SOUP S - PLANT BASED & RAWFOOD

Codes: H – salt = Himalayan salt, T=table spoon, t = teaspoon.

Warm soup > do this gently on the stove, stirring constantly so as not to overheat (and therefore kill) the enzymes.

Mushroom veg > 2 shiitake sliced + broccoli stems removed + 2 T tamari + 1 T lime or lemon juice + ¼ t stevia + 1 t cayenne pepper + 1 clove garlic minced + 1 T sesame oil (optional) + spirelli of zuchinni, carrot + 1T miso paste. Miso paste and hot water > toss all ingredients over.

Cucumber avocado dill soup > Cucumber peeled + ½ avocado + lemon juice + coconut water +

H – 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.

Cornsoup > for the chowder: in a blender, blend together corn from one cob and the almond milk or other raw nut milk. Add the remaining corn and a dash of cayenne. Refrigerate your raw soup first, if possible, to allow flavors to mingle.

Corn Chowder. 2 ½ cups almond milk + 2 cups fresh corn + 1 garlic crushed + handfull sun dried tomatoes, soaked + dash sesame oil dash tamari sauce + ½ teaspoon cayenne 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.

Spicy dill cucumber soup > 1/2 large avocado + 3 c cucumber + 3 celery stalks + 1 c fresh dill (or 2 t dried) + 1 green onion + 1 garlic clove + 1/2 orange, juiced + 1 T lemon juice + 1 T miso + 1 t curry powder + dash cayenne + 2 c water (or to taste) > Blend until smooth. If desired, warm up gently on the stove.

Nut cream soup > nori flakes + tomatoes + 1 2 onion + ½ garlic + mung bean sprouts + lime juice + celery leaf + dill + cilantro + red bell peppers + pine nut + macadamia + avocado + shiitake + cayenne pepper + saffron + miso bouillon.

Cream of spinach soup > 2 ½ head spinach leaves, washed, dripped + ½ cucumber, peeled + 1 tomato, in wedges + ¼ c water + 1 avocado + 1 clove garlic + 2 T tamari + ½ t H salt + dash cayenne pepper + 1 tablespoon lemon juice + 1 tablespoon olive oil > Blend all ingredients until smooth. Adjust seasonings to taste. Xtra > So light, and the touch of mint, ginger and cardamom in the background is nice.

Red Pepper Curry Soup > 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 T curry powder, or to taste > H- Salt, to taste + dash cayenne + 2 c water, or until desired consistency is reached + Blend all ingredients until smooth.

Cream of Zucchini Soup >2 ½ c 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 t H salt + dash cayenne pepper + 1 T olive oil + ½ avocado, chopped + 1 T 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.

Cream soup > 3 c nut milk + ½ c red bell pepper (chopped) + 1 c tomato (chopped) + 1 avocado + 2 t garlic (minced) + 1 t ginger (minced) + 3 T cilantro + ½ t turmeric + ½ t hot pepper + 1 t sea salt + ½ c olive or avocado oil + 1 c water. > Blend everything till smooth. Pour into a bowl and add sunflower sprouts. Adjust the heat by adding less or more hot pepper.This soup is also really good without the sunflower sprouts.

Golden Curry soup > Take all ingredients of 10/ and add some carrot juice, an avocado and curry powder.

Carrot Soup. > 1 small avocado + 1 small tomato + 2 large celery + 2 green onions + handful parsley + 1 tbs fresh grated ginger or ginger powder ½ teasp. + 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.

Cucumber Avocado Dill Soup. > 1 cucumber peeled + ½ avocado + lemon juice + coconut water + H 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! You can add to this a little celery, parsley and green onion.

Raw food Thai coconut soup. 1 young coconut + 4 cloves garlic + 2 t fresh minced ginger or galangal + 3 T lime juice + 2 t cold pressed olive or flax oil + 1 t curry powder + 1 medium tomato + 1/4 t H – salt + 1/2 t fresh minced cayenne pepper+ 2 T chopped fresh cilantro + diced red bell pepper (optional. Never use/eat green belpepper > these are unripe and cause indigestion. ) + chopped cherry tomatoes (optional) + mushrooms, thinly sliced (optional. > Open the coconut and drain the water into a blender. Scrape out the meat, and add to the blender. Add garlic, ginger or galangal, lime juice, oil, curry powder, tomato, salt and chili. Blend until smooth and creamy. Adjust seasonings to taste. Add cilantro and pulse until cilantro is finely minced. Pour into serving containers and add any chopped veggies you like: bell pepper, tomatoes and thinly sliced mushrooms work well. This raw coconut soup works well after it's had a chance to chill in the fridge for a couple hours to allow the flavors to set. It'll need a good stirring before serving, however, as the oils and coconut water will tend to separate.

Tomato cream soup > 5 ripe tomatoes + 1/2 cucumber, chopped + 1 red bell pepper + 1/2 clove garlic 1/4 c water + 1 t cayenne pepper (or to taste) + 2 tbsp fresh parsley or cilantro, chopped + 1 avocado, diced (optional). > Blend together all ingredients except parsley and avocado until smooth. Gently stir in avocado and parsley.

Green Soup >1/2 cucumber roughly chopped + 5 ribs celery roughly chopped + 1/4 c dulse seaweed + 1/2 bell pepper + 2 small tomatoes + 2 T raw cabbage sauerkraut + 1 t simply organic all Purpose seasoning or other desired seasoning + 1/2 cup greens chopped (spinach, chard, kale, mixed or baby greens) + 1/2 avocado. Add ingredients in blender blend until smooth. Add more or less dulse and seasonings if you prefer. Garnish with your choice of dulse, sprouts, chopped bell pepper, parsley, tomatoes, avocado, and greens. For an extra green soup you can add a teaspoon of green powder such as spirulina.

Tai veg soup >1 young coconut water + 1 cucumber + 1/2 bell pepper + 2 celery ribs + 1/2 avocado + juice from 1 lime 2 large chard leaves or 4 small + 3 green onions pinch cayenne pepper + small handfull of cilantro, mint, rosemary, or any favorite combo of fresh herbs + small handful dulse seaweed (optional). > Blend coconut water, 1/2 cucumber, 2 ribs celery, 1/2 avocado, chard leaves, 1 green onion, lime juice, seaweed, and pinch of cayenne in a powerful blender until smooth. Then add the 1/2 bell pepper, 1/2 cucumber, 2 green onions, and the handfuls of fresh herbs. Pulse a few times until the herbs are roughly chopped. Garnish with tomato, avocado, bell pepper, green onion, torn Dulse seaweed, and fresh herbs.

Basil Lime Ginger Creamy Avocado Soup > 1 lime juiced 1 lime leave (optional) 3 cups young coconut water ( or 1.5 cups young coconut water and 1.5 cups filtered water) 1 inch knob ginger 2 teaspoons chickpea miso 1/8 teaspoon cayenne or ground chili flakes 1 tiny little piece of a red chili pepper (optional) 1 small handful of basil leaves 1 large avocado or 2 small Suggested Garnishes: chopped chives, cherry tomatoes, cucumbers, bell peppers, and your choice of seaweed. >> Blend all the soup ingredients together in a blender until completely smooth. Taste and adjust seasonings if necessary. Garnish with chopped chives, cucumbers, bell peppers that have been cut with spiral slicer and your choice of seaweed, etc.

Garden Greens Soup for Vitality. > 2 big handfuls arugula, spinach or chard + 1 big leaf kale + 1/4 red bell pepper, chopped + 1 tablespoon onion + 1 tablespoon dark miso + 1 teaspoon nama shoyu + 1 lemon wedge, juiced + pinch of H-salt 1/2 teaspoon cayenne (optional) 1 or 1 1/2 cups water. > Blend the greens with a few splashes of water until smooth. Add the rest of the ingredients, blend until smooth. Top with extra red pepper and arugula and dash of cayenne.

Raw Carrot-Ginger Soup with Cilantro Drizzle. 4 medium carrots + 1 1/2 spring onions + 1 good chunk ginger + 2 T lemon juice + 1 cup water + 2 teaspoons miso paste + 1/2 an avocado + optional pinch H - salt, to taste drizzle: 4 tablespoons olive oil + cilantro. Assemble all soup ingredients into blender. Blend for a few minutes until desired consistency is reached

Green Gazpacho. > 4 large tomatoes, peeled and chopped + 1/2 large cucumber, peeled and chopped + 1/2 bell pepper, seeded and chopped + 1/2 small onion, chopped + 1 clove garlic pressed + 1/2 jalapeno pepper, diced + 1 to 2 kale leaves, torn into pieces + juice of 1/2 large lemon + H - salt, to taste + avocado, diced (optional) + green onions, sliced (optional). > Blend tomatoes, cucumber, bell pepper, onion, garlic, jalapeño, kale, lemon juice and salt. Chill for 2 hours and then blend again as liquid will separate some. To serve as soup, pour into bowls and top with chopped avocado and sliced green onions. Or just drink it like a smoothie

Raw Zuppa di Pomodoro > 2 to 3 Roma tomatoes + 2 t red wine vinegar, apple cider vinegar or sherry + 1 t jalapeno pepper + 1 t red pepper + 1 T olive oil + 1 large tomato + diced 1/2 cup chopped olives + H- salt and pepper, to taste. Blend all ingredients except the diced tomatoes and olives until smooth. Pour into a bowl and garnish with diced tomato and olives. This makes a great plain tomato soup as well but up the salt if you make it plain.

Twice the Tomato Soup > 1/2 cup sundried tomatoes + 2 cup water + 1 cup fresh tomato pieces (1 large or a couple smaller ones) + 1/2 avocado + 1 clove garlic + 1 small handful (about 1/4 c) fresh basil + Braggs Amino Acids + lemon juice, to taste. > Place sundried tomatoes in the water to soak. Soak for about 1/2 to 1 hour. Blend: sundried tomatoes, fresh tomatoes, water, avocado, and garlic and pulse until smooth. You can leave it more chunky if you want or blend it more smooth. Add Braggs and lemon juice to taste and basil. Pulse to break up basil and serve. Serves: 2 to 4, Preparation time: 10 minutes

Sayur lodeh > Coconut, mung sprouts, carrots, onion, lemongras, cabage, tamari, pepper, peas.

Sayur asem > Tamarind, soaked macadamia, cashew, mixed veggies