by Joanna | Soups
This soup is so easy to do, that it literally can take you under 20 minutes from start to finish. It’s also low in calories and super healthy, as it gets its creamy texture from the addition of potato, not cream or butter.
If you’d like to make it even more nutrient dense, you may substitute potatoes with cooked white beans. For a flavor boost, drizzle in some cashew cream, or a squeeze of lemon.
Cream of Broccoli Soup Recipe
Cream of Broccoli Soup Recipe
Ingredients
- 4 cups broccoli (fresh or frozen)
- 1 onion, chopped
- 4 cups vegetable stock or water
- 1 russet potato, peeled, cut into 1” pieces
- Salt and freshly ground black pepper
Instructions
- I often make the soup with frozen broccoli. If using fresh broccoli, remove and discard tough lower stalk of each broccoli, and peel remaining stalk. Finely chop stalk and florets (you should have about 4 cups).
- Heat a few spoonfuls of water in a heavy pot over medium heat. Add onion and sweat until soft and translucent, about 10 minutes. Add water or vegetable stock and potato and bring to a boil. Stir in chopped florets. Simmer until potato and broccoli are very tender, about 10-15 minutes.
- Remove soup from heat and purée in a blender until smooth (you may want to save a few florets for decoration). Season to taste with salt and pepper. Serve hot with crusty bread.
3.1
https://greenreset.com/cream-of-broccoli-soup/
Variations:
Add white beans instead of potato for more nutrient dense soup.
Add cashew cream for more creamy texture (replaces heavy cream).
Add 2 cups of spinach for even more nutrient power.
Calories in Cream of Broccoli Soup:
4 cups of broccoli (364g): 124 calories
1 large onion (150g) = 60 calories
1 medium potato (213g) = 164 calories
Total calories: 348 calories/4 servings= 87 calories per serving
Optional ingredients:
1 cup white beans (180g): 254 calories
1 ounce cashews (28g): 155 calories, 103 calories from fat, contains 2 grams saturated fat
Total calories: 757 calories /4 servings = 190 calories per serving
Total Calories: (without cashews) 228/6=38 calories; with cashews: 528 calories total /6 servings = 88 calories per serving.
As you see, the bulk of the calories (and fat) in this soup comes from cashews. If you’d like to reduce calories even further, while adding more protein to the soup, add 1 cup cooked white beans or chickpeas (garbanzo beans) to the soup.
1 cup garbanzo beans has 269 calories, but only 36 calories from fat. It also contains a whopping 15 grams protein. Chickpeas are also an excellent source of Dietary Fiber, Protein and Copper, as well as Folate and Manganese.
The Secret to Creamy Soup Without Dairy or Wheat
Most conventional creamy soup recipes call for heavy cream, half-and-half, butter and/or flour. Since I learned about cashew cream, it became my method of choice to prepare creamy soups.
To make cashew cream, add 1 cup liquid and cashews to your blender, and blend on high for 30 seconds, until very smooth. Pour into the pot with the soup and simmer for a few more minutes.
This soup is quick and easy to make, it’s super nutritious, healthy, and really yummy. Broccoli are have no saturated fat and zero cholesterol. It is also a good source of Protein, Vitamin E (Alpha Tocopherol), Thiamin, Riboflavin, Pantothenic Acid, Calcium, Iron, Magnesium, Phosphorus and Selenium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Potassium and Manganese.
For all my blending recipes I use Vitamix. If you don’t already own a VitaMix, I strongly encourage you to check out what this machine is capable of! For more information about VitaMix you can go directly to the VitaMix website. You may also want to read my post about the Best Blender.
I LOVE my VitaMix and highly recommend investing in one if you are ready to make serious changes to your diet. I have had mine for almost 5 years and use it daily!
If you decide to purchase Vitamix – be sure to use Promotional Code 06-004554 to get free shipping.
The Making of Cream of Broccoli Soup: Blending soup in Vitamix
Questions? Comments? Suggestions?
If you have a favorite recipe, why not submit it here in the comment section of this green smoothie and healthy recipes blog for others to enjoy too!
I also welcome any comments, questions and suggestions. Thanks!
by Joanna | Soups
Although green smoothies and salads are fantastic, most people cannot live on them alone 🙂
So, today I have a vegetable soup recipe for you.
Vegetable soups are a great healthy standby and are easy to prepare, digest and absorb. They are great comfort food, and are a great dish to warm us up in the middle of cold weather.
I recommend that you make a big pot that will last you a couple of days, or even longer (keep several portions in your freezer for “emergencies”).
The following recipes are just an inspiration. Don’t feel you cannot prepare the soup if you are missing one (or more) ingredients. Just as when making the green smoothies, experiment with your recipes, using what’s available in your kitchen, garden or grocery store.
Keep in mind that:
- You may add any vegetables of your choice, including leafy greens.
- Add beans, chickpeas, or lentils for more protein and “staying power.”
- Add some mushrooms.
- Add some whole grains, such as fine barley or quinoa.
- Use vegetable stock to add even more flavor.
- Add fresh herbs right before serving, such as parsley, dill or cilantro.
- Serve alone or with a side-dish of raw leafy green salad.
Vegetable Quinoa Soup: Easy to Prepare, Versatile and Simply Delicious!
Ingredients
- 2 large onions, chopped
- 5 clove garlic, minced
- 2 large leeks, washed well and chopped (white and green parts)
- 3 carrots, chopped
- 2 stalks of celery (with the tops) chopped
- 2 red skin potatoes, chopped
- 1 large red bell pepper chopped (optional)
- 1/2 medium butternut squash, remove skin and seeds, dice same as potatoes
- 1/2 head small cabbage, coarsely chopped
- a few white button mushrooms or other mushrooms of choice, cleansed and chopped
- 1 cup fresh parsley or dill, chopped
- 1 tsp. cumin (optional)
- 1 cup quinoa
- 8 cups water or vegetable broth
Instructions
- In a large saucepan, saute in the oil the garlic, onions, leeks and celery in a few tablespoons of water or vegetable broth for several minutes - until onions are translucent.
- Add other ingredients, water or broth and simmer till all ingredients are tender, about 30 minutes.
- Add fresh parsley or dill. Season with pepper and salt (if using) to taste. Time permitting, let the soup sit for 30 minutes to fully develop the flavor. Heath through and pour into individual bowls and serve.
- Serve alone, with a side salad or bread.
3.1
https://greenreset.com/vegetable-soups/
*This recipe uses quinoa, a gluten-free grain, that can be found in health food stores and some supermarkets. If you cannot find it, you may try substituting with millet, amaranth, fine barley, or other grain.
This recipes comes from my recently released ebook:
“Comfort Soup Recipes For Body and Soul”
Easy Soup Recipes Bursting With Flavor and Compassion! Your Guide To Cooking Rich and Decadently Creamy Soups With No Added Saturated Fat, No Cholesterol, and Low in Sodium Using Simple, Healthy & Inexpensive Ingredients”
For less than the price of a few cans of processed organic soup, you can have my collection of the best comfort soup recipes you’ll ever taste. And they’re easy to make, too!
- This ebook is filled with tips and tricks that will make you into a true soup wizard. You’ll be able to impress your family and friends every time you step your foot into the kitchen to make soup.
- Rich, Creamy Soups Guilt FREE. Low in fat, low in cholesterol, low in sodium. I teach you techniques to create super rich soups, without the added fat and cholesterol. No need to deny yourself these comforting creamy soups, if you use the ingredients that are healthy and perfect for weight loss.
- Immunity Boosting, Cholesterol-Lowering and Anti-Inflammatory Benefits. These soups are chock full of healthy ingredients, that have been proven to posses immunity-boosting, cholesterol-lowering and anti-inflammatory properties.
You will find many more recipes there, as well as lots of invaluable tips and strategies to make delicious soups that are also good for your body.
Find out more about the book here.
To your health,
Joanna
by Joanna | Soups
This recipe is for cream of asparagus soup. However, it’s very versatile: If you can’t find nice asparagus, use broccoli floretts or broccoli rabe to make cream of broccoli instead.
This simple soup is easy to make, contains only 5 easy-to-find ingredients, and yet has that look of sophisticated elegance that is sure to impress even the most discriminating guests. It can be served during holidays and other special occasions.
It is also a perfect comfort soup for the cold winter days.
You will literally not believe that this soup has no dairy.
It looks rich and creamy, and yet has no saturated fats, no cholesterol, and is low in calories.
Four asparagus spears, cooked, boiled, drained, without salt (60g) have only 13 calories!
Asparagus is also a good source of Vitamin B6, Calcium, Magnesium and Zinc, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Niacin, Folate, Iron, Phosphorus, Potassium, Copper, Manganese and Selenium.
This recipe is completely dairy free, lactose free, and wheat free. It therefore contains no cholesterol and very little fat.
The secret to the delicious creaminess is…cashews.
Cashew cream stands in for dairy here and makes for an equally rich, delicious dish.
Ingredients
Instructions
- In a large cooking pot, sauté the asparagus, celery, and onion in olive oil until soft. If you want to skip oil, add a few tablespoons water and sauté the vegetables for 5-10 minutes. Add liquid and simmer for 30 minutes. Add beans, if using.
- In a blender, add 1 cup liquid and cashews and blend on high for 30 seconds, until very smooth. Pour into the pot with the soup and simmer for a few more minutes.
- Working in batches, pour the soup into a blender, cover the lid tightly (the hot liquid tends to erupt), and blend on high.
- Add salt and pepper to taste. Pour into soup bowls and decorate greens. Enjoy!
3.1
https://greenreset.com/cream-of-asparagus-soup-recipe/
Calories in Asparagus Soup:
2 bunches asparagus spears (approx. 40 spears) : 130 calories
2 cups spinach (60g): 14 calories
1 large onion (150g) = 60 calories
2 stalks of celery, cooked (74g) = 14 calories
2 ounces cashews (56g): 300 calories
Total Calories: (without cashews) 218/6=37 calories; with cashews: 518 calories total /6 servings = 86 calories per serving
If you’d like to reduce calories even further, while adding more protein to the soup, add 1 cup garbanzo beans or other white beans to the soup.
1 cup garbanzo beans has 269 calories, and 36 calories from fat. It also contains a whopping 15 grams protein. Chickpeas are also an excellent source of Dietary Fiber, Protein and Copper, as well as Folate and Manganese. Read More http://nutritiondata.self.com/facts/legumes-and-legume-products/4326/2#ixzz27mYy2xXB
I used to make this soup with a potato, which is a great way to add some creaminess to the soup. I was never a heavy heavy cream user, so I usually would skip that ingredient or just add a bit of milk.
Since I became vegan, I’m experimenting with various substitutes of animal products and reading tons of cookbooks for inspiration on how to transform conventional dishes that I love into delicious dishes that are also full of compassion.
The Secret to Creamy Soup Without Dairy or Wheat
Most conventional creamy soup recipes call for heavy cream, half-and-half, butter and/or flour.
I first read about using cashews in creamy soups in “The Conscious Cook” by Tal Ronnen. He inspired me to try cashews in creamy soups, instead of dairy, and it really works. Since I read about it a few weeks ago, I’ve been using cashews in various soup recipes, such as this Cream of Celery Root Soup, and they really are a terrific little nuts to have in your kitchen.
Asparagus spears: You can also use broccoli or broccoli rabe in this recipe
For all my blending recipes I use Vitamix. If you don’t already own a VitaMix, I strongly encourage you to check out what this machine is capable of! For more information about VitaMix you can go directly to the VitaMix website. You may also want to read my post about the Best Blender.
I LOVE my VitaMix and highly recommend investing in one if you are ready to make serious changes to your diet. I have had mine for almost 5 years and use it daily!
If you decide to purchase Vitamix – be sure to use Promotional Code 06-004554 to get free shipping.
The Making of Cream of Asparagus Soup: Blending Cashews into a cream
Questions? Comments? Suggestions?
If you have a favorite recipe, why not submit it here in the comment section of this smoothie recipes blog for others to enjoy too!
I also welcome any comments, questions and suggestions. Thanks!
by Joanna | Soups
If you never made cream of celery root soup, you are in for a big surprise.
This simple soup is easy to make, contains only 5 simple ingredients, and yet has that look of sophisticated elegance that is sure to impress even the most discriminating guests. (For even easier version, check out this raw celeriac apple soup version that I tried recently). It can be served during holidays and other special occasions.
It is also a perfect comfort soup for the cold winter days.
You will literally not believe that this soup has no dairy, because it looks like a big bowl of heavy cream. It looks rich and creamy, and yet has no saturated fats, no cholesterol, and is low in calories.
One cup celeriac, cooked, boiled, drained, without salt (155g) has only 42 calories.
This recipe is completely dairy free, lactose free, and wheat free.
The secret to the delicious creaminess is…cashews.
Throwing in some diced apples to garnish the soup at the end adds a surprising tartness, plus a dash of dill gives it dramatic finish.
Creamy Celeriac Soup with Granny Smith Apple
Ingredients
- 2 medium celery roots, peeled and cut into pieces
- 2 stalks celery, chopped
- 1 large onion, chopped
- 2 tablespoons olive oil (optional)
- ½ cups raw cashews (2 ounces)
- 8 cups water or vegetable stock
- Salt and pepper to taste
For Garnish
- 1 tart apple, such as Granny Smith, not peeled, very finely diced
- A dash of dill
-
Instructions
- In a large pot, sauté the celery root, celery, and onion in olive oil until soft. If you want to skip oil, add a few tablespoons water and sauté the vegetables for 5-10 minutes. Add liquid and simmer for 30 minutes.
- In a blender, add 1 cup liquid and cashews and blend on high for 30 seconds, until very smooth. Pour into the pot with the soup and simmer for a few more minutes.
- Working in batches, pour the soup into a blender, cover the lid tightly (the hot liquid tends to erupt), and blend on high.
- Add salt and pepper to taste. Pour into soup bowls and decorate with the diced apple in the center. Enjoy!
3.1
https://greenreset.com/cream-of-celery-soup/
Silky smooth and with a crunchy apple topping, this seductive soup packs a range of flavors — earthy, creamy, and tart-sweet.
Cream of Celery Root Calories:
Celery root (approx. 4 cups): 148 calories
2 ounces cashews (56g): 300 calories
1 large onion (150g) = 60 calories
2 stalks of celery, cooked (74g) = 14 calories
1 medium apple (182g) = 95 calories
Total Calories: 617/6 = 103 calories per serving
Celery Root (Celeriac): I bet you don’t use this veggie in your cooking very often.
This soup is a perfect excuse to use one of the most unappreciated veggies: celeriac root.
I used to make this soup with a potato, which is a great way to add some creaminess to the soup. I was never a heavy heavy cream user, so I usually would skip that ingredient or just add a bit of milk.
Since I became vegan, I’m experimenting with various substitutes of animal products and reading tons of cookbooks for inspiration on how to transform conventional dishes that I love into delicious dishes that are also full of compassion.
The Secret to Creamy Soup Without Dairy or Wheat
Most conventional creamy soup recipes call for heavy cream, half-and-half, butter and/or flour.
I found this recipe in “The Conscious Cook” cookbook by Tal Ronnen. It inspired me to use cashews, instead of heavy cream, to add that amazing creaminess to the soup, and it works amazingly well. Since I read about it a few weeks ago, I’ve been using cashews in various soup recipes, and they really are a fabulous ingredient.
Cream of Celery Soup (Celeriac Soup): I swear it will look like a bowl of heavy cream!
I think you could still use one medium potato as a substitute for cashews if you want to save money or reduce calories even further. I will try it next time to compare and let you know. I bet the texture will be slightly different, and it may not have the same level of sophistication when you explain the ingredients to your guests ;-).
Cream of Celery Soup (Celeriac Soup)
For all my blending recipes I use Vitamix. If you don’t already own a VitaMix, I strongly encourage you to check out what this machine is capable of! For more information about VitaMix you can go directly to the VitaMix website. You may also want to read my post about the Best Blender.
I LOVE my VitaMix and highly recommend investing in one if you are ready to make serious changes to your diet. I have had mine for almost 5 years and use it daily!
If you decide to purchase Vitamix – be sure to use Promotional Code 06-004554 to get free shipping.
The Making of Cream of Celery Soup: Inside of my Vitamix
Questions? Comments? Suggestions?
If you have a favorite recipe, why not submit it here in the comment section of this smoothie recipes blog for others to enjoy too!
I also welcome any comments, questions and suggestions. Thanks!
by Joanna | Soups
These gorgeous red root veggies are packed full of health benefits, plus their sweet flavor goes wonderfully with other ingredients in this beet soup recipe!
Traditionally known for their dark red hue, these humble veggies come in all shades of gold, red, and white. Beets can be steamed, boiled, pickled, roasted, eaten raw in salads – or in smoothies. Of all the cooking methods, they are especially tasty when oven-roasted, which concentrates the sugar rather than leaching it into cooking liquid.
This often unappreciated veggie is full of fiber and potassium and is an fantastic source of folate — just a half cup of cooked beets provides 17% of the recommended daily folate intake — and, like all vegetables, contains no saturated fats or cholesterol. Studies show that red pigment in beets could defend against growth of cancerous cells and might help decrease the inflammation linked to heart disease.
Health Benefits of Beets
• Beets are very low in calories, and contain zero cholesterol and small amount of fat. Its nutritional benefits come mostly from fiber, vitamins, minerals, and unique plant derived anti-oxidants.
•Raw beets are an excellent source of folates. Keep in mind that extensive cooking may significantly deplete its level in food. Folates are necessary for DNA synthesis within the cells. Folates can prevent neural tube defects in the baby.
• The beetroot is rich source of various phytochemical compounds that help lower homocysteine levels within the blood, which can be harmful to blood vessels, thus helping prevent coronary heart disease, stroke and vascular diseases.
• Beet roots are a good source of vitamin-C; however, its top greens are even better sources of this vitamin. The root is also rich source of B-complex vitamins, and minerals such as iron, manganese, copper, and magnesium. It’s also a good of potassium.
• Even the leaves of raw beets have been eaten and useful and beneficial to one’s health. The top greens are an excellent source of carotenoids, flavonoid anti-oxidants, and vitamin A; contain these compounds several times more than that of in the roots.
• Here is something I bet you didn’t know: some nutritionists use beets and beet juice to test stomach acid levels. If you are eating a lot of beets or beet juice, and your pee turns pink, guess what? You have low stomach acid. If it’s clear, your acids are strong.
• Beets have a cleansing effect on the body. I can drink eat as much as I want of raw beet smoothies or beet soup, but some people may experience detoxifying symptoms, so just be aware.
Beet Borscht Soup Recipe
Borscht is a very popular vegetable soup made of beets is a traditionally loved dish in my home country, Poland, as well Russia, Germany and other Eastern European menus. There are cold and hot Borscht soups and each country varies some of the ingredients, but beets are the one common and main ingredient of this revered and hearty soup.
However, this is NOT your babcia’s (or Babushka’s) Borscht recipe!
I made it raw to save time and preserve nutrients, but you may choose to use cooked, or – even better – roasted beets. When using raw beets, it takes about 5 minutes to prepare this recipe – so don’t tell me you don’t have time to make this soup ;-).
There are so many different ways to make Borsht. You can juice your veggies or just blend as is. I find adding a little fat gives you a better feeling of fullness so I added an avocado. Avocados provide healthy fats and contain a good supply of protein. Plus they give the soup its delightful creaminess.
Ingredients
- 1 medium beet (raw or cooked), washed well and quartered
- 1/4 small avocado
- 1/2 celery stalk
- a small slice of fresh ginger
- 1/2 lime or lemon juice
- 2 plums
- 1 and 1/2 cups water (and/or ice if you want it chilled)
- sea salt to taste
For garnish
- 1/4 cup thinly chopped beets and avocado
Instructions
- Blend all ingredients on high in a power-blender. If not using a power blender, you may want to use baked beets for smoother texture. You may use non-dairy milk to substitute some of the water. Use less or more liquid to reach desired consistency.
- I always recommend tasting things as you go to suit your tastes, as you are using fresh ingredients and they may taste different each time.
- Serve in soup bowls at room temperature or chilled. You may want to garnish the soup with thinly chopped beets, avocado, and/or other fruits and veggies for crunchiness. I like to use beets, summer squash, cucumber, radishes, etc., to make it into a beet-gazpacho style soup.
- You can also top it with chopped parsley, cilantro and green onion.
3.1
https://greenreset.com/health-benefits-of-beets/
Traditionally known for their dark red hue, these humble veggies come in all shades of gold, red, and white.
The color is so beautiful and brilliant. Beets are very good for you but high in sugar content, so rather than juicing the beets, I decided to blend them into a soup. This doesn’t change the total sugar content, but it flattens the blood sugar spike by retaining the natural fiber that slows down digestion of sugars.
The Making of Beet Borscht: Inside of my Vitamix
Beet Soup Recipe: I like to add chopped pieces of beets, apples, cucumbers, etc.
Beet Borscht: ready to be devoured!
For all my blending recipes I use Vitamix. If you don’t already own a VitaMix, I strongly encourage you to check out what this machine is capable of! For more information about VitaMix you can go directly to the VitaMix website. You may also want to read my post about the Best Blender.
I LOVE my VitaMix and highly recommend investing in one if you are ready to make serious changes to your diet. I have had mine for almost 5 years and use it daily!
If you decide to purchase Vitamix – be sure to use Promotional Code 06-004554 to get free shipping.
Questions? Comments? Suggestions?
If you have a favorite recipe, why not submit it here in the comment section of this smoothie recipes blog for others to enjoy too!
I also welcome any comments, questions and suggestions. Thanks!
by Joanna | Soups
I love tomato soup, but not the variety that you find canned in stores that is loaded with sodium, and other not-so-desirable ingredients.
Also, most recipes that you can find online, are loaded with cream, butter, chicken stock, and other animal based ingredients, as well as white flour, sodium and white sugar. These are not ingredients I want in my food.
Fortunately, it’s easy enough to make your own tomato soup from scratch using fresh ingredients or from diced tomatoes that you can buy canned. However, who has the time to be chopping and cooking and blending and pouring and washing…
What most people fail to realize is that healthy food can also be FAST FOOD, like 5 minutes fast!
Seriously, it doesn’t get any easier than that! (…unless you just eat whole tomatoes straight from the tomato plant, of course.)
So – since this is a site for smoothie and blending fanatics (;-)) – why not live a little and experiment with a raw – and living – version of a good old tomato soup.
This recipe for a cold tomato basil soup is similar to a gazpacho soup, but with little extra flavoring of garden-fresh basil (or other fresh herbs).
This delicious soup is incredibly healthy low-fat, low-calorie, GMO-free, gluten-free, dairy-free, vegetarian and vegan and takes only 5 minutes to prepare.
Raw Tomato Basil Soup Recipe
5 Minute Super-Easy Fresh Tomato Basil Soup Recipe
Ingredients
- 4-5 medium tomatoes (cherry tomatoes are also delicious for this recipe)
-
- 4 sun-dried tomato slices
-
- 1 cup fresh basil leaves, plus extra for garnish
-
- 1 avocado
-
- 1 celery stalk
-
- 2-3 cloves garlic
-
- 1/4 yellow onion
-
- 1/4 cup fresh lemon or lime juice
-
- dash of cayenne
-
- sea salt and pepper to taste
Instructions
- Place all ingredients in a high-speed blender or food processor and blend until almost smooth, or until desired consistency is reached. If using a regular blender you may need to add extra water to help the mixture blend.
3.1
https://greenreset.com/raw-tomato-basil-soup-recipe/
Easy Tomato Soup Recipe
Variation #1:
Here is one easy tomato soup variation with raw corn kernels.
Ingredients
- 4 large, very ripe tomatoes
- 1 large peach
- 1 small avocado
- 1 head of romaine lettuce or 3 celery stalks
- 1 cup of sprouts from my sprout garden (optional)
- a handful of fresh basil leaves from my balcony garden
- salt and pepper to taste (optional)
- 1 cup of fresh corn kernels (as "rice)"
Instructions
- Blend all ingredients except corn in a blender to desired consistency. You may want to add a bit of water if you want a less thick soup. Season with salt and pepper (optionally - I find that as I'm using less and less salt, I don't crave it any more in raw soups and other dishes). Pour into soup bowls and add corn kernels. Decorate with a few leaves of basil or other fresh herbs.
3.1
https://greenreset.com/raw-tomato-basil-soup-recipe/
You may replace the basil with an equal amount of fresh cilantro, dill, mint, oregano, or tarragon – or experiment and find a tasty combination of herbs.
Variation #2:
Here is an interesting variation for a creamy tomato soup that I have found. I haven’t tried it yet – but it definitely looks promising.
- 4-5 medium tomatoes, seeded and diced (cherry tomatoes are also delicious for this recipe)
- 2 cups loosely packed basil leaves, plus extra for garnish
- 2 cups cashews, soaked OR 1 cup of cashew butter
- 1 tablespoon agave syrup or 2 pitted dates (optional)
- 1 cup water
- 1/4 yellow onion, finely chopped
- sea salt and pepper to taste
Place cashews and water in a blender and blend until creamy. Add basil, tomatoes and onion. Season with salt and pepper.
You may use heated water to make the soup warm. (For those of you who would prefer the soup raw, even if the water has just been boiling, the water will not warm the blender full of cold ingredients to over 118 degrees, so the precious nutrients will stay intact!)
You may also blend all ingredients on high in a high-powered (Vita-Mix or Blendtec) blender for a minute or two, until it’s warmed and creamy. If you’re using a VitaMix, the longer you blend in the first step, the warmer your soup will be. You may also heat your soup in a pot over stove top – just don’t heat too much – or you destroy some precious nutrients!
This recipe is uncooked (raw), low-fat, low-calorie, GMO-free, gluten-free, dairy-free, cholesterol free, vegetarian and vegan.
Tomato Soup (Raw or Cooked)
Raw soups are delicious, but most people like their tomato soup cooked. This recipe can be easily adapted for cooked version. Simply follow the recipe above but rather blending the ingredients raw, you will cook them. You may use a high power blender, such as Vitamix or Blendtec blender, allowing the blender to continue to run for several minutes will warm the soup. If a Vita-Mix is not available, just blend all vegetables into a liquid form, and then heat until just warm, but not hot.
Ingredients
2 cloves garlic (pressed or chopped fine)
1 onion, chopped
3 stalks celery, chopped
1 carrot, chopped
4 tomatoes, cut in pieces
1 teaspoon basil (dried – use fresh if available)
3 cups water
1 small zucchini, chopped
salt (to taste)
Method
Combine all ingredients in a soup pot and simmer over low heat until all vegetables are soft. Allow to sufficiently cool, so that the soup can be transferred to a blender or food processor safely, and then blend until smooth. Return to the cooking pot, bring to a simmer, and it is ready to serve.
If you don’t already own a VitaMix, I strongly encourage you to check out what this machine is capable of! For more information about VitaMix you can go directly to the VitaMix website. You may also want to read my post about the Best Blender.
I LOVE my VitaMix and highly recommend investing in one if you are ready to make serious changes to your diet. I have had mine for almost 5 years and use it daily!
If you decide to purchase Vitamix – be sure to use Promotional Code 06-004554 to get free shipping.
Questions? Comments? Suggestions?
If you have a favorite recipe, why not submit it here in the comment section of this this blog for others to enjoy too!
I also welcome any comments, questions and suggestions. Thanks!
