Mexican meal soup

Mexican meal soup 0

Mexican meal soup

Makes 4 servings
Preparation time: 25 minutes
Cooking time: 25 minutes



  • 4 cups sweet potatoes, peeled and cubed 
  • 2 tbsp of coconut oil
  • 3 garlic cloves, minced
  • 3/4 cup chopped red onion
  • 1 large red pepper, cubed
  • 1 cup of corn
  • 2 tsp smoked parika
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • freshly ground pepper to taste
  • 6 cups of vegetable broth
  • 1,5 cups cooked black or red beans, rinsed, drained
  • 1,5 cup of organic chickpeas cooked, rinsed and drained
  • the juice of a lime 
  • fresh cilantro for serving
  • sliced ​​avocado for serving
  • corn chips to serve


  1. Heat 2 tablespoons of oil over medium heat in a large saucepan. Add the onions and cook for 2-3 minutes.
  2. Then add the chopped peppers and minced garlic. Cook for another 2-3 minutes.
  3. Add the spices and toss to coat the spices evenly around your vegetables.
  4. Add the rest of the ingredients, except those reserved when serving.
  5. Cook until the sweet potato is tender, about 10 minutes. Cover and simmer for about 15 minutes.
  6. You can speed up the cooking process by increasing the heat to medium-high. I prefer a little longer cooking time to allow the flavors time to blend.
  7. Using an immersion blender, mix in about 1/2 of the soup (recipe photos show about half of the soup mixed).
  8. Serve the soup hot and garnish with your favorite toppings such as cilantro, avocado, tortilla chips, pumpkin seeds, sprinkle with smoked paprika, etc.


Bon appétit!


President Hippocrate Bio
Chickpea, cauliflower and walnut soup

Chickpea, cauliflower and walnut soup 0

A simple and comforting soup, yet elegant enough to be served at your next dinner with friends! Entirely vegetal, it is as smooth as you want thanks to the cauliflower and chickpeas. 

To serve with a good slice of nourishing bread for a healthy and tasty meal!

Chickpea, cauliflower and walnut soup

Makes 6 servings
Preparation time: 1 hour



1 medium cauliflower, cut into small florets 
1 large onion, roughly chopped
1 medium carrot, peeled and sliced
1 large stalk of celery, sliced
2 garlic cloves, finely chopped
2 tablespoons of olive oil (plus a little more for garnish)
Freshly ground pepper to taste
2 large sprigs of fresh rosemary
2 large sprigs of fresh thyme
4 cups of vegetable broth
1 / 2 cup of organic walnuts
1/4 teaspoon ground nutmeg
2 cups of organic chickpeas cooked, rinsed and drained

For the garnish: Olive oil, chopped toasted walnuts, lemon wedges, chopped fresh thyme and freshly ground pepper (garnishes)




  1. Preheat the oven to 425 ° F and line a baking sheet with parchment paper.
  2. Spread the cauliflower and onion on the prepared baking sheet. Drizzle with oil and sprinkle with pepper. Add the herbs and mix lightly.
  3. Roast 45 to 50 minutes or until golden brown, stirring twice. Remove from the oven and stir in the garlic; let cool slightly.
  4. Transfer the roasted vegetables to a large pot with the broth, nuts and chickpeas. Mix with a mixer on high power until the mixture is very smooth.
  5. Simmer, covered, over low heat for about 10 minutes, stirring occasionally. Stir in the nutmeg.
  6. Pour into bowls and garnish with desired toppings.
  7. Store in the refrigerator in an airtight dish for 3 days.




Bon appétit!


President Hippocrate Bio
Broccoli and cashew soup with mild curry chickpea garnish

Broccoli and cashew soup with mild curry chickpea garnish 0

Green! A creamy and comforting soup to use your broccoli and fill up with vitamins and nutrients. The secret ingredients to make this very creamy soup a success? ... Avocado and cashews give the soup a sweetness and creaminess without the need for cream or cheese.

I love that my soup has toppings, so for this one I roasted some broccoli florets and chickpeas with some mild curry powder. In addition to making, pretty, it gives a good visual and makes the soup even more interesting from a nutritional point of view! Without the side that the texture mix is ​​very interesting.


Broccoli and cashew soup with mild curry chickpea garnish

Makes: 3 to 4 servings


2 tablespoons of olive oil 
1 / 2 cup of organic raw cashews 
3 garlic cloves, minced
4 cups of chopped broccoli florets
1 medium potato, cubed
4 cups of vegetable broth
1/2 teaspoon ground black pepper, or to taste
1 1/2 cups of water
1 lawyer

1 / 2 cup of organic chickpeas cooked, drained 
1/3 cup chopped broccoli florets
2 teaspoons of olive oil
2 teaspoons of mild curry powder
1 / 4 cup of organic raw cashews 



    1. To prepare the soup, heat the olive oil in a large saucepan over medium-high heat.
    2. Add cashews and garlic, cook for 1 minute.
    3. Add the broccoli and the potato, continue cooking for 5 minutes, stirring often.
    4. Pour in the vegetable broth and bring to a boil, reduce the heat to simmer.
    5. Cook, covered, for 8 to 10 minutes, until the broccoli and potatoes are tender.
    6. Remove from fire.
    7. Use an immersion blender in the pot to puree the soup.
    8. Incorporate the pepper and add the water.
    9. Reduce heat to medium and cook for another 5 minutes or until the soup is heated through. Stir in the avocado and mix again with the immersion blender.
    10. While the soup cooks, prepare the toppings.
    11. Preheat the oven to 400 degrees F.
    12. Spread the chickpeas and broccoli in a single layer on a large baking sheet.
    13. Drizzle with olive oil and sprinkle with mild curry powder and freshly ground pepper to taste.
    14. Bake, 15 to 20 minutes, until the chickpeas are golden brown and the broccoli is tender and the edges start to crisp.
    15. Stir at least once during cooking.
    16. To serve, pour soup into serving bowls and garnish with an equal amount of chickpeas, chopped broccoli and cashews.



    Bon appétit!



    President Hippocrate Bio



    Roasted cauliflower and grilled chickpeas soup

    Roasted cauliflower and grilled chickpeas soup 0

    Thanks to roasted cauliflower, this soup is rich and creamy and without dairy products! High-fiber chickpeas are roasted for a healthy, crispy garnish.

    With the cold coming back, this soup is perfect for warming you up and refueling!



    1 head of cauliflower, cut into florets (about 4 to 5 cups total)
    2 cups of Chickpeas cooked, rinsed and drained
    5 garlic cloves, peeled
    1 teaspoon ground cumin
    1/8 c. smoked paprika
    4 tablespoons olive oil, divided
    2 medium potatoes, peeled and cubed (about 2 1/2 cups total)
    Ground pepper
    4 cups of vegetable broth
    1 cup of water
    1/2 cup whole coconut milk


    red pepper flakes
    Fresh thyme leaves
    Extra virgin olive oil
    Whole coconut milk




    1. Preheat the oven to 400 F.
    2. On a large baking sheet, toss the cauliflower, chickpeas and garlic with the cumin, paprika and 3 tablespoons of olive oil.
    3. Transfer to your preheated oven and roast for 30 minutes, stirring once at half the cooking time. Remove and reserve.
    4. Meanwhile, heat the remaining tablespoon of olive oil in a large saucepan over medium heat.
    5. Add the cubed potatoes and black pepper. Cook for about 2 minutes, stirring frequently.
    6. Add the vegetable broth and water and bring the liquid to a boil. Once boiling, adjust the heat to maintain it and cook, uncovered, until the potatoes are very soft, about 15-20 minutes.
    7. Remove the pot from the heat.
    8. Stir in roasted cauliflower mixture, reserving about 1/2 cup for garnish.
    9. Allow the soup to cool slightly, then thoroughly puree the soup using an immersion blender, blender, or food processor with the blade.
    10. Be careful when transferring hot liquids.
    11. Return the mashed soup to your saucepan and reheat over low-medium heat.
    12. Stir in the whole coconut milk.
    13. Taste and adjust for salt and pepper, if necessary.
    14. To serve, pour the hot soup into bowls.
    15. Top with a little of the reserved roasted cauliflower mixture and a pinch of red pepper flakes and fresh thyme leaves.
    16. Drizzle with olive oil and a drizzle of whole coconut milk.
    17. Serve immediately.
    18. Store in an airtight container in your refrigerator for 2 to 3 days.

    Bon appétit!


    President Hippocrate organic
    Ultra creamy tahini soup

    Ultra creamy tahini soup 0

    This rich and creamy soup is perfect to serve on colder days. Mixed with tahini and spices, cauliflower and sweet potato form an ultra creamy mixture to create a meal soup packed with beta-carotene, calcium and phytonutrients to boost your immune system! 

    For my part, I like to serve it with grilled vegetables coriander pesto and sunflower seeds and a slice of homemade bread! Comfort assured!


     Ultra creamy tahini soup

    Makes 4 servings
    Preparation time: 20 minutes
    Cooking time: 35 minutes





    2 tbsp olive oil
    3/4 cup chopped fresh cilantro
    2 cup chopped Spanish onion
    1 tbsp chopped garlic
    1.5 teaspoon ground cumin 
    1/4 teaspoon crushed chili
    1 large sweet potato, peeled and cubed 
    1 medium cauliflower in florets
    4 cups of vegetable broth
    1 teaspoon of garlic powder
    1/2 teaspoon onion powder
    1/2 teaspoon smoked paprika
    1 peeled lime
    1 / 3 cup of 100% natural sesame butter
    4 cups finely chopped spinach
    Shoots of your choice to garnish
    Ground black pepper to taste
    Organic European Pumpkin Seeds to garnish 



    1. In a large pot, heat the olive oil over medium heat.
    2. Sauté the onion and fresh cilantro, stirring, for about 5 minutes. 
    3. Add the garlic, cumin and chili flakes. Mix and cook for one minute.
    4. Add the sweet potatoes, cauliflower, vegetable broth, onion powder, parika and garlic powder. Bring to a boil.
    5. Reduce heat to low and simmer, about 25 minutes, until a fork can easily pierce the sweet potatoes. 
    6. Using a mixer foot (you can also transfer it to a mixer), crush the soup by adding the tahini and the whole peeled lime.
    7. Mix until smooth.
    8. When ready to serve, place the spinach in the bottom of the bowls, pour the soup over the spinach and garnish with ground pepper, pumpkin seeds and sprouts.


    Bon appétit!


    President Hippocrate Bio


    Roasted cauliflower soup with sprout and almond garnish

    Roasted cauliflower soup with sprout and almond garnish 0

    This roasted cauliflower soup is a blend of simple ingredients and the result is the perfect creamy soup. Just roast a few ingredients, then mix! Super easy, and with an almond and sprout garnish, this will give you a very nutritious meal!


    Roasted cauliflower soup with sprout and almond garnish


    1 large head of cauliflower
    1 white or yellow onion
    3-4 garlic cloves, unpeeled
    2 tablespoons of avocado oil or olive oil
    1 teaspoon of cumin
    1/2 teaspoon of coriander
    salt and pepper to taste
    4 cups of vegetable broth 


    Roasted cauliflower florets
    Slices oforganic natural almonds
    Assorted fresh shoots
    Organic pumpkin seeds 




    1. Preheat your oven to 425F
    2. Use a large knife to cut the cauliflower into florets.
    3. Add the cauliflower florets to a baking sheet. Drizzle with olive oil and add the cumin, cilantro, salt and pepper.
    4. Use your hands to mix everything on the baking sheet.
    5. Cut the onion in half. Rub a little oil on the cut side, then place the onion halves, cut side down, on the baking sheet.
    6. Cut off one end of the unpeeled garlic cloves. It just makes it easier to crush them after cooking. Place them on a piece of aluminum foil, sprinkle them with a little oil and wrap them in aluminum foil.
    7. Place the baking sheet in the oven and roast for 30 to 35 minutes, or until the edges of the cauliflower florets begin to turn golden.
    8. Keep some of the prettiest florets for decoration. Then transfer the remaining cauliflower to a mixer. Remove the skin from the garlic cloves and add them to the blender as well, along with the onion.
    9. Pour the vegetable broth into the blender. Blend at maximum power for one minute. 
    10. When ready to serve, place the soup in a bowl and garnish with a few florets of roasted cauliflower, almond slices and mixed sprouts.


    Bon appétit!


    President Hippocrate Bio
    Turnip, parsnip, pear and maple soup with crunchy garnish

    Turnip, parsnip, pear and maple soup with crunchy garnish 0

    Turnip, parsnip, pear, maple soup and its crunchy garnish


    PERFORMANCE: 2 LITERS (8 cups)



    • 45 ml (3 tbsp.) Olive oil
    • 1 big onion, chopped
    • 3 cups of turnip, peeled and cubed
    • 3 parsnips, peeled and cubed
    • 1/4 cup of water
    • 2 medium potatoes, peeled and cubed 
    • 3 cups of vegetable broth
    • 2 tbsp. maple syrup
    • 1 C. pepper
    • 3 cups peeled pears, cubed




    1. In a large saucepan, heat the oil. Brown the onion for about 3 minutes. Add the turnip, parsnips and water, cover and cook over low heat for about 5 minutes, stirring frequently.
    2. Then add the potatoes, broth, maple syrup and pepper.
    3. Bring to a boil, cover and simmer for 20 minutes over low heat. Add the pears, cover and simmer again for 10 minutes or until the vegetables are tender.
    4. Meanwhile, put the chickpeas, olive oil and cumin in a bowl. Mix well to coat. Place the spicy chickpeas on a baking sheet. Bake in an oven preheated to 350F. Cook, stirring halfway through cooking, for about XNUMX minutes, or until the chickpeas are crisp.
    5. Cream in a blender and adjust the seasoning to taste.
    6. Serve in bowls and garnish with grilled chickpeas, avocado slices, fresh cilantro and pumpkin seeds.


    Bon appétit!



    President Hippocrate Bio



    All green spring soup

    All green spring soup 0

    I love using fresh, seasonal ingredients to make soup. They are more affordable in addition to being at their peak of nutritional value! So we encourage our local producers and we will get good fresh vegetables from Quebec. 

    A little fresh thyme enhances the flavor of this very smooth soup. If you don't have one on hand, feel free to use other fresh herbs. Herbs not only add flavor, but they are also very rich in nutrients.

    For the silky smooth texture without dairy, I used cauliflower and cashew milk.

    For the cheesy flavor, I like to use nutritional yeast. It also comes with tons of benefits.


    All green spring soup

    Makes 6 servings



    2 tablespoons of olive oil
    1 cup finely chopped onions
    2 teaspoon minced garlic
    2 cups of broccoli florets
    2 cups of cauliflower florets
    14 to 15 asparagus stalks, ends cut and coarsely chopped
    3,5 cups vegetable broth / water
    ½ cup of milk cashew or milk of your choice *
    ¼ cup nutritional yeast (optional - for a cheesy flavor)
    1 tablespoon of fresh thyme leaves *
    1 teaspoon crushed dried oregano / mixed dried herbs
    Ground black pepper

    Sliced ​​mushrooms and organic natural almonds tapering




    1. In a large pot, brown the garlic and onion in the oil.
    2. Add all the vegetables and broth.
    3. Simmer over low heat until a fork easily passes through the vegetables.
    4. Mix everything until smooth with a mixer foot.
    5. Add the cashew milk, herbs, pepper, nutritional yeast and stir.
    6. You can add more broth or milk to further refine the soup if you prefer.
    7. Take a taste test and adjust the seasoning accordingly.
    8. Meanwhile, sauté the mushroom slices in a little oil and ground pepper. Put aside.
    9. Place the soup in bowls.
    10. Garnish with a drizzle of olive oil, sautéed mushrooms and slivered almonds if desired. 



    Use herbs of your choice and milk of your choice. (I love coconut milk) You can add more liquid if you prefer a less thick soup. Skip the nutritional yeast if it's not available or you don't like the taste. If you don't have a blender foot, after cooling, transfer to a food processor or blender to blend until you get a smooth puree.


    Bon appétit!


    President Hippocrate Foods


    Creamy Thai Carrot Soup

    Creamy Thai Carrot Soup 0

    Oh yeah! This creamy Thai carrot soup tastes like heaven! I seriously wanted to swallow the whole cauldron! It's light, creamy, just a little spicy and works great for this cooler spring weather!



    Yes, carrots have been linked to many heart and eye health benefits, better digestion, and reduced risk of cancer. Since there are 8 whole carrots in this soup, you get a lot of these benefits.


    Because it's full of beta-carotene, fiber, vitamin K, potassium, and antioxidants.
    They are low in calories and high in fiber and have been linked to lower cholesterol levels and better eye health.
    The list goes on and on when it comes to the benefits of carrots. So spoil yourself!




    The cashew nut is a surefire weapon to resist fatigue. Thanks to the magnesium and the vitamins it contains, it helps to fill up with energy. Its iron content promotes the body's absorption of all these elements it contains. It will therefore also be advantageous in overcoming anemia. In addition, it has a positive effect on sleep thanks to magnesium which is an excellent anti-stress.

    Scientific studies have proven that the almond in cashew nuts is an excellent natural antidepressant without noticeable side effects. 


    Creamy Thai Carrot Soup 

    Makes 4 servings

    Cooking time: 35 minutes 


    2 tablespoons of coconut oil
    2 tablespoons red Thai curry paste
    500 ml whole coconut milk
    3 cups of vegetable broth
    8 large carrots
    1 teaspoon of maple syrup
    2 lemon host
    2 star anise
    4 cups of organic cashews crushed
    4 tbsp. chopped fresh parsley


    1. Wash and chop the carrots, do not remove the skin. It is very healthy for you because this is where most of the nutrients are stored.
    2. In a large saucepan, sauté the red Thai curry paste in a little oil for 2 minutes or until it gives off an aroma.
    3. Add the fresh ginger.
    4. Add the coconut milk and vegetable broth.
    5. Add the cubed carrots, star anise and maple syrup.
    6. Place the lid on the soup and simmer over medium heat for 20 minutes or until the carrots are tender with a fork.
    7. Ladle out the carrots and place them in a blender, along with 1 cup of the broth.
    8. Mix until completely creamy and smooth.
    9. Pour into the saucepan, cover and simmer for another 5 minutes.
    10. Serve in bowls, then crush cashews and parsley and garnish.

    Squeeze half a lime and a star anise on each bowl and enjoy!


    Bon appétit!



    President Hippocrate Bio



    Carrot, tahini and spicy chickpea soup

    Carrot, tahini and spicy chickpea soup 0

    Yesterday, I gave myself a gift: a day of vacation at home! I stayed in pijama, listened to an entrepreneurial motivation audiobook and took a nap! Because I respected myself. I felt tired, I wanted to take care of myself. 

    I also took the opportunity to concoct this beautiful recipe for a creamy and really surprising soup with its lemon tahini sauce! And since I had a leftover Chickpeas ... Try it! You will give me news.


    Carrot, tahini and spicy chickpea soup


    2 pounds of carrots, cut into small cubes

    1 yellow onion, chopped

    2 leeks, cleaned and finely chopped

    6 Quebec garlic cloves

    4 cups of chicken broth

    1.5 cup of Chickpeas cooked, drained

    1/4 tsp ground cumin

    1/4 tsp ground coriander

    1/4 tsp smoked paprika

    1/4 tsp chili pepper flakes

    the juice of a lemon

    1/3 cup sesame butter (tahini)

    Chopped parsley for garnish

    Sesame seeds



    • Heat the olive oil in a large, heavy-based pot.
    • Add carrots, leek, garlic, cilantro, cumin, 1 teaspoon salt, and red pepper flakes, and sauté, stirring occasionally, until just starting to brown, about 15 minutes.
    • Add the broth, scraping the bottom of the cauldron to deglaze the golden pieces, bring to a boil, then reduce to heat to maintain a simmer.
    • Simmer for about 30 minutes, or until carrots are tender, pricking with a fork.
    • Meanwhile, whisk together the tahini, lemon juice, water, and pepper in a small bowl until smooth. Put aside.
    • Stir the soup until smooth, either using an immersion blender or carefully transferring it to a blender.
    • Season the soup to taste with olive oil and pepper.
    • Transfer the soup to bowls, and garnish each bowl with a dollop of lemon-tahini mixture, a pinch of sesame seeds, roasted chickpeas, and chopped parsley.


    Bon appétit!

    Cream of mushroom, celery and almonds (vegan recipe)

    Cream of mushroom, celery and almonds (vegan recipe) 0

    I feel a little chilly at the end of winter, and while waiting to go for a walk in the woods to make the spoonful of mushrooms, I want to remember the aromas of this delicious food!

    Who would have thought that one day mushrooms would become a commodity that I can no longer do without ... I who have had an aversion to them for many years, I now cook them all over the place! Whether sautéed with garlic and herbs, in an omelet, in the traditional stroganoff or as here, in this delicious soup!

    This soup, creamy as I like it, is perfect for paleo, vegan, keto, gluten-free or dairy-free diets. 



    Cream of mushroom, celery and almonds

    Ingredients (For 4 servings)

    * 2 tsp. olive oil

    * 4 green shallots, chopped

    * 3 stalks of celery, chopped

    * 2 cassettes of 227 g of mushrooms, cut in half

    * 4 garlic cloves, chopped

    * 1/3 cup almonds

    * 3 cups of mushroom broth (vegetable or chicken broth is also delicious! Depending on your diet)

    * 1 C. dried thyme

    * 1 C. dried tarragon

    * 1 C. dried chives

    * 1/2 tsp. salt and pepper

    * 1/2 can (or 200 ml) of coconut milk


    1. Start by heating 2 tbsp. olive oil in a large saucepan over medium-high heat.

    2. Add the green shallots, celery and mushrooms, then brown for about 4 to 5 minutes or until golden brown.

    3. Add the chopped garlic and cook for 1 more minute, then season with salt and pepper.

    4. Add the mushroom broth then add all the spices and almonds.

    5. Reduce the heat to medium-low and simmer until the vegetables are tender.

    6. Set aside some sautéed vegetables and pour the rest into the blender and grind until smooth.

    7. Return to the pot, turn on the heat, add the coconut milk and season to taste.

    8. Mix well and serve immediately. Garnish with a few pieces of the sautéed vegetables that you had saved and almonds. 

    Comment if you test the recipe,

    Bon appétit!





    To prepare the mushrooms, use a dry paper towel to remove any dirt / grime you see. Do not run the water over the mushrooms as they are very porous and will absorb water without fully developing their flavor.


    Although the original recipe is vegan, you can easily substitute many of the ingredients according to your eating preferences!

    Coconut milk can be replaced by cooking cream, white bean purée or even vegetable cream.

    Mushroom broth can be substituted with vegetable or chicken broth.