Soup, soup, soup

[blizzardfrisbee]

I've been raw since August but haven't had any soups. I guess cause I haven't broken out of the idea that soup should be hot. So the question is what are your favorite soups? :eat

[Aleesha Sattva]

um... you can warm your soup! cause who eats HOT soup anyway? i know everyone in this house lets it cool a bit... so i just make mine at the warm temp and eat right away (no cooling time needed!)

[blizzardfrisbee]

Oh duh :eek: why didn't I think if that!!! Just warm it!! Ha!!!!! :LOL:

[DebB]

I made this one "blended salad (http://www.youtube.com/watch?v=5oaJS_Ac-Ko)" for lunch yesterday and I really enjoyed it. I added about 1 teaspoon of cumin and a bit of fresh cilantro - gave it a really nice Mexican flavor. I used 1/2 avocado because I knew I'd use the other half in my kale salad for supper. I ate it right out of the blender (unheated). I'll add a bell pepper next time, maybe diced and added afterwards, unblended.
===============
Here's another favorite of mine and this one I do heat up on the stove. My own tweaks are in (....). I use frozen organic corn we buy at Costco. Not raw, but that doesn't bother me.

Cheezy Corn Chowder
Posted by Snowdrop on Raw Freedom Community

Serves 2-3

1 c corn kernels
1 clove garlic
1 T onion
1/4 c cashews (I soak these while I'm assembling ingredients)
2 T nutritional yeast (heaping)
4 baby carrots (2 regular carrots)
1/4" ring of red pepper (1/4 of a whole pepper)
2 T olive oil
1/2 - 1 t psyllium (depending how thick you wish chowder to get) (Deb - I use 2 tsp chia seeds)
1 t cumin
1/8 t nutmeg
1 T parsley
1/2 t salt
Ground pepper to taste
2 c water

Blend in hi speed blender till very creamy.

Add : (unblended)
1/4 c more corn kernels (I add more)
1 T parsley

Warm up on stove till warm enough to eat.

Bowl up and garnish with additional minced parsley & fresh ground pepper.

Snowdrop's Note: You can use fresh or frozen corn -I used frozen today because it is winter and there is no fresh corn available. I didn't use miso, but a light miso would easily replace the salt & add a deeper dimension of flavor.

Carmella's Note: I didn't change a thing to the recipe and it turned out fabulously!

Enjoy!

The Sunny Raw Kitchen's newsletter from 10-14-08

[Reesh]

This one is to die for:

http://www.rawfoodtalk.com/showthread.php?t=63806

http://img.photobucket.com/albums/v488/femmeke830/DSCN0887.jpg

[blizzardfrisbee]

Oh boy--thanks for the ideas you all!!

[levamssg]

This is my favorite tomato soup ...

In a blender:

1 large tomato cut in chunks
1 cup water
some olive oil (optional)
Blend this up.

Add
1 stalk celery cut in chunks
1 carrot cut in chunks
one quarter or more of a red bell pepper
1 clove garlic with peel
4 fresh basil leaves
Fresh dill
1/2 jalapeno pepper (do in tiny pieces and taste for your desired hot!)
1 heaping Tbl of honey (or agave, or dates)
several pinches of sea salt
cumin to taste (I use 1/2 tsp)
dash of cayenne pepper

If it is too thick for you, add some water.

Cut up some red bell pepper in small chunks. Add this to your soup. This added crunch is divine!

[blizzardfrisbee]

thanks that sounds yummy levamssg

[RawKnitster]

My favorite soup is the one I had for dinner tonight.

1 yellow bell pepper (butternut or acorn squash is excellent, too)
1 apple (I use granny smith)
half a yellow onion
Young white coconut
curry powder
fine sea salt

Peel and chop the yellow pepper, apple, and onion. Drizzle lightly with olive oil, sprinkle with a pinch of red pepper flakes and a pinch of fine sea salt. Toss to coat evenly. Put in dehydrator at 115 degrees for 1-3 hours to warm and soften.

Blend the coconut water and coconut meat to make a smooth milk. Add the softened veggies and curry powder. Blend until smooth. Season to taste with more curry powder and sea salt.

To make a thicker soup use more veggies to coconut milk. To make a richer soup use less of the coconut water to meat.

Serve "warm" from the blender.

[January Noir]

I posted this (http://www.rawfoodtalk.com/showpost.php?p=649204&postcount=5) in the wrong thread...

I made this soup the other day.

Cream of Leek

Serves 2

½ avocado
1 cup zucchini, chopped
1 stalk celery, chopped
1 tablespoon lemon juice
1 teaspoon mellow white miso
1 " piece of leek
¼ teaspoon sea salt
Dash cayenne pepper
1 tablespoon olive oil
Handful of fresh parsley
1 cup water (or until preferred consistency is reached)

Place all of the ingredients in a high speed blender and blend until smooth.

If desired, warm up gently on the stove

http://images116.fotki.com/v108/photos/4/1041954/9062069/IMG_0893-vi.jpg

[Reesh]

fluorescent! looks delicious :)

[blizzardfrisbee]

Thanks to all that posted soups. I plan on trying them all.

[RawHorizons]

Beautiful looking soups and recipes i will be trying a few of these ty for sharing!!

Thought I'd share my 2 fav soups :eat

Miso/Miso
This is my own recipe/pretty much things I enjoy in a soup.
My measurements are more like a rough draft :) .

http://i1201.photobucket.com/albums/bb359/Nermmy/RawFoods%20Beach%202011/beach2011feb007.jpg

I use to love-love wonton soup.Really any clear bothy type soup is great to me.I really like the taste of miso for a broth.Bean Sprouts give it that oriental vibe and the mushrooms take on a meaty texture wile the Zucc noodles give you that noodley taste you like having in your soups.

Miso Miso

1 green onion<chopped>

5 sm bella mushrooms<chopped>

half avacado<diced>

1 sm zucchini made into noodles

Bean sprouts< its up to how much you want> I think they make the soup!!

1tbs evoo

1tbs Nama Shoyu

1tbs pizza seasonings

1tbs miso

Peel an Noodle-ize Zucchini or cut into thin strips

place Zucc in a bowl and toss in Evoo&Nama Shoyu mix together an let sit for 2to3min

After few minutes throw mushrooms&avacado into bowl with Zucc.

Boil a cup of water or two-Depends on mood. Add T of miso, mix untill broth like an smooth.

Pour over bowl of goodies,garnish with onions/pizza seasonings(or whate ver u have on hand or like) and last but not least ,the bean srouts.Yummmmmm!

Have made this many many times,its quick easy,an very good.The water is hot yes,but by the time it hits the bowl its warm,cannot heat veggies and gives you that warm soup feel.


Natashas spicy tomato soup I make often.
So healthy feeling and delicious!!

http://i1201.photobucket.com/albums/bb359/Nermmy/005-4.jpg

Here is link
http://www.youtube.com/watch?v=LcxTuLcky1M

I havent tried with jalepeno yet,I always use 2-3 cloves garlic for a lil punch and dice half an avacado for fullness.Yummmy
Sorry my pics are so big not sure on how to size them yet.

[January Noir]

OMG! :drool: Thank you RawHorizons! I will definitely try your recipes!

I just made some Cream of Cauliflower soup. It was really delicious.
I should have taken a picture and posted it, but I ate it all up. :eat

CREAM of CAULIFLOWER SOUP
3 cups of Cauliflower (1 small head)
½ cup + ¼ cup of Cashews
3-4 cups of purified water
2 Tbs. of Nutritional Yeast
Sea Salt to taste (be a bit generous)

Mix all ingredients in a blender until smooth and creamy; for a creamier consistency, use less water.
Garnish with a sprinkle of paprika or cayenne pepper.

[blizzardfrisbee]

Thanks for the soup recipes all@@

[rawlight]

I should not have looked at this thread on an empty stomach. I want to eat these through the computer!

[wannabehealthy]

I should not have looked at this thread on an empty stomach. I want to eat these through the computer!

LMAOOOOOOO they do look good though. ugh!

[January Noir]

Spicy Tomato Soup Delicious! I ate it all up! :eat

http://images54.fotki.com/v1616/photos/4/1041954/9062069/IMG_0921-vi.jpg

[annavon]

Broccoli Soup

Broccoli (2-3 cups)
about 1/4 onion (I like just a small amount)
1/2 avocado
2 TBSP Almond butter
water to desired thinness

Sorry I'm giving this off the top of my head, but this is the basis recipe. I like to experiment with different seasonings (nutritional yeast gives a cheesy flavor). This is the basic idea.

[qwerty988]

I made this one "blended salad (http://www.youtube.com/watch?v=5oaJS_Ac-Ko)" for lunch yesterday and I really enjoyed it. I added about 1 teaspoon of cumin and a bit of fresh cilantro - gave it a really nice Mexican flavor. I used 1/2 avocado because I knew I'd use the other half in my kale salad for supper. I ate it right out of the blender (unheated). I'll add a bell pepper next time, maybe diced and added afterwards, unblended.


I finally made this blended-salad soup today and IT IS SO GOOD!!!!! Thanks for another wonderful recipe, Deb! :kisses:

There are so many wonderful soup recipes on this thread! One that I make almost every week is the miso miso..... with zucchini noodles, marinated mushrooms, bean sprouts and diced avocado, YUM!

[DebB]

I finally made this blended-salad soup today and IT IS SO GOOD!!!!! Thanks for another wonderful recipe, Deb! :kisses:

There are so many wonderful soup recipes on this thread! One that I make almost every week is the miso miso..... with zucchini noodles, marinated mushrooms, bean sprouts and diced avocado, YUM!

You are so welcome qwerty!! I still make the "blended salad" at least once a week. I don't know - it really trips my trigger. I'm glad you tried it and like it!

[qwerty988]

Honestly, I could see having this blended-salad several times a week, forever.

I feel like I just discovered a whole new (for me) category of main course staples -- the savory-smoothie-as-a-soup meal! VERY exciting.

I add a jalapeno and garlic and lots of cumin and curry and even nutritional yeast to it..... and the avocado just makes it SUBLIME :throwhearts:

[DebB]

Honestly, I could see having this blended-salad several times a week, forever.

I feel like I just discovered a whole new (for me) category of main course staples -- the savory-smoothie-as-a-soup meal! VERY exciting.

I add a jalapeno and garlic and lots of cumin and curry and even nutritional yeast to it..... and the avocado just makes it SUBLIME :throwhearts:

MMMMmmmm! That sounds so good! Yes, I agree - isn't it something? I never would have thought to make a "savory" green smoothie! I've never drank it though, I don't know why? I always eat it with a spoon even though it's not as thick as a sweet green smoothie I drink!

I'm off to check your other recommendation for a soup!

Ooooh - back to add that the Miso Miso looks so good! I've printed it off and will try it very soon! Yum!

[qwerty988]

Ooooh - back to add that the Miso Miso looks so good! I've printed it off and will try it very soon! Yum!

Hahaahahaaa -- I don't just LOVE that miso/miso soup.... I LERVE IT!!! :heart

I like to let the zucchini noodles and mushrooms marinate a few hours in oil and aminos..... I also add sesame seeds, YUM!

[DebB]

I made the Miso Miso tonight - YUMMMMM! It was so nice to have something "different" than I've been eating! Will definitely be making this again ~ I loved the marinated zucc. noodles & mushrooms!!

[qwerty988]

I made the Miso Miso tonight - YUMMMMM! It was so nice to have something "different" than I've been eating! Will definitely be making this again ~ I loved the marinated zucc. noodles & mushrooms!!

Yayyyy -- I'm SO GLAD you enjoyed it!! :heart:

[DebB]

Yayyyy -- I'm SO GLAD you enjoyed it!! :heart:

Yes I did! I had it again last night too! I've never marinated zucchini noodles before and that makes ALL the difference! I'm going to try it next time I make spaghetti - it really wilts them down so nicely!

[R'Mila]

lol @ lerve. The miso miso looks very good. I think I will try it soon.

[Anthoney]

Hi DebB,
Yummy looking cheezy corn chowder recipe and except psyllium I have everything in stock. Will try cheezy corn chowder after arranging psyllium and share my reviews later.

[DebB]

Hi DebB,
Yummy looking cheezy corn chowder recipe and except psyllium I have everything in stock. Will try cheezy corn chowder after arranging psyllium and share my reviews later.

Hi Anthoney ~ I'm glad you mentioned the psyllium. Even though I have it, I don't use it. What I do use though are 2 teaspoons of chia seeds.
I simply add them whole into the blender.

But even if you have neither - try it anyway. It might be a little thinner, but that's okay by me!

Thanks for mentioning the psyllium, I'm going to go edit and add a note to the recipe above.

When the soup is blended - I also heat it through on the stove. During the winter, I prefer it warm!

[R'Mila]

mmm, the miso miso is quick, easy, and yummy. Thx for the recipe.

[DebB]

mmm, the miso miso is quick, easy, and yummy. Thx for the recipe.

I agree R'Mila! I picked up mushrooms, zucchini and bean sprouts for more this week. Yum!

[qwerty988]

Spicy Tomato Soup Delicious! I ate it all up! :eat

http://images54.fotki.com/v1616/photos/4/1041954/9062069/IMG_0921-vi.jpg

Wow.... I am LOVING working my way through the soups in this thread, hahahhaa!

I just made this soup for breakfast because I was craving something warm and creamy, but without nuts because I had a lot of them yesterday. This recipe has only 3 TBs of EVOO and tastes rich and creamy and smooth and SPICY, yum!!!

LOVED IT. :throwhearts:

[DebB]

I'm going to have to try this as I've been eating the Miso Miso Soup so often, I need to switch it up! Thanks qwerty for the reminder!

[phak-i-tu]

I'm going to have to try this as I've been eating the Miso Miso Soup so often, I need to switch it up! Thanks qwerty for the reminder!
I wish I could switch to it and eat it for months, to make up for the lost time. Do you happen to know of a good place I can get miso online? I know you can buy everything in Washington State, so you may not have ever needed to order it. I have a lot of relatives there and am always glad of an excuse to visit because of the wonderful food that's available. Now I live a very long way from a health store and the nearest supermarkets, when I phoned them asking about miso, had never heard of the stuff! My favorite is the barley miso but I'll take anything I can get by now. Most of the companies that produce the miso in the States only sell wholesale to retailers but unless I buy a whole case, nobody around here will get it for me.

I don't have a picture of this, but it's very cooling in summer and worth mentioning. No firm measurements; just to taste:
nut milk, chopped onion, (mild sweet ones are best) cucumbers, a few raisins, some salt and black pepper and a lot of fresh dill weed. Chill for several hours to blend the flavors properly and for the dill to take over. In the Middle East, yogurt is used for the milk base, so if you've made nut or soy yogurt, so much the better.

[happylife]

I'll be having the Cheezy Corn Chowder as soon as I can go grocery shopping..Sounds so good I want to lick the screen lol