Refreshing soup based on electrolyte-rich coconut water. Lemongrass, goji, and coconut flesh “noodles” are added for texture and flavor.
Raw Soup Recipes
In my blog article, Cultured Foods, I discussed the many benefits of fermented foods. Here is a recipe to start incorporating fermented veggies in your diet. This very satisfying soup is chock full of probiotics, is quite easy to prepare, and keeps well to boot!
This unique take on the traditional Russian fermented drink – Kvass – will not only introduce you to a new flavor, but will also give you the benefits of fermented veggies: consuming them helps prevent the overgrowth of pathogenic bacteria in your colon while replenishing the friendly kind.
This tomato borsch, full of raw goodness, has no rivals among cooked soups. If you’re tired of raw salads, this soup offers a creative way to enjoy your health promoting vegetable juices, your greens and your veggies as never before.
In many parts of the country this soup, served slightly warm, will be very appropriate at this time of the year. Leftover soup can also double as a dip or salad dressing.
A quick refreshing sweet soup for those really hot summer days when nothing gives quite the satisfaction of light and juicy fruits.
This recipe is courtesy of Donna Weidler.
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.