Zucchini & Sweet Potato Chipotle Vichyssoise – A Happy Ending To An Improvise of Provisions!

I have made a few sweet potato soups in the past, but never one with leeks and zucchini.

I was being a tad creative and just Googled the 3 ingredients with keyword “soup” as that is what was all we had in the fridge. From now on, I want to challenge myself to use up everything in the fridge and not let anything go to waste before I head back to the grocery store for new provisions. I sincerely cringe at how much food wastage restaurants and hotels partake in and truly believe it will be a big problem later on in life for the World.

The Verdict of Zucchini & Sweet Potato Chipotle Vichyssoise:

“It was one of your best soups ever!” words directly quoted from my handsome boyfriend.

Well I wasn’t planning on this one being one of my superstar soups. But it seems to be Graemes all time favourite of soups I have made for him. He has had his fair share of my soups and makes some dandy ones himself. I was really impressed with this soup myself. What I really loved the most , is that it had very fine chopped veggies added in the end. I was first going to fry some veggies for a pretty presentation of garnish, but at the last moment I decided to use them raw for a healthier texture to the soup. I must say for myself, that is what I really liked about the soup, it had very nice tidbits of crisp yummy veggies in the velvety smooth puree from the Vitamix. The chipotle was subtle yet added some heat in random spoonfuls. We ate every drop of the soup for lunch the next day!

Zucchini & Sweet Potato Chipotle Vichyssoise Ingredients:

  • 2 tablespoons olive oil
  • 2 cups leeks, sliced
  • 4 cups sweet potatoes, diced
  • 3 cups zucchini (about 2 small), chopped
  • 6 cups vegetable broth (I used 3 stock cubes)
  • salt and pepper to taste
  • 1/2 tablespoon finely chopped chipotle in adoba sauce.
  • 1 cup cashew cream
  • 1/3 cup chopped fresh chives
Instructions for Zucchini & Sweet Potato Chipotle Vichyssoise :
  1. In a large pot, heat olive oil up over med/high heat.
  2. Saute leeks, sweet potato and zucchini for 3-7 minutes.
  3. Make sure you keep about 1.5 cups of raw veggies reserved on a plate and finely chopped or julienne them more. Do not cook them yet.
  4. If using cube stock, dissolve it in 3 cups boiling water.
  5. Add stock to vegetables in pot.
  6. Bring soup to subtle boil and then lower heat with lid on pot, simmer for about 15-20 minutes.
  7. Puree soup with salt, pepper and chipotle in a blender. Be careful if still hot.
  8. Add soup back into pot and stir in cashew cream and the reserved raw veggies (keep a tad for garnish for each bowl though).
  9. Gently heat soup back up on low.
  10. Ladle soup into bowls and also garnish with some of your reserved veggies and finely chopped chives.
  11. Drop or swirl in some cashew cream in any design you fancy.
  12. Feel free to adjust the Chipotle to your liking/heat tolerance and add water if soup is a tad too thick for you.
This soup can be served chilled as well. I personally fancy this soup warmed though!
These little morsels of raw veggies is what make the soup great texture versus just being 100% puree.
I love this stock cubes above. I picked them up in Singapore and sure would love to see them in North America soon!

Original Recipe From Here:

What I Changed From The Original Recipe:

  • Used cashew cream instead of cashew sour cream and also used more and added it  in the soup base.
  • Used fresh chives as garnish.
  • Reserved a fair bit of raw chopped veggies to add in after I puree the soup and for garnish.
Soup Mistress Rating for Zucchini & Sweet Potato Chipotle Vichyssoise:

Healthy (+ slimming + low sodium): (5/5
Presentation: (4.5/5) 

Taste: (5/5) 

Raw Cucumber Avocado Chilled Soup, A Vegan-a-licious Delight with Zip!

Raw Cucumber Avocado Chilled Soup

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Just before serving, stir in the lemon juice. Serve chilled, garnished with the lemon, and fresh dill.

Yup, I am on a quest for some great summertime soups and think I am on the right track. This is my second cold soup recipe for the summer that I adjusted and I am now thinking that there may be endless possibilities to find some keepers in the chilled soup category!

Just the other day I got inspired to make a full raw meal after perusing Brendan Braziers Thrive book. His book is great and full of wonderful ideas to eat a great plant-based diet to optimize a lifestyle that has a lot of sports and endurance activities.

So last night was my first attempt of a 100% homemade vegan and raw meal, it included:

  • Chilled Cucumber Avocado Soup (with horseradish)
  • Strawberry Mint Lemonade
  • Zucchini Lasagna (with cremini mushrooms, sage lemon cashew cream, herb pesto (with nutritional yeast instead of parmesan), sun-dried tomato sauce, tomatoes, pine nuts)
  • Raw Raspberry Torte (almonds, macadamia nuts, cacao powder, dates, raspberries)

 

The Verdict of Cucumber Avocado Chilled Soup?

I adjusted Barefoot Contessa‘s Chilled Cucumber Soup recipe (link here). It originally called for yogurt, cream and shrimp – so I adjusted it to be vegan and raw, substituting the milk products with almond milk and avocados. Also in the end when I tasted the soup, it was so delish but seemed as though it needed a little kick. There was some mighty fine fresh horseradish in the fridge and so a put a dollop in to swim with the cukes!

I had this soup the very next day and it was just as good and uber refreshing.

For those peeps who are looking for an ultra healthy alkalian diet, this soup is it! I never felt so healthy eating this soup yet at same time my taste buds are not left feeling jipped what-so-ever!

I will make this soup in a heart beat!

Cucumber Avocado Chilled Soup Ingredients:

  • 2  avocados
  • 3 cups plain almond milk
  • 2 hot house cucumbers, unpeeled, seeded, and chopped
  • 1/2 cup chopped red onion
  • 6 scallions, white and green parts, chopped
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 3 tablespoons chopped fresh dill
  • 1/2 cup freshly squeezed lemon juice (4 lemons)
  • 1 teaspoon fresh horseradish
  • thinly slices of lemon, halved, for garnish
  • fresh dill, for garnish

Cucumber Avocado Chilled Soup Instructions?

  1. In a large mixing bowl, stir together the almond milk, avocado, cucumbers, red onion, scallions, horseradish salt, and pepper.
  2. Transfer the mixture in batches to the bowl of a food processor fitted with the steel blade. Or use an immersion blender.
  3. Process until the cucumbers are coarsely pureed. Fold in the dill, cover with plastic wrap, and refrigerate for at least 2 hours, until very cold.
  4. Just before serving, stir in the lemon juice. Serve chilled, garnished with the lemon, and fresh dill.

The Original Recipe:
http://www.foodnetwork.com/recipes/ina-garten/chilled-cucumber-soup-with-shrimp-recipe/index.html?oc=linkback

What I Changed From The Original Recipe:

  • instead of using Greek Yogurt and half-andhalf I used 2 Avocados and 3 cups of plain almond milk
  • added a teaspoon of horseradish

Soup Mistress Rating for Cucumber Avocado Chilled Soup:

Healthy (+ slimming + low sodium): (5/5
Presentation: (4/5) 

Taste: (4.75/5) 

Summertime Soup Series: Anjo Blanco, A Gluten-Free White Gazpacho

Anjo Blanco

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Anjo Blanco a great summertime soup!

I’m down in Vegas for a while and it is hot hot hot! The last thing I feel like doing is chowing down on hot hearty soups – so I’m on a hunt for some great summertime soups!

I am keeping a total open mind – as I was one of those people who did not fancy cold soups. I think I changed.

This is the first of my many summertime soups I want to try and I have had this particular Anjo Blanco recipe bookmarked since January from a foodie magazine. It is a Spanish version of white gazpacho.

Ladle and garnish

 

The Verdict of Anjo Blanco Soup?

I would have never thought that these particular ingredients would conjure up into a soup! I was a tad sceptic on the output, but kept an open mind because it looked oh so pretty in the magazine. I am impressed of the way it turned out, especially with my modifications turning it into a gluten-free and cows milk-free soup!

The garlic worked well with the sweetness of the apple, grapes and almond milk. The graininess of the bread made me feel like I was eating a hearty soup because I used a medium sieve (not a fine one that was called for in original recipe)…and that was just fine.

My partner in crime, tester of food extrodinaire, liked the texture of the toasted almonds and the zip of the red wine vinegar it gave the soup. He also gave the soup, to his surprise a 4.5 out of 5 for taste. We both agreed that the presentation came out well too and it deserved a 4.5 out of 5.

Would I changed anything? I would perhaps serve this soup in a martini glass, which would allow me to have a choice of sipping on the soup versus spooning it up.

Anjo Blanco Ingredients:

  • 1 granny smith apple, peeled, cored, chopped
  • 1 large garlic clove, chopped fine
  • 2.5 cups crust-less gluten-free bread
  • 1 cup seedless green grapes, halved
  • 1/2 blanched almonds
  • 2.5 cups almond milk (I used vanilla flavour which worked, you can also use plain)
  • 1 cup filtered water
  • dash salt & pepper
  • 1/3 cup olive oil
  • 3 tbsp red wine vinegar
  • 1/2 cup sliced almonds

Anjo Blanco Instructions:

  1. Combine apple, garlic, bread, grapes, blanched almonds, almond milk, and 1 cup water in a medium bowl; season with salt.
  2. Cover and chill for at least 6 hours and up to 1 day.
  3. Transfer soup base to a blender (or use immersion blender) and puree, adding water by tablespoonfuls if too thick, until smooth. With motor running gradually add 1/3 cup olive oil and 3 tbsp vinegar.
  4. Strain soup through a fine-mesh sieve into a large bowl; cover and chill until very cold, about 2 hours. Soup can be made 1 day ahead. Keep chilled.
  5. Toast sliced almonds to a slight brown, let cool.
  6. Ladle soup among bowls; top with toasted almonds: drizzle with oil and vinegar pretty swirls or droplets.
  7. Now go sit out on your summer deck, watch the sunset and enjoy the soup there!

What I Changed From The Original Recipe:

  • Used 2.5 cups of almond milk instead of whole milk & water (but did add some water)
  • Used 1/3 cup of olive oil instead of 3/4 cup
  • Used shaved almonds in the soup base but thin sliced almonds for garnish
  • Used 2.5 cups of my favorite gluten free bread recipe (minus the olives and almonds) instead of 3 cups of white country bread.

Soup Mistress Rating for Anjo Delight:

Healthy (+ slimming + low sodium): (4/5)
Presentation: (4.5/5) 

Taste: (4.5/5) 

Ra Ra For Kristen Suzanne’s Harvest Raw Soup

Raw Harvest Soup

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The Completed Raw Harvest Soup

I have been meaning to try raw (uncooked) soup recipes and venture out more to raw food restaurants in Vancouver. Don`t get me wrong, I do love bacon, prosciutto and cooked foods – I am not a vegan and I do like to cook some of my food.  I do though try to eat a fair bit of raw foods (salads, veggies, fruits, fresh juices, nuts etc..) and I am a huge advocate of Vega One (a plant based shake)  – been taking it for over 2 years for breakfast. Having a raw food based diet in the mornings helped me a ton to do long runs and work bright eyed and effectively all day. I have never felt healthier.

So What Are The Benefits of Raw?
In short, when you cook your food, you’re destroying the nutrients. Read more here on the benefits of raw food.

A few weeks ago, I started following Choosing Raw on Facebook. She shared this raw soup recipe that she swore is awesome and she made it a few times in one week.

The Verdict of Kristen Suzanne’s Raw Harvest Soup ? Overall, this soup tasted pretty good! Presentation leaves a little to be desired being purred and all. The soup was a little warm and went down nice and smooth. I had some left over in fridge and tried it later chilled – I prefer it right out of the blender at room temperature though. My favorite thing I liked about this soup is how healthy I felt instantly and it was quite filling.

Kristen Suzanne’s Raw Harvest Soup Ingredients:

  • 1 cup water
  • 1 large zucchini, chopped
  • 2 medium tomatoes, quartered
  • 3 stalks celery, chopped
  • 2 cups carrot, chopped
  • 2 dates, pitted
  • 1 clove garlic
  • 2 tsp sea salt
  • 1/4 cup white onion, chopped
  • 1/2 teaspoon black pepper
  • 1/4cup flax oil
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Kristen Suzanne’s Raw Harvest Soup Instructions:

  • Blend all of the ingredients except for the flax oil, on high speed in your blender until really creamy (approximately one minute). Then, while the blender is running on low speed, add the flax oil. Continue blending, at a higher speed, for another minute or less. This will make it slightly warm. Enjoy!

Original Recipe here: http://kristensraw.com/blog/2007/09/05/kristen-suzannes-harvest-soup/

What I changed from the original recipe:

  • Used 1 and 1/4 cup of water to compensate for less flax oil
  • Instead of Himalayan crystal salt I used sea salt
  • instead of 1 tablespoon of onion powder I used 1/4 cup of chopped white onion
  • used 1/4 cup of flax oil versus 1/2 cup
  • added coriander, cinnamon and nutmeg (original recommend pumpkin pie spice mix as optional)

Soup Mistress Rating for Kristen Suzanne’s Raw Harvest Soup:

Healthy (+ slimming + low sodium): (5/5)
Presentation: (3/5)
Taste: (4/5)

Spicy Watermelon Soup – Perfect For A Mexican Fiesta Party

Spicy Watermelon Soup Shots

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The completed Spicy Watermelon soup shots served as an Amuse Bouche

Just this past weekend, I decided to have a dinner party for some friends to celebrate May long weekend and the theme was May Mexican Fiesta. We had a great time – I’m very lucky to have happy, fun and outgoing friends!

I decided to make spicy watermelon soup as an appie that I tried last summer and never shared yet on this blog.

The full menu of the evening included the following items along with the soup:

  • Appies: Salsa De Chile y Queso and Chips, Spicy Watermelon Soup
  • Soft Taco Bar: BBQ Beer Braised Chicken Verde, BBQ Mexican Five Spice Halibut, Pineapple Quacamole, Roasted Tomato Salsa, Queso fresco, Roasted Corn and Pepper Salad with Queso Fresco
  • Dessert: Mexican Chocolate Ice-cream

The Verdict of Spicy Watermelon Soup? I really like this soup because it is refreshing and has the perfect amount of spice to it. It was received well by all who attended my Mexican Fiesta. I did serve a splash of tequila with the soup and as an Amuse Bouche (single soup shots). With the left-overs, later on in the evening, we used the soup as a cocktail base with ice, tequila and a splash of carbonated soda. Very versatile soup indeed!

Spicy Watermelon Soup Ingredients:

  • 8 cups coarsely chopped seeded watermelon (from a 5-lb piece, rind discarded)
  • 1 fresh lemongrass stalk
  • 4 tablespoons finely chopped shallot
  • 2 tablespoons finely chopped peeled fresh ginger
  • 1 1/2 tablespoon finely chopped garlic
  • 1 1/2 tablespoons mild olive oil
  • 1 medium hot green chile such as Serrano, finely chopped (including seeds)
  • 2 tablespoons fresh lime juice
  • 3/4 teaspoon salt
  • 1/4 cup finely chopped fresh cilantro

Spicy Watermelon Soup Instructions:

  1. Purée watermelon in a blender until smooth and transfer to a bowl. (Don’t bother washing blender yet.)
  2. Discard 1 or 2 outer leaves of lemongrass and trim root end. Thinly slice lower 5 to 6 inches of stalk and then mince, discarding remainder.
  3. Cook lemongrass, shallot, ginger, and garlic in oil in a 2-quart heavy saucepan over moderately low heat, stirring, until aromatics are pale golden, about 5 minutes.
  4. Add about one third of watermelon purée and simmer over moderate heat, stirring, 5 minutes.
  5. Remove watermelon mixture from heat, then transfer to blender along with chile, lime juice, and salt and blend until smooth.
  6. Add remaining watermelon purée and blend briefly. Season soup with more chile, lime juice, and salt if desired, blending if necessary.
  7. Pour soup through a sieve into a bowl, pressing on and then discarding any solids.
  8. Chill soup, uncovered, about 2 hours if serving cold.
  9. Garnish with some cilnatro.

Original soup recipe from:  http://www.epicurious.com/recipes/food/views/Thai-Spiced-Watermelon-Soup-with-Crabmeat-109630

What I changed from original soup recipe:

  • Didn’t use crab meat
  • Use more watermelon, shallot, ginger, and garlic

Soup Mistress Rating for Spicy Watermelon Soup:

Healthy (+ slimming + low sodium): (4.75/5)
Presentation: (3.75/5) 
Taste: (4.5/5)

How to Make Herb Oils And My Favorites With Cauliflower Soup

Cauliflower soup with 5 herb oil

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Cauliflower soup with 5 mix herb oil (dill, chive, oregano, basil, parsley) with crispy prosciutto.

Last night, I made a big batch of cauliflower soup (one of my favorites soups) and I was feeling a bit creative and curious to what herb oils would taste best drizzled on top. I decided to make chive oil (it’s pretty popular in many recipes) and follow the exact same process with other fresh herbs I had on hand. In the end, I had the following 8 different herbs oils to try with my cauliflower soup:

  1. Chive oil
  2. Dill oil
  3. Parsley oil
  4. Oregano oil
  5. Sweet Basil oil
  6. Rosemary oil
  7. Cilantro oil
  8. Mixed herb oil: chive, dill, parsley, oregano, sweet basil

Cauliflower soup with herb oilOh my, what did I get myself into?!
I was not sure if I had a big enough appetite to try 8 bowls of soups, so I decided to use espresso cups (8 mini soups) with a different oil in each. The winner was then allowed to bathe in a large bowl of soup in the end after my taste test!

The verdict with herb oils and my cauliflower soup? All of the herb oils looked pretty much the same (green), so I had no preference over another for the look. But my favorite tasting herb oils with my cauliflower soup (ranked from most favorite to least) were: basil, the mix of 5, chive, dill, oregano, and then parsley. I was not a huge fan of the cilantro oil nor the rosemary oil – they were both too overpowering. If I was to use the cilantro or rosemary oil in anything, I would use less drops or maybe add more oil to dilute them a tad.

Sky is the limit: These oils would be great to garnish and enhance so many other soups. Some that I can think of are: parsnip soup (chive, dill, basil or oregano oil), potato soup (chive oil), borscht (dill oil), white bean soup (chive, dill, mix oil) and tomato soups (basil, oregano or parsley oil).

Not just for soups: Herb oils are also great drizzled on fish, scrambled eggs, potatoes, steamed vegetables, pasta and salads (for salad dressing, I would add a tad of balsamic vinegar and lemon juice.) I actually had the basil oil in my egg white scramble this morning with a slice of prosciutto and goat cheddar.

Ingredients for Herb Oil:

  • 1 small bunch chives (or dill, parsley, oregano, basil, rosemary, cilantro)
  • 1/2 cup olive oil
  • pinch salt
  • dash freshly ground pepper

Instructions for Herb Oil:

  1. Bring small pot to a boil.
  2. Plunge herbs in boiling water with prongs, for about 10 seconds.
  3. Shock them in cold ice bath with prongs.
  4. Drain, wrap the herbs in a paper towel, and squeeze all of the moisture out.
  5. Cut herbs in half. (If rosemary take the herb off of the sprigs – they are too woody)
  6. Put herbs in a blender/small processor.
  7. With machine running, add oil in a slow stream; puree for about 2 minutes.
  8. Let stand at least 1 hour in fridge.
  9. Strain through a fine-mesh sieve, pressing against any solids with the back of a spoon to extract as much oil as possible.
  10. Discard solids.
  11. Add to plastic squeeze bottle.
  12. Drizzle a pretty or cool design on top of your soup.
  13. Refrigerate left over herb oil. I try to use it up within 2-3 days tops, bring it to room temperature before using.

Do you have favorite herb oils that go well with certain soup recipes? Feel free to share below!

Cold Tomato Soup With Black Olives a Superb Choice – A Soup Review

cold tomato soup savore

Just this past Saturday, I was in New York with some friends and we took a cab to the Soho area for some shopping. My girlfriend Nancy wanted to have lunch at an Italian restaurant and I was up for it as well. So we came across a quaint Italian restaurant called Savore (www.savorenyc.com) on Spring Street and decided to sit outside to people watch while we ate.

I needed something healthy and refreshing to revive me from all the touristy walks and lack of sleep, so I ordered the cold tomato soup which had chunks of cucumber, mozzarella and black olives. Oh my! The black olives was a superb choice indeed. I believe they were trying to create a chunkier style gazpacho.

I did like the taste and surprise of the chunks in the soup, be it cucumber, mozzarella or black olives. The soup also was finished off with some fine tasting olive oil splashed on top, which I really liked as well. The soup did taste fresh and light – what I was expecting.

But…I couldn’t pinpoint if there were herbs or garlic in the soup. I think it lacked a tad in that area.

This soup is a contender to recreate in the future with some very minor tweaks. I would:

  • add fresh basil to this soup to give it more life – even though gazpachos don’t normally have basil. Also as a final touch, I would use a few basil leaves for the final garnish.
  • use gluten-free bread. Most gazpachos use stale white bread with gluten in the tomato puree. I bet most people don’t know that bread is used in gazpacho. Did you?
  • dice the mozzarella and cucumbers smaller, leave the olives as is (whole without the seed of course).
  • add a small amount of diced seeded tomatoes.
  • add more garlic to the purée! I could not detect any in Savore’s soup.

Note: this soup is currently NOT listed on their menu on website, but was on their printed menu at the restaurant.

Overall I do recommend this soup if you were to be in Soho in New York City. I just think it would be fun to recreate the soup with some minor tweaks.

Soup Mistress Rating for Cold Tomato Soup at Savore in NYC:

Healthy (+ slimming + low sodium): (4/5)
Presentation: (4/5) 
Taste: (4/5) 

Chilled Blueberry Soup – A Recipe Makeover

Chilled Blueberry Soup

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The completed chilled blueberry soup


I love British Columbia’s abundance of fresh blueberries in the summer.

We are really lucky indeed here. Instead of using blueberries over my pancakes or topping some ice-cream (*so boring*), I decided to make Blueberry Soup today for an afternoon treat, which is much more creative and slimming.

Blueberry soup is definitely perfect for a hot day. I’m giving this one two thumbs up! Kids would love it too, I am sure.

For this recipe makeover I decided to replace sugar with maple syrup and grape juice for natural coconut water. Both ingredients are alkaline forming and better for you. Coconut water also has a high potassium content and contains antioxidants linked to a variety of health benefits. Read more about coconut water on Wikipedia here.

I have plans to redo many soups in the future and I will be:

  • cutting calories and trimming fat from some favorite recipes
  • adjusting so they are vegetarian, gluten-free as well as vegan – where I can
  • adjusting dried herbs for fresh herbs
  • adjusting processed foods for natural and/or organic – where I can
  • adjusting highly acidic forming recipes to be more alkaline forming (healthier for you)

This soup makeover is:

  • vegetarian
  • vegan (exclude the goat yogurt from recipe or use a soy-based alternative)
  • gluten-free

Ingredients:

  • 2 tablespoon maple syrup
  • 1-1/4 cup freshly squeezed orange juice
  • 1 teaspoon orange zest
  • 1 cup natural coconut water
  • 2 cups fresh blueberries
  • 1 cup plain goat yogurt
  • 1 cinnamon stick

Cooking Instructions:
In a deep saucepan, bring the maple syrup, orange juice, coconut water, and cinnamon stick to a boil. Boil for 1 minute, stirring.

Add the berries and cook 5 minutes more (until the berries are soft), stirring.

Remove from heat and let cool for about 10 minutes and then discard the cinnamon stick.

Purée the mixture in a blender, strain it through a fine sieve, and chill.

Pour the Blueberry soup into bowls and swirl in the yogurt and a dash of orange zest just before serving.

Enjoy!

Original Recipe that I tried and adjusted: http://www.epicurious.com/recipes/food/views/Chilled-Blueberry-Soup-238874#ixzz1XahnyG87

What I changed from original recipe:

  • added cinnamon stick
  • added orange zest as garnish
  • replaced 1/2 cup of sugar with only 2 tablespoons of maple syrup
  • replaced white grape juice with coconut water
  • replaced water and used more orange juice
  • used goat yogurt instead of cow

Soup Mistress Rating for Chilled Blueberry Soup Recipe Makeover:

Healthy (+ slimming + low sodium): (5/5)
Presentation: (4.5/5) 
Taste: (5/5) 

Squashed! Soup at Liquid and Solids in Vancouver – A Soup Review

Squashed Soup Package

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Squashed! Soup from Liquid and Solids

A client of mine knew that I was a soup lover and today she recommended that I visit Liquid and Solids on Venables in Vancouver. She mentioned that they had a range of unique soups. So why not? It was great timing right before lunchtime.

Although the fresh daily soups posted on the board looked amazing, I decided to pick up a frozen packaged soup to bring back to my office for lunch instead. The one that I purchased sounded healthy and delicious. It was called Squashed!

Package description:
It is a pureed blend of butternut squash, granny smith apples and a little light cream. Our most popular soup ever.

The ingredients:
Butternut squash, water, vegetable broth, apple, onion, cream, butter, brown sugar, canola oil, salt, xanthan gum (natural).

What I like about Liquid and Solids Squashed! soup:
It was very tasty (can taste the butternut squash) and creamy smooth (not too thick nor to thin). I was a bit surprised though when I tried the soup cold (before I heated it) – I think I like it even better than hot. I would recommend it cold on a day like today. Yummy indeed. I highly recommend Squashed! soup.

What I would tweak:
If I was to make this soup at home, there are a few ingredients I would tweak in the recipe to satisfy my preferences as well as my lust for a slimmer soup. Also the sodium is a tad high for me at 600 mg (25% daily value). The soup can use some garnishes on top before serving to pretty it up. I may attempt to recreate this yummy recipe at home and I will share what I have done if I do.

For those who don’t like to cook or looking for some yummy soup in Vancouver’s Commercial Drive area, just hop on over to Liquid and Solids at 1530 Venables Street to get your Squashed! soup.

What I really like about Liquid and Solids overall:
When I got home, I visited their website and was impressed with a few key factors of Liquid and Solids production approach for their soups. Some of them are:

  • They use all-natural ingredients. No preservatives.
  • All their products are made entirely from scratch, and their crew is involved in every step of production to ensure the integrity of each ingredient as well as the finished goods.
  • All recipes produced in controlled small batches to ensure quality control & product integrity.
  • All suppliers are located within 25 km of our manufacturing site.
  • All efforts are used to source locally grown produce when seasonally possible.
  • All beef, pork and fish ingredients are organic and/or free range.
  • They package in recyclable containers and 2.5 L plastic bladders to ensure foodsafe single use while minimizing the footprint of used containers and related refuse.

I’m thinking the next time I have another client meeting in the area, I will stop in and pick up their African Safari Soup (has peanut butter and cilantro in it) – it sounds totally delish!

Soup Mistress Rating for Squashed! Soup at Liquids and Solids in Vancouver:
Healthy (+ slimming + low sodium): (3.5/5)
Presentation: (3.5/5):
Taste: (4/5)