Healthy Winter Vegetable Puree

There is nothing better than delicious, warm soup on frigid winter day! Having experienced an unexpected Arctic blast here in the Rockies yesterday, I decided to stay home and create this new recipe. This will feed 6-8 people, is gluten-free and of course, vegan.

Vegan Soup

I added turmeric to this recipe, and the taste is phenomenal. Turmeric has many health benefits and has been used in India for over 2500 years. Researchers have discovered that turmeric is known to help with eye health, weight loss, Parkinson’s disease, depression, liver health, leukemia, skin cancers, prostate cancer, brain tumors, multiple sclerosis, is a natural anti-inflammatory agent, a natural pain-killer, helps you sleep better and more! Below is the recipe.



Large soup pot


1 large zucchini, peeled and chopped

4 large carrots, peeled and chopped

4 potatoes, peeled and chopped

1 large onion, chopped

2 large garlic cloves, chopped

2 Tbsp. turmeric

1 Tbsp. fennel

1 Tbsp. sea salt

¼ tsp crushed red pepper

4 Tbsp. vegan bouillon

1-2 Tbsp. olive oil

8 cups water


  1. Prepare above ingredients.
  2. In a large pot, cook the carrots and onions in olive oil for 2 minutes on medium heat.
  3. Add zucchini and cook for another 2-3 minutes. Add more oil or a dab of water if the mix is becoming dry.
  4. Add 8 cups water, potatoes and spices.
  5. Bring to boil. Reduce heat to medium low and cook for 40 minutes.
  6. Carefully add soup mixture into blender. Make sure not to fill the blender or the mixture will spill out when you blend. You will not be able to blend all of the mixture at once. Blend for about 10 seconds until it becomes a puree. Set aside in a large pot or bowl. Continue this process until all the soup is blended and pureed.
  7. Serve and garnish with a dash of black pepper.


© 2016, Vilma Reynoso,, VEG out: go Vegan. save Earth. be Good to animals

Tri-Blend (Quinoa, Amaranth, Millet) Gluten-Free Vegetable Soup

Quinoa Vegan Soup

There is nothing like hot soup on a cold day! Here is one of my favorite recipes for a hearty and healthy vegan soup. I found an organic blend of quinoa, amaranth and millet at the grocery store that I added to this soup. Any of the three grains can be used, or you may use a combination of the three (as I do here). This delicious soup can be served with freshly-made gluten-free bread.


1 small onion, chopped

1 small green, red or orange pepper, chopped

2 stalks celery, chopped

3 carrots, sliced

1 green zucchini, sliced

1 yellow zucchini, sliced

1 potato, cut into small pieces

1 large yam, cut into small pieces

3-4 large kales leaves, stemmed

3-4 green onions, sliced

10-12 garlic cloves, minced

1 Tbs. rosemary

¼ cup fresh cilantro, chopped

1/8 tsp. cayenne pepper

½ tsp. sea salt

2 vegan vegetable-based bouillon cubes

Additional salt and pepper to taste



Prepare all above ingredients.

In a large soup pot, cook carrots, onions and peppers in a small amount of water for about 10 minutes on medium high. Add water if the mix becomes too dry. Add celery and cook another 5 minutes.

Add 12 cups of water and all the vegetables except kale. Bring to a boil and reduce heat to medium low.

Add cilantro, garlic, rosemary, spices, and bouillon cubes. Bring to a boil. Cook for 10 minutes. Add quinoa or quinoa blend and cook another 35-40 minutes or until the quinoa or quinoa blend is done.

Add the kale. Stir and cook for 10 minutes longer. Serve!

This makes a large batch for about 8-10 people. You can freeze this and reheat later or take some for lunch at work.


© 2015, Vilma Reynoso,, VEG out: go Vegan. save Earth. be Good to animals.