"So, the soup's not cooked?"
That was the question one of my co-workers asked me when I told her about my dinner plans. I have to give her a full report tomorrow!Before I left work today I printed out a list of a few different raw soup recipes - the ones not requiring avocado since there was no chance in heck of finding a decently ripe one - and I took my list to the NFS to see what I could get. The decision was made to create my own based on the recipes I'd read, and this is what I used:
4 roma tomatoes
3 baby cucumbers
a good handful of curly parsley
1/2 inch of ginger
1/2 yellow onion
1/2 beet
2 kale leaves
1 carrot
sunflower sprouts
a few squirts of Bragg
a squirt of lemon juice
water for consistency
I blended all the chopped ingredients except for the water and sprouts in my food processor, adding the water just to thin the soup out. In the large mug I placed some sunflower sprouts, the soup, then more sprouts. I had originally hoped to add some garlic but I was out and I thought the soup might be bland and tasteless. I was wrong! It had a very nice flavour and chunky texture. The garlic would be great for next time, but I'm so pleased with how this turned out. It made a whole lot, and I'm glad because I'm still kinda hungry.
Labels: raw, raw vegetable soup
posted by mishka @ 8:20 PM
3 comments
