Question about soups

[Sillybloss]

I have been reticent about making raw soups because most that I've tried are "OK" but I just can't even finish one bowl, much less the amount I made. My problem is that, using the Vitamix I have (the speed does NOT adjust, except high and low) the soup finishes very frothy and this turns me off. Also, I always loved chunky soup and most of the recipes I find are smooth, even creamy (yuck!!!). I feel like I'm eating a green smoothie out of a bowl, but there's not even any fruit in it.

Any suggestions or tips (or recipes?)

Thanks!

[karenisraw]

I feel like I'm eating a green smoothie out of a bowl

Sillybloss,

I just cracked up when I read your post. I too make "soups" and I too have thought "Who am I kidding, this is a smoothie in a bowl" I just put it in a bowl anyway, just so I can have variety in my life. Plus when you think about it, you dont really put garlic, herbs, salt, pepper or olive oil in a smoothie, so technically it is a soup, just a very smooth cold soup that happens to be made in a smoothie blender.

I would make the blender soup, like usual, but using the pulse method button and then add some chopped and diced ingredients to satisfy the chunkey in you.

k

[JinxieKat]

You may want to consider making your soups in a food processor and holding back some of the ingredients till the very end so you can just chunk them up a bit. That may help you out!

Jinx

[Lady Green Jeans]

Sillybloss,

I know exactly how you feel. The first soup I made was cream of tomato and was frothy and I just could not eat it. I forced myself to eat some, but that isn't really the purpose of the raw lifestyl--I tossed it out.

Since then, I've made other soups and left some texture in. Also stirred it with a spoon to dissipate some of the air for a less frothy meal.

[Sillybloss]

Thanks, everyone! I knew I could count on you!!! I'll try those suggestions, and maybe it will revive my interest again. I picked up a soup at a raw restaurant in another city this afternoon (had an appointment out of town) and it was delicious! It got me to figuring I was doing something wrong.

((((Hugs))))) to all of you!

[Rawkinlocs]

What are you using as the base of your soups? What types of soups are you trying to make (i.e. creamy, chowder-types or more thinner, broth-types)?

[karenisraw]

The RVR in Minneapolis, (raw vegan restaraunt), Ecopolitan serves some interesting raw soups. Most of them are pretty thin, but very good and VERY creative. Very herby, some are fruity, very medicinal.

k
:)

[Raw Jewelrylady]

I could not eat Raw soups but then I got hooked on Pineapple/cukecumber gazpacho. Search for the recipe ..It's awesome. :D

Lana

[Shivananda]

Two things come to mind... first, don't just turn your blender on and leave it on, but pulse it on and off very quickly. Second, hold out key ingredients until the last pulse, so they just barely get broken up.

For example, the other day I made a pecan/mushroom soup with portobellos. I started by grinding the pecans into meal, added liquid and spices and chunked portobellos (half the total) and blended until smooth. Then I added the last half of the portobellos and literally just pulsed a half second - and again - and again... and it was done. The coarse mushrooms added texture for mouth and eye appeal.

Frothy soups and juices usually settle if you let them sit. if not, skim off the foam.

Next lesson, how to make foam when you want to add it as an accent. :)

[karenisraw]

shivandnahsdahaana,

Like a soup latte!

k

P.S. I gave up trying to spell your name correctly, so I just make a bunch of v's, a's, and n's and people will get the idea.

[Shivananda]

shivandnahsdahaana,

Like a soup latte!

k

P.S. I gave up trying to spell your name correctly, so I just make a bunch of v's, a's, and n's and people will get the idea.

Had not thought of a soup latte, but I can see it has possibilities. Actually, it is a very trendy thing right now in top top restaurants to create a foamed topping as a garnish for entree dishes... like a beet foam on top of a salad perhaps. They do it using whipped cream dispensers, That's what I was alluding to.

As to my name, Shiva for short is fine too... :)

[levamssg]

When you get too much froth -- pour the soup/drink into a gravy skimmer (a container that has the pour spout coming up from toward the bottom) - let set for a few minutes, then pour into your bowl or glass. Works like a charm.

For chunkier soup - I usually put some unprocessed ingredients directly into my bowl without processing (like cut corn, a grated or chopped vege, etc) to add the "chew" factor to soups.

[jaurequi]

Sillybloss, I love brothy soups as well. E.T.A. (Do not all VitaMixes have a dial? I thought they all had a knob to adjust the speed as well as the switch from low to high...)

I use water as the main ingredient. My favorite flavoring is mushrooms, dried especially (mushroom soaking water is delicious), but fresh mushrooms, pulsed, and/or sprinkled with salt to release their juice is yummy too; it creates a delicious broth all by itself, but adding flavorings helps. You can use a dried-vegetable powder (I think there have been some combinations posted here); Nama Shoyu and Miso result in complexity; lemon/lime, for sour; dates or agave for sweetness; chiles, (think Hot and Sour).

What I do sometimes is use scraps of vegetables: I hate to waste. I will take stems, ends, scraps, peelings, etc., (just like when I made cooked broths)put them in a processor (not blender) with water, and pulse them to release some of their juices and lots of their flavor to the water. Then strain = Instant broth. Cabbage is wonderful; carrots; of course, onions; garlic; zucchini; fresh mushrooms; tomatoes; bell peppers,etc. All these scraps make a very flavorful brothy soup.
If you want a little bit of body, add a small amount of nuts and put in the blender -- wonderful.

This can be eaten alone, or use as broth and add your own chunky vegetables.