miso bowl

Fall Miso Bowl

Miso bowls are one of those meals that are easy to prep ahead of time and have on hand as a grab-n-go option for lunch or a quick midweek dinner.

This fall miso bowl incorporates ingredients that capture the colors of fall, orange and yellow, green and red hues, as well as browns. And there’s no set quantity or combination, so you can choose what you like and have on hand.

Some veggies to consider include: peas, zucchini, celery, broccolini, bok choy, spinach, kale, chard, bell peppers, red cabbage, red onion, radish, carrots, yellow squash, scallions, mushrooms, chilis.

For the broth you can use premade broth, miso paste or bouillon. When I make this ahead as a meal jar, I add a spoonful of miso or bouillon and store it and then add boiling water when I’m ready to eat it. That makes it easy to take to work.

I also like to add both a veggie noodle like zucchini spirals and a rice ramen noodle. Lots of noodles make this a fun meal that anyone will enjoy.

Fall Miso Bowl

A warming noodle soup full of colorful veggies.
Prep Time15 mins
Cook Time5 mins
Course: Soup
Cuisine: Japanese


  • 1 quart jar


  • 1-2 cups veggie noodles – zucchini beet, turnip, carrot, sweet potato or squash (Some of these are usually available in the produce prepared section)
  • 1-2 cups chopped veggies of choice broccoli, corn, peas, peppers, mushrooms, onions, bok choy, cabbage…
  • ½-1 cup chickpeas optional
  • 1 teaspoon fresh ginger grated
  • 2 teaspoons of sesame oil
  • 1 teaspoon of miso or organic Better than Bouillon
  • 2 teaspoons coconut aminos or tamari


  • To make this ahead of time, add everything to a quart jar and store refrigerated.
  • When ready to eat, add 3 cups of boiling water to the jar, let sit for 5 minutes. Stir well to dissolve the miso or bouillon and enjoy.
  • To make right away, add chopped veggies to a soup pan and add broth, miso or bouillon and seasonings and bring to a simmer. If using rice noodles, add them once it comes to a simmer. Cook one minute, then use a fork or chop stick to separate the noodles. Stir gently and serve.
  • Variation: Use rice ramen in addition to or in place of the veggie noodles.


Spring green soup

Spring Green Soup

Welcome in Spring with this Spring Green Soup! It has a bright and refreshing flavor and is packed with nutrient dense veggies to support cellular function throughout the body. And it’s green, which comes from the chlorophyll in the plants. The phytonutrient that makes green foods supports liver detoxification, circulatory system, immune system and aids in tissue healing. Green is also beneficial for lowering blood pressure and free radical damage. Go ahead, slurp some green soup and boost your natural cleansing mechanisms.

Let me know if you make with your own spice blends, I’m always excited to try new combinations.

Alkalizing Spring Green Soup

A light refreshing soup to welcome in the new spring growth.
Prep Time1 hr
Course: Soup
Cuisine: American
Keyword: asparagus, cauliflower, dairy free, gluten free,, spring greens, zucchini
Servings: 8
Author: Chef Kim


  • 2 cloves garlic chopped
  • 1 onion chopped
  • 2 celery stalks chopped
  • 2 cups zucchini chopped (a little extra as noodles for garnish)
  • 2 cups cauliflower chopped
  • 7 cups vegetable broth
  • 2 pounds asparagus trimmed and chopped
  • ¼ c fresh parsley
  • ¼ cup hemp seeds or soaked almonds
  • 1 lemon, squeezed


  • Use a little water to sauté the garlic, onion and celery.
  • Chope the vegetables into 1-2 inch pieces for even cooking. If you have extra zuchhini, spiralize or shred it and save it to add as garnish and texture.
  • When onion is soft add the chopped zucchini and cauliflower along with the broth, bring just to a boil and then turn down heat to medium and simmer for about 15 minutes.
  • The cauliflower should be just about tender, then add the asparagus and simmer for an additional 5 minutes. Remove soup from the heat, let cool for about 10 minutes.
  • Add the nuts or seeds to a blender with a cup or two of hot soup broth and blend until completely smooth.
  • Transfer soup to a blender, in batches, and blend until smooth. About 30-60 seconds. Returning to the pan.
  • Warm it through to serve, lighten it up with a squeeze of fresh lemon juice and garnish with zucchini noodles or shreds. Enjoy!


I like to play with different spices and like to add curry or dill to this recipe. I also like it with a little orange juice and zest at the very end. So go ahead and try it different ways. The recipe is a basic template that you can tailor to your liking with your favorite flavor profiles.


carrot ginger soup

Orange Ginger Carrot Soup (dairy free)

This lovely Orange Ginger Carrot soup is so creamy and comforting, yet dairy free and delicious. The smooth sweetness and spiciness perfectly compliment each other. Carrots from the garden or farmers market have a natural sweetness that is far better than the bagged carrots that have been sitting for awhile. Full fat canned coconut milk makes for the best texture (I like natures forest brand), but light or carton coconut milk will work, too.  I like the flavor of  fresh ginger versus powdered ginger, but again, it will work if that’s what you have on hand. The orange can be substituted with orange juice. Feel free to adjust the amount of ginger and orange to your palate. This recipe can be doubled for a larger batch and freezes well.

This soup works throughout the year; it is tasty at room temp on a hot, muggy evening or is just as satisfying served piping hot on a cold winters night. I hope you’ll give it a try. Writing about it makes me hungry. Enjoy!

Orange ginger Carrot soup

Luscious, creamy comfort in a bowl.
Prep Time10 mins
Cook Time40 mins
Course: Soup
Cuisine: American
Keyword: carrot, dairy free, ginger, gluten free,, orange
Servings: 4
Author: Chef Kim


  • 1 medium onion, chopped
  • 1 garlic clove, minced or pressed
  • 2 lb carrots, peeled, sliced
  • 4 cups vegetable broth
  • 1 can full fat coconut milk
  • 1 tbsp fresh ginger, grated or 1 tsp powdered
  • 1 navel orange, peeled or 1/2 cup orange juice


  • In a medium soup pan, heat 1 tbsp of coconut or olive oil over medium heat. Add the chopped onions and let cook for 2-3 minutes to soften.
  • Add the garlic and stir to combine and keep from browning, cook another minute.
  • Add the sliced carrots, ginger and vegetable broth just enough to cover the carrots. Bring to a simmer and let cook for about 30 minutes, until carrots are tender.
  • When carrots are tender, add the coconut milk. If using full fat, let the solid coconut cream melt. then remove from the heat.
  • Transfer half of the carrots and broth to a blender and add the peeled orange or orange juice. If your blender top has a vent hole or removable center piece, remove it and cover with a kitchen towel to allow steam to release. Blend on low, gradually increase to high for about a minute. Blend remaining soup until smooth and creamy and combine in a serving pot.
  • An immersion or stick blender can be used; however, the texture will not be quite as smooth.
  • Garnish with pumpkin seeds or gluten free croutons if you want a little crunch.

Ginger Carrot Soup

This creamy satisfying soup is really easy to pull together.

Cook everything in one pot, when the carrots are nice and soft, blend using an immersion blender or transfer the soup in batches to a blender. To get a super smooth soup, you need to blend a little longer than you think, usually a full minute, scrape the container sides and another 30 seconds of blending. Using the immersion blender does not get as smooth a texture as a blender. Just FYI.

To change the flavor a little, sometimes I’ll add a sweet potato and/or a cup of orange juice or both. But it’s delicious without!

Ginger Carrot Soup

Creamy with a little kick!
Prep Time15 mins
Cook Time30 mins
Course: Soup
Cuisine: American
Keyword: carrot, ginger, plant-based, vegan
Servings: 6
Author: Chef Kim


  • dutch oven
  • knife
  • blender or immersion stick blender


  • 1 cup onion chopped
  • 2 garlic cloves minced
  • 1 T fresh ginger diced (adjust to liking)
  • 2 pounds carrots sliced
  • 4 cups vegetable broth
  • 1 can full fat coconut milk


  • Dry sauté or use a little oil to sauté onions until soft but not brown.
  • Add garlic and ginger and cook stirring for 1 minute.
  • Add carrots and just enough broth to cover the vegetables.
  • Bring to a boil and then turn down heat to simmer for 20-30 minutes, until carrots are tender.
  • Add the coconut milk and stir to incorporate.
  • In batches, transfer the soup to a blender and blend until completely smooth. If desired, add more broth to reach consistency you like. Or use an immersion blender in the pot.
  • Season with salt and pepper if desired.

Green Minestrone

I like pasta and broth and this soup is light. but packs a nutritional punch with the addition of kale, zucchini and peas.

I use gluten free pasta, kinnikinik brand because it sees to hold together best of the ones I’ve tried. But if you have a favorite, go with it. If you’re staying away from pasta all together, just omit it from the recipe or add a whole grain like barley or farro.

Let me know if you give it a try.

Green Minestrone

This is a light and refreshing take on traditional minestrone.
Prep Time10 mins
Cook Time20 mins
Course: Soup
Cuisine: Italian
Keyword: gluten free,, plant-based, sugar-free, vegan
Servings: 4


  • dutch oven
  • knife


  • 3 garlic minced
  • 1 zucchini chopped
  • 1 bunch kale stemmed, chopped
  • 1 can garbanzo beans drained
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 6 cups vegetable broth
  • 1 1/2 cups frozen peas
  • 1 1/2 cups gluten free penne pasta


  • Prepare the vegetables.
  • Add a splash of water to a dutch oven and bring up to medium heat. Add the zucchini, garlic, oregano and basil to the pot.
  • Then add the broth, beans, peas and pasta, cover the pot and bring to a boil.
  • Cook for 5 minutes, stir and add the kale. Cover and cook for another 5 minutes.
  • Test the pasta for doneness. Remove soup from heat when the pasta is to your liking.

Berry- Spacho

This is a wonderfully refreshing cool starter or dessert soup. Perfect at the height of berry season or you can use frozen berries that have been thawed.

  • 2-3 cups fresh berries, mixture is nice (strawberries, black, blue or raspberries)
  • 1 kiwi, diced
  • 1 apple, diced
  • 1/2 cup cucumber, diced
  • 1/4 cup chopped fresh mint
  • 1 lemon, squeezed
  • 11/2 cup fresh / frozen berries ( these are for blending so frozen and thawed is fine, I like strawberries  and raspberries for this. Blueberries will thicken up because of all the pectin they naturally have, so use more l juice or water if using them.)
  • 2 oranges, peeled and seeds removed or 1 cup juice
  • 5 softened dates
  • 1 cup water
  • pinch of cayenne, optional

In a mixing bowl, add fresh berries, diced kiwi, apple, cucumber and mint. In a blender, combine the lemon juice, fresh/frozen berries, dates, oranges and water. Blend into a creamy sauce. Pour this over the diced fruit and serve or chill. Sprinkle with a pinch of cayenne when ready to serve.



Rustic Potato & Bean Soup

  • 1 cup white or yellow onion
  • 11/2  pounds yellow potatoes
  • 3 garlic cloves, minced
  • 2 cans white beans (navy, canellini or great northern)
  • 6 cups vegetable broth
  • 1 tsp rosemary
  • 1 tsp thyme
  • 2 T nutritional yeast
  • 4 cups baby spinach

Chop onion and add to soup pan with a splash of broth and saute for 5 minutes, stirring to prevent sticking. When the onion is tender add the garlic, potatoes, herbs and broth. Add water if you like more liquid. Bring to a simmer for about 15-20 minutes until potatoes are tender, then add nutritional yeast and beans. Cook for 10 minutes. Ladle two cups of the potatoes and beans into a blender and enough of the broth to cover the potatoes and blend for 30 seconds. Return to the soup pot and add the spinach, stir to wilt and then serve.

*If Jerusalem artichokes are available, add some along with the potatoes. So yummy!

Once the onions are softened, add the garlic, potatoes, herbs and broth. Simmer until tender.



Once the potatoes are tender , add in the nutritional yeast and beans, cook for 10 minutes, blend and then stir in spinach just before serving. Enjoy!



Creamy Mushroom & Wild Rice Soup

Creamy Mushroom& Wild Rice Soup

1 lb sliced mushrooms 

1 onion, chopped

2 garlic cloves 

1 cup Wild Rice 

3 cup water

4 cup veg broth

1/2 cup cashews

1/4 cup gf rolled oats

2 tsp thyme

1 tsp rosemary 

1/2 tsp sage

In a 4 qt saucepan, over medium heat, sauté the onions in a tsp of olive oil until softened. Add the garlic and stir for 1 minute so the garlic does not burn. Then add the mushrooms. Stir to combine and cook for about 10 minutes, stirring often. When the mushrooms have released their moisture and the pan is almost dry, transfer mushroom mixture to a bowl and set aside. Into the same pan add the wild rice and water and a tsp salt. Bring to a boil, turn down heat to a simmer and cover pan. Cook for 30 minutes. While the rice is cooking, in a blender, combine cashews, oats and 2 cups of broth. Blend until smooth and creamy, about a minute. 

When the rice is tender, add the remaining 2cups of broth, the mushroom mixture, herbs and the cashew blend to the pot and bring to a simmer and cook for another ten minutes. The soup is ready when thickened. 

Garnish with more fresh herbs and a sprinkling of sliced almonds, if desired. 

Pineapple Cucumber Gazpacho

I tasted this soup last week while visiting St. Petersburg, Florida. Eating it outside under the warm setting sun was such a blessing, considering it was below freezing back home. So when I was back home in the frozen north, I decided I wanted to try my hand at making my version of the soup I had enjoyed. It turned out very good and brought a feeling of warmth and tropical flavors to a very cold day. I hope you like it. Serves 4.

  • 1 cucumber peeled, seeded and diced, reserve seeds
  • 1/2 pineapple, cored and diced
  • 1/4 cup chopped cilantro
  • 1/2 lemon, juice only
  • 2 Tablespoon walnut oil or other nut oil
  • 1/2 jalapeno or dash of cayenne
  • 1/2 teaspoon sea salt
  • 1/2 cucumber , peeled and chopped
  • 1/4 pineapple, cored and chopped
  • 1/2 cup water
  • 1 Tablespoon of white balsamic vinegar, optional

Place diced cucumber and pineapple in a bowl, add cilantro and jalapeno if using. Stir to combine. Place lemon juice, oil, cucumber half and reserved seeds, chopped pineapple, salt, water and if using white balsamic in a blender and puree. Add more pineapple to thicken or more water to thin. Pour over diced cucumber and pineapple, stir, taste and adjust seasonings. sprinkle with cayenne to your taste.

This will make a wonderful summer treat, but if you need a reminder of what summer tastes like while your waiting for the thaw, give it a try.