This recipe is courtesy of Donna Weidler.
Raw Soup Recipes
Blend Jerusalem artichokes and sugar snap peas into this refreshing savory soup, and it will put you in the mood for spring right away. And if you have a garden, don’t forget to leave a bit of both vegetables for planting this spring as well!
The sweetness of the squash and fruits and the hint of warming spices make for a comforting creamy soup. Instead of Kabocha, you can use any hard squash you have on hand.
When the weather turns hot, we naturally gravitate towards lighter meals. Raw soups are a perfect solution – quick, satisfying, and nutritious. Use the whole squash for this soup, since its seeds are quite soft, and the peel contains many nutrients you cells will appreciate.
Don’t pass fresh okra at the farmer’s market thinking that it belongs only in your past: why not enjoy it raw? Here’s one way to do it: blend it to make soup. This light soup with okra and tomatoes is quick to prepare and makes a perfect meal on a hot summer day.
Versatile soup from Paige K. Rideout.
Add a splash of color with vegetables to this cool creamy soup, and you’ll be surprised to find that your mood will brighten up as well.
Sea vegetables in this dish provide a mineral-packed treat for your whole body. The cucumber joins in to help you look beautiful as well.
This cool soup is excellent if you are living in a particularly hot and humid area!
Aside from juicing, one of my favorite ways to use fresh beets is this classic Russian Borsch recipe (modified to be raw of course) from Quantum Eating.