
This Raw Cream of Vegetable Soup is not only smooth, it is also extra tasty, thanks to allspice and fresh ginger. There is so much to be said about a raw diet or a raw cleanse. I believe we all could use a little more “raw” in our lives. I created this soup with vegetables I had on hand, so nothing fancy here. The cashews add a creaminess to the soup and a healthy dose of selenium. Selenium not only boosts your immune system, but it is also said to help in the prevention of heart disease. Try this raw soup today along with the Broccolette Salad with Maple-Dijon Vinaigrette, for a fabulous, nutrient-dense meal.
If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.
PrintRaw Cream of Vegetable Soup
This Raw Cream of Vegetable Soup will quickly become one of your favorites. It is very simple to prepare and is nutrient-packed. Nothing here is used as a fillers. You get benefits from every single ingredients here.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4–6 servings 1x
Ingredients
- 1 to 1 1/2 cup of fresh water (I never use tap water to cook)
- 1 large zucchini, roughly chopped
- 2 tomatoes, roughly chopped
- 4 stalks celery, roughly chopped
- 2 large carrots, roughly chopped
- 1 large golden beet, roughly chopped
- 3 Medjool dates, pitted
- 1 clove garlic, smashed
- 1 small shallot, roughly chopped
- 1/2 cup raw cashews, soaked
- 1” piece of fresh ginger, roughly chopped (optional, but so good)
- 1 seeded jalapeƱo, roughly chopped (optional)
- 5–6 whole allspice berries
- 1 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 1/2 cup cold-pressed olive oil
Instructions
In a high-speed blender, put all the ingredients except the olive oil. Blend for one minute, until smooth and creamy. With the blender on low speed, add the olive oil in a slow stream and blend for an additional minute. That is it, folks!
Keywords: soup, raw, vegetable, cream
Crème de légumes (cuisine vivante)
Cette crĆØme de lĆ©gumes est une recette de cuisine vivante, ce qui veut dire que les aliments n’ont pas Ć©tĆ© cuits. Il en rĆ©sulte une soupe remplie de nutriments, qui vous nourrirons directement Ć la source. Cette crĆØme de lĆ©gumes deviendra rapidement une de vos soupes prĆ©fĆ©rĆ©es, comme elle est si facile et rapide Ć rĆ©aliser.Ā
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 Ć 6 portions 1x
Ingredients
- 1 Ć 1 1/2 tasse d’eau fraĆ®che (je n’utilise jamais l’eau courante pour la cuisine vivante)Ā
- 1 gros zucchini, haché grossièrement
- 2 tomates, hachées grossièrement
- 4 branches de céleri, hachées grossièrement
- 2 grosses carottes, hachées grossièrement
- 1 grosse betterave jaune, hachée grossièrement
- 3 dates medjool, sans le noyau
- 1 gousse d’ail, Ć©crasĆ©e
- 1 petite échalote françaises, hachée grossièrement
- 1/2 tasse de noix de cajou, trempƩes, rincƩes et ƩgouttƩes
- 1 bout de gingembre frais de 1 pouce, haché grossièrement (optionnel, mais si bon)
- 1 piment jalapeƱo, sans les graines, hachƩ (optionnel)
- 5–6 grains de piment de la JamaĆÆque
- 1 1/2 c. à thé de sel de mer
- 1/2 c. à thé de poivre
- 1/2 tasse d’huile d’olive pressĆ©e Ć froid
Instructions
DĆ©poser tous les ingrĆ©dients, sauf l’huile d’olive, dans un mĆ©langeur haute vitesse. MĆ©langer pendant 1 minute. Avec le mĆ©langeur Ć la plus basse vitesse, ajouter l’huile d’olive en filet, et mĆ©langer une minute de plus, jusqu’Ć l’obtention d’une soupe onctueuse. C’est tout, les amis!
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