A Three-Soup Sunday (Squash, Red Pepper & Cucumber) to Detox or Just Enjoy for Souper (Soup, Salad & Sammie) Sundays {#12WksWinterSquash}

Three soups on one post might seem like a bit of an overkill but I had been feeling the need for a little 'detoxing' and having a few different tasty soups on hand helps set me up for success. I picked these vegan soups from three different detox/cleanse books to give me some variety--I like to look forward to what I am eating when I am cleansing. 

The Delish Squash Bisque is hearty and warming, the Roasted Red Pepper Soup is vibrant and can be eaten warm or cold and the Cucumber Celery and Dill Soup (called the "Souper Supper' in that book) is cooling but with a kick of spicy jalapeno at the end.  

I spent about an hour total cooking and blending time Saturday morning putting all of them together--the only one that cooks is the bisque, so I made the others during the down time. The bisque makes about six servings, the others make about two servings and they are easy to pull out of the fridge to mix and match. These soups are simple and flavorful and when combined with the green juice, veggie-rich smoothies, vegan Caesar salads, wild salmon and greens, crunchy apples and soaked almonds I have been fueling my body with, they have made for a satisfying and not-at-all-feeling-deprived long weekend of concentrated clean (but tasty) eating. ;-)  

 
Delish Squash Bisque
From The Beauty Detox Solution by Kimberly Synder
(Makes about 6 Servings)

1 medium acorn squash
1 Tbsp coconut oil (or vegetable broth)
2 garlic cloves. minced
1 large sweet onion, minced
1 Tbsp grated ginger
1/4-1/2 tsp sea salt, or to taste
1/4 tsp black pepper
3 celery stalks, cubed
2-3 carrots, cubed
2 cups water
1 cup unsweetened almond milk

Cut the acorn squash open, remove seeds, peel and cut flesh into 1-inch cubes. 

Heat the coconut oil or veggie broth in a large soup pot over medium heat. Lightly saute the garlic, then add the onion and grated ginger. Cook until onion is translucent, do not brown/overcook. Stir in salt and black pepper. 

Add the rest of the vegetables and gently cook over low heat until they begin to soften. Add water and cover, simmering about 30 minutes, until tender. Puree in blender or with immersion blender. Return soup to pot, add almond milk and cook through on low. Serve and enjoy. 

Roasted Red Pepper Soup
From The 3-Day Cleanse by Zoe Sakoutis & Erica Huss
(Makes 2 Servings)

1/4 cup raw cashews, soaked 1-2 hours
1/2 cup water
1/2 tsp sea salt
black pepper
3/4 tsp lemon juice
1/2 tsp agave
pinch cayenne
pinch red chili flakes
1 cup roasted red pepper
1 Tbsp extra virgin olive oil
1 large basil leaf, chopped

Blend all of the ingredients, except the basil, in a blender until smooth. Heat the mixture in a saucepan until slightly warmed. Pour into serving bowls, garnish with the fresh basil, and serve.   

'Souper Supper' (Cucumber, Celery & Dill Soup)
From Ani's 15-Day Fat Blast by Ani Phyo
(Makes 1 Pint/1 Serving)

1 cup cucumber, diced, about 1 whole
1 1/2 cup celery, chopped, about 2 ribs
1/2 cup avocado, about 1/2 whole
1/2 Tbsp fresh lemon juice
2 Tbsp unpasteurized miso, any color
2 tsp fresh dill, or your favorite herb (or 1 tsp dry herbs)
1 to 2 cups filtered water, as desired
1/2 jalapeno pepper, or 1/4 tsp cayenne, or to taste (optional 'fat melter')

Place all ingredients, including pepper if using, into a high-speed blender. Blend until smooth. Serve and enjoy.

Note: Best enjoyed immediately, but soup will keep in an airtight container for one day in the fridge.  

Notes/Results: Three different but tasty soups. If I had to pick a favorite it would probably be the Roasted Red Pepper--the cashews give it a creaminess that tastes really decadent. The squash bisque also tastes rich and I liked that the carrot and squash were equally as present in the flavor. I did actually switch the steps listed for making the soup around a bit and start with cooking my onions, then adding the garlic and ginger about halfway through--cooking the garlic for that long seemed a little odd to me. The cucumber soup is deceptive--it is so fresh and cooling but then the jalapeno kicks in and leaves a nice little heat in the throat. I liked the richness the miso adds to the celery and cucumber. All of these go together easily and taste great--whether you are detoxing a little or just want a healthy bowl of soup. I would make them again.

The Delish Squash Bisque is my Week 11 dish for the 12 Weeks of Winter Squash Event hosted by my friends Heather and Joanne. Feel free to link up your winter squash dishes during the week at the linky below (when it goes live at midnight), or on any one of the other participating blogs.    

Two great soups and a salad await in the Souper Sundays kitchen this week--let's take a look.

Tigerfish of Teczcape--An Escape to Food is here with Vegan "Sausage", Kale and Potato Soup and says, "A vegetarian rendition of kale and sausage soup that I have always wanted to try cooking at home, but just waiting for the opportunity - the right time for sausages to appear in my kitchen. So it came the time that these vegan sausages chanced upon my house, so why not? The spiced "sausages" in the soup definitely bring warmth in a cold winter day. The addition of potatoes made this an easy one-dish meal with carbs, protein, fiber all in one."

Janet of The Taste Space is back this week with hearty Indian-Spiced Mung Bean Stew. She says, "I have been gravitating to easier meals and have not been cooking up as many dried beans from scratch lately. One solution to this problem is to use quick-cooking no-soaking needed beans, like lentils, anasazi and mung beans. Yes, mung beans. I am back on the mung bean bandwagon with great results. Simmer the mung beans directly with an assortment of veggies (kabocha squash, tomato, bell pepper and spinach here) with simple Indian spices: cumin, fenugreek and turmeric. The kabocha squash and mung beans melt into a deliciously creamy stew. A thick and hearty stew, perfect for the winter."

Finally Simona of Briciole shares this pretty Butter Lettuce Salad with Persimmon, Avocado and Almonds and says, "My current favorite good salad starts with butterhead lettuce (a.k.a. Boston or bibb lettuce), a balance of soft and crisp. It includes a Fuyu persimmon, whose firm flesh provides natural sweetness. Sliced almonds, lightly toasted, add a crunchy aromatic note. A ripe avocado, mashed with Meyer lemon juice and some sea salt, brings the ingredients together." 

Thanks to Tigerfish, Janet and Simona for joining in this week. If you have a soup, salad, or sandwich that you would like to share, just click on the Souper Sundays logo on my sidebar for all of the details.

 12 Weeks of Winter Squash Event

Have a happy, healthy week!