Tiger soup - Perfect for getting your morning off to a Grrrreat start!

By: Tom Cloyd (Published: 2025-11-18; reviewed: 2025-11-25:2132 Pacific Time (USA))

A soup that you drink, and with great dignity because of its potency. (The tiger pictured has just had his!)

It loads you up with an amazing range of good things, fast. I start almost every day with a warm cup (12 oz) of this exceptional drink.

The heart of it is my smoothie core mix, whose ingredients will surprise you and require that you educate yourself a bit, most likely. For example, it includes oregano, cinnamon, and green tea, all of which you eat as prime nutrients. Research supports this.

But what does this collage of surprising ingredients taste like? First, remember that this is not intended to be a gourmet meal. At the same time, fix it like I suggest below and I think you be surprised. It does taste good, and I find it easy to drink the whole thing rather quickly, because one sip leads to wanting another. I always have mine before coffee, by the way, to make sure it gets done.

(No tigers were harmed in the development of this recipe! I promise. A few did get a bit grouchy with some of my early attempts, however. Not enough blood, I think. We mustn’t tell them that it has none at all - it’s a vegan soup…)

Ingredients ^{^}

1.5 cups cold water (or soy milk )
1/4 cup dry or 1/2 cup moist okara (see comment below) - optional but full of fiber and good nutrition
1/2 to 1 t vegetarian broth paste (bouillon)¹ - optional but nice
1 portion of smoothie core mix

Procedure ^{^}

In a wide-mouth canning jar, or something similar (I use a large coffee cup that holds 12+ oz), put the first 2 ingredients. The okara is optional but I strongly recommend it. If you have none, reduce the water by 1/2 cup and use 1/2 cup of some mild bean - garbanzos, or navy beans would be good. Blend the beans and water in a blender before heating.

Heat it until it’s about as hot as you like your coffee or tea. Then stir in the last three ingredients, in the order given. Let it sit about a minute, stir again, then it’s ready. You may need to stir it a few more times to keep the various ingredients well-suspended. (I stir mine almost before every sip.)

About okara

Okara is the ground up soybeans left over from the making of soy milk. It has many uses, and using it in this recipe quickly uses up whatever okara you have in your refrigerator or freezer from the last batch of soy milk you made. Like all soy products and derivatives, it’s very nutritious. It also has virtually no taste, which makes it quite versatile.

Notes ^{^}

I use and recommend “Better than Bouillon” brand “seasoned vegetable base” broth paste. It’s quite good. ^

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