I love the main ingredients in this dish, which are tomatoes and asparagus. They do not only taste great, but are also incredibly healthy and alkaline.

Tomatoes, also called the love apple, contain lycopene, which is one of the most powerful natural antioxidants.

Asparagus is a low-calorie course of folate and potassium. Its stalks are high in antioxidants. Especially the green asparagus is also a very good source of Vitamin C.

Alkaline Tomato and Asparagus Soup

Serves 2

Ingredients

12 medium sized green asparagus spears
1 avocado
6 tomatoes
1 bunch of fresh parsley
4-5 dried tomatoes (in olive oil)
1/4 cup of dried onions
4 garlic cloves
1 red pepper
Celtic sea salt or himalayan crystal salt
Optional: herbs of the Provence and dill
2 unwaxed lemons, cut into thin slices

Instructions

Finely puree all ingredients, apart from the lemon slices for garnishing, in a mixer and then gently heat in a large pot.

Garnish the soup with the lemon slices.

Serve immediately and enjoy!

The jerusalem artichoke is one of the lessser known vegetables around, which is a shame as it has a unique nutty, sweet and crunchy taste and is a very good source of iron.

Did you know that the jerusalem artichoke is not truly an artichoke but a variety of sunflower and has nothing to do with Jerusalem, but is derived instead from the Italian word for sunflower, girasole?

If you have never cooked with this versatile vegetable before, then why not give this delicious soup a try?!

Carrot and Artichoke Soup

Serves 6-8 people

Ingredients

700g jerusalem artichokes
3 celery stalks, chopped
450g carrots
1 medium onion, chopped
3 tbsp olive oil
1.5 litres yeast-free vegetable stock
Himalayan crystal salt or celtic sea salt
Freshly ground pepper

Instructions

Peel and slice the artichokes, then put them into a bowl of cold water to prevent them from discolouring. Peel and slice the carrots.

Gently heat the olive oil in a cooking pot and soften the onion and celery for ca. 5 minutes, then stir in the carrots and artichokes. Add a pinch of salt, put the lid on and let the vegetables sweat for ca. 10 minutes on a low heat.

Then pour in the stock, stir well, put the lid back on and simmer for a further 20 minutes or until the vegetables are soft. Then liquidise the soup.

Taste to check the seasoning, re-heat and serve!

Enjoy!

This Moroccan Vegetable Soup will do exactly that – It will fill you up nicely, make you feel really warm and provide you with lots of nutrients at the same time. The creamy parsnip and pumpkin give this soup a wonderfully rich texture!

Moroccan Vegetable Soup

Serves 4

Ingredients

30ml/2 tbsp olive or coconut oil
1 onion, chopped
225g carrots, chopped
225g parsnips, chopped
225g pumpkin
Ca. 900ml of vegetable stock
Lemon juice, to taste
Himalayan Salt and fresh ground black pepper

For The Garnish (Optional)

7.5ml/1 1/2 tbsp olive oil
1/2 garlic clove, finely chopped
3 tbsp chopped fresh parsley and coriander, mixed
A good pinch of paprika

Instructions

Heat the oil in a large pan and fry the onion for about 3 minutes until softened, stirring occasionally. Add the carrots and parsnips, stir well, cover and cook over a low heat for a further 5 minutes.

Cut the pumpkin into chunks, discarding the skin and pith, and stir into the pan. Cover and cook for another 5 minutes. Add the stock and seasoning, and slowly bring to the boil. Cover the pan and simmer very gently for 35-40 minutes until all the vegetables are tender.

After the soup has slightly cooled, puree it with a food blender or in a food processor until smooth. If the texture is too thick for your liking you can just add a little extra water. Reheat the soup if necessary. Stir in lemon juice to taste.

To make the garnish, heat the oil in a small pan and add the garlic, parsley and coriander. Fry gently for 1-2 minutes. Add the paprika and stir well.

Pour into bowls and spoon a little garnish on top.

Voila … Enjoy!

This is a new one for me and it is DELICIOUS. It is so quick and easy too. The cumin is so delicious combined with the tomato and the rice adds a wicked texture. It is filling and warming on a cold winter’s day.

Tomato, Rice & Cumin Soup

Serves 2

Ingredients

?½ medium onion
2 garlic cloves, crushed
1 tsp of coconut oil
1 tsp ground cumin
85g brown basmati rice or wild rice
2 tins of chopped tomatoes
290ml yeast free vegetable stock
small bunch parsley, chopped
sea salt and ground black pepper
4 tbsp olive oil

Instructions

Cook the brown rice as per the instructions on the packet. When this has nearly finished cooking, chop all of the vegetables as per the instructions above and then lightly sautee the garlic and onion (but don’t let anything go brown!) in a large saucepan.

Now throw in the cumin and tomatoes, rice and stock and cook for another 6-8 minutes. Season to taste, add the parsley, serve in nice big bowls and drizzle with olive oil!

Another fantastic soup to be enjoyed chilled, or just slightly warmed. Perfect for summer! I love this soup because of the tangy spice it gives, making it a bit different from the other alkaline soups!

Ingredients
Serves 2

1 1/2 Cucumbers
7 Tomatoes
3 large handfuls of spinach
1 Avocado
1.5 Inch chunk of fresh ginger
1 red chilli
250ml vegetable stock (cooled)
1/2 lime or lemon juice
2 tablespoons of olive oil, avocado oil or Udo’s Choice
Salt & Pepper to taste

Directions

Chop up the cucumbers, tomatoes, avocado, ginger and chilli. Now place all of the ingredients in a blender and blend until smooth! If you want to have this soup warm, just warm it gently. It should never be so hot that you couldn’t put your finger in it – so never boil!

Enjoy!

Another great recipe I’ve recently semi-accidentally invented! It is an awesome spring-y, summer-y soup that you can have hot or cold and that takes only a couple of minutes to throw together!

Ross’s Alkaline Spring-time Soup

Serves 2

Ingredients:

1 shallot or small brown onion
1/2 cucumber
1 tablespoon of olive, flax or Udo’s Choice
250ml vegetable stock (yeast free)
2 sprigs of mint
1lb or 450g of frozen peas
1/2 avocado
Salt & pepper to taste

Run some warm water over the peas (in a sieve) to soften and slightly defrost, chop the onion into small pieces (or mince in a pestle & mortar) and then place all ingredients into a blender and blend until smooth.

Now either gently heat (not cook) or enjoy cool (or refregerated on a hot day!)

Simple.

This is 100% alkaline, refreshing and filling.

Enjoy
Ross