The Elegantly Raw Vegan Queen.

Doreet is a Certified Living Foods Chef and Educator/Coach from the Living Light Culinary Arts Institute. She specializes in whole plant -based living foods for healing and abundant living. As a Personal Chef to luminaries such as Andy Dick, Marla Gibbs, and Olympic Tennis pro-Serena Williams, Doreet excels in both Living foods and artistic, cooked culinary plant-based delights that help to create healing and balance.

Her Elegantly Raw Show on JNN airs LIVE on Sunday mornings at 11 am PST.

She is the author of 2 books Celebrating Our Raw Nature Books  1 & 2 and her new book to be released in the  Autumn of 2021 is Recipes For A Serene Life.

Vegan Squash Soup For The Cold Winter Months!

There is nothing like a warm bowl of squash soup on a cold Fall or Winter night.  It is thick, creamy, and full of cozy feelings with every bite.  Doreet’s recipe is extraordinary because she also uses coconut cream which adds to the thickness as well as taste.  She also adds all sorts of other interesting whole food ingredients that make this recipe full of health, nutrients, and an abundance of flavor!  It is a colorful meal that the whole family will enjoy!

See Also

At Home With The Jenners on UnchainedTV

Thanks For Joining Us!

Thanks so much for stopping by and joining us on this episode of #LunchBreakLIVE.  The recipe is posted below should you want to try and make this delicious soup at home.  And if you want other vegan recipes to try, we have a ton of recipes to choose from!  Until next time…keep cookin’!

Vegan Squash Soup

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Course Soups & Stews

Cuisine American

Ingredients

  

• 1 cup Coconut Cream
• 2 cups diced Delicata Squash
• 1 cup KABOCHA Squash
• 6-8 Carrots for juicing
• 1-2 thumbs Ginger
• 2 tsp Fire Cider Tonic
• 2-3 Cardamon Seeds
• 1 tsp Garam Masala
• 1 Persimmon ( or 3-4 slices of Dried Persimmons
• 1 cup Coconut Flakes for plating
• 1-2 Avocadoes diced
• 1/4-1/2 Onion diced
• 1 Tablespoon Lemon juice
• 1 tsp Umeboshi Paste
• 1-2 tsp Dulse Flakes
• 1-2 tsp Nutritional Yeast
• Dash of Selina Naturally Light Gray Salt to taste
• Dash Cayenne Powder to taste
• 1-2 cups of water

Instructions

 

• Use a sharp knife to cut the kabocha squash in half and avoid cutting through the center stem point section.
• Carefully move your knife in a rocking motion. Do this slowly.
• Cut the half kabocha further into (4) quarter pieces. Scoop out the seeds with a spoon and remove the skin with a knife. Dice them further to smaller cube sizes.
• Juice the carrots
• In a saucepan add the squash, water, Carrot juice onions, and Garam Masala spices.  Cook over medium heat, stirring occasionally until the liquid is your preferred consistency ( add more water if needed)  This might take roughly 20 minutes.
• Carefully ladle the soup into a blender pitcher. You may need to do this in batches depending on the size of the pitcher. Add Persimmons, ginger, Umeboshi Paste,  lemon juice, salt, and pepper. Puree until smooth and taste to adjust seasonings. Heat again if necessary just prior to serving.
• To serve, add the diced avocadoes, some nutritional yeast, and the  Coconut Flakes. Enjoy!

Keyword vegan

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