Raw Asparagus Carrot Soup

About this recipe:

This soup has an amazing combo of flavors . It is chuck full of essential fiber, enzymes, vitamins and minerals. The beta-carotene in the carrots is essential for cell growth and a strong immune system. The drizzle of olive oil in the soup is essential because carrot is fat-soluble so its nutrition will be better absorbed. Do not worry too much about the sugar content that is present in carrots by keeping it to a bowl a day, your body will be just fine handling this amount. Plus with the super alkalizing effects of the raw asparagus it will give you a nice boost of energy.

Ingredients:

• 1 c. green asparagus, woody ends cut off and cut into 2 inch pieces

• 1 c. carrot juice

• 2 T. raw tahini (or almond butter)

• 1 t. union, chopped

• 1 t. Nama Shoyu or wheat free soy sauce

• pinch of salt & pepper to taste

• drizzle of olive or sesame oil

1. Put the first five ingredients in a high speed blender. Blend just enough to create a smooth soup (over-blending will cause unnecessary oxidation which results in loss of nutrients).

2. Taste and adjust the flavors if needed.

3. Poor into two bowls, drizzle some oil, pepper and salt to taste. Decorate with a tip of an asparagus.

Serves two.

RAW Coconut Curry Soup

About this recipe:

Another raw soup that is excellent for a hot day. Its packed with fresh ingredients and is therefor a good source of fiber and vitamins. Takes little time to prepare and you don't even need to know how to cook, just blend everything into a smooth delicious soup.

Ingredients:

• 1 avocado, diced

• 1/2 cucumber, diced

• 1/2 red bell pepper, diced

• 1 medium heirloom tomato, diced

• juice of 1 lemon

• 6 T. raw coconut oil

• 1 garlic glove, minced

• 2 handfuls of cilantro

• 3 T. yellow curry powder

• 1 T. salt

• 1 c. coconut milk (preferred fresh, otherwise canned)

1. Blend all ingredients until smooth and silky.

2. Garnish with some fresh cilantro and black sesame seeds.

3. Eat right away.

Makes 4 portions.

Celery Root Soup

About this recipe:

Celery root is one of those things you find in a market, you look at and think it looks pretty interesting but you are not quite sure what to do with it. In this recipe it gives a sweet, smoky flavor to the soup that will please your taste buds. Celery root also happens to be high in fiber, potassium, magnesium and vitamin B6. 

Ingredients:

• 1 small to medium sized celery root, peeled and diced

• 2 leeks, sliced in rings

• 1 or 2 red potatos, diced

• 2 c. vegetable stock

• 2 T. dried mint

• 1 T. ginger powder

• pomegranate seeds for decoration

• coconut oil for stir frying

1. Melt some coconut oil in a dutch oven or soup stock pot and sauté the leek rings until semi translucent (3 - 4 minutes). Add in the diced celery root and potatoes, sauté for another 4 minutes.

2. Cover the stir fry with vegetable stock.

3. Simmer for 10 minutes or until the potato / celery root is tender.

4. Take a stick mixer and blend into a smooth soup. If you don't have a stick mixer (which I highly recommend) you can use the blender. Add the dried mint and ginger.

5. Scoop in soup bowl or plate and sprinkle with pomegranate seeds.

Makes a good pot of soup, 6 - 8 servings.

Creamy Parsnip Soup

About this recipe:

This recipe actually comes from a cooking show from the Food Network. I was so intrigued by the combination of ingredients that I had to try it for myself. I changed up a couple of the ingredients and the soup came out seriously awesome.

I used raw cream, but to make it vegan you can simply replace that for some coconut oil.

Ingredients:

• 3 T. coconut oil for stir frying

• 1 leek, washed and thinly sliced

• 1 jalapeno pepper, seeded and thinly sliced

• 4 large parsnips, peeled and diced

• 1 medium sized celery root, peeled and diced

• 3 or 4 cups of vegetable (or chicken) broth

• 1/2 c. raw cream or coconut oil

• 1/2 t. salt

• 1/2 t. ground pepper

• lemon or lime juice to taste

• zest/peel of one lemon or lime

• pumpkin seeds for decoration

• dash of cayenne pepper

1. Heat the coconut oil in a large soup pot or Dutch oven. 

2. Add the leeks and jalapeno, saute for about 4 minutes until fragrant.

3. Add the parsnips and celery root, saute for another 6 minutes.

4. Add the soup stock, bring to a boil and than lower the heat. Simmer for about 20 minutes.

5. Remove from heat, stir in the pepper and salt. Transfer to a blender (or use a hand mixer with blender extension). Blend until mixture is smooth.  Add the cream or coconut oil and return to sauce pan to keep warm.

6. Toast the pumpkin seeds in a small frying pan using some coconut oil. Sprinkle with cayenne pepper and salt.

7. Transfer soup to a bowl, decorate with pumpkin seeds, lemon or lime peel. Squeeze some fresh lemon or lime juice to taste. Serve immediately.

Makes a large pot of soup (at least 6 servings)

Tip:

You can replace the parsnips + celery root for one large butter nut squash + 3 T. of freshly grated ginger to create a creamy butternut squash soup. Some nutmeg to taste.

RAW Cucumber Papaya Soup

About this recipe:

This wonderful cold soup works great in summer as a quick refreshing lunch. Papaya is full of proteolytic enzymes that helps digestion.

Ingredients:

• 1/2 green papaya, pitted and diced

• 2 cucumbers, diced

• thumb of ginger, minced

• 1 garlic clove, peeled & minced

• lime to taste

• black sesame seeds

• sesame oil

• optional: add freshly ground mint leaves

1. Blend papaya, cucumber, ginger and garlic until a smooth soup.

2. Spread over two soup plates, decorate with black sesame seeds and sesame oil. Spritz with fresh lime, sprinkle with freshly ground mint leaves. Makes enough for two.

Easy Veggie Soup

About this recipe:

I love making a pot of warming soup in winters. I always have one on hand. The veggies in this recipe can be replaced with any other kind of veggie.

Ingredients:

• 2 leeks, chopped

• 1 cabbage, chopped

• 1 large union, chopped

• 1 carton of organic vegetable soup stock

• 2 T. rosemary, finely chopped in coffee grinder

• 2 fresh garlics for garnish, chopped

• handful of raw pine nuts for garnish

• pepper and salt to taste

• little ghee to sauté

1. Melt some ghee in a non stick skillet. Sauté union until translucent.

2. Add the veggie broth, bring to a boil.

3. Add the leeks, bring to a boil.

4. Add the cabbage, bring to a boil for about 5 to 10 minutes.

5. Add chopped rosemary, blend the soup with a hand mixer, or transfer to blender and blend until smooth.

6. Add the garnish. I always put pine nuts in my soup to make sure I chew the soup. This is to start the digestion process in your mouth, rather than swallowing it right away.

7. Pepper & salt to taste.