Soup a Day Challenge #2

An easy, yummy RAW soup.

Carrot Hazelnut Soup

1/2 cup of hazelnuts
1 1/2 cups of water
3 cups of carrots, cuts into chunks
1 apple peeled, cored and sliced
1 tablespoon of raw honey
1 teaspoon of ginger
1 teaspoon of cinnamon
Himalayan salt sand pepper to taste.

Directions:
1. Place hazelnuts and water in a food processor. Process until smooth.
2. Add carrots, apple, honey, ginger and cinnamon. Blend until smooth.
3. Add salt and pepper to taste.

A Soup a Day - Mix veggies with Fusili

Mixed Veggies with fusilli pasta

Ingredients: 1-2 lbs of mixed chopped veggies. I used: Yellow squash, carrot, bell peppers, celery, spinach and potatoes.
For the broth: Onions, cilantro, garlic, salt, celery and water. Or use vegetable broth. It taste better than chicken broth.

Directions: If you making the broth, Approx: 4 cups for 1 lbs. In a large sauce pan add broth ingredients and let it cook til boil on medium high.

Soup directions: Add potatoes first if you using potatoes. Cook them until tender and add all other veggies. Let all veggies cook until tender. Then blend all veggies and put it back in the sauce pan. Adjust salt and pepper to taste,

Pasta: If you  would like to add a whole wheat pasta, cook as direct and add to the soup in the end.

Garnish soup with chives or parsley.

Nomilicious.

PS: You can make enough for the week. Place in a glass container and store in the fridge/freezer.