Sep 13, 2011


In order to stick to my eating plan, I've been preparing and eating lots of raw (and some not so raw) blended soups.  So far, I'm loving it.  They are chock full of nutrients and enzymes and are perfect for weight loss.  These are by far my three favorite soups so far and I thought I'd share them with you.


Soup Base:                                 3 tomatoes
                                                      1 tablespoon pitted dates
                                                      ½ cup Brazil nuts (or almonds or cashews)
                                                      1 cup of olive oil  (I use a little less)
                                                      2 cloves garlic
                                                      1 teaspoon ground black pepper
                                                      1 tablespoon soy sauce
                                                      2 - 4 cups water for desired consistency

Soup Toppings:                        1 large tomato diced
                                                      ½ cucumber peeled and diced
                                                      chopped basil or cilantro

Blend tomatoes, dates, nuts, oil, garlic, pepper, soy sauce, and water until smooth.  Pour into bowls and add toppings.  The soup base will keep for three days in fridge, toppings will keep for one day in fridge.

Raw Gazpacho


Soup Base:                                 3 ears sweet corn cut from cob
                                                      ¾ cup walnuts
                                                      ¾ cup olive oil
                                                      1-2 cloves garlic
                                                      1 teaspoon sea salt
                                                      2 cups water
                                                      1 avocado pitted and peeled

Soup Toppings:                        1 ear sweet corn cut from cob          
                                                      Avocado slices or cubes from above
                                                      cracked black pepper
Blend corn, nuts, oil, garlic, salt, avocado (remember to set a few slices aside for topping) and water until smooth.  Pour into bowls and add toppings.  Chowder will keep for one day in fridge.

Raw Sweet Corn Chowder


2-3 sweet potatoes                                 1 packet of sweetener or spoonful of honey
2 cups baby carrots                                ¼ teaspoon cumin
1 cup of water                                          ½ teaspoon coriander powder
2 cups vegetable broth                          ¼ teaspoon minced ginger
½ teaspoon sea salt                                ¼ teaspoon minced garlic

This soup is easy with no real chopping required.  Bake the sweet potatoes and boil the carrots until soft.  Blend all ingredients together until smooth.  If the soup lost any heat in the blending process, you can warm it in a pot on the stove to the desired temperature. Pour into bowls and enjoy!

Sweet Potato and Carrot Bisque

1 comment:

anita said...

I had a "Raw Revolution" bar today for the first time.
It took a couple bites to get used to, but I actually really liked it!

Those soups look great!