Orange Soup

Last Updated on Tuesday, 19 July 2011 02:35 Written by Flax Monday, 11 October 2010 11:21

“Orange Soup” is the general term that my family uses for soups made with a variety of orange vegetables. This is a sweet soup and it might be one of the few dishes that every family member will actually eat.   Since I have some extremely picky eaters, this is an amazing feat!

In Chinese medicine all orange vegetables, sweet in flavor, are wonderful for strengthening the spleen/pancreas. Based on the principle that “like treats like”, the sweet potato, which in shape resembles the spleen is considered to be the best for fortifying the spleen.   The Chinese hold that the spleen regulates our sugar and is the source of our sugar cravings.  Eating sweet potato can help to reduce our desire for unhealthy sweet.  Too much sweet potato however is fattening, it can also cause abdominal swelling and indigestion.


  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 sweet potatoes, peeled and chopped
  • 2 carrots, peeled and chopped
  • 1 butternut squash, peeled and chopped
  • 8 cups water
  • 1/4 cup amaranth or quinoa
  • salt and pepper to taste
  • 1/4 tsp. nutmeg (feel free to substitute the nutmeg with allspice or cinnamon)

Sautee the onion in the olive oil until translucent. Add the water and bring to a boil. Add the remaining ingredients and simmer for 30-60 minutes. Puree and serve hot.

Note: I use the amaranth here as a thickening agent.  It functions the same way as a potato in the soup but it is a much healthier option. Amaranth is a cousin to quinoa and like quinoa it is one of the most nutritious foods in existence.

The soup can be refrigerated for up to a week and while I am not a fan of the freezer, it does freeze well.

Serves 8 + leftovers


Learn More

Chestnut Soup

Last Updated on Tuesday, 11 January 2011 02:42 Written by Flax Monday, 30 August 2010 01:34

In honor of Tu Be’shvat, I made fruit and nut dishes with my class. Since chestnuts are a nut that are found fresh in the winter, it makes it appropriate to serve them now.

While this dish is vegan, I wouldn’t exactly call it one of my healthier recipes. It is however perfect for people who are in a transitional stage, where they are trying to cut down on animal products but are still craving the heavier foods.


Olive oil
2 onions, chopped
1 leek, chopped
1 package button mushrooms, chopped
2 stalks celery, chopped
2 carrots, chopped
2 parsnip, chopped
1 zucchini, chopped
2 liters water
3 bags peeled and roasted chesnuts (200 gr.)
2 cups soy milk or oat milk
4 chives, chopped, for garnish.

Heat the oil in a large soup pot. Add the onion and leeks and saute over a low flame until the onions are translucent. Add the remaining ingredients, bring to a boil and simmer for 45 minutes. Remove from the flame. Puree, garnish and serve.

Serves 8


Learn More
Copyright © 2009 Afterburner - Free GPL Template. All Rights Reserved.
WordPress is Free Software released under the GNU/GPL License.