Wednesday, November 10, 2010

Soups On!

No Doubt!

Nothing beats a bowl of homemade soup in cooler weather. 

I used to love making a big batch of soup on the stove but only when I had time because it was a process. Canned soup or carton soups are too high in sodium and a little flat in flavor so these were never my favorites. Now that I have added raw food into my life, I can't get over how delicious, quick and easy soup can be and so much more nutritious! Made with real ingredients that retain their flavor.

Even if raw room temperature soup is not your thing, I will share some ways to make wonderful wholesome soup in minutes, (that you can even gently heat) that beats the pants off any soup from a can. All you need is a blender and a few good quality ingredients, and if you are heating it a tea kettle or a small sauce pan.

Now if you are a raw purist don't get all mad at me because I am saying you can heat the soups. This blog is for those transitioning or even those that just want more real food in their diets. And besides sometime you need something a little warm in cooler weather and I guarantee that raw soup heated still has more nutrition and flavor than most other soups out there.

Cream of Tomato Soup

This makes 2 servings so double or triple as needed. 

This is from Jennifer Cornbleet's book, Raw Food Made Easy, which is a must for beginners!


3 ripe tomatoes, seeded and chopped (about 1 1/2 cups)
(I snuck an heirloom tomato in there which has much more meat and less seeds than regular tomatoes)
1/4 cup water
1/2 tsp crushed garlic ( 1 clove)
1/4 tsp onion powder
1/4 tsp sea salt
1/2 ripe avocado, chopped
1 Tbsp extra virgin Olive oil
2 tsp minced fresh basil or fresh dill weed (or 1/2 tsp dried)

Place the tomatoes, water, garlic, onion powder and salt in a blender and process until smooth. 
Add the avocado and olive oil and blend again until smooth. 
Add the herb and blend briefly, you just want it mixed in.

Enjoy immediately or chill for 30 minutes for a cold soup.

Mushroom Soup
Serves 2

This was from Nomi Shannon's Newsletter on Soups. Delicious!

Simple Ingredients- I'm a big fan of Trader Joe's

1/2 cup water
1/4 cup almond butter
2 cups quartered mushrooms or more to taste (you can use crimini, baby bellas or button)
2tsp nama shoyu, which is unpasteurized soy sauce. I used Organic Shoyu- not raw
pinch od sea salt
1 tsp chopped onion, optional
4 tbsp finely chopped mushrooms
Blend together water and almond butter ( makes creamy almond milk base)
Add remaining ingredients except chopped mushrooms. Taste. Add more mushrooms if you desire. 
Pour into bowl, top with chopped mushrooms.

Sweet Corn and Celery Raw Soup

Serves 2 people
Note: this recipe needs 10-20 minutes for flavor to blend before serving.


2 cups fresh corn kernels, (frozen and thawed organic will do)
2.5 cups tender coconut water, not meat (you can used packaged water like Zico if needed)
1/2 Tsp Olive oil
2 Tsp fresh thyme, finely chopped
1 small carrot, diced
2 cloves garlic, finely grated
1 stalk celery, chopped
Sea Salt to taste
Dash of lime, optional

Blend all the ingredients except corn until semi smooth.
Add the corn and pulse for 5 seconds. 
Cover and set aside at room temperature to mature for 10-20 minutes.

I LOVE corn so I was in heaven with this one!
Note: 2 cups of corn kernels is about 4 ears

For Some Heat: 
A general guideline for heat in raw is that if you can hold your finger in the mixture comfortably the temperature is below 118degrees.  If you desire a little more warmth here are some tips:
  • If you have a high speed blender you can let it run for a while to heat it up. 
  • You can also heat up the water in a kettle before adding it to the blender. This will give you a warm soup if your ingredients were room temperature to start.
  • Use a small sauce pan on the stove to gentle warm it but keep an eye on it and don't let it boil.
Please don't use a microwave! 
I did an experiment in a class once that had us try to germinate seeds with two different kinds of water. One was fresh the other had been microwaved and left to cool first. Guess what happened? The microwaved water had lost all it's life giving properties- No sprouting. The fresh water- no problem.
So what does that tell you about what the microwave is doing to your food?

For more information on how to work with fresh coconuts check out my blog, Cuckoo for Coconuts.

I am already excited about the next post. All about these gorgeous raspberries I found at the farmer's market. Stay tuned! ;-)


DianneRawGirl said...

So great you are rock'in the Raw.Well I am starting over with juicing! I caved in and ate with hubby the other day. Oh My .....

Jodi ~Getting Raw said...

You go Dianne! I know how much you love your juicing!

Lucy said...

Soup's on! Looks gr8!!!

Anonymous said...

I have been doing the raw hokey pokey now for a couple of years. Your blog is fresh and inspiring. Just what I needed!

Clearly your passion runs deep for this lifestyle. You look great. Hard to believe it has been close to 30 years!

Jason S.

Jodi ~Getting Raw said...

Thanks Lucy!

Jason!!?! OMG!!! 30 yrs and you find me here? ...and you even know about raw? We have to talk!
It's a small small raw world! ;-)

Pete Kruse said...

Just printed this out... Thanks! Pete

Jodi said...

Thanks for leaving a comment Pete. Hope you enjoy!


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