It’s officially soup season, folks, and we are here for it. Whether you’re battling a bug or just looking for something warm and yummy, now is the time to make some delicious homemade soup. To help get you started, we’ve compiled a list of So Good So You soup originals, specifically crafted for our community.
Each is plant-based and packed with nutrients to fuel your body and your soul. If you get the chance to try one yourself, let us know what you think.
The first recipe of the group, Pumpkin and Lemongrass, is our latest creation, something we crafted out of our desire to create a yummy and healthy holiday meal for our community members to enjoy.
It also features two of 4 of our star ingredients - ginger, turmeric, cayenne pepper and apple cider vinegar!
Pumpkin and Lemongrass Soup Starter - Recipe makes 5 cups of soup, 2-4 servings
- 5 C fresh pumpkin or winter squash, rough 2 inch dice
- 1 T fresh lemongrass, chopped fine
- 1 tsp. fresh ginger, chopped
- 2 tsp. garlic, chopped
- ½ tsp. turmeric, dried or 1 tsp. Fresh
- Pinch cayenne pepper or a little more if you like spice
- 1- 14 oz. can full fat coconut milk
- Salt and pepper to taste
- ¼ tsp. good vinegar, apple cider or rice wine
- ½ tsp. maple syrup
- 2 T coconut oil or other neutral flavor oil
- In a heavy-bottomed saucepan, sweat lemongrass, ginger, garlic, turmeric and cayenne until beginning to soften.
- Add pumpkin chunks and continue to sweat for another 5 mins., stirring as to not brown anything.
- Add can of coconut milk and bring to a low simmer.
- Cook until the pumpkin is very tender, about 20-25 mins.
- Puree soup in a blender until very smooth, season with salt, pepper, vinegar and maple syrup to your liking.
- Garnish with toasted pepitas or a dollop of coconut cream or both.
Roasted Red Pepper and Yam Soup
- 1-2 red bell peppers, depending on size (an excellent source of Vitamin C!)
- 3-4 cloves garlic, chopped
- 1/4 red onion, chopped
- 2 large yams (different from sweet potatoes, orange on the inside)
- 1 ½ tsp Coconut Oil
- 1 ½ tsp Chili Paste
- ¾ tsp Honey
- ½ tsp Black Pepper
- ½ tsp Cumin
- 1 tsp Spike
- 1 T Tamari
- 1 T Rice Vinegar
- ½ Can Coconut Milk
- 12 oz Vegetable Broth
- 12 oz water
- Chop bell peppers and toss in coconut oil, chili paste, and honey. Roast until peppers begin to blacken. Set aside.
- While peppers are roasting, chop garlic and onion and saute in coconut oil until caramelized. As they caramelize, add cumin, black pepper, and spike. Add broth and yams, cook until yams are soft and mushy. Add water, coconut milk, rice vinegar, and roasted peppers and blend with immersion blender. Add salt, pepper, spike, or tamari to taste.
Creamy Coconut Squash Soup
- 1 T Olive oil
- ½ cup garlic
- 1 ½ tsp ginger
- 1/2 cup onion
- 1/2 cup celery
- 16 oz butternut squash
- 16 oz vegetable Broth
- ½ cup Coconut milk
- ½ tsp paprika
- 1 tsp tamari
- ¼ tsp chili powder
- 1 ¼ tsp rice vinegar
- 1/4 tsp salt
- In large pot, heat olive oil over medium
- Saute onion, garlic, until soft
- Add remaining ingredients and simmer until squash is soft
- Puree until smooth
Carrot Miso Soup
- 1 T Coconut oil
- 1/4 onion, chopped
- 1 tsp garlic, minced
- 2 T white miso paste
- 24 oz vegetable stock
- 1/2 c carrots, roughly chopped
- Heat oil in large pot, sweat onion ginger and garlic
- Add miso paste, stock and carrots
- Bring to a simmer, cook until carrots are very soft (about 30 minutes)
- Puree until smooth
We recommend amping up your meal with our nutrient-dense probiotic shots. Each contains 1 billion CFUs probiotic for optimal immune and digestive support. To find a store near you, visit our store finder here.
So Good So You and its blog materials are not intended to treat, diagnose, cure or prevent any disease. All material on The So Good So You blog is provided for educational purposes only. Always seek the advice of your physician or another qualified healthcare provider for any questions you have regarding a medical condition, and before undertaking any diet, exercise or other health-related programs.