My Lady in Pink (Borscht Soup)

Summer is the perfect season for a cold soup! And this one is way to delicious to let it pass! Try out this beet-licious soup, My Lady in Pink! You might just be way impressed (even if you don't like beets)! 


  • 5 medium fresh organic beets 
  • 2 cups vegetables stock, preferably homemade
  • 1/2 cup plain yogurt
  • 1 cup of sour cream
  • 2 tablespoons freshly squeezed lime juice
  • 2 teaspoons Apple Cider Vinegar
  • 2 cups medium-diced English cucumber (remove the seeds!)
  • 1/2 cup chopped scallions (green and white areas only)
  • 2 tablespoons of chopped fresh dill
  • Sea Salt (if you have Himalayan Pink Salt, even better!)
  • Pinch of Stevia


STEP 1: Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, about 30 to 40 minutes. Then strain the beets and place them in a bowl and set aside to cool.

STEP 2: Meanwhile, in a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the vegetable stock, sour cream, yogurt, stevia, lime juice, apple cider vinegar and 1 tablespoon of sea salt.

STEP 3: Peel the cooled beets then cut the beets in small or medium dice.

STEP 4: Add the beets, cucumber, scallions, and dill to the soup.

STEP 5: Cover with plastic wrap and chill for at least 4 hours or overnight. Season, to taste, and serve cold. Optional add a dollop of sour cream. 

Enjoy fellas! 

Indian Lentil Soup

Bringing the Indian flare to your kitchen with this Dhal recipe, better known to our western world as lentil soup! I learned this one back in days when I lived in the temple as a monk. I've changed the recipe a little bit, throughout the years but the essence is still there. Deliciously irresistible! 


  • 1 cup of red lentil dhal 
  • 5 cups water 
  • 1 Tbsp salt 
  • 1 tsp turmeric
  • 1 tsp mustard seeds
  • 1 Tbsp of cumin seeds
  • 2 Tbsp of lime juice
  • 1 cup of green bell pepper (cut medium dice)
  • Dry dill weed (for garnish)


STEP 1: Clean and wash the dhal.

STEP 2: Using a medium sauce pan, heat the oil on medium heat.

STEP 3: Then add the mustard seeds, make sure you semi-cover the pan until all the seeds pop. Then add the cumin seeds and pepper. 

STEP 4: Add the dhal and sauté for 2 minutes. Pour the water, salt and ginger and bring to boil. Once the mix is boiling, lower the heat and let it simmer for about 15 to 25 minutes, or until the dhal softens.

STEP 5: In a high speed blender pour the dhal mix and blend till smooth.

STEP 6: Optional: garnish with dry dill weed. Serve hot!

Voila to that! Remember to dedicate your food before eating. -Govinda

The Vegan Miso Soup

Are you feeling sick? Maybe your body needs a pH reset! Try this alkalinizing vegan soup, is our natural remedy for those days when we are feeling achy and need a boost. A remedy gift from our home to yours...


  • 1 quart of water
  • 1 cup of white miso
  • 6 baby portabella mushrooms (cut in small slices)
  • 1 stalk of organic celery (cut into small slices)
  • 1 cup of organic carrots  (cut into small dice)
  • 1/2 cup of chop chives
  • 3 tablespoon of Amino Acids (our favorite is Bragg's)
  • 2 tablespoon of Wakame (this is a sea vegetable)

STEPS to follow:

STEP 1: In a large sauce pan, boil the water and reduce to medium heat,

STEP 2: Add the wakame, miso, celery, carrots and mushrooms. Simmer for 10 minute.

STEP 3: Add chives and amino acids.

Wasn't that easy? Now you do it!

Buen Provecho...

The Minimalist Carrot Soup

So simple yet so delicious!

The main character in this recipe is the CARROT! Tadda! A popular vegetable for cleansing and a rich source of vitamin A. It is well known for its numerous natural benefits and curative properties. Carrot soup, as well as being delicious, is an effective natural remedy to balance your gut!!. It supplies fluid to combat dehydration, replenishes sodium, potassium, phosphorous, calcium, sulphur and magnesium, and is a good source of pectin. So much for simplicity right?


YIELD: enough for a party of 4!!

  • 2 tablespoons butter
  • 1/2 teaspoon yellow asafetida powder
  • 2 teaspoons grated fresh ginger
  • 700g topped, scraped and sliced carrots, about 4-1/2 cups
  • 1 cup organic potatoes, medium diced
  • 1 1/2 teaspoons Himalayan Pink Salt  
  • 1 teaspoon of dry dill weed
  • At least 5 cups of light vegetable stock or water,
  • Curly parsley leaves for garnish in the center (optional)


STEP 1: Melt the butter in a 3 liters saucepan over moderate heat. Sprinkle in the yellow asafetida powder and ginger, stirring it briefly. (TIP: make sure you mix fast the Asafetida so it doesn't burn) Add the sliced carrots, potatoes, salt and pepper and sauté for 10 minutes, stirring occasionally. Add the stock or water, and bring to the boil, then reduce the heat and simmer the vegetables, covered for 15 minutes, or until the vegetables are tender.

STEP 2: Remove the pan from the heat, transfer the contents to a blender or food processor and process to a smooth purée. (TIP: Does it have baby food texture? Oh no! pour a bit of more water till smooth!)

STEP 3: Rinse the saucepan, return the soup to the pan, and gently reheat over moderate heat, add the dry dill weed. 

STEP 4: Serve the soup hot with a freshly curly parsley leaves on the center of each plate.

Voila! You got it! Let us know how it turns out :)  -Chef Govinda