Split Pea Soup

1 medium white onion diced
1 leek washed and diced
1 cup diced celery
1 large carrot peeled and chopped fine
Small handful of flat parsley
2 1/2 cups green split peas
9 cups vegetable stock
3 tablespoons butter (or vegan alternative)
Olive baguette
Small handful of pea shoots
Cinnamon
Smoked Paprika
Handful of pistachios
Sour cream

Heat butter in a stove top pot on medium. Add in, onion, leek, celery and carrot.  After 5 - 10 minutes add in parsley and split peas increasing heat to high and add in vegetable stock slowly.  Reduce to low heat and let simmer for approximately 2 - 3 hours on reduced heat.   Remove from stove, let cool and puree in blender.

Cut thin slices of olive baguette to toast while the soup is in the blender.  Spread one hearty layer of sour cream on top of each toasted slice. Place two slices in the middle of each individual soup bowl.

Garnish with peas shoots, pistachios, dash of smoked paprika and cinnamon.

Kimchi Noodle Soup with Waterchestnut & Asparagus

4 1/2 cups of water
1/2 small onion diced
2 cups kimchi
2 cloves of garlic minced
2 miso stalk cubes
1 teaspoon soy sauce
1/2 cup water chestnut cut very finely
1/2 cup julienned asparagus
1 teaspoon chinese hot sauce
1 bag of lo mein noodles

In a medium to large pot add olive oil and garlic and saute until soft. Add kimchi and saute for 4 minutes.  Add water , soy sauce, miso stalk cubes, water chestnut and hot sauce.  Let simmer on low hear for about 15 minutes.  Once simmering is done add onion, asparagus and lo mein noodles.  Simmer for about 5 minutes.

Pineapple and Guava Soup

4 cups of water
2 fresh Guavas
4 slices fresh pineapple
1 cup thick coconut milk
1 tspn cinnamon
3 tspns stevia
Goji berries
Fresh mint

Boil 4 cups of water and 1 cup thick coconut milk. Add sliced guavas and pineapple for about 10 minutes until soft.  Add in cinnamon, stevia and stir.

Serve cold with garnish of goji berries and mint.

Gruyere Onion & Brocoli Soup

2½ cups croutons

1 cup gruyere cheese shredded

2½ carrots sliced

½ tsp extra virgin olive oil

2 white onions thinly chopped

1 tsp brown sugar

Thyme

Parsley

5½ cups homemade vegetable stock

1 stalk celery

1 cup bean sprouts

1 cup broccoli

Boil vegetables and ingredients in stock until tender.  Add in blender until smooth.
Add croutons once soup has been blended and cooled.  Garnish with Thyme and Parsley.

Avocado & Potatoe Soup

3 cups vegetable broth

1 avocado

5 potatoes large

4 celery stalks

½ red onion

½ cup tofu

Boil all vegetables first.  Add avocado after and blend until smooth.
Let sit for 15 mins and serve. Sprinkle a few pomegranate seeds on top.