On the Tenth Day of Raw Christmas Ten Soups a Steeping

Ten Lords a Leaping! by Meg Pickard

Ok, I admit it. This 12 days of raw Christmas is kicking my creative ass, in combo with all the hubbub around me.. I am reaching today! But soup is good food, and for raw eaters, it's one way to get a warm sort of "normal" looking meal in.
Let's Fill These Things!

So get ready to enjoy and explore the world of raw soup!


Miso Soup with Seaweed Noodles

Miso Soup with Seaweed Noodles:
by Lauren of Laurensina.com

For the basic soup part, put into your beloved VitaMix and blend:

3 cups water
3 TBS miso
1/4 to 1/2 cup olive oil

1 clove garlic
1/2 in hot pepper, or to taste
1 inch of ginger, or so
squeeze of lemon (optional)

In the serving bowl, add the seaweed:hijiki dulse (I used whole leaf dulse. If you use the flakes, you might consider adding them at the end so they don't clump)
I used about 1/2 cup dried hijiki, and 1/4 cup whole dulse. I like seaweed a lot.

Pour the soup on top of the miso, and let it sit for about 5 minutes to make sure the hijiki absorbs all enough moisture to plumpen up. Hijiki is hard and not fun to eat without being soaked. Dulse IS fun. It gets stuck to your teeth.

Soup garnish ideas:
shiitake mushrooms, fresh and teared into pieces
cilantro
marinated onions
marinated broccoli
nori pieces

This soup is good the next day as well.

Creamy Avocado soup by Ani Phyo


Spinach Bisque by Ingrid of Raw Epicurean

Spinach Bisque Soup from Raw Epicurean

The flavor of the cashew milk goes well with spinach. Feel free to use whatever type of nut or seed milk you prefer. I had this chilled soup for lunch, it was light and refreshing, yet filling.
5 cups fresh spinach, packed
1 cup filtered water
1/3 cup cashews
1 large garlic clove, peeled and chopped
¼ teaspoon sea salt
¼ teaspoon fresh ground pepper
Thoroughly wash the spinach leaves, if necessary. Measure 5 cups of spinach leaves and place in a bowl. Set aside.
Place the cashews in the blender container and pour the filtered water in, place the lid on top, and blend into a milk-like consistency. Reserve 2 tablespoons of the cashew milk for garnish, if desired. Add half the bowl of spinach to the blender and blend until the spinach and cashew milk is well combined. Add the chopped garlic, sea salt, ground pepper, and the remaining spinach leaves; blend until well mixed.
Pour the bisque soup into a serving container or into individual bowls; chill in the refrigerator until ready to serve. This soup will keep refrigerated up to two days.
Serve chilled or bring to room temperature. Swirled the reserved cashew milk into the soup and sprinkle with a pinch of crushed mixed peppers.
Serves 2 – double this recipe to serve 4
Butternut and Apple Soup
Raw Butternut Squash & Apple Soup by happyfoody
1.5 cups water (or enough to make the consistency that you like)
2 cups butternut squash, peeled and diced
3-4 stalks celery
3 apples
2 tablespoons tahini
2 green onions
1/2 cup fresh basil
1/2 teaspoon sea salt (optional)
1/2 teaspoon paprika
A squirt of agave is a sweeter taste is desired.
A high-powered blender, such as a Vita-Mix is going to work the best with this recipe. Add the squash slowly to the water, then add the rest of the ingredients and blend until smooth. I like to blend it to the point where it’s a little warm, but not “cooked”.
Top with your favorite things! Texture is KEY when you are making super smooth raw soups. In order to avoid “baby food syndrome”, I love to add some CRUNCH to it!
Here are a few ideas:
Shredded carrots
Sprouts
Avocado
Basil
Cilantro
Tomatoes
Red cabbage

Carrot Asparagus Soup by aredesmond on goneraw

sorry, no picture, guess you have to send me one when you make it!
Carrot/Asparagus Soup
Soup/Dressing/Sauce
This could be called the king of soups. The fiber in the asparagus
creates a delightful texture, and the tahini gives it a smooth
quality. Do not use the woody ends of the asparagus, chop only the
most tender part, about 2” from the end. Option: warm soup in the
top of a double boiler or on very low heat just until warm to the
touch. For extra zip, stir in 1/2 teaspoon wasabi powder.

1 cup cut up asparagus, or more to taste
1 cup carrot juice
2 heaping tablespoons tahini (or almond butter he says use this!)
1 teaspoon cut up onion, or more to taste
A pinch of sea salt or a few drops of nama shoyu or bragg’s
dulse flakes

In a blender, blend first five ingredients into a smooth
consistency. Taste and adjust flavors. Pour into serving bowl and
top with Dulse flakes. Yields approximately 1 1/2 cups. Serves 2.

Sunflower Sprout Soup

from Sunny Raw Kitchen
Here's one that reminds me a little of The Raw Table's wonderful Avocado Curry Soup that was featured in the first issue of Purely Delicious.
Sunflower Sprout Soup
Warm Sunflower Sprout Soup
By Raw Guru Alex Malinsky

Serves 4

3 cups nut milk
½ cup red bell pepper (chopped)
1 cup tomato (chopped)
1 avocado
2 teaspoons garlic (minced)
1 teaspoon ginger (minced)
3 tbs. cilantro
½ teaspoon turmeric
½ teaspoon hot pepper
1 teaspoon sea salt
½ cup olive or avocado oil
1 cup water

Blend everything till smooth. Pour into a bowl and add sunflower sprouts. Adjust the heat by adding less or more hot pepper.

Carmella's Note: This soup is also really good without the sunflower sprouts.


Thai Soup: Picture by Nomi Shannon

Thai Coconut Tomato Soup by Frederic Patenaude
1 cup coconut water
¾ cups water
½ cup tomatoes
1 cup young coconut meat
1/4 avocado
1 medium garlic clove
½ inch fresh ginger
1 Tb. mellow miso
½ Tb. garlic-flavored flax seed oil, or olive oil
¼ tsp. sea salt
1 Tb. nama shoyu, or tamari sauce
1 lime or lemon, juiced
cayenne pepper to taste
½ cup cilantro, or parsley
½ cup tomatoes, diced
1/6 cup onions, chopped

Blend all ingredients except for the last three. Then add the cilantro or parsley, and blend briefly, so its not entirely liquefied. Pour in a bowl. Add last two ingredients and mix well. Add more cayenne pepper if you desire the soup spicier. Serves 2.
Energy Soup!

Energy Soup at eatsprouts.com
This is the easiest healthiest quickest meal on earth!

Blend in your blender or food processor, using water or unpasteurized apple juice as the base:
5 cups of home-grown baby greens – with the GoGreen Sprouter, you get a new tray of greens every day on rotation;
1-2 cups of bean sprouts – alternate daily between mung, lentil and green pea (beans grow well in Sprouter, or in jars or hemp bags);
half to one avocado – for its clean mono-unsaturated fat (like olive oil) with no cholesterol, and rich in enzymes – avocado "savorizes" the greens;
one apple – for sweetness, and to help digest all the proteins;
2 tablespoons of seaweed – for its 60+ minerals and trace minerals, like iodine for thyroid – alternate daily between dulse, kelp and black nori (the raw seaweeds).

From Raw Goddess Healthy, carrot ginger soup:
Spicy Carrot Ginger Soup
Raw Goddess Healthy's Soups are Amazing!

I've never been much of a soup person, but i looove this soup! Its smooth and creamy, with a beautiful color and refreshing taste. I make it on the less spicy side but more chili can be added for those who like a more fiery dish.

On top I swirled young coconut cream - simply young coconut/water, bit of lemon juice, blended together.




3 -4 cups carrot juice
1 small avocado
1/3 cup young coconut pulp

2 tbs agave

1/4-1/2 red chili

1" piece ginger root

1 small clove garlic

1/4 tsp sea salt


Blend all ingredients together until completely smooth, starting with 3 cups of carrot juice and adding more if needed for a preferred consistency.
Cold Soups!
I found this book at a used book store. It is called Cold Soups by Linda Ziedrich.
This soup sounds good...
Tomato and Cilantro Soup
to preserve the fresh flavor of the cilantro, make this soup no longer than an hour or two before serving. Use very ripe tomatoes. You can whirl it in a food processor to make it smoother.
2 lbs ripe red tomatoes, cut in chunks or diced
2 Tbls lime juice
1/2 cup minced cilantro
2 Tbls minced onion
sea salt pinch to taste

Mix it all together, chill quickly, serve very cold, even partially frozen!
serves 4


Tomato Soup I Made..

So there you have it, ten soups for sippin on these chilly days of winter.. tune in tomorrow, it's sure to be a doozy for the 11th day of raw Christmas!
love deb