Raw Soups

Raw Blended Carrot Renew – Natalie Rose

  • 2 cups fresh carrot juice
  • 1 ripe avocado
  • 1 Tbsp. curry powder
  • 1 Tbsp. fresh ginger
  • 1 clove garlic

Blend all of the ingredients in a blender on high until smooth.


Cabbage Pepper Soup

  • ½ cup of grated red cabbage
  • 1 cup of peeled, chopped cucumber
  • 1 cup of chopped red pepper
  • ¼ cup finely chopped red pepper for garnish
  • 1 parsley sprig for garnish

Blend all of the ingredients until smooth. Garnish with finely chopped red pepper and parsley.


Cream of Zucchini Soup

  • ½ medium zucchini, peeled and chopped
  • 1 small rib of celery, chopped
  • 1 ½ tsp. lemon juice
  • ¼ cup water, plus additional water to thin
  • ½ avocado, cut in chunks
  • 1 ½ tsp. minced fresh dill
  • kelp, dulse or celery powder to taste

Blend the zucchini, celery, lemon juice, and water in a blender or a Vita-Mix until smooth. Add the avocado and dill and blend briefly. If necessary, add additional water to thin the soup, and blend briefly. Season to taste with kelp, dulse or celery powder. Serve chilled, at room temperature, or warmed gently on the stove or in the dehydrator to no more than 105ºF.


Gazpacho Soup

  • 4 tomatoes, chopped
  • ½ red pepper, chopped
  • ½ orange pepper
  • ½ yellow pepper, chopped
  • ¼ small zucchini
  • ¼ cucumber
  • 2 Tbsp. red onions, diced
  • ¼ cup coriander or parsley, chopped
  • 1 clove garlic, diced
  • 1 Tbsp. lime or lemon juice
  • Pinch cayenne, optional

Blend half of the ingredients in the blender until smooth, then add the remaining ingredients and pulse chop until they are finely chopped.

Alternatively, you may pulse chop ½ of the ingredients in a food processor and then add to the soup base and stir. Pour into a bowl and enjoy. Gazpacho can be stored in the fridge for 2 days.


Carrot Juice Soup

  • ½ cup celery juice
  • 1 cups carrot juice
  • ½ cup carrot pulp
  • ¼ avocado, optional
  • Small handful dill or coriander
  • 1 cup diced vegetables of your choice (cucumbers, peppers, zucchini, broccoli, cauliflower etc.)

Juice carrots to obtain juice, but save 1 cup of carrot pulp. Blend carrot juice and celery juice with carrot pulp, avocado, and your choice of herb (dill or coriander). Stir in the remaining ingredients and serve.


Cream of Tomato Soup

  • 1 cup chopped tomatoes
  • 1 sweet red bell pepper, chopped
  • 1 celery rib
  • Juice of ½ lemon or 1 lime
  • 2 Tbsp. raw almonds, soaked (approximately 3 Tbsp. soaked)
  • celery powder, kelp and/or dulse to taste

Blend all ingredients together.

*For best results, almonds should be soaked overnight or several hours in advance.


Mexican Fiesta Soup

  • 2 medium tomatoes
  • 1 large red bell pepper
  • ½ avocado
  • 2-3 cups baby greens

Place ingredients in blender in the order listed, and blend.


Carrot Delight Soup

  • 1 cups carrot juice
  • ½ cup celery juice
  • 1 tsp. lemon juice
  • ½ cup of chopped zucchini
  • 2 Tbsp. whole-leaf dulse, briefly rinsed
  • ½ inch ginger, peeled, optional

First make the carrot and celery juice in your juicer. Blend with the other ingredients. At the end, add the grated zucchini, but don’t blend. Mix well and serve. This is a great soup to serve as an appetizer to an entrée containing fat.

* Add but don’t blend: 3/4 of grated Zucchini


TomatoParsley Soup

  • 2 large tomatoes
  • 1 red pepper
  • 1 celery rib
  • 1 green onion, optional
  • ½ lemon juiced
  • 1 Tbsp. parsley, minced

Blend all the above ingredients except the parsley well. Add the parsley and pulse a few times so the parsley is still visible. Garnish with a sprig of parsley.


Tomato Herb Soup

  • 4 celery stalks
  • 1 green onion
  • 2 tomatoes
  • 4 sun-dried tomatoes, pre-soaked*
  • 1 cup water
  • oregano, thyme, celery powder, kelp and/or dulse to taste

Blend all together in a high-speed blender.


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Full Monty Soup – Maya Adjana

For the soup base:

  • 5 medium carrots
  • 3 celery sticks
  • 3 cm ginger root
  • 5 cm beet (approx. ½ medium beet)
  • 1 avocado
  • 1 red bell pepper, cored and seeded
  • 1 clove garlic, crushed
  • 1 tsp. salt (more or less to taste)
  • ½ tsp. ground pepper

For serving:

  • 2 tomatoes
  • 1 avocado
  • 1 yellow or red pepper
  • ½ cucumber
  • parsley for garnish

Directions: Juice carrots, celery, beet and ginger. Use pulp in another recipe or for compost.

Pour juice in blender and blend in avocado, red bell pepper and seasonings. Chop the tomatoes, other bell pepper and cucumber into four bowls.

Pour blender contents into bowls and garnish with fresh parsley.


Rawsome Gazpacho Soup

Ingredients for 4 servings

  • 500g tomatoes
  • 1 small cucumber
  • 1 red pepper
  • 1 onion
  • 2 cloves of garlic
  • 1 small chilli
  • 950ml water
  • 2 Tbsp. cold-pressed olive oil
  • Juice of one fresh lemon
  • 1 dash of cayenne pepper
  • Sea salt to taste

Remove the skin of the cucumber and cut all vegetables in large pieces.

Put all ingredients except the olive oil in a blender and mix until smooth.

Add the olive oil and mix again until oil is emulsified.

Put the soup in the fridge and chill for at least 2 hours (soup should be served ice cold).

Add some salt and pepper to taste, mix, place the soup in bowls, garnish with chopped scallions, cucumbers, tomatoes and/or peppers and enjoy!

It’s delicious!


Chilled Avocado Tomato Soup

Ingredients for 4 Servings

  • 2 small avocados
  • 2 large tomatoes
  • 1 stalk of celery
  • 1 small onion
  • 1 clove of garlic
  • Juice of 1 fresh lemon
  • 1 cup of water
  • handful of fresh lovage/basil and parsley
  • Sea salt to taste

Scoop the avocados and cut all veggies in small pieces.

Place all ingredients in a blender and mix until smooth.

Serve chilled and enjoy this nutritious and healthy alkaline soup recipe!