View Full Version : Soups, anyone?
04-09-2008, 10:09 PM
I am back at 100% now, but had a difficult time in the colder months. Yes, even here in Florida, I was soooo cold! Found out there was a thyroid issue and am working on that, but want to be prepared for the fall. My downfall this year was soup, vegetable soup.
So far, the only raw soup I have tried and liked has been a version of Thom Kha soup I made based partly on the recipe in I am Grateful. I need to build my raw soup repertoire. I don't care for super broth-y soups, but like "chunks' in my soup making it more hearty.
Please share your favorite soups recipes with me............. :)
04-09-2008, 10:41 PM
I tried a yummy soup from Ani Phyo's book (Raw food kitchen)
It was a mushroom bisque - Mmmmm
I changed a couple things, I added a whole Portabella to the soup and blended it in along with a tiny squirt of aguave (I like my creams a little sweet)
But even before the changes it was wonderful - it was a little spicey because of the 2 cloves of garlic - but that tamed down by the next morning . . . or you could just omit one of the cloves.
It's a wonderful creamy soup :)
1-2 inches of cucumber
1 T of green/spring onion (green part only)
2 stalks of celery
1/2 red pepper
4-5 basil leaves
salt to taste
cayenne to taste
water as needed
Cut all ingredients into manageable sizes for your blender. Put tomatoes in blender and blend. Add all other ingredients and blend, adding water as needed (you really won't need that much unless the tomatoes weren't very juicy). Pour into bowl and top with pumpkin seeds.
I didn't really like spicy when I first tried this so I didn't use too much, but I add in a little more everytime as it really makes the soup quite tasty.
04-10-2008, 07:58 AM
Matt Amsden in his RAWvolution book has a wonderful green creamy celery soup.
Also - check out my testimony below in my signature line. I healed myself of my dead (non-functioning) thyroid in less then a year being raw. Incorporate as many sea veggies, be it powders or the actual veggie itself as you can.
04-10-2008, 08:16 AM
I like my soups chunky.
While I'm slicing my mushrooms and dicing carrots, onions, celery (including the leafy tops), and peppers, I have a few sudried tomatoes soaking, then chop and add them too (save the soaking water to add to the base). Marinate in EVOO and seasonings, then pop in D to soften up even more.
For the base, I simply blend up some tomatoes, celery, fresh basil and a pinch of cayenne in water (including the saved soak water).
You can even warm everything up (just to finger touch) on top of your stove, and voila, you have a warm and hearty chunky veggie soup! ~ Cathy
04-10-2008, 08:41 PM
Thanks to everyone for sharing!
04-10-2008, 10:24 PM
Shred a sweet potato or yam as they are labeled in some stores. (I use the "garnet red yams"). You need about 1 1/2 to 2 cups. Blend in a good blender with 1/2 avacado, some Braggs' amino acids (if you like them, otherwise some soy sauce or just sea salt to taste) adding water to get it the consistency you want. Warm it up on the stove to 110 degrees. You can also add some almond butter or raw tahini to bump up the protein.
I also juice carrots & celery and keep the pulp. I use some of the juice and the pulp and warm it up for soup. Very filling and delicious. I add a little Braggs to it as well. Yummmy and simple. I make this when I am hungry between lunch and dinner.
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