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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One Soup – Three Ways

I feel extra enthusiastic about this post partly because I think we are on to something good here. But also because this headline speaks so much to my magazine-publishing-heart (my previous career).

This is a dinner concept that we have played around with lately and it works particularly well for families with sensitive eaters or allergies. The idea is built around cooking one recipe base and then making some last minute add-ins to suit various preferences. Or to turn the leftovers of one dish into a new one the next day. The base can be anything from a salad, a basic stew, a cooked grain, a good sauce or, as here, a soup.

In this recipe we are taking a simple tomato broth soup in three different directions.

The kids love this with tortellini (or any other pasta) dropped into it. They actually prefer it to tomato sauce. Luise and I like to let a chunk of mozzarella (or burrata cheese) melt in the soup and serve it with some leftover cooked quinoa to make it more filling. Another favorite of ours is to stir chopped kale, chickpeas and a little chili paste into the broth and topping it with avocado for a chunkier vegan version.

The way it usually works is that we cook one big batch of broth and then pour the kids version in a smaller sauce pan, drop in the ravioli and let it cook for another minute or two until soft. While we stir in or other add-ins to our version. It’s an excellent way to add some heat and more herbs to your own soup while keeping your kids or partners soup milder.

You can of course keep it simple and just do one of these. Or mix them up, adding chickpeas to the ravioli or mozzarella to the kale. Or combine them all!

Think of it as good base to build from and use the last minute add-ins to suit your personal preference. If you like this concept we might be back with the same ideas applied on other meals in a later post.


Simple Tomato Broth Soup
Serves 4

2 tbsp olive oil
1 onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
2 tbsp tomato puree
1 tsp ground paprika powder
3 carrots
3 celery stalks
1 x 400 g / 14 oz can crushed tomatoes
4 cups / 1 liter vegetable stock
sea salt

Fresh thyme
Fresh basil

Heat oil in a large thick-bottomed sauce pan on medium heat. Add tomato puree, onion, garlic and ground paprika and let sauté for 5 minutes. Peel and clean the carrots and celery and chop into bite-sized dices. Add to the pan and let sauté for a few more minutes. Then add chopped tomatoes and vegetable stock and let simmer under a lid for 15-20 minutes. Taste and adjust the flavoring, adding some fresh thyme or basil towards the end. You can also add more stock, if needed. Choose your favorite way of serving this soup, see recipe ideas below.


Vegan Cavolo Nero & Chickpea Soup
Serves 4

1 batch Simple Tomato Broth Soup (see recipe above)
5 leaves cavolo nero or kale, coarsely chopped
1/2 can cooked chickpeas (approx 100 g)
1 tsp harissa or another chili paste (optional)
1 avocado, to serve
lemon zest, to serve
olive oil

Stir in chopped cavolo nero, chickpeas and harissa to the soup during the last minutes of cooking. Laddle the soup into serving bowls and top with avocado slices, lemon zest and a splash of olive oil.


Tortellini Drop Soup
1 batch Simple Tomato Broth Soup (see recipe above)
1 bag good quality fresh tortellini
micro greens or sprouts, to serve

grated vegetarian parmesan cheese, to serve

Simply drop the tortellini straight into the soup as it’s cooking on the stove. After about two minutes (check the pasta package for exakt time), it’s ready to serve. Divide into soup bowls, grate over parmesan cheese and top with micro greens and drizzle with olive oil.


Quinoa & Mozzarella Melt Soup
1 batch Simple Tomato Broth Soup (see recipe above)
2 cups cooked quinoa
200 g buffalo mozzarella or burrata cheese

Laddle the soup into serving bowls and add a couple of spoonfuls cooked quinoa to each bowl. Break the cheese into smaller pieces and let it melt in the hot soup. Top with a drizzle of olive oil, black pepper and fresh thyme.


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white bean, turkey, and kale soup

Cozy meals and easy dinners that can feed (and warm up) a crowd are always a hit. We’re pretty sure that there is absolutely no better way to warm up than with a big bowl of this white bean, turkey, and kale soup.

This white bean, turkey, and kale soup is especially nutrient-rich thanks to the whole head of kale that gets cooked in at the end. Kale is a total superfood packed with nutrient and antioxidant powers.

white bean, turkey, and kale soup

Kale gets its health superstardom status thanks to its wide variety of vitamins, minerals, protein, and antioxidants in its green leaves. Kale’s antioxidant substances have powerful cardioprotective, blood pressure lowering, anti-inflammatory, anti-viral, anti-depressant and anti-cancer effects – just to name a few.

Like other cruciferous vegetables, such as Brussels sprouts and broccoli, kale has been linked with preventative cancer benefits. A specific compound in these vegetables, known as sulforaphane, has been shown to help fight the formation of cancer at the molecular level.

white bean, turkey, and kale soup

In fact, studies have shown that kale and other cruciferous vegetables may significantly lower the risk of several cancers, including prostate, colorectal, lung and breast cancer.

This green leafy veg also helps to lower cholesterol levels in the body. When kale is consumed, its nutrients bind with bile acids in our intestine, which can then be eliminated from the body as waste.

When this occurs, our liver needs to replace the missing bile acids by drawing from our supply of cholesterol. As a result, cholesterol levels drop. (Yay!) One study found that daily consumption of kale juice for 12 weeks increased beneficial HDL cholesterol by 27 percent and lowered (bad) LDL levels by ten percent, while also improving antioxidant status.

Kale is also a very good source of fiber, necessary for healthy digestion, omega-3 fatty acids, calcium, vitamins A, C, E, B6, B2, and K, potassium, iron, and protein. It’s basically like the healthiest green thing you could ever put in your body.

The magic of kale plus hearty white beans, protein-packed turkey, onions, celery, garlic, and carrot for flavor, and a hint of fresh herbs makes the coziest bowl of white bean, turkey, and kale soup ever.

white bean, turkey, and kale soup

White Bean, Turkey, and Kale Soup Recipe

White Bean, Turkey, and Kale Soup Recipe


  • 2 Tbsp avocado oil
  • 1 pound ground organic turkey (OR 1 pound shredded cooked turkey from your Thanksgiving feast)
  • 1 large onion, diced
  • 3 cloves of garlic, diced
  • 2 celery stalks, diced
  • 3 carrots, diced
  • 6 cups vegetable or organic chicken stock
  • 28-ounces crushed organic tomatoes
  • 2 cups cooked white beans, such as cannelloni
  • 1 bunch dinosaur kale, roughly chopped
  • Chopped sage or oregano, to garnish
  • Shaved parmesan cheese, to garnish
  • Salt and pepper, to taste


  1. Place a large pot over medium-high heat and add avocado oil. Add ground turkey (or skip this step if using precooked turkey) and sauté for 3-5 minutes, or until turkey begins to turn white. Add in onions, garlic, celery stalks, and carrots and sauté for ten minutes.
  2. Add white beans, diced tomatoes, and stock. Bring soup to a boil, and then reduce to cook at medium to low heat for about 20-25 minutes – adding in cooked shredded turkey with about 15 minutes left to cook. Add chopped kale at the end, and allow to cook for five minutes.
  3. Garnish soup with salt and pepper to taste, herbs, or Parmesan cheese to serve and enjoy!



Related On Organic Authority
Turkey Italian Wedding Soup
12 Thanksgiving Leftovers Recipes: Re-Purposing that Turkey Into Even Better Meals!
Turkey Chili Recipe with Butternut Squash and Quinoa

Photos by Kate Gavlick

Kate Gavlick

Kate Gavlick

Kate is a Nutritionist with a Master’s of Nutrition from the National University of Natural Medicine in Portland, Oregon and the blogger and photographer of Vegukate. Kate believes in nourishing the whole body with real, vibrant foods that feed the mind, body, soul, gut, and every single little cell. Her philosophy is simple when it comes to food and nourishment: cut the processed junk, listen to your body, eat by the seasons, eat plates and bowls filled with color, stress less, and enjoy every single bite. When she’s not cooking in her too tiny Portland kitchen, Kate can be found perusing farmer’s markets, doing barre classes, hiking, reading, and exploring.

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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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16 Healthy Soups You Can Make in 30 Minutes or Less

16 Healthy Soups You Can Make in 30 Minutes or Less

Soup is pretty much all I want to eat during the winter, but some recipes just take too long to make. If you want your beans to be cooked perfectly, your meat to be tender, or your veggies to be soft enough to blend, you have to really let things stew. Sometimes—OK, most of the time—I just don’t have the patience for that.

If I had an Instant Pot, this would be a different story. But since I don’t, and I’m sure many of you don’t either, I need another ways to satisfy my soupy needs. After a bit of Internet surfing, I’ve found that it’s totally possible to get a filling, comforting soup on the table without cooking the night away.

These 16 recipes need only 30 minutes of your time, some of them even less. The best part, aside from speed, is that several of them make a ton of servings. So if you didn’t have time to meal prep over the weekend, you make this any old night and have a bunch of leftovers to feed yourself with for the rest of the week. They also freeze well, so alternatively you could cook a different one every night and pack them up for later. Basically, these soups are exactly what’s going to help you make it to spring.

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