This delicious vegan pumpkin and roasted corn soup recipe is rich in beta-carotene, and is strengthening for the spleen. Leave some chunks in the soup when pureeing for more body and feel free to add some dark leafy greens for added vitamins and minerals.
This richly flavored roasted root vegetable soup recipe is strengthening for spleen and pancreas, soothing for the nervous system, and dispels excess mucus from the body. Coriander, bay leaf and thyme add wonderful flavor to round out this lovely fall recipe.
This easy recipe for creamy celery root soup is absolutely wonderful in the fall and winter. If you are really inspired and have made an orange soup like sweet potato, squash, or carrot, you can do a swirl of the two colors and flavors, which complement one another nicely.
This recipe for creamy carrot soup with curry spices straddles both macrobiotic and whole foods cooking; the spices are not typical of Japanese macrobiotics, but possess anti-inflammatory properties that enhance those of carrots. Not your ubiquitous carrot soup, this possesses layers of flavor that complement its healing properties.
This naturally creamy, vegan, macrobiotic cauliflower soup recipe is enhanced with the mild flavor of dill. I have seen the most die-hard cauliflower haters change their minds after eating this soup, and I can never seem to make a big enough pot of it: everyone comes back for seconds.
This simple butternut squash and sage soup recipe is rich in beta-carotene, and is strengthening for the spleen. If you are not a fan of sage, use thyme or rosemary instead.
This light, lovely, bright yellow summer squash soup is a perfect finish to a summer day. It uses the bounty of midsummer vegetables and herbs, and is satisfying without being heavy. While cayenne is not part of a traditional macro diet, I like the little bit of kick it gives the soup.
This chunky, creamy, vegan corn soup gives traditional corn chowder a run for its money. Corn is strengthening for the heart, and this soup is wonderful on a summer evening. Serve with a salad and steamed sour dough bread for a satisfying but light meal.
This light, creamy macrobiotic recipe for zucchini and asparagus soup makes a wonderful summer first course or centerpiece for a light meal. Asparagus is a diuretic vegetable, eliminating water from the body through the kidneys. It also helps cleanse cholesterol from the arteries. Zucchini adds creaminess, and the corn and herbs bring crunch and aromatic flavor.
This creamy, vegan, green pea soup is a quintessential spring recipe. Peas and fresh mint are blended into a base of sweet onion, leeks and Japanese yam, and yield a delicate but rich soup that is a perfect starter or centerpiece for a light spring meal.
This naturally creamy, macrobiotic cauliflower soup is scented with mild curry and cilantro. I have seen the most die-hard cauliflower haters change their minds after eating this soup, and I can never seem to make a big enough pot of it: everyone comes back for seconds.
Asparagus is a diuretic vegetable, eliminating water from the body through the kidneys. It also helps cleanse cholesterol from the artieries. It is a good source of folate, potassium, and fiber. This creamy asparagus soup is a wonderful spring first course or centerpiece for a light meal.
In this watercress soup recipe we offset the bitter flavor with a mild, sweeter vegetable like Japanese yam. If you can�t find the white-fleshed yams, potatoes or parsnips will do, as all of these provide a creamy backdrop for the soup. Leeks and onion add sweetness as well, and the result is a creamy, green cleansing soup.
This sweet, creamy soup is power-packed with nutrients: beta-carotene from the sweet potatoes; calcium minerals, and fiber from the kale. It is strengthening for both the spleen and liver.
This soothing soup has a notable calming, easing effect, and should be eaten often by anyone with a sensitive nervous system. The soup also helps promote lactation, and balance blood sugar. It is especially good during the cooler months, as it is considered a warming soup.
This macrobiotic soup is a complex, earthy blend of flavors, but is remarkably easy to make. Dark, rich, and excellent for building the blood, mushroom soup is a wonderful, warming, fall/winter food.
This sweet, creamy soup is soothing and strengthening to the spleen. It is enhanced by baking the squash, which gives the soup a deeper, richer flavor. An added bonus is that it’s much easier to peel the squash when it’s cooked. For an added layer of flavor, use a quart of vegetable stock in place of 4 cups of the water.
