Satisfying Curry Potato Soup ~
• 2 cups leftover Mashed Potato or freshly
cooked (best if lumpy)
• 1 cup unsweetened Almond milk
• ½ cup water (adjust)
• 1 medium onion, chopped
• 4 large cloves of garlic, minced
• 3 Tbs. grape seed or safflower oil
• 1 Tbs. curry powder
• 1 tsp. dill weed
• Salt and pepper to taste
1. Sauté onion and garlic in oil until
2. Add curry and dill weed, sauté another minute or two.
3. Add soymilk and heat to near boiling.
4. Stir in mashed potatoes.
5. Once blended, simmer for 10 minutes.
6. Add water if you want the soup thinner.
7. Adjust the salt and pepper to taste.
~ Grounding Seaweed Soup ~
• ½ cup dried Seaweed: Alaria
or Wakame (kelp or laver/nori can be used)*
• 1 carrot diced
• ½ beet diced
• ½ cup cabbage diced
• 1 cup chopped bok choy
• 1 cup loosely chopped greens (beet tops, collards or kale)
• 5 green onions diced
• 3 cloves diced garlic
• 1 tsp. diced ginger root
• 1 tsp. fresh rosemary chopped
• Dash of cayenne pepper
• 1 tsp. Braggs Cider Vinegar
• 2 Tbs. Braggs Amino Acid Seasoning (or tamari)
• 1 tsp. agave
• 1 tsp. sea salt (optional)
• Chopped cilantro for garnish
1. Place seaweed in a bowl and cover with warm water for a ten minutes.
Then cut into small pieces with a kitchen scissor.
2. Add the seaweed, the soaking liquid and 6 cups of pure water in
a large pot.
3. Bring to a boil, reduce to a simmer and cook for ten minutes.
4. Prepare the carrot, beet, cabbage, bok choy, greens and green onions
and add to the pot.
5. When the vegetables are soft but not mushy add the garlic, ginger
6. Garnish with chopped cilantro in each serving bowl.
I buy my seaweed local health food stores or at http://seaveg.com.
Seaweeds aids in the detoxification of heavy metals and pollutants.
More info on my approach to effective detoxification at: http://www.taurox4vitality.com/dramatic_detox.html
~ Hot and Sour Yum Soup ~
• 1/2 tofu cut in small chunks
• 3 teabags Celestial Seasonings Lemon Zinger – stepped
in 3 cups water
• 5 Tbs. Tamari sauce
• 6 thin slices ginger root
• 1 tsp. grated lime rind
• ½ small jalapeno pepper diced (or less)
• 1/2 a small onion, halved again and sliced crosswise 1/4-inch
• 1 Tbs. chili powder
• ¼ cup pineapple
• 1 cup fresh Portobello mushrooms, sliced in 1/4-inch pieces
• 1 small tomato, cut in bite-size wedges (optional)
• 2 green onions, cut in thin rounds
• Juice of 1-2 limes, to desired sourness
• 1/2 cup cilantro leaves or short cilantro sprigs
• A few sprigs of cilantro for garnish
1. Steep the Lemon Zinger tea and
discard the tea bags.
2. Place all the ingredients except for the tofu, lime juice and cilantro
in a medium pot and bring to a boil.
3. Simmer for 20-30 minutes
4. Add the tofu for the last 5 minutes.
5. Add the lime juice and cilantro just before serving.
~ Seaweed Booster Soup ~
• 2 cups whole kelp leaf*
• 6 cups pure water
• 2 tbs. olive oil
• 2 tbs. organic cider vinegar (Braggs is great)
• 1 tsp. (or to your taste) sea salt*
1. Place the kelp and water in a medium pot
and bring to a boil.
2. Reduce the heat and simmer for 20-30 minutes.
3. Allow to cool to warm.
4. Place a few cups of the seaweed and water mixture in blender adding
the olive oil, cider vinegar and salt. Pour the mixture back into
5. Finish blending the seaweed water mixture and add to the pot.
6. This soup can be refrigerated for a quick shot of cold seaweed
booster or heated for a yummy seaweed soup.
*When the days grow short, keep your body in balance by drinking this
alkalizing booster. Don’t let the flurry and hurry of winter
get you down, boost your energy with seaweed soup!
~ Stara’s Miso Seaweed
• 2 Tbs. olive oil
• 1 small onion chopped
• 1 small carrot diced
• ½ small beet diced
• 3 cloves diced or pressed garlic
• ½ cup dried Seaweed: Alaria or Wakame (kelp or laver/nori
• cup finely chopped dandelion greens (or other greens)
• 1 tsp. fresh diced ginger root
• 2 Tbs. Braggs Amino Acid Seasoning
• 2 Tbs. Tamari
• Dash cayenne pepper
• ½ tsp sea salt or to taste
• 1 tsp. of Miso** per bowl of soup served
1. Soak the seaweed in warm water for about
10 minutes. Cut into bite sized pieces.
2. Sautee on low the onion, carrot, beet and garlic in a medium sized
3. Add 4 cups of water to the pot and bring to a boil.
4. Add the prepared seaweed and the liquid it soaked in.
5. Slow down to a simmer and heat for another 10 minutes.
6. Next add the chopped greens, Braggs, tamari, cayenne pepper and
7. Place 1 tsp. of Miso in each bowl of soup to be served. Cover with
soup and stir. It is best to not boil Miso in order to preserve the
*I buy my seaweed at local health food markets or at http://seaveg.com
** Miso Paste -can be purchased in most health food stores, some quality
or Asian markets. Miso aides’ digestion and seaweed helps to
detoxify heavy metals and pollutants. More info on my approach to
dramatic detoxification at: http://www.taurox4vitality.com/dramatic_detox.html
~ Stara’s Root Soup
• 2 large sweet potatoes
• 1 medium carrot
• 1 medium onion
• 1 6 inch piece of Alaria or Kombu sea vegetable
• 2 inch piece of ginger
• ½ tsp. tumeric powder
• ¼ tsp. pumpkin pie spice or cloves
• ¼ tsp. cinnamon
• ¼ tsp. Creole type seasoning
• 1 tsp. sea salt (I like smoked salt for this)
• ½ tsp. liquid stevia (or 1 Tbs. honey)
• 2 Tbs. coconut oil
• 2 Tbs. arrowroot flour
• 1 cup of water
1. Chop vegetables and place in large pot with
2 inches of water. Bring to a boil.
2. Continue cooking until vegetables are soft. Remove the ginger slice.
3. Puree the vegetables in a blender with the water, spices, salt,
stevia, coconut oil and arrowroot flour.
4. Return soup to the pot and heat, stirring constantly till it thickens.
5. Top with chopped parsley & roasted nuts or seeds.
6. Or drizzle with coconut cream & fresh basil leaves.