Thursday, October 8, 2009

Soups Of The Day

I've never been a big soup person, but Carmi managed to show me the light a while back with her delicious raw soups.
Since then I tend to gravitate to toward a bowl of blended goodness during the cold weather, often in place of my morning juice. Speaking of the cold.... its freeeezing lately. It's supposed to snow, yes SNOW on Saturday!!!
At the very least, I get to enjoy this scenery... but I sure am excited about heading south in ONE WEEK! Countdown is on!

Herbed Harvest Soup

1 cup carrot/celery juice
1/2 cup warm water
1 cup zucchini, chopped
1/4 large avocado
1 Tbs lemon juice
1 small clove garlic
1/4-1/2 tsp each rosemary
and thyme (crushed)
Himalayan salt, to taste
Pinch of cayenne

Blend all ingredients until smooth. Add more water to achieve preferred consistency. I like to blend the veggies with warm water to keep the chills away.

Here's a slightly spicy soup that was part of a yummy Thai meal I made a few years ago. It's a nice combination of sweet and spice!

Carrot Ginger Soup
3-4 cups carrot juice
1 small avocado
1/3 cup young coconut pulp
2 Tbs agave
1/4 - 1/2 red chili, or to taste
1" piece ginger
1 clove garlic
1/4 tsp sea salt

Blend all ingredients until smooth, starting with 3 cups carrot juice and adding more for proper consistency. Adjust seasonings to suit your preference.

Turning in a green direction, here's a great soup from Frederic Patenaude's recipe of the week. Photo thanks to Carmi.

Blended Salad
2 cups blended tomato
1 cup peeled diced cucumber
Juice of 1 lemon
2 cups lettuce
1 cup spinach
2 green onions
1/4 cup parsley
3 stalks celery
1 avocado
1 tsp agave
2 Tbs dulse flakes
1 sheet nori, shredded

Blend all but the seaweed and paprika, until smooth. Season with last 3 ingredients.

Carmi and I created this delicious soup during our first kitchen extravaganza. It's hearty, creamy, flavorful. Comfort food during the cool months!

Cream of Mushroom Soup

5 cups almond milk (soak 1.5 c almonds)
5-6 cups chopped mushrooms
1 cup dried porcini soak water
2/3 cup dried porcini mushies
½ medium avocado
½ cup chopped zucchini
1/3 c olive oil
¼ c lemon juice
4 sm cloves garlic
2 tsp sea salt

Blend till smooth. Garnish w marinated mushies (sliced button mushrooms in tamari and then dehydrated for a few hours), almond milk swirl, and chopped parsley.

Now go make some soup! :)


Evelyn Parham said...

Looks yummy!

TheFitnessFreak said...

Perfect! Those will hit the spot for sure : )

The Voracious Vegan said...

Mmmm EVERYTHING looks good, but that blended salad has my mouth watering for sure! I just posted a raw soup on my blog, they are so delicious.

shacone said...

Thank you thank are soooo inspiring!
I can't wait to try some soup! Great mouth watering ideas.....

Yaelian said...

Lovely lookin soups! I am not that big of a soup person either,but your soups sure make me want to try them,,

Raw Goddess said...

Hey ladies! Thanks! You trying some soupies? Anyone have some great ones to share?

Anderburf said...

The Herb Soup sounds great! I just got some Himalayan sea salt from Sustainable Sourcing and I think I'll use it first in this recipe. Thanks for sharing!

Tom Bailey said...

These are great ideas with colder wheather. Being mostly vegan these are helpful.

Best regards

Jedidja said...

Those look great; looking forward to trying them out

Roxanne said...

Wow cream of mushroom soup I love this so much. I usually prepare this at home but we use the instant. Thanks for sharing the recipe.