Italian Spinach Soup

Nov 16, 2012   //   by Kelly   //   Recipes  //  No Comments

Spinach Soup

Okay, so I know some of you are looking at this picture and thinking ew that’s so green, I would never eat that! But let me tell you, this is the best tasting raw soup I have made so far. It’s fresh, creamy, tomatoey and so full of flavour. Spinach is one of the most palatable greens around, it blends really well and it’s actually quite sweet. Plus it’s 30% protein! This recipe has all those delicious italian flavours that everyone loves so much. And it takes less than 5 minutes to make. I like to use powdered garlic and onion rather than fresh when I’m making raw food as it’s not as harsh and has more of a cooked flavour. Adjust the amounts to suit your tastes as fresh ingredients are different every time.

Ingredients

Juice of 1/2 a lemon
1/2 cup filtered water
1/2 lebanese cucumber or 1/4 telegraph cucumber
1 Large organic or heirloom tomato (something with a lot of flavour)
2 carrots
About 4 cups of baby spinach leaves
6 large basil leaves
1 tsp onion powder
1/2 tsp garlic powder
pinch of sea salt
1/4 – 1/2 avocado

Method

Chop the cucumber tomato and carrots into chunks.
Add everything except the avocado to your blender. Add them in the order listed so that the juicier ingredients help to get the blending started better.
Once everything is blended up nice and smooth, add your avocado and blend for a short time just until it’s smooth. We add the avocado last because it can make the soup go fluffy if you blend it all together.
If you like you can also add some extra diced tomato and cucumber to serve.
Yum!

Tips

This also makes a great base for adding steamed vegetables if you don’t want a fully raw meal. Try pouring it over some steamed potatoes and broccoli and adding some extra diced tomato, or mashing some in with steamed potatoes for some clean comfort food.

Tom Kha or Tom Yum with Spiced Coconut Dumplings

Oct 17, 2009   //   by Kelly   //   Recipes  //  1 Comment

Tom Kha

I love Thai food. The flavours are always so fresh and vegetables are often the star. Tom Yum is one of the cooked dishes I will eat if I am going out to dinner with friends and there are no raw options. It’s still all vegetables in a light spicy broth. But making a raw version of Tom Yum or Tom Kha is so easy to do at home. The main difference between the two is just the coconut which is used in Tom Kha. So if you are looking for a fat-free version just leave it out and perhaps add extra tomato for a Tom Yum version.

 

Tom Kha

Ingredients

 

Stock

1 Stalk of Lemongrass

1 Lime Leaf

1cm Piece of Ginger

1cm Piece of Galangal

2 Stalks of Celery

1 Cup Dried Coconut

2 Cups of Spring Water

1 Tomato

2 Tbsp Lemon Juice

1 Tbsp Miso Paste

1/4 Tsp Cayenne Pepper

 

Fillings

Choose from a variety of fresh raw shredded or spiralised vegetables like cucumber or zucchini noodles, carrot, mung bean sprouts, snow pea greens, cabbage, tomatoes, turnips or anything else that you have. In the picture above I used snow pea greens and cucumber sliced into wide noodles with a vegetable peeler and a few slivers of avocado.

 

Preparation

Place the lemongrass, lime leaf, ginger, galangal, celery, coconut and water into a blender and process until well mixed. Strain through a nutmilk bag or a fine sieve. 

Pour the liquid back into the blender and add the remaining ingredients. Blend well.

You may like to gently warm the stock to a low temperature before pouring over the vegetables, but it does just fine as a cold soup as well.

Place your vegetables of choice into a bowl and pour the stock over the top.

 

Dumplings

As a way of using up the pulp left over from creating the stock, I tried making these little dumplings. Simply form hand rolled balls from the pulp. They will crumble if you sit them in the soup for too long, but you could place them on top of the vegetable of your tom kha or eat them right away. They would probably do well in the dehydrator also.

dumplings


Tomato Basil Soup

Mar 6, 2009   //   by myrakelly   //   Blog, Recipes  //  2 Comments

This is something like an Energy Soup. Or you might call it a savoury green smoothie. I just call it it delicious and eat it all the time.  Don’t worry too much about the amounts, I never measure, I just chop it up and blend. The capsicum and basil really make it, so make sure you don’t skip those. Serve with some herby flax crackers for extra crunch.

Ingredients

1 Cup Cubed Cucumber

1/2 Zucchini

1/2 Red, Orange or Yellow Capsicum

1/2 Avocado

2 Tomatoes

1 Cup Tightly Packed Spinach

1/2 Cup Fresh Basil

2 Tsp Unpasteurised Miso

1 Tsp Tamari

Juice of 1 Lemon

1-2 Cups Water

Himalayan or Celtic Sea Salt and Freshly Cracked Pepper to Taste

Method

Place everything in the blender starting with the cucumber and peppers and blend until smooth.

Serve cold with extra chunks of tomato, cucumber and avocado.

Green Curry Soup

Aug 9, 2008   //   by myrakelly   //   Recipes  //  No Comments

A lot of raw vegans find it difficult to keep warm in the colder months. This soup uses a lot of warming spices to heat you up from the depths of your belly. I made it in the middle of a hailstorm, parked myself by the heater and got toastie.

Serves 2

Ingredients

1 1/2 cups filtered or spring water

1 cup tightly packed chopped spinach

1 cup chopped broccoli stalks

1/2 cup chopped leeks

1 avocado

1 carrot

4 – 6 soaked sundried tomatoes

1 clove garlic

1 tbsp miso paste

1 tsp himalayan or celtic sea salt

1 tbsp coconut oil

1 tbsp cumin

2 tsp tumeric

1 tbsp tamari or nama shoyu

1/2 – 1 tsp cayenne pepper

Method

Blend the water, spinach, broccoli and leeks in a blender until smooth.

Add the remaining ingredients and blend again until smooth. You can adjust the spices to taste.

This can be served chilled in the summer or in winter it’s nice to warm it up a little. You can warm it either in the dehydrator for about an hour, or it can be warmed on the stove. If you are warming it on the stove, to preserve the enzymes, keep it on the lowest heat, stir constantly and make sure it doesn’t go over body temperature by dipping your finger in. It should be just warm, not steaming hot.

Sprinkle with cayenne pepper, flaxseed oil and top with some crunchy kale chips.