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Superfood Soups, now available!

Unleash a whole new level of magic in your kitchen this season.

Photo by Oliver Barth / LA Food Photography

I’m thoroughly overjoyed to share that today marks the release of my brand new book: SUPERFOOD SOUPS. This book is the 5th book of my superfood series, and is truly brimming with all kinds of awesome new and exclusive material, just for you! You can buy Superfood Soups in bookstores nationwide, or order it online.

Inside Superfood Soups you’ll learn how to create soup recipes that deeply nourish your body, while thoroughly exciting your tastebuds at the same time. Empower your culinary skills in an awe-inspiring fashion via the use of seasonal natural ingredients, and a curated selection of the most lauded superfoods available! You’ll explore what superfoods are best for soup-making (and what makes them so incredible in the first place); learn the basics of how soups are composed so you can make your own creations with whatever ingredients you have on hand; and enjoy 100 creative recipes, each brought to life by show-stopping photography. Superfood Soups unites lovers of food and cooking, seekers of wellness and healing, dabblers of creative culinary arts, and advanced advocates of a best-ever healthy lifestyle. I mean, have you seen the trailer yet? There’s so much to love!

I want to see you unleash a whole new level of magic in your kitchen this season. Think of Superfood Soups as a small investment in yourself that offers a lifetime of delicious and energizing rewards! Let’s start souping!

Feel like sharing the soup love? Tag me with your best creations at:
Facebook: https://www.facebook.com/SuperfoodCuisine
Twitter: @greenjules
Instagram: @superfoodjules

Or leave a lovely review on Amazon 🙂 here: http://amzn.to/2bXxgm0

 

 

    

17 Responses to “Superfood Soups, now available!”

  1. Hi Julie, great new addition to your collection of superfood books. I’m inspired and eager to start trying some of the recipes. I have a question regarding nut ingredients. As one in thirteen kids afflicted with food allergies, my daughter has a severe peanut and tree nut allergy and we maintain a strictly nut-free home. I’m wondering if you have any suggestions for substitutions in some of the recipes where nuts (cashews/walnuts/pine nuts/almond butter) in smaller amounts contribute to the background flavor or texture of the soup. Some of the recipes where nuts are a major ingredient will simply be off limits. Can you recommend specific seeds or seed butters as replacements? Or would you recommend just leaving out the nuts? Also, any suggestions for a suitable replacement for almond milk? Thanks!

    • Thank you Bruce! Oh yes, this is such a increasingly common issue, so I am well prepared to help you. Like you mentioned, seeds are really your best friends here. Sunflower seeds are a flexible and inexpensive replacement in many cases – since they don’t have a strong flavor, they can waltz in all kinds of places where walnuts and pine nuts may be used. Sunflower seed butter can even be used in place of almond butter. Other large seeds like pepitaas can be used as well, in smaller amounts (but have stronger flavor). My favorite though, is hemp seeds, which are celebratory in being particularly NON-allergenic, plus they are a superfood, so you’re really getting major benefits at the same time! They can replace walnuts, and sometimes cashews when used in small quantities as a blended cream. Tons of great plant-based milks out there, but one you might want to look at is called Ripple, made from peas (it’s fantastic).

  2. Superfood Soups has arrived! I pre-ordered this book and am so happy to add it to my collection of all your books. Enjoying the beautiful photos and delicious recipes will make this an exceptional Fall and Winter. In fact, I’ll enjoy these recipes all year round. I left you a glowing review signed PRW, and hope your book gets the success it deserves.

    • I so appreciate your insightful review and motivational positivity, Piers! Thank you so very much for all of your support, and I hope this book serves you well!

  3. Deborah Vazquez Reply

    My daughter and I loved your tomato basil soup and I have read your Superfood Kitchen book backwards and forwards and have tried to incorporate many of your recipes into our meal plans, like your Kale chips, Green Goddess Salad and Maqui Berry Smoothie, which is one of our favorites. I am truly inspired by your recipes and find your explanations of the products very interesting and compelling. My dream is to start a Superfood Bistro, if only I had the means to do it, I think it could make a big difference in the way people nourish themselves and understand the importance of smart nutrition. Thank you for your wonderful books and recipes. I truly love your movement…I got your Soups and Snacks books for myself for my birthday and I’m sure my family will benefit from your recipes.

    • WOW, a superfood bistro sounds incredible! I’m so touched by your comment Deborah, and am so very happy that the recipes have made a difference for you and your family. Happy birthday, by the way!

  4. Julie, just received your new soup novel and I spent this morning reading it in bed with a cup of tea. It is so interesting, beautiful, and exciting. So ready to get to the market and make soup. My biggest problem, which soup to start with?? Thank you for a gorgeous cookbook!

    • Oh how FUN! I love reading cookbooks while cozy in bed too. I’m so very happy that you are enjoying Superfood Soups, and would love to know what you end up making! Thank you so much for your lovely comment.

  5. Julie, any thoughts or opinions on cooking a large batch of either the culinary or functional broths and then canning them through the boiling water method or pressure canning? Noted your freezing tip on page 57 but when freezer space gets limited, I find that canning broth/stock provides an healthy shortcut for many meals. Would there be any degradation in nutritional benefits?

    • Great question Jen, and even better idea. Canning is absolutely a fantastic way to make the most of your efforts. You will definitely lose some of the benefits because of the extra heat (like some vitamins and antioxidants), but certainly not all. And as “some” is better than “none,” I would advise freezing as much as you can fit, and then canning what you can’t. You can feel good about what you’re doing either way.

  6. Hi Jen. I am new to your blog and am interested in purchasing your books. I have severe reflux issues and try to maintain a diet with low acid foods. I can’t injest any tomato or garlic as I become quite sick. My husband and I love soup, and I like that I can smuggle vegetables into him without him realizing, but many include tomatoes and garlic in the ingredients. I usually just omit the garlic, but the tomato is a bit trickier. Any suggestions? Also, would someone like me be able to eat the recipes in your cookbooks?

  7. Hi Julie, I live in Vancouver, Canada and it seems that your book is not available in electronic version.

    • Hi Mariela, my books are not available on kindle, but are available as NOOK books.

  8. Julie, I was wondering if any of your receipes can be coverted to the slow cooker, especially the functional broths? Any recommendations/suggestions for the conversion? Thank you!

  9. How adaptable are the soup recipes to a slow cooker? Are some more adaptable than other?
    If I freeze the broths, is it best to defrost them in the refrigerator ?

    • Some of the heavier soups can be made in a slow cooker that has a saute feature. But to be fully honest, I haven’t tried them this way. The light soups in the smooth soup section would not be a good fit for this alternation.

  10. David Kmetz Reply

    Dear Julie – enjoying your book. Several ingredients and combos totally new to me and welcome! A few comments – while many of the ingredients you highlight are indeed packed with nutritional and health benefits, they also happen to be high in oxalates – which cause the forming of kidney stones. Ouch. Amaranth, beets, spinach, buckwheat, chard, miso (or any soy based food), etc. No amount of health aid offsets the risk and pain of passing (or surgery) to remove kidney stones. Just something to keep in mind for subsequent issues or as a blog note on your site. Also, the font size and weight of the ingredient list on the recipe pages is so small, it makes it nigh impossible to read while referencing the book on a kitchen counter when prepping the dish. Please consider amping up the font and weight for those of use without 15/20 vision (yes, I eat a lot of carrots!).. Many thanks and keep up the inspirational work….

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