raw soup » Loving Superfoods

Creamy Tomato Soup

Mmmmm, creamy tomato soup that doesn’t have any dairy products in it and can be frozen for easy storage and later use. YAY!

This recipe comes from Matt Amsden’s RAWvolutionand I really like it paired with his Famous Onion Bread (also seen in the picture). Such a simple recipe is easy for you to play with by changing up the herbs in it (try cilantro, dill, oregano, rosemary, and/or tarragon) and by adding in additional ingredients (like chopped tomatoes so it’s a chunky soup).

OK, enough about how to customize, here’s the recipe so you can get on with it!

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Creamy Tomato Soup

3 Cups Blended Tomatoes (about 4 medium tomatoes quartered and blended until smooth)

1.5 Cups Coconut Water (from a boxed container or from fresh young Thai coconuts)

1 Stalk Celery

1/4 Onion

1 Cup Basil (fresh – or use other herbs)

5 Cloves Garlic (or less if that’s too spicy for you)

1/4 Cup Lemon Juice

1/4 Cup Nama Shoyu (raw soy sauce – *see other options below)

1/4 Cup Olive Oil

1 tsp Sun Fire Salt

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Watermelon Gazpacho

More kudos to Sarma and Matthew for an outstanding flavor-packed recipe. This one didn’t require any changes (though you could add a little Fiesta Mole Powder if you want to “soup” it up with extra superfoods). What a pun!

I usually only like my watermelon straight up, but this is one watermelon recipe that’s worth making, eating, and repeating. The blend of flavors does a beautiful dance on my tongue, starting with the sweetness of the watermelon and ending with the gentle heat of the ginger and jalapeno. The more you dice the ingredients to the same size pieces, the better this will taste as you get the full flavor sensation in every bite.

Here’s the easy though chopping intensive recipe:

3 Cups Watermelon (seeded and pureed in blender)

1 Cup Watermelon diced

1 Cup Tomato diced (it’s OK if the seeds don’t make it in)

1 Cup Cucumber diced (seed the cuke before dicing, peel it if you prefer)

1/2 Cup Red Bell Pepper diced

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Thai Coconut Bliss Soup

Oh my goodness this soup is delicious! When I make a raw dinner for friends I often start with this soup, then serve Thai Veggie Wraps and finish with the Coconut-Hazlenut Chia Pudding. Yummy!

I’ve found this soup will also freeze well – just freeze the marinated mushrooms separately. This recipe comes straight from one of my favorite raw info/uncook books: The Raw Food Detox Diet by Natalia Rose.

Makes about 5 cups serving 2-5 people depending on how much of a meal you make it

Marinated Mushroom Topping

1 Cup Shiitake Mushrooms thinly sliced

3 Tbsp Fresh Basil chopped

1/4 Cup Lime Juice

1 tsp Sun Fire Salt (or less – add salt to taste)

Place all ingredients in small bowl and mix well. Set aside (or refrigerate if making far in advance of eating). The mushrooms will “melt” or shrink as they marinate. Note: I often double the recipe for the topping because I love the mushrooms so much.

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Warming and Raw Celery Sunflower Soup

My friend Laura concocted this soup and I find it’s a very warming and filling raw soup. Plus it’s a great way to get more greens (always good!) without feeling like you’re eating a bunch of, well, greens.

Here’s the very simple recipe…

Blend the following items until smooth:
1/2 Cup Sunflower Seeds
(if you don’t have a Vitamix that can handle pulverizing these, grind them in a food processor or coffee grinder first)
3 Cups Water
2 Tbsp Sun Dried Tomatoes or Tomato Concentrate Powder
2 Tbsp Fiesta Mole powder
1/4 tsp Curry powder
1/4 tsp Chipotle powder
4 stalks celery
1/2 tsp Sun Fire Salt
1/2 tsp Blue Green Algae
1/2 tsp Vitamineral Green
2 Tbsp Olive Oil, Flax Seed Oil or Hemp Oil

When you serve this straight from the blender it’s already a little warm. You can refrigerate it for about 3-4 days. I found that even eating it cold there was a warming effect on my body, probably because of all the spices in there.

Enjoy!

Cold Weather Means More Mole! Fiesta Mole Soup & Dip!

It’s raining here today. It’s almost like Fall arrived in a full-on run … no sauntering in this year.

This cooler weather makes me especially appreciative of the Fiesta Mole Superfood mix. The garlic, spicy, tomato blend is a nice contrast to the sweetness of Chocolate Bliss and even when it’s served as a cold soup it warms me up all over.

Frankly, I tend to sprinkle the dry Fiesta Mole mix on everything I can think of. Usually that’s on top of lettuce, avocados, and baked potatoes (yes I eat cooked food!).

A friend of mine says she sprinkles it on top of granny smith apples. I haven’t tried that just yet, but I bet it’s yummy.*See comment below: yes it is!

When you can’t think of anything else to sprinkle it on top of, or you want a really warming raw food dish, here are two other ways to munch more mole: Fiesta Mole Soup and Fiesta Mole Dip …

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