Parsnip-Avocado Soup
1 large parsnip, grated
1/2 water or celery juice
1 large stalk peeled celery,
1/4 cut up avocado
2 teaspoons flaxseed oil
1 squeeze of lemon juice
1/2 teaspoon sea salt (to taste)
1 sprinkle of parsley
Blend parsnip and liquid until smooth.
Add remaining ingredients, blend until smooth.
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ITALIAN GAZPACHO SOUP
4-5 medium tomatoes
2 stalks celery
¼ onion
1 cup fresh basil
2-3 cloves garlic (minced)
2 tablespoons lemon juice
1 Splash olive oil
1/8 cup Nama Shoyu or Wheat Free Tamari
2 medjool dates
1-2 teaspoons raw agave (optional)
Blend all ingredients in a food processor until very finely chunky.
1 cup celery juice
2 cups carrot juice
1 cup carrot pulp
1/2 avocado
1 small handful dill, or cilantro
2 medium tomatoes, chopped
1 cup vegetables of your choice (cucumbers, peppers, etc.)
1/2 avocado, pieces (optional)
Juice carrots, save 1 cup carrot.
Blend juice with avocado and herb (substitute dill or cilantro) together.
Stir in remaining ingredients by hand.
- Contributed by Jan Jenson
4 Large Carrots
12 Sweet Onions
2 Cloves Garlic
1 C. Spinach
1 tsp. Celtic Salt
1 Tbsp. Cumin
3 C. Filtered Water
Blend in Vita Mix until smooth.
Head of Romaine
2 Big handfuls of Sunflower sprouts
5 stalks of celery
2 lg. Tomatoes
1 Cucumber
1 Pepper
1 Lemon
1 Avocado
Add chopped onions after blended
Soup/Dressing/Sauce
This could be called the king of soups. The fiber in the asparagus creates a delightful texture, and the tahini gives it a smooth quality. Do not use the woody ends of the asparagus, chop only the most tender part, about 2" from the end.
For extra zip, stir in 1/2 teaspoon wasabi powder.
1 cup cut up asparagus, or more to taste
1 cup carrot juice
2 heaping tablespoons tahini (or almond butter)
1 teaspoon cut up onion, or more to taste
A pinch of sea salt or
a few drops of nama shoyu or
bragg's dulse flakes
In a blender, blend first five ingredients into a smooth consistency.
Taste and adjust flavors.
Pour into serving bowl and top with Dulse flakes.
Yields approximately 1 1/2 cups.
Serves 2.
- Contributed by Jan Jenson
2 cups of thick sunflower milk
8 medium tomatoes
1 small red onion
2 cloves of garlic
1/2 cup chopped parsley (added after blending)
A bunch of basil
1 Tbs. Raw Honey
A pinch of cayenne
Half of a whole lemon
2 Tbs. Dulse
A pinch of salt
20 Tomatoes with seeds taken out
3 Avocados
2 cups of Carrot juice
3 cloves of garlic
1 whole lemon with peel
5 stalks of Celery
1 Cucumber
Pinch of Cayenne
Add Chopped:
Parsley
Basil
Rosemary
Cucumber
Onion
Pepper
Sesame seeds
Salt
1 Butternut Squash
1/4 cup of coconut butter
1/2 of a lemon (peel and all)
1/2 medium red onion
2 medium green apples
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/2 tsp allspice
A pinch of salt
A pinch of cayenne
1 Cucumber
4 Stalks of Celery
Handful of Parsley
Bunch of Watercress
Bunch of Arugula
2 Tomatoes
2 Handfuls of Baby salad mix
1 Avocado
1/2 of a medium red onion
1 clove of garlic
1/4 cup of extra virgin olive oil
Juice of one lemon
1/2 cup of Dulse
Traditional Raw Carrot Soup
Soup/Dressing
An old standby in raw cuisine, carrot soup is nourishing and easy to make. Even if you do not own a juicer, you can buy fresh made carrot juice at juice bars and at many health food stores. This recipe calls for pouring the soup over chopped sprouts and other vegetables. Alter this to suit your family's taste. I have never heated this soup, but I suppose that it would work for those who must have their soup warmed. Be careful to keep it at or below the temperature of a Jacuzzi bath.
Two variations of this soup follow.
1 cup carrot or mixed carrot and vegetable juice
1/2 - 1 avocado
cumin, to taste
dash of sea salt
dash of lemon juice
optional: garlic or shallot to taste
Cut up avocado. Place carrot juice in blender. Add avocado and blend to desired thickness.
Add cumin, salt and lemon juice to taste. Blend.
Pour over sprouts and chopped veggies in bowl.
Serves 1.
Alternative: Eliminate cumin and add 2 teaspoons grated ginger root, (for spice lovers use both cumin and ginger).
Variation: For a nutritious Seaweed Carrot Soup: Double the recipe and add 1/2 cup dulse pieces and 1/2 cup clover, alfalfa or sunflower sprouts, blend.
Serves 2.
- Contributed by Jan Jenson
Curried Squash and Fennel Soup
4 cups butternut squash, peeled and chopped
2 cups baby peeled carrots, chopped
6 stalks celery, chopped
2 bulbs fennel, chopped
1 apple, peeled and chopped
1 clove garlic, chopped
1 inch piece of ginger, peeled and minced
1/2 cup of raw tahini
1/2 cup of extra virgin olive oil, cold pressed
2 T curry powder
1 T cumin powder
2 t celtic sea salt, fine ground
cumin seeds, lime wedges, and cilantro sprigs for garnish
In food processor, pulse each of the first 5 ingredients, then combine in large mixing bowl.
In blender, add ginger, garlic, curry, cumin, olive oil, and tahini.
Blend (add water if necessary).
Combine in mixing bowl with vegetable mixture.
Add sea salt, mix well.
In batches, fill blender 3/4 full and liquefy.
Serve soup slightly warm (not above 105 degrees).
Garnish soup bowls with a sprinkle of cumin seeds, a sprig of cilantro and a squeeze of lime juice.
- Contributed by Jan Jenson
This is something a bit heavier to keep from being hungry for several hours. You can also add green powder or other supplements to this drink.
I often blend in several handfuls of sprouts or even some kale to increase my consumption of greens and also to lighten the sweetness. A great way to get greens into kids!
1 cup water
2 tablespoons raw tahini or more depending on how many calories you want
1-2 frozen bananas.
Dash of vanilla (optional)
Optional sweetener if desired: a date or two
Blend until thick and smooth.
Serve immediately.
Serves 1
3-4 cups corn, cut from cob (about 4 large ears)
2 cups almond mylk
1 avocado
1 teaspoon cumin
2 teaspoons finely minced onion
1/2 teaspoon sea salt (transitional)
Blend well.
Top with additional corn kernels, sprouts or diced red pepper bits.
Serves 4
Carrot Juice Soup
1 cup celery juice
2 cups carrot juice
1 cup carrot pulp
1/2 avocado
small handful dill or cilantro
2 medium tomatoes, chopped
1 cup vegetables of your choice (cucumbers, peppers, etc.)
1/2 avocado, pieces (optional)
When juicing the carrots, save 1 cup of carrot pulp.
Blend the juice with the avocado and herb (dill or cilantro) together.
Add in, without blending, the remaining ingredients.
Notes:
This soup will give you a reason to use that juicer you haven’t used in months.
Contributed by Jan Jenson
Raw Carrot Soup
6 large Carrots
1/4 cup raw Sweet Onion
1 1/2 cups raw Almonds (soaked overnight and drained)
1 large rib of Celery
1/2 Red Bell Pepper
1/4 teaspoon Paprika
1/2 teaspoon Thyme
Celtic Sea Salt to taste, if desired
3 cups Distilled Water
Combine all ingredients in a blender and process until creamy.
Serve immediately.
Can be garnished with fresh or dehydrated chives.
- contributed by Jeri Wilson
Butternut Squash Soup
1 and 1/2 cups water (1/2 apple juice or mango or apricot juice works too!)
2 cups butternut squash, diced
4 ribs of celery
2 Tbs. tahini
2 green onions
1/2 cup fresh basil
1/2 tsp. sea salt
1/2 tsp. paprika
Blend the water and half of the butternut squash. Add progressively the other half as well as the rest of the ingredients and blend. This is a sweet soup that will surprise more than one. It is ideally made using a heavy-duty blender such as the Vita-Mix.
Blend for 1 minute in VitaMix or 2 minutes in a regular blender:
1 cup coconut with
1 cup of water
Add and blend for 1/2 minute:
1 cup cashews
Add the following and blend well:
1 cup water
1/2 cup olive oil
1 teaspoon honey
1 cup chopped celery hot pepper to taste
2-5 cloves garlic
Now you have plain chowder. Pick the flavor:
For clam-chowder taste add: dulse flakes
For broccoli: chopped broccoli
For mushroom: your favorite mushrooms, dry or fresh
For tomato: chopped tomato
For carrots: grated carrots
For corn: cut corn off the cob or use frozen corn
For pea: fresh or frozen peas
Sprinkle with dry parsley flakes before serving.
Note: This soup may become warm because of blending. It's still raw. (Just don't let it become hot!) Warm soups are comforting in the cold winter time.
- source: Victoria Boutenko
2 cups freshly-squeezed orange juice
2 cups mango flesh
2 cups mango, diced
Blend the orange juice with 2 cups of mango flesh.
Pour mixture into a bowl and add it the diced mangoes.
If desired, decorate with slices of lime.
Gazpacho
From the Moosewood Cookbook
by Mollie Katzen
20-30 minutes to prepare, 2 hours to chill.
Makes 6 servings
4 cups cold tomato juice
1 small, well-minced onion
2 cups freshly diced tomatoes
1 cup minced green pepper
1 tsp. honey
1 clove crushed garlic
1 diced cucumber
2 scallions, chopped
Juice of 1/2 lemon and 1 lime
2 Tbsp. wine vinegar
1 tsp. tarragon
1 tsp. basil
Dash of ground cumin
¼ cup fresh parsley, chopped
Dash of Tabasco sauce
2 Tbsp. olive oil
Salt and pepper to taste
Combine all ingredients and chill for at least 2 hours.
You can also puree if desired.
This is GREAT for hot summer days! No cooking - just dig out your blender! Play around with ingredients...! (Personally, I'd use zucchini in place of cucumber
and/or add an avocado to make it creamier!)
- Jan Jensen
Crème of Tomato Soup
2 cups of thick sunflower milk
8 medium tomatoes
1 small red onion
2 cloves of garlic
1/2 cup chopped parsley
Add after blending:
A bunch of basil
1 Tbs. Raw Honey
A pinch of cayenne
Half of a whole lemon
2 Tbs. Dulse
A pinch of salt