Raw food Soup

If you want to feel more grounded and nourished after a meal, look no further than mushrooms with their earthly flavor combined onions. They pair well with onions and leeks in this creamy warm winter soup.

If you ever miss clam chowder, then this soup is for you. It can be served cold or even warmed up in a blender or on a stove top to about 100F.

Asparagus season is here! Asparagus is rich in glutathione, an antioxidant found within our cells, which helps us to detoxify and fight cell-damaging free radicals. The avocado, also present in this recipe, helps the body boost glutathione production as well.

Refreshing soup based on electrolyte-rich coconut water. Lemongrass, goji, and coconut flesh “noodles” are added for texture and flavor.

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.

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