Tuesday, October 08, 2013

Raw Soup Recipes for Fall

Cream of Zucchini Soup

As seen in Jennifer Cornbleet's Raw Food Made Easy for 1 or 2 People 
•½ cup water
•1 zucchini, chopped with our ceramic knives (about 1 cup)
•1 stalk celery, chopped
•1 tablespoon lemon juice (use our citrus juicer for the most juice!)
•1 teaspoon mellow white miso
•½ teaspoon crushed garlic (1 clove - use our stainless steel garlic press for best results)
•¼ teaspoon sea salt
•dash cayenne pepper
•1 tablespoon raw, organic olive oil
•½ avocado, chopped
•1 tablespoon 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. Serves 2.

Spicy Corn Chowder

•2 ½ cups almond milk (made with our raw, organic almonds)
•2 cups fresh corn
•1 clove garlic, crushed (use our stainless steel garlic press for best results)
•Handful sun dried tomatoes, soaked
•dash Avocado oil
•dash Nama Shoyu
•½ teaspoon cayenne pepper powder
•½ teaspoon cumin
•1/2 jalapeño diced (optional)

Top with:
sliced green onion
mushrooms sliced
red pepper thinly sliced
yellow squash thinly sliced
zucchini thinly sliced
finely chopped parsley

Blend well the first set of ingredients. Add the rest. Adjust seasonings to taste.

Carrot Ginger Soup

•1/2 C freshly squeezed orange juice (use our handheld citrus juicer)
•1 T cashew butter (or any nut butter you prefer)
•1/2 chopped red onion
•1" chunk of peeled fresh ginger (add more or less depending on your taste for ginger)
•2 large carrots peeled with our ceramic peeler and chopped

Directions: Simply add all the ingredients (starting with the oj first) into a high speed blender. Blend until the texture is smooth and creamy. If you wanted it slightly warmed up, you could always leave the blender on for longer and that will heat up the soup gently.

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