Our raw kitchen is somewhat a little quieter than usual these days, as Don and I have been lightly fasting. Nothing drastic or anything. We just felt like giving our digestive systems a bit of a break while doing the
Oxy-Powder Colon Cleanse.
With juices, smoothies and soups on the menu (you know, baby food stuff! lol), the
Vita-Mix, on the other hand, has been busy as ever! Perfect time to post about one of my favorite topics: raw soups. But hang on a minute; I know what you might be thinking! But there is so much more to raw soups than gazpacho, and they certainly don't need to be eaten cold!
Simplicity In A BowlDon and I started making raw soups when we first got onto raw, back in 2001, and we've been enjoying them daily ever since. They are a wonderful way to include more raw foods into your diet, as they can be prepared in no time. Plus, all you need is a half-decent blender and you're set to go! (Although a
Vita-Mix takes things to another level! lol)
There was a time when we’d throw everything but the kitchen sink in our daily concoctions... all at once! What we’ve learned, however, is that simple is actually best. Select 2 or 3 veggies, add some water, seasonings and herbs of your choice. And don’t forget to put a little avocado or some other kind of raw fat in there, such as oil, nuts, nut milk or butter. It's the secret to making creamy soups.
Soupes Du JourI have been sharing several favorites over the months (see the
Recipe Index), but here's a few more soups that have become staples for us.
Amongst many things, Don is the 'Soupman' around here. He's got a knack for coming up with great combinations. The following
Spicy Cucumber Dill Soup is one of his latest creations. Sooooo good!
Spicy Cucumber Dill Soup
1/2 large avocado
3 cups cucumber
3 celery stalks
1 cup fresh dill (or 2 tsp dried)
1 green onion
1 garlic clove
1/2 orange, juiced
1 tbs lemon juice
1 tbs miso
1 tsp curry powder
Dash cayenne
2 cups water (or to taste)
Blend until smooth. If desired, warm up gently on the stove.
Sunny Raw Tip: As much as Don and I love raw soups, we don't really like them cold, especially in the wintertime. What we usually do is warm them
gently on the stove, stirring constantly so as not to overheat (and therefore kill) the enzymes. An alternative would be to pop your soup in the D, although the stove method is what works best for us.
Jennifer Cornbleet, author of
Raw Food Made Easy for 1 or 2 People, has mastered the art of making delicious recipes out of a few simple ingredients.
Cream of Spinach Soup Jennifer Cornbleet’s
Raw Food Made Easy for 1 or 2 PeopleServes 2
½ head spinach leaves, washed
½ cucumber, peeled
1 tomato, in wedges
¼ cup water
1 avocado
1 clove garlic
2 tablespoons nama shoyu or soy sauce
½ teaspoon sea salt
dash cayenne pepper
1 tablespoon lemon juice
1 tablespoon olive oil
Blend all ingredients until smooth. Adjust seasonings to taste.
I would have probably never tried this next one if it wasn't for a friend's recommendation. (Thanks Damzlfly!) So light, and the touch of mint, ginger and cardamom in the background is sublime!
Watermelon Soup By Alissa Cohen
Posted on GreenChefs
hereI've fasted on this soup during the summer and I could actually probably live on this ... it's that good.
5 Cups Watermelon
2 Cups Mango, peeled and diced
1/4 Cup Lime Juiced
3 Tablespoons Fresh Mint, chopped
1 Tablespoon Fresh Ginger, minced
1 Tablespoon Honey or Agave (for vegans)
1/8 teaspoon Ground Cardamom
First, in a food processor, (not a Vita-Mix), place 3 1/2 cups of watermelon and 1 cup of mango and blend until smooth.
Next, dice up the remaining 1 1/2 cups of watermelon and 1 cup of mango into tiny pieces and add them to the puree. In a small separate bowl, combine the lime juice, mint, ginger, honey and cardamom. Add this to the previous mixture and stir well.
Now chill everything in the fridge and serve in a few hours.
Carmella's Note: We enjoyed this one cold, and it was beyond delicious!
I'm allergic to corn, so I generally stay away from it. But being corn season and all, I decided to make a corn chowder at least once. Boy, was it ever a good one! The following recipe is by far the best raw rendition I've tried. It is as beautiful as it is delectable! Joz, you got a winner, girl!
Joz's Corn ChowderPosted on
Raw Freedom Community2 ½ cups ALMOND MILK
2 cups fresh corn
1 clove garlic crushed
Handful sun dried tomatoes, soaked
---
dash sesame oil
dash soy sauce
½ teaspoon chili pepper
½ teaspoon cumin
*** can add 1/2 jalapeño diced if you want it spicier
Top with:
sliced sweet onion
mushrooms sliced
red pepper thinly sliced
yellow squash thinly sliced
zucchini thinly sliced
finely chopped parsley
Blend well the first set of ingredients.
Add the rest.
ADJUST SEASONINGS TO YOUR TASTE
The following soup is a modified version of the recipe found in Carol Alt's new book
"The Raw 50". Heathy/Fairygirl recently served it at one of her
raw food dinner parties and it was a success.
Red Pepper Curry Soup Adapted from Carol Alt's
"The Raw 50"Serves 3
1 ½ large red or yellow bell pepper
1 apple, peeled
1 small avocado or ½ large one
½ cup basil leaves
¼ cup walnuts
1 green onion
1 clove garlic
1 tablespoon curry powder, or to taste
Salt, to taste
Dash cayenne
2 cups water, or until desired consistency is reached
Blend all ingredients until smooth.
We've been enjoying this other great soup by
Jennifer Cornbleet for months and never grow tired of it. Just the thing for those left-over zucchini pieces from making pasta or lasagna!
Cream of Zucchini Soup By
Jennifer Cornbleet’s
Raw Food Made Easy for 1 or 2 PeopleServes 2
½ cup water
1 zucchini, chopped (about 1 cup)
1 stalk celery, chopped
1 tablespoon lemon juice
1 teaspoon mellow white miso
½ teaspoon crushed garlic (1 clove)
¼ teaspoon sea salt
dash cayenne pepper
1 tablespoon olive oil
½ avocado, chopped
1 tablespoon fresh minced dill, or 1 tsp dried
Place all of the ingredients except the olive oil, avocado and dill in a blender. Blend until smooth.
Add the olive oil and avocado and blend until smooth. Add the dill and blend briefly just to mix.
Serve immediately.
Here's one that reminds me a little of
TheRawTable's wonderful Avocado Curry Soup that was featured in the first issue of
Purely Delicious.
Warm Sunflower Sprout Soup By
Raw Guru Alex Malinsky
Serves 4
3 cups nut milk
½ cup red bell pepper (chopped)
1 cup tomato (chopped)
1 avocado
2 teaspoons garlic (minced)
1 teaspoon ginger (minced)
3 tbs. cilantro
½ teaspoon turmeric
½ teaspoon hot pepper
1 teaspoon sea salt
½ cup olive or avocado oil
1 cup water
Blend everything till smooth. Pour into a bowl and add sunflower sprouts. Adjust the heat by adding less or more hot pepper.
Carmella's Note: This soup is also really good without the sunflower sprouts.
You can make a lovely carrot soup by simply blending some carrot juice, an avocado and curry powder. Here's a yummy version that contains a few more ingredients.
Don's Carrot Soup1 small avocado
1 small tomato
2 large celery
2 green onions
Handful parsley
1 tbs fresh grated ginger
1 tbs lemon juice
1 cup water (or more)
2 cups carrot juice
Blend all ingredients except carrot juice until smooth. Add carrot juice last by hand.
Let's finish off with a deliciously simple and fresh soup by the beautiful Cynthia Beavers of
Pure Raw Cafe. A great way to use the abundance of cucumbers that we have these days!
Cucumber Avocado Dill Soup Posted by Cynthia Beavers on
Raw food Talkcucumber peeled
½ avocado
lemon juice
coconut water
salt
olive oil
Blend until smooth; if not thick enough, add more avocado.
Taste and adjust; once it tastes really good then add a big handful of fresh dill and blend.
Serve chilled - really satisfying and gives you a zen feeling!
* Another variation is to add mint instead of dill and fresh juiced apple juice...Then you have a lemon mint green energy soup!
Carmella’s Note: I've also made this with a little celery, parsley and green onion. Yum!
I could just go on and on, but I better stop here for now. I'll leave you with a few more fabulous simple raw soups that have been featured in previous posts, in case you've missed these gems.
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