We love this time of year, the days are getting shorter, the mornings start later and the mercury is plummeting. But with this comes a season of runny noses, coughs, itchy skin, and the sad fact that you are 80% more likely to get a cold. Heading into winter is the most important time to nurture and take extra care of your health and well-being. Join the realm of the healthy and try our raw soup recipes to help keep the cold away this year!

Foods To Help Boost Your Immune System

Garlic: This medicinal plant will help in reducing microbes and increasing your immunity

Dry Nuts: These are great for not only your health, but they contain copious amounts of antioxidants and are great for the health of your heart.

Vegetables Full of minerals and nutrients which help preventing disease and boosting your immune system (especially leafy green vegetables)

Winter Warming Thai Ginger Soup

This recipe is so easy to make and still has all the authenticity and flavour of a Thai soup.The cashews make this soup incredibly creamy without the guilt and is a great option for vegetarians and vegans. It's filled with hearty winter vegetables, including pumpkin. Pumpkin is a great source fibre, is rich in potassium and has loads of vitamin E, but little do many realise that pumpkin is an excellent source of carotenes. Carotenes are generally found in colourful fruits and vegetables. Carotenes have antioxidant qualities, which can help to protect our cells from cancer.

Ingredients

• 2 cups filtered water
• ½ a red capsicum (with seeds and stem)
• 1 medium carrot
• 1 stick celery (with leaves)
• 1 yellow squash/half a pumpkin cubed
• 1 spring onion
• 1/2 an apple (with peel and seeds)
• 2 handfuls cashews
• 1 cube fresh ginger root (with peel)
• 1 clove garlic (with skin on )
• 1 small handful of fresh coriander
• 1 veggie stock cube

Optional
Salt and Pepper to taste
Garnish with some coriander

Place everything into your Bio Chef Blender. No pre-cooking is required! Pulse a few times to ensure all the ingredients are missed. Put on the blender for 8 minutes, sit back and relax and then enjoy your piping hot soup!

Raw Cream of Celery Soup

A recipe which will take you 10 minutes to make, and will make the coldest weather feel warm. This soup is fantastic as its full of vitamin c to boost your immune system, and because its full of potassium and low levels of sodium, celery is also known as a great diuretic. It can be altered and with a variety of vegetables and even try adding some spice if you have a cold! The soup is fresh, creamy and a filling meal to the tummy.

Ingredients

• 1 cup of chopped celery with leaves
• 1/4 cup cashews
• 3/4 cup water
• 1/2 garlic clove
• 1/2 to 3/4 teaspoon Himalayan salt

Place all of the ingredients into your high-performance BioChef Blender. Blend all ingredients, pulsing to make sure everything is blended. Leave blender on high for 8 minutes, until stringiness is reduced. Serve the piping hot soup immediately with parsley to garnish.

Pumpkin Soup

Pumpkins are an excellent source of the antioxidant, beta-carotene; renowned for its cancer fighting properties. Foods that are bright orange in colour are usually high in beta-carotene and are an important addition to your raw food diet. There are many health benefits of pumpkin seeds (pepitas); including bone protection, anti-inflammatory benefits and cancer fighting properties.

This healthy pumpkin soup recipe is guaranteed to warm you up on those cold winter nights!

Ingredients

• 1 x mini pumpkin - peeled and roughly chopped
• 1 x whole chilli, including seeds (you can remove the seeds if you don’t like it hot!)
• 1 x clove garlic - chopped
• 1 x teaspoon grated ginger
• 1 x red onion – diced
• 1 x tin of coconut cream or milk
• 1 x teaspoon rice bran oil or grape seed oil (avoid cooking with olive oil as the heating process disturbs the nutritional value)
• 1 cup chicken or veggie stock
• pumpkin seeds for garnish

Method:
1. Heat the oil on a high heat in a large pot, fry the onions, ginger, garlic and chilli together for approx. 2 mins.
2. Add the pumpkin and allow to sweat for a short time.
3. Add enough stock to cover the pumpkin, place a lid on the pot, reduce the heat and simmer for around 25-30mins or until the pumpkin is nice and soft
4. Add the coconut cream/milk and stir - simmer for a further 2 mins to heat the coconut cream/milk
5. Blend the mixture until smooth
6. Serve with warm crusty bread – use Spelt bread instead of wheat for a healthier alternative. Sprinkle a few pumpkin seeds for a super healthy garnish!

Our range of blenders gather high performance professional blenders which can make you hot soups in no time! For a quailty high performance blender, visit our blender page.

Fresh Fennel Pesto Soup

This light, bright and fresh soup is sure to put a spring in anyone's step. Made from fresh vegetables, herbs and sprouts this is a great recipe for vegetarians. Consuming fennel is great for our bodies as it is high in vitamin c, antioxidants and elements of anethole. Anethole is great for reducing inflammation, while vitamin c helps our body convert food into energy.

Ingredients

• 2 stalks fennel
• 1 handful cilantro
• 1 tbsp. olive oil
• big slice lemon juice
• 1 tbsp. pesto or 1/4 cup fresh basil
• 1 stalk celery
• 1 cup green sprouts (alfalfa, sunflower)
• 1 veggie broth cube
• salt & pepper to taste
• pinch of cayenne
• 2-3 cups hot water

Place all ingredients in Bio Chef Blender in order listed. Secure lid and select speed begin on low speed and increase to high, using tamper to combine all ingredients. Blend until smooth. Run for 3-4 minutes until steam escapes through the lid opening. Remove lid and serve.

Kale, Bean and Vegetable Soup

Serves 4+ what you don’t eat, freeze for later!

Ingredients:
1 head kale – chopped
3 carrots – chopped
1 small butternut squash – peeled and chopped into inch pieces
1 onion – chopped
3 cloves garlic – crushed
1 mild fresh chili (optional)
200g beans – pre-soaked until soft (any beans or legumes will work here: kidney beans /borlotti beans / lentils / chickpeas – remember to soak overnight)
400g crushed tomatoes
6 cups vegetable or chicken stock
1 tbsp olive oil (you can also use rice bran oil / grape seed oil)
3 sprigs fresh thyme – chopped

Use the Bio Chef High Performance Blender, put all the vegetables in the blender and mix. Your hot healthy soup will be ready in a few minutes! Add the oil after serving if you prefer and serve with warm spelt bread!

Cream of Cauliflower Soup

This is a RAW Cream of Cauliflower Soup recipe. It is able to be classified as ‘raw’ whilst being hot so is a perfect addition to your raw food diet.

Ingredients:

1/2 head of Cauliflower
1/2 cup of Raw Cashew Nuts
2 cups of Water
Pinch of Salt
1/8 clove of garlic

The BioChef Blender accentuates the flavour in food like garlic and salt, so only a little is needed, if not using this blender, feel free to add to taste. Blend for approximately 9 minutes on HIGH or until warm. Friction is caused by the Precision-Designed Blades, which conducts heat.

You will notice when the lid is removed, steam will rise from the soup!

Enjoy this quick and easy soup on cold wintery nights!

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