Raw Creamy Pumpkin Soup






















2 cups chopped pumpkin

Flesh of 1 coconut or 3/4 cup cashews

1-2 cups water (depending on desired thickness)

1 clove garlic

1 small onion

1 tsp salt

1/2 inch ginger

1 good pinch cayenne pepper

Salt to taste


  1. Throw all ingredients in a high speed blender and blend until smooth. (Tip: add water slowly as the blender is working until the desired consistency is reached).
  2. Serve with raw sour cream right away or warm up before consuming.




Hearty Potato Turmeric Soup (Vegan)


    • 8-12 potatoes (depending on the size), chopped
    • 2-4 carrots, chopped
    • 1 onion, chopped
    • Himalayan salt, black pepper to taste
    • 5-6 Kale leaves
    • 2 tbs extra virgin olive oil
    • 3 cloves garlic, pressed
    • handful chopped dill
    • 4-5 green onions, chopped
    • 1/2 – 1 teaspoon turmeric
    • optional: 3 tbs cashew butter for creaminess

    all organic ingredients

1. Place 6 cups of filtered water into a pot, bring to boil.

2. Add chopped potatoes, 2- 4 chopped carrots, and 1 chopped onion so that water is just covering the vegetables.

3. Add more potatoes if there’s not enough. Boil for 15-20 minutes.

4. MASH roughly all these veggies right in the pot to get a thick vegetable broth. Add Himalayan salt, black pepper, turmeric, olive oil, and 5-6 chopped kale leaves (de-stemmed), cook for another 2 minutes. Remove from the stove. Add 3 pressed cloves of garlic, green onions,  and chopped dill. Stir. Serve right away or keep refrigerated for 2 days.