Warming Gluten Free Whole Thai Green Soup for “Cold” Days

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The weather suddenly turned “cold“  here in Austin. It was 82 degrees Fahrenheit when I went out for my run at 4PM Monday afternoon, and by the same time Tuesday, it was only 54 degrees Fahrenheit.  Brrrrrrrrrr!  So I decided to make myself something warm to take the chill out of my insides.  I wanted something warm and green,  and I love Thai Food, so what better way to nourish myself than a hot vegetable soup high in health-promoting brassicas and warming Thai spices.

This soup hit the spot:

Instant Thai Green Curry Soup


  • 1 zucchini, cut into ¼ inch rounds
  • A large handful of green beans
  • 1 stalk broccoli
  • ½ head cauliflower
  • ½ head cabbage
  • 1 cup shiitake mushrooms
  • 1-2 tablespoons Artisana 100% Organic Raw Coconut Butter  (available at  Vitacost)
  • 1 tablespoon Thai Curry Blend (from Mountain Rose Herbs)
  • ½ teaspoon Thai Kitchen Red Curry Paste (available at Vitacost)
  • ½ teaspoon kelp powder
  • Salt to taste



  1. Steam veggies until tender.
  2. Add steam water and ½ veggies to the blender.
  3. Blend until creamy.
  4. Adjust salt to taste.
  5. Cut remaining veggies into bite sized pieces.
  6. Pour blended soup over the veggies.
  7. Optional:  Rinse and drain a bag of konjac noodles and place in bowl with soup.
  8. Optional:  Add a big handful of arugula to the bowl and stir well.


This soup was very filling, warming, delicious and nutritious.  And will “warm the cockles of  your soul”.  Enjoy!

Post a comment below and let me know what you think.  And if you come up with any delicious variations, also please be sure to let me know by posting a comment below!

Love, Health and Joy,

Dr. Ritamarie Loscalzo

Dr. Ritamarie

P.S.   If you're as fond of Thai food as I am, you’ll love our Thai Live Foods Preparation class. You’ll learn to make a complete Thai meal and get to eat it, too. Chef Karen Osborne, graduate of Living Light Culinary Institute, is an amazing raw foods chef and has created many creative and delicious recipes. Here’s the menu for Thai Food Goes Raw – Sugar, Dairy and Gluten Free Recipes for Vibrant Health:

  • Thai Coconut Soup
  • Thai Wraps
  • Green Mango Salad
  • Pad Thai
  • Coconut Mango Mint Ice Cream


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  1. janet cade

    Dr RitaMarie,
    Your course is ‘just simply stunning’
    I can’t say I’m looking forward to ‘reducing fat’ in my food – but I am looking at the awesome and extensive variety in the menus and recipes. I have NeVeR seen anything like it.
    Can hardly wait for the ‘fat-free’ body that is going to come from all of this.
    THanks for doing this!!

    • Vibrant Living Care Team

      Thank you so much, Dr RitaMarie appreciates your comments.

      • Luciana

        It ia an amaising meal! Thank you, thank you for it!

  2. Anca

    It sounds and looks amazing! And I do like Thai food! I have nodules on my thyroid and the naturopath I see suggested me to avoid all goitrogenic food (cabbage, broccoli, cauliflower…). Can you recommend me any replacements in this recipe? Thank you!

    • Lynn Johnson

      Hi, Anca, Another blog post Dr. Ritamarie wrote was how you can enjoy brassica foods without worry about your thyroid. It helps if you know your iodine levels, and the appropriate sea vegetables to help with that, such as kelp – http://drritamarie.com/blog/how-you-can-include-brassicas-in-your-diet-and-not-harm-your-thyroid/

      The idea of this soup is to provide you with warmth. Warming foods push the energy and blood up and out to the surface of the body. The hottest foods, such as cayenne peppers, cause an extreme reaction: you feel temporarily warmer but soon cool as heat radiates out of the body. This short-lived effect is not appropriate if you are deeply, chronically cold. However, most warming foods such as dried ginger root and parsnips provide more enduring warmth.

      Plants that take longer to grow, such as carrots, rutabagas, parsnips, cabbage, and ginseng (which takes at least six years to grow) are more warming than those that grow quickly, such as lettuce, summer squash, radishes, and cucumbers.


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