The Complete Book of Raw Food (29 page)

chopped parsley

Blend the olive oil, tomatoes, garlic, honey, lemon juice, sea salt and basil with ½ cup of water until smooth.

Pour the soup into a large bowl, and add the chopped avocado, bell pepper, celery and onion.

Mix all the ingredients together and sprinkle with chopped parsley.

Mango Soup

B
Y
S
HANNON
I
SLEY
S
CHNIBBE

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
30 min

S
ERVES
6 to 8
S
PECIAL
E
QUIPMENT
Blender, Juicer

3 large organic tomatoes, chopped

2 organic avocados, pits removed

2 organic mangoes, sliced, pits removed

1-inch piece fresh ginger root

1 tablespoon fresh thyme leaves, loosely packed, plus extra for garnish

20 organic carrots, juiced

Blend the tomatoes, avocados, mangoes, ginger, and thyme with enough carrot juice to cover. Slowly add the rest of carrot juice while blending. Serve with a few thyme leaves on top.

Mushroom Soup or Gravy

B
Y
N
OMI
S
HANNON

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
15 min

Y
IELDS
1 cup
S
PECIAL
E
QUIPMENT
Blender

¼ cup almond butter

½ cup water

2 cups quartered mushrooms

1 tablespoon minced onion or shallot (optional)

2 teaspoons nama shoyu or ½ teaspoon Celtic sea salt

4 tablespoons finely chopped mushrooms (for soup only)

Blend the almond butter and ½ cup water. Gradually add the quartered mushrooms, onion, and nama shoyu, and blend until smooth. For soup, top with finely chopped mushrooms.

Contributor’s note:
This mixture is very rich, so keep the portions small for soup. It is also a delicious topping for
Sun Garden Burgers
.

Raspberry Cream Soup

B
Y
E
LYSA
M
ARKOWITZ

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
10 min

S
ERVES
2
S
PECIAL
E
QUIPMENT
Green Power / Star Machine, blender

3 cups orange juice (from about 8 to 12 oranges)

1 ½ cups raw cashews

1 box raspberries

1 orange, sliced

In a blender, make the stock by blending the orange juice with the cashews, adding half the box of raspberries last.

Float the remaining raspberries and orange slices in the broth.

Serve in a fancy bowl, garnished with orange slices.

Hint:
If you want a thicker broth, start out blending with only 2 cups of juice and add the last cup of juice slowly until the desired consistency is achieved.

Contributor’s note:
This soup is great on a warm day, or as a dip for parties. Another fun idea is to serve it as a fondue with the soup in the middle and the fruit arranged on a platter around it.

Graham and Doris’ Rawsome Tomato Soup

CONTRIBUTED BY
J
ULIE
R
ODWELL

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
15 min

S
PECIAL
E
QUIPMENT
Blender
S
ERVES
3–4

For the base:

5 small tomatoes (approx. 1.5 cups)

¼ cup cucumber

¼ cup sundried tomato

1 tablespoon fresh basil

½ cup tahini

4 cloves garlic

1 hot pepper (cayenne)

½ bell pepper (use rest for garnish)

juice of ½ lemon

¼ cup celery

⅛ cup fresh onion

⅛ cup dried onion

1 teaspoon salt

Approx. 1 cup water

For the garnish (choose some or all):

parsley

tomatoes

bell peppers

dried onion

purple onion

garlic

flowers

Blend all soup base ingredients, divide into individual bowls and add garnish.

Raw Thai Lemon Coconut Soup