Creamy Rebalancing Soup Delight

(vegan or vegetarian, gluten-free)


  • 1 TBSP of ghee or 1 TBSP of avocado oil
  • ½ tsp of dried ground turmeric
  • 4-6 dried curry leaves
  • ½ tsp of cumin seeds
  • 1-2 tsp of grated fresh ginger
  • 1 tsp of coriander powder
  • ½ tsp of thyme leaves
  • ½ cup of sunflower seeds in 3 cups of filtered water
  • 1 – 1.5 tsp of good quality salt
  • Pinch of black pepper
  • 1 large leek, sliced
  • 1 large carrot, cubed
  • 1 medium-sized sweet potato, cubed
  • 1/2 of small head of cauliflower, cut into little florets
  • 1 medium-sized butternut squash, cubed
  • 1 large courgette, cubed
  • Additional filtered water (about 4 –5 cups)


  1. Sauté your spices until fragrant. Stir them frequently and be careful not to burn them.
  2. While sautéing your spices, blend your sunflower seeds with your filtered water to sunflower milk.
  3. Add your sunflower milk to your spices to cool them off.
  4. Add your salt and pepper.
  5. Cut and slice your vegetables and add to your soup.
  6. Boil your soup and then let simmer until all vegetables are cooked through (takes about 30-40 minutes).
  7. You will have to add more filtered water. Add 1 cup at a time, so you can decide how rich and thick you would like it
  8. In 3 to 4 batches, blend into your creamy-licious rebalancing soup delight and enjoy.
  9. For a more nourishing meal, serve with sources of plant protein like lentils, mung beans or chickpeas and a lighter, gluten-free grain or pseudo-cereal like millet, quinoa, amaranth or teff.

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