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?

[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 why didn't I think if that!!! Just warm it!! Ha!!!!!

[DebB]

I made this one "blended salad" 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

[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!

[qwerty988]

I made this one "blended salad" 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!

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!

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

[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

[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 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

[Reesh]

fluorescent! looks delicious :)

[blizzardfrisbee]

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