I have some private culinary class clients from Europe here with me at Hacienda del Sol this week, and they were interested in learning some simple, tasty recipes that they could whip up in no time, but that would still satisfy on a grey day in the UK. I also wanted to create some dishes that will make brilliantly healthful & delish starter courses at all those upcoming holiday feasts!! #veganholiday
We decided to take a stroll through the organic garden foraging for herbs, and then set off in making a duo of creamy cool soups (that can be equally as beneficial for your bod when blended a little longer to slightly warm them up).
The good ol’ Vitamix made short work of all the raw veggies, and quickly whirled them into silky smooth soups. We did a double pour into one large soup bowl (as pictired), and then garnished with a drizzle of Hacienda’s green goddess dressing, some Moringa powder, and fresh sunflower seeds.
We decided to experiment with a Reishi powder I had on hand, and it was a hit!
1 medium beet, peeled& chopped roughly
1 medium tomato, chopped
1/4 c sun-dried tomatoes
1 T dried dill
1 T fresh dill (omit and add 1/2 T more dried if necessary)