Tag Archives: raw soup

Yellow Soup

28 September

Raw Yellow Noodle SoupI love soups! Specially when I’m tired, I just want soup. But until today, I was stuck with my soup-creating ideas. All I kept making for months was my Tomato Bisque soup or my Miso soup.

On my last trip to California for Bhakti Fest 2011, we made a stop at Au Lac’s in LA for raw food. I love their Paella and soups. This time I tried a Tumeric soup that I don’t remember the correct name, but it had kelp noodles.

So today, in trying to come up with something that had noodles in it, I came up with a brand new AMAZING recipe for soup, which is now Yellow soup.

This what you’ll need:

1 handful of kelp noodles

1/2 Red Bell Pepper

3 Celery stalks

2 Medium Carrots

1 Medium  Heirloom Tomato

Cilantro (about 2 handfuls not chopped)

1 Kale Leaf

1 Chard leaf

1 handful cashews (optional)

1/4 cup Coconut Oil

1 Tea Spoon Red Miso paste

1/2 Lime

Bariani Olive Oil

2 long Green Onion (scallions), chopped

Real Salt, Tumeric, and Paprika to taste

Water

 

Start by rising the kelp noodles and then place them in a bowl. I like to cut them in half or even in quarters so that they are easy to take out the bowl while eating the soup. Sprinkle some salt and olice oil on them. Cut half of the red pepper in long strips or juliened and throw on top of the noodles. Chop 1 of the celery stalks in small pieces. I make mine tiny, like for a baby to chew because Denis and I don’t like celery otherwise. Place in the bowl with noodles and pepper.

Take the Kale and chard and cut in strips and add to bowl. Chopped half of the cilantro and  the tomato and add to the bowl as well.

Cut the carrots and place them in your vitamix or blender. Cut the rest of the celery, red bell pepper, and cilantro and add to blender as well. Add the miso paste, salt, tumeric, paprika, and coconut oil and some water to begin blending. When it becomes smooth, begin adding the cashews. Add as much water as you want. I like it on the smooth creamy side so I didn’t add more than  1 cup. Squeeze the lime before you stop blending. Leave as long as you want to warm up or not. When you feel is ready, pour over the vegetables and noodles in bowl. Mix well and let it sit for a few minutes.

Serve and sprinkle the green onion/scallions on top of each bowl of soup. Makes about 6 servings (of course Denis and I finished the entire thing!).

I also put some sprouts on the table and plantains to accompany the soup.

Hope you enjoy my Yellow Soup 🙂

 

 

 

 

Raw Borsch – Beet Soup

05 December
Russian Raw Borsch

Russian Raw Borsch

One of my favorite cooked dishes was Russian borsch. It was my favorite soup to make for Denis and when we became vegetarians I stopped using beef to make it. However, when we became raw, I had a hard time finding a recipe for borsch that I liked. Finally, I invented my own and liked how it came out.  The almond milk gives it a “sour cream” feeling to it.  I have actually made this soup with golden beets as well.  So I hope you enjoy it as well!

1/2 cup of raw almonds & water (or 1 cup of raw almond milk)
1 medium size tomato
2 medium size beet
2 carrots
3/4 cup shredded cabbage
Garlic and onion to taste
Salt to taste
Olive Oil
Chopped dill

Blend the almonds and water to make almond milk. Strain the milk in a nut bag or if you want to keep the pulp, don’t strain. Poor the milk back into the blender and add one beet, one carrot, and the tomato. Add some salt, garlic, onion, and olive oil and blend until smooth. Put aside in a bowl.

Shred the other carrot and beet and add to the soup base.  I use my food processor with a shredding blade to save time. Add cabbage and dill.

Pour in serving bowls and add some olive oil on the top.

Serves two hungry adults 🙂

Making the Almond Milk/Base for Borsch

Making the Almond Milk/Base for Borsch