Home made soups are a fabulous fast food! Here’s how:
At Soma Ranch we use recipes from the Body Ecology Diet book.
- Each recipe works well,
- Super easy to make and
- Take little time and make BIG nourishing taste
Now here’s the best news… as well as tasting great you save time…
- Make a big batch then freeze in small containers:
- use jam jars, reuse feta cheese containers and more.
- keep a permanent marker and painters tape on hand to easily write contents/date before freezing.
Taking a soup out the night before to easily defrost and reheat.
Soups are excellent as sauces - e.g. mix with quinoa pasta for a yummy twist on mac and cheese.
When a friend isn’t feeling well home made soup is an amazing thoughtful gift.
- Reach for a jar,
- wrap it with a bow,
- write a little message and
- drop off by their door.
POOF! a thoughtful gift that may be remembered for a lifetime that took minutes to prepare.
My favorite is “Lima Bean Soup”. Joe serves it as “This is your new favorite soup” when guests ask what the soup of the day is, guests then share how great the mystery soup tastes then exclaim surprise when they learn it’s lima bean.
Summary - don’t be put off if you think you don’t like lima beans, this soup is tasty, nourishing and super yummy.
Another Favorite is Claire’s Creamy Cauliflower Soup Recipe:
Ingredients (Makes 6 to 8 servings)
1 large head cauliflower, washed and cut into chunks
2 medium to large carrots, grated
1 large onion, chopped
1 large clove pressed garlic
1 teaspoon (or to taste) curry powder
Celtic Sea Salt to taste
1 tablespoon coconut oil
1 tablespoon ghee (clarified butter)
Approximately 1/4 cup finely chopped parsley
- Place cauliflower in large pan, cover with filtered, salted water, and cook until tender. Do not drain water.
- Place cauliflower and water in blender. Puree, adding the curry powder and more sea salt. (This will need to be done in two stages, as it is too much for one blender to accommodate).
- Set aside cauliflower puree.
- In a deep pan, saute onion in the coconut oil and ghee until it’s translucent. Add garlic, and saute gently for a few moments, being careful not to brown it. Take off the heat, and set aside
- Cook the grated carrots in just enough water to cover until tender, being careful not to let them get mushy. Do not drain.
- Add pureed cauliflower to onion and garlic mixture.
- Using a slotted spoon, lift carrots from water and add to the soup along with most of the parsley, stirring gently. Add some of the carrot water, if desired, to thin the soup, or leave it thick and creamy.
- Garnish each serving with a sprinkling of fresh parsley.
To read more about the diet, food combining and how to make beans work in your diet check out
Principles of Food Combining