Rhubarb, Ginger & Strawberry Soup

My grandma had rhubarbs growing in her garden and would cook them into a sweet, tangy and unfortunately quite stringy soup with lots of little bits in it. I never liked that soup. I was only 11 when she passed away so I don’t remember a lot about her. But I do still remember that soup. How annoying is that!? One of the few memories you have of a person is something they cooked for you that you didn’t like. Eight year old David preferred supermarket box carton soups and powder soups that you just added water to. That ungrateful little schmuck.

Since then, I have of course come to my senses and learned to appreciate any food that someone cooks for me. Even tangy and stringy rhubarb soup. But since I don’t want to risk being remembered for a stringy soup, we give you a smooth one instead. It’s approved by eight year old David. And his children.

We made this video for our youtube channel to show how easy it is.


We like this soup because it’s so simple and fresh and comes together in just over 10 minutes. Just a handful ingredients that you simmer, blend, (chill, if you like) and eat. It has a fruity and tangy flavour and a nice fresh punch from fresh ginger. It’s ideal as a weekday dessert, weekend breakfast or on a brunch table.

The soup begs to be topped with something creamy. We used greek yogurt, but mascarpone, whipped cream, ice cream or any dairy free option would also work. All to your preference.

I’m a licorice fan and was surprised by how well it matched the flavors when sprinkled on top of this soup. However if you don’t like licorice, cardamom or vanilla would also be great flavor additions. We also sprinkled some edible flower petals on top because it looked pretty but chopped pistachios will probably taste better and add some crunch 😉


Rhubarb, Ginger & Strawberry Soup
Serves 8

Don’t focus too much on the exact amounts. You can use more or less rhubarb, strawberries, dates, water etc. It all depends on how sweet or tart the different fruit is, how large the dates are and how sweet flavor you want.
We usually add vanilla powder to this but it’s so expensive at the moment so we left it out. If you have some at home, add it together with the rhubarb in the sauce pan.

5 stalks rhubarb (1/2 kg / 1 lb / 2 cups chopped)
350 – 500 ml / 1 1/2-2 cups cold filtered water
1 big chunk fresh ginger

1 lime, zest
250 g / 1/2 lb strawberries
8-12 soft dates

To serve
Yogurt (or mascarpone, whipped cream or ice cream)

Licorice powder 
Edible flowers (or replaced with chopped nuts or seeds)

Trim the rhubarb and chop into 1 inch bits. Add to a wide sauce pan along with 1 cup filtered water and freshly grated ginger and lime zest. Bring to a boil, turn down the heat and let simmer until the rhubarb is starting to dissolve, around 5-8 minutes.

Pour over into a blender. Add strawberries, dates and a little more water. Mix until smooth. Taste and add more dates, strawberries, lime juice or ginger, if needed. And more water if you like it thinner. Place in the fridge too cool or serve it warm. Top with a dollop yogurt and sprinkle with licorice powder and some dried edible flower petals.


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Curried Butternut Squash Soup: The Best Bowl of Soup You’ll Ever Eat

Vegan Creamy Curried Butternut Squash Soup with a Secret Ingredient

This curried butternut squash soup is everything you need in a bowl of soup. Everything!

With spicy flavors balanced by sweet and creamy butternut squash, this soup will have you salivating. A sprinkle of crunchy toasted coconut and roasted seeds sends this soup over the top.

Butternut squash works wonderfully with Thai ingredients and makes for a big bowl of comfort. Imagine the smell of your favorite Thai restaurant. The strong aromas of ginger, turmeric, and coconut. That’s exactly what this soup tastes like. It’s perfection in a bowl.

If you’re new to cooking with butternut squash, don’t be intimated. You can follow along with our step-by-step guide to preparing butternut squash which makes the process a breeze. If you’re short on time,  feel free to use store-bought cut butternut squash. But keep in mind that cutting up your own butternut squash saves money and will taste fresher.

Butternut squash is a great source of fiber which means it’s a heartier ingredient than it looks and will keep you full. Combine that with low-calorie content and butternut squash soup is a weight-loss friendly food. Butternut squash is also rich in vitamin C, vitamin A, potassium, and manganese. Those nutrients can help keep eyes, skin, and bones healthy.

Even though butternut squash has a peel which can protect some produce from pesticide residue, you may want to consider buying organic squash. Winter squash such as butternut squash is #25 on the Dirty Dozen list and has been linked to more than 60 pesticides.

Curried Butternut Squash Soup Ingredients

Secret Ingredient

The trick to perfecting curried butternut squash soup is one secret ingredient. Most curried butternut squash soup recipes use curry powder which is essential but not the only ingredient you need.

We kick it up a notch by including a Thai kitchen staple that can’t be missed: ginger. It may not sound that groundbreaking, but it makes all the difference. It adds a zesty touch that complements the curry powder and coconut milk.

Plus, ginger boasts a variety of health benefits. Ginger’s most notable benefit is the enhancement it provides to the digestive system. Ginger has long been known for its ability to ease queasy stomachs. But it also can help prevent stomach aches and help food to digest easier.

Ginger is consisted of powerful compounds called gingerols. Gingerols pose anti-inflammatory benefits which may help those suffering from osteoarthritis or rheumatoid arthritis. The compounds are believed to help ease pain when ginger is taken on a regular basis.

Vegan Creamy Curried Butternut Squash Soup with a Secret Ingredient

Recipe Tips

You can get even more use out of your butternut squash and add a crunchy touch by saving the seeds. Like pumpkin seeds, butternut squash seeds are edible and delicious. Just follow along with these directions for roasting squash seeds. Sprinkle them on the soup and you’ll have a gluten-free alternative to croutons.

Other delicious garnish ideas for curried butternut squash soup are fresh cilantro leaves and toasted coconut chips. The cilantro provides herby notes while the toasted coconut chips provide a delightful crispy bite.

This recipe makes a thick and creamy soup so it uses minimal liquid. But if you prefer a thinner consistency, increase the vegetable broth by ½ cup. 

Vegan Curried Butternut Squash Soup: Butternut squash and curry powder blend to make a spicy yet creamy soup that is comfort in a bowl.

Curried Butternut Squash Soup Recipe


  • 1 tablespoon coconut oil
  • 4 ½ cups butternut squash, peeled and cubed
  • 1 yellow onion
  • 2 tablespoons shallots, finely chopped
  • 2 garlic cloves, minced
  • 2 teaspoons curry powder
  • 1 ½ teaspoons sea salt
  • 1-inch ginger, minced (about ½ tablespoon)
  • 2 ½ cups low sodium vegetable broth
  • 1 ½ cups coconut milk, plus extra for drizzling
  • Garnishes: Roasted seeds, cilantro, toasted coconut


  1. Heat coconut oil in a large stockpot over medium heat. Add onion and sauté for four minutes, until softened and translucent. Add shallots and sauté for an additional minute.
  2. Reduce heat slightly and then add garlic and ginger to the pot. Sauté for two minutes while stirring occasionally.
  3. Increase heat back to medium and then add butternut squash cubes along with sea salt and curry powder. Sauté for four to five minutes, stirring occasionally.
  4. Add vegetable broth and bring soup to a low boil. Cook covered for 15 minutes or until butternut squash is fork tender. Remove from heat and let cool for ten minutes.
  5. Transfer soup to a high-speed blender. Add the coconut milk and then blend until completely smooth.
  6. Pour soup into bowls and then drizzle with coconut milk.
  7. Then, garnish each bowl of soup with roasted squash seeds, cilantro, and toasted coconut. Season with salt and pepper to taste. Enjoy!



Related on Organic Authority
4 Butternut Squash Recipes to Get You Ready for Fall (Perfect for Meatless Monday!)
6 Ways to Incorporate Ginger in Your Diet (and Why You Want to!)
Turmeric: Curry Spice or Astounding Cure-All?

Images via Karissa Bowers

Karissa Bowers
Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.

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Cranberry Ginger Overnight Oats

Cranberry Ginger Overnight Oats

Andrew Purcell, Carrie Purcell
Makes 1 SErving
  • 2/3 cup plain 2-percent-fat Greek yogurt
  • 1/3 cup rolled oats
  • 1/4 cup unsweetened almond milk
  • 3tablespoons dried cranberries
  • 1/2 teaspoon grated fresh ginger
  • 1teaspoon maple syrup
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon vanilla extract
  • 1tablespoon almond butter
  1. In a small container, stir together oats, almond milk, cranberries, ginger, maple syrup, pumpkin pie spice, and vanilla
  2. Refrigerate at least 6 hours.
  3. Serve cold, topped with almond butter.

Nutrition Per Serving

404 calories
14 g fat (2 g saturated)
51 g carbs
25 g sugar
6 g fiber
22 g protein


greek yogurt, oats, almond milk, cranberries, ginger, maple syrup, pumpkin pie spice, almond butter, overnight oats, breakfast, gluten free, vegetarian, egg free, selfstarter

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