Turmeric and Sweet Potato Soup – Get the F*%k Out!

I really get a kick out of Thug’s Kitchen 101 Fast as Fuck Recipes. This book has a lot of great vegetarian recipes and reading the blurbs are entertaining and to say the least also very “down to earth” with a healthy dose of curse words!

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Here’s a sample blurb to get the gist:

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So, today I decided to give Thug Kitchen’s Turmeric and Sweet Potato Soup to warm myself up after my long swim workout.

The Verdict of Turmeric and Sweet Potato Soup:

Yum, warm and cozy goodness!! It’s quite similar to a minestrone soup. I like how the soup has a magical goodness to the broth with spices that I’d never guess to put together in a soup (for example: cinnamon, dried basil, paprika, turmeric, and ginger?). And Turmeric is a spice that comes up over and over again with health benefits but I never really feel inspired to use turmeric in any soups. This one is a keeper though for turmeric soup. For this soup I decided to clean my pantry and use up loose pieces of lasagna noodles and it played very well in this soup. I do suggest adding extra stock the next day if you have left overs, it seems as though my noodles lapped up all the liquids over night!

Turmeric and Sweet Potato Soup Ingredients:

  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 1 sweet potato, skin on, diced into small pieces
  • 1 red bell pepper, chopped
  • 1 jalapeño, seeded and minced
  • 2 teaspoons ground turmeric
  • 1.5 teaspoons dried basil
  • 1 teaspoon paprika
  • 1/4 teaspoon ground ginger (I used 1 teaspoon)
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon soy sauce (or Tamari)
  • 1 can (15 ounces)  low salt diced tomatoes with juices (I used 28 ounce large can)
  • 5 cups of veggie stock (I used 6.5 cups)
  • 1 cup macaroni, stars, letters, orzo or other small pasta (I used broken lasagna noodles)
  • 1.5 cups cooked chickpeas or 1 can (15 ounces) drained & rinsed
  • 2 cups chopped kale
  • 2 tablespoons lemon juice
  • salt & black pepper
  • 1 tablespoon honey (I added myself)

Turmeric and Sweet Potato Soup Instructions:

  1. In a large pot, warm up olive oil over medium heat.
  2. Add the onion and saute it around until it starts to look translucent, about 4 minutes.
  3. Add the sweet potato, bell pepper, and jalepeno and cook them all around for another 4 minutes.
  4. Add the turmeric, basil, paprika, ginger, cinnamon, and tamari and keep stirring so that everything gets coated and the spices get a chance to warm up, about 1 minute.
  5. Add the tomatoes and broth, cover, and simmer until sweet potatoes are almost tender, about 8 minutes.
  6. Add the pasta, uncover, and cook until the pasta is good to go (8 -20 minutes, depending on size/thickness of your choice of pasta).
  7. Fold in the chickpeas, kale, and lemon juice and simmer away until the kale wilts and the chickpeas are warm, about 4 more minutes. Tast and add salt and pepper. You can add a little honey (1 tablespoon like I did).
  8. Serve Warm! Enjoy!

Where I received my inspiration for this soup: Thug Kitchen 101, Fast as Fuck

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What I changed from the original recipe:

  • Used Tamari instead of Soya Sauce
  • Added 6.5 cups of veggie stock instead of 5
  • Added a large tin of diced tomatoes (28 oz)
  • Added a tablespoon of honey at end to balance the soup.

Soup Mistress Rating for Turmeric and Sweet Potato Soup

Healthy (+ slimming + low sodium): (5/5)fiveheart
Presentation: (3/5) threehearts
Taste: (4.25/5)fourhalfheart

Northwest Salmon Soup, Starring Grammy Award Winning Kale!

Northwest Salmon Soup

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Northwest Salmon Soup

Saw this recipe in a magazine at the book store, can’t recall what magazine it was though. The sight of the salmon with the roe looked so delightful along with the use of kale in the soup. So I decided to give it a whirl and voila – what a delight!

The Verdict of Northwest Salmon Soup?

Even though I added lemon juice to the creme fresh, it seemed like not enough, next time I would add some lemon zest to the creme fraiche. The broth tasted better and better after a few minutes. The the kale and salmon played so well in the taste. I’m starting to like kale a ton more especially in broths – it gives a flavourful depth to any soup! I’m going to give the Kale the superstar Grammy ingredient for this recipe – it deserves it!

Northwest Salmon Soup Ingredients:

  • 12 ounces fresh or frozen salmon
  • 2 tablespoon butter
  • 1 cup chopped onion
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground pepper
  • 1 – 32 ounce vegetable stock
  • 2 cups chopped kale
  • 1-1/2 cups chopped potatoes
  • 1/2 cup carrot, chopped
  • 1/4 cup fresh dill
  • 1/4 creme fraiche
  •  1 tablespoon monkfish caviar
  • 1 large garlic clove, minced
  • 1 teaspoon lemon juice
Northwest Salmon Soup Instructions:
  1. Pat dry salmon, cut in 1 inch pieces.
  2. In large pot (or dutch oven) heat butter over medium low heat until melted. Add onion and garlic, cook, covered 10 – 15 mins until tender, stirring occasionally. Increase heat to medium-high, cook onions, uncovered for few more minutes, stir in paprika and pepper.
  3. Stir in broth, kale, potatoes and carrots. bring to boiling reduce heat. Simmer covered, about 10 minutes or until potatoes are tender.
  4. In a separate pan add salmon to hot pan on med/high, cook until salmon fillet pieces flake easily when tested with fork.
  5. Ladle soup in bowls, add salmon pieces to each bowl.
  6. Top each serving with a kettle chip, sour cream, dill and caviar.

Recipe makes 4 yummy servings.

Original Soup Recipe: Jeepers, I cannot recall what magazine, if you do know, let me know and I will give the publisher full credit and a link!

What I Changed From Original Recipe:

  • Added a large clove of garlic (minced)
  • Added 1/4 tablespoon lemon juice to the creme fraiche. Could have use even more! I wanted to add lemon zest, but where I was staying in Whistler did not have a utensil to do so.
  • I didn’t use salmon roe, I used two types of monkfish caviar (red and black)

Soup Mistress Rating for Northwest Salmon Soup:

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

Taste: (4/5) 

A New Year Start With a Super Green Pot Of Morgans Soup

A super green soup

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The completed soup. Super duper healthy for you!

On New Years Eve before going out with some of my friends, I made a huge pot of probably the greenest and healthiest soup I made to date. This was a pot of soup for my New Years detox and to take to work that week for my lunches.

I follow Vega on Facebook (clean plant-based nutrition products) and they’ve posted this soup recipe a few times since October/November. It looked awesome and sounded super healthy with kale, swiss chard, broccoli, asparagus –  I’ve been wanting to add more Kale in my diet.

Benefits of Kale:
Kale is very high in beta carotene, vitamin K, lutein, zeaxanthin, and rich in calcium. Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. Read more here.

The Verdict of Morgans Green Soup:
Right after New Years, I somehow got a fever/flu and I was very glad that I had this huge pot of soup all made and sitting in my fridge. I definitely, think it helped me recoup and fight the fever faster. The soup was not the best tasting soup, but the healthiest I probably had. The original recipe seemed a tad bland. I did try to adjust and add in freshly squeezed lime juice, more garlic as well as some very fine chopped red thai chile. The soup needed some acidity as well as a little more heat. Perhaps it was because I was sick and my taste buds weren’t 100%. In the end, I would make this soup again for my lunches, but probably not one I would make for dinner guests. Not everyone would appreciate it as much as I and it is not a “wow, this soup is awesome” kind of soup. Also, next time I would chop the asparagus pieces way smaller – I didn’t like how big I did them in the soup (hard to pick up with spoon).

Morgans Green Soup Ingredients (with my adjustments, I also doubled the recipe so that I had a huge pot for a few days and froze some in ziplocks for a later date.)

  • 1 tsp olive oil
  • 2 onion, diced
  • 1.5 head garlic, minced
  • 3 inch ginger, minced
  • 2 small red thai chile
  • 4L (16 cups) vegetable broth
  • 2 cups cauliflower, chopped
  • 2 cups broccolini, chopped
  • 1 bunch swiss chard, chopped, stems and leafs separated
  • 1 bunch kale, chopped
  • 4 cups spinach (not packed)
  • 2 (14oz) can coconut milk
  • 1 bunch asparagus, cut thinly on an angle
  • 1 lime, juice
  • Salt and pepper, to taste
  • 1 bunch green onions, cut thinly on an angle
  • pepper, freshly cracked, to garnish
  • 1 parsnip


  1. Heat oil in a pot. Sauté onion about 5-6 minutes. Add garlic, red thai chile and ginger, sauté for 2-3 minutes.
  2. Add in vegetable broth, cauliflower and broccolini. Bring to a boil. Simmer soup for 10 minutes.
  3. Add in swiss chard, kale and spinach. Let greens wilt in soup for 2-4 minutes.  Add in coconut milk.
  4. In high-powered blender (or use immersion hand blender), blend soup until completely smooth. If soup is too thick, add more broth or water to thin it out.
  5. Add asparagus into soup and continue to cook until asparagus is cooked, about 3-5 minutes.
  6. Add in lime juice
  7. Heat 1 tbsp in a small fry pan and fry the diced parsnips till a tad golden, cool on a paper towel.
  8. Taste and adjust seasoning as needed.
  9. Garnish with green onion, parsnip, chili flakes and freshly cracked pepper.

Add sliced asparagus into soup and cook 3-5 minutes until asparagus is cooked. Serve with green onions, chili flakes and fresh cracked pepper.

Orignal soup recipe link: http://myvega.com/blog/2012/morgans-green-soup

What I changed from the original recipe:

  • doubled most ingredients to get a huge pot of soup
  • olive oil instead of coconut oil
  • broccolini instead of broccoli
  • added julienne fried parsnips as a garnish
  • omitted chile flakes for garnish – with the red thai chile, it was already hot enough.

Soup Mistress Rating for Morgans Green Soup:
Healthy (+ slimming + low sodium): (5/5
Presentation: (3.5/5) 
Taste: (3/5)