1. Chop zucchini in large chunks.
2. Add broth to a soup pot, bring to a boil and add zucchini. Reduce heat and simmer, covered, for 4 to 5 minutes, or until zucchini is barely tender but still bright green, Remove from heat and cool.
3. Meanwhile, heat oil in a small, non-stick frying pan. Add onion, chile, fennel, cinnamon and cumin, and sauté until onion is soft but not brown and spices are fragrant.
4. Put both mixtures into a food processor and pulse until well chopped but still with some texture.
5. Pour into a bowl and stir in kefir and season to taste with salt and pepper.
6. Chill for at least 2 hours. Serve garnished with a sprinkling of cilantro and added drops of lemon or lime juice to taste.

1. Cook pasta according to package directions. Drain and set aside.
2. Heat oil in a large soup pot over medium heat. Add garlic and sauté for 2 minutes.
3. Add vegetables and sauté for 10 minutes, stirring frequently.
4. Add diced tomatoes and their juice and broth. Bring mixture to a simmer.
5. Cover and cook for 15 to 20 minutes, or until vegetables are tender. Season with salt and pepper to taste.
6. Add pasta to soup. Serve or transfer to an insulated food container for lunch.

1. Bring broth to a boil in a saucepan.
2. Sauté onion in oil and 1 tablespoon water for 2 to 3 minutes.
3. Add peas, followed by boiling broth, and cook for 10 minutes.
4. Add herbs, blend until smooth, and season to taste.

1. Put turkey carcass with most of the meat removed into a large soup pot.
2. Cover carcass with filtered water. Add two tablespoons cider vinegar.
3. Bring water to a boil. Reduce heat and simmer for four hours.
4. Place a fine-mesh strainer over another large pot. Strain broth through it. Remove any meat.
5. Add salt to taste or add your favorite herbs and spices. You can enjoy broth on its own or use it for your favorite soup.

1. In deep skillet, heat oil over medium-high heat. Add onion, carrot, and celery. Cook, stirring occasionally, until tender but not browned, about 10 minutes.
2. Stir in ginger root, garlic, curry paste, salt, and pepper and cook one minute.
3. Pour in coconut milk and chicken stock and bring to a boil.
4. Add squash and reduce heat to simmer for 15 minutes.
5. Add apple and chicken and cook just until apples are tender but still hold their shape, about 10 minutes more.
6. Sprinkle with coriander and serve with warm bread or cooked basmati rice.

1. Add water, veggies, and herbs to large stockpot. Bring to boil.
2. Reduce heat and simmer for a few hours.
3. Strain through a sieve or fine-mesh filter bag, often referred to as a nut milk bag.
4. Drink warm 2 to 3 cups a day with meals or in between.

Pumpkin Tureens

1. Slice the tops off of the pumpkins you would like to use as bowls. The size of the pumpkins will vary depending on whether you will be serving the soup as an appetizer or a main course.
2. Scoop out the flesh and seeds of the pumpkins.
3. Reserve the seeds to toast as a garnish or as a snack.
4. Sprinkle [q:1/2] tsp salt and sugar on the inside flesh of each pumpkin.
5. Place the pumpkins and top lids flesh down on a baking sheet and bake them at 375 degrees for 20-30 minutes, or until tender. The cook time will vary depending on the size of the pumpkins. (You will not cook them as long as you would cook a pumpkin to eat because you want them to keep their shape as a bowl.)

Pumpkin Soup

1. Heat 1 Tbsp butter in a large pan over medium heat.
2. Add the chopped leek and cook it for 5 to 7 minutes or until soft and tender, but not browned.
3. Add the pumpkin/squash purée and 2 cups of chicken broth.
4. Simmer the mixture for 20 minutes.
5. Then purée it in a blender until smooth.
6. Return the pumpkin/squash mixture to the pan.
7. Add 1 cup chicken broth, salt, black pepper and curry powder (if desired).
8. Add additional chicken broth if you want a thinner soup.
9. Heat the soup through and serve it in warmed bowls or pumpkin tureens.
10. Garnish the soup with roasted pumpkin seeds, croutons or chopped cilantro.

1. Combine all ingredients in a blender.
2. Blend well.
3. Chill.
4. Before serving, garnish each bowl with a sprig of fresh basil.

1. Place stock in a 3-quart pot over medium-high heat. Add all remaining ingredients, except peanut butter, cilantro, and peanuts, and cook for 15 minutes, stirring occasionally.
2. Remove about 1 cup of liquid and place it into a small bowl. Add peanut butter and stir until creamy. Return mixture to pot, stir well, and cook for 5 minutes, stirring occasionally.
3. Add cilantro, stir well, and garnish with peanuts before serving.
4. Variations: You can sauté the onion, celery, and garlic in 1 tablespoon of oil before adding the vegetable stock. Replace the peanut butter with almond butter or other nut butter. For a lighter soup, replace one can of coconut milk with an equivalent amount of vegetable stock or water. Add 2 cups of chopped spinach, chard, or kale once the peanut butter is added.

1. Heat the oil in a medium soup pot and sauté the garlic and leeks until the leeks are slightly golden.
2. Add the carrots, water, and half the sea salt.
3. Cover and simmer about 15 minutes or until the carrots are tender.
4. Remove from the heat and purée, in 2 or 3 batches, in a blender until creamy.
5. Pour into a soup pot and all the remaining sea salt, curry powder and cinnamon.
6. Simmer on medium-low for another 5 to 10 minutes.
7. Ladle into individual serving bowls and garnish each with pistachios.