Soup
Ingredients:
• 1 onion, chopped
• 1/4 cup olive oil
• 2 carrots, diced
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon dried basil
• 1 (14.5 ounces) can crushed tomatoes
• 2 cups dry lentils
• 8 cups water
• 1/2 cup spinach, rinsed and thinly sliced
• 2 tablespoons vinegar
• Celtic Sea Salt and ground black pepper to taste

Instructions:
1. In a large soup pot, heat oil over medium heat
2. Add onions, carrots, and celery; cook and stir until onion is tender
3. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes
4. Stir in lentils, and add water and tomatoes. Bring to a boil
5. Reduce heat and simmer for at least 1 hour
6. When ready to serve, stir in spinach, and cook until it wilts
7. Stir in vinegar, and season to taste with sea salt, pepper, and more vinegar if desired.

 

Saturday Vegetable Soup (Makes about 6 servings)
Ingredients:
• 2 boxes Pacific Natural Foods brand organic vegetable broth (8 cups)
• 1 16 oz. bag 365 organic brand frozen organic vegetable blend (includes broccoli, cauliflower, carrots, green beans and bell peppers)
• 1 10 oz. bag Cascadian Farm organic brand frozen Chinese-style stir-fry blend (includes green beans, broccoli, carrots, red peppers, onions, mushrooms and bamboo shoots
• 4 cloves garlic, minced
• ½ large onion, diced
• ½ green pepper, diced
• 1 bunch celery, diced
• 4 tablespoons organic, unsalted butter
• Sea salt

Instructions:
1. In a large skillet, melt butter over medium/high heat
2. Add onion, green pepper and celery and sauté until soft
3. Add sea salt to taste
4. Stir in splash of vegetable broth and lower heat to simmer
5. In large slow cooker, add both bags of frozen vegetables
6. Pour 1 box of vegetable broth over frozen vegetables
7. Add contents of skillet to slow cooker
8. Pour in remaining box of vegetable broth
9. Set slow cooker to high, stirring occasionally
10. Cook for about 2 hours or until vegetables are softened - do not overcook

 

Gardener’s Ratatouille
Ingredients:
• 4 teaspoons olive oil
• 1 cup onion, chopped
• 3 cups plum tomatoes, chopped
• 2 cups eggplant, chopped
• 2 cups zucchini, chopped
• 1 cup bell pepper, chopped
• 2 cloves garlic, minced
• 1 tablespoon each fresh oregano, basil and parsley, chopped
• 1 teaspoon Celtic Sea Salt
• 1 teaspoon black pepper

Instructions:
1. Heat oil in a large skillet over medium-high heat
2. Add onion and sauté until tender
3. Stir in remaining vegetables and garlic
4. Cover, reduce heat and simmer 30-40 minutes or until vegetables are cooked through
5. Stir in remaining ingredients and simmer, uncovered, an additional 5-10 minutes

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