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Soups and Broths
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Gazpacho
Soup
Ingredients:
3 cups Tomato Juice, fresh
2 Cucumbers, peeled and cut into chunks
2 Onions, peeled and cut into quarters
2 Green Peppers, peeled and cut into quarters
1 Celery Stalk
1 Lemon, juiced
1 Tbs. Cold Pressed Extra Virgin Olive Oil, cold pressed
1 1/2 Garlic Cloves
Cilantro, dash to taste
1 Mint Leaf, for garnish
Method:
Pre-chill your vegetables for two or three hours prior to
your meal. Add the juice, oil and 2/3 of your vegetables into
a food processor and blend until smooth. Add the balance of
your ingredients and blend for a 5 seconds leaving the vegetables
chunky for texture. Your meal is ready to eat!
Variations/Recommendations
Be sure to keep this soup cool to retain freshness and heighten
the tomato flavor. This recipe is great for a summer afternoon.
Serves 6
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Avocado
With Ginger Twist Soup
Ingredients:
2 Avocados - large
1 Cucumber - large
1 Tomato - medium
1 ear of Corn
1 cup Zucchini, chopped
1/4 cup Green Onion, chopped
Cilantro, dash to taste
Purified Water
Method:
Remove the pit and skin from the avocados. Combine 1 1/2 avocados,
cucumber, tomato and cilantro in a food processor. Blend with
the water until reaching the desired consistency. Add the
balance of the avocado and remaining chopped vegetables on
top of soup, this adds texture and colorful garnish.
Variations/Recommendations
As a special cleansing touch, replace the cilantro with ginger.
Serves 6
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Cream
Of Asparagus Soup
Ingredients:
1 bunch of Asparagus
3 Celery Stalks
1/2 Onion - small
1 1/2 - 2 Avocados
1 cup Water
6 sprigs Parsley Sprigs, organic
2 tsp. Tomatillo Powder
Method:
Blend until creamy. If not creamy enough, add 1/2 small avocado
and blend again.
Variations/Recommendations
To pick up the flavor add kelp or nori to taste.
Serves 6
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Creamy
Sprout Soup
Ingredients:
1 Green Onion
1/2 Red Bell Pepper
1/2 Garlic Clove
3 Tbs. Basil, fresh
1/2 Avocado
1/3 cup Sunflower Greens
1 tsp. Dulse
1/4 cup Cucumber Juice
Cayenne, pinch
1/2 cup Lentil Sprouts
1/4 cup Fenugreek Sprouts
Method:
Combine all ingredients except lentil and fenugreek sprouts
in blender and liquefy. Stir in sprouts and serve garnished
with sunflower greens.
Variations/Recommendations
Preparation time: 15 minutes
Serves
6
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Orange
Ginger Soup
Ingredients:
4 Carrots, peeled and chopped
1 Butternut Squash, peeled and diced (16oz)
1 Onion - medium, peeled and chopped
1 oz Ginger, fresh grated
1/2 tsp. Sea Salt
2 tsp Olive Oil
1 Bay Leaf
1 3/4 pints Water
Method:
Add olive oil and onions to a saucepan and heat gently for
3-4 minutes, until onions are transparent. Add the balance
of the ingredients, simmer until vegetables are soft. Put
the warm mixture into a blender and blend until smooth.
Serves 6
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Vegetable
Soup
Ingredients:
2 Tomatoes, chopped
2 Carrots, chopped
2 Celery Sticks, chopped
1 Cauliflower, chopped
2 Onions, chopped
1/2 tsp. Black Pepper
2 Tbs. Parsley, chopped
2 pints Vegetable Stock
1 tsp. Olive Oil
Method:
Add all ingredients into a blender until completely smooth.
Variations/Recommendations
This recipe can be served chilled or lightly heated. Raw foods
contain many enzymes that aid digestion.
Serves 6
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Spring Cleaning Enzyme Soup
Ingredients:
8 cups Water
2 cups Fresh Nettle Tops
1 cup Fresh Watercress Leaves
1/2 cup Fresh Dandelion Leaves
1 large Onion, minced
2 Tbs. Olive Oil
2 Carrots, diced
2 Turnips, diced
3 Tbs. Miso Paste
1 cup Sunflower Sprouts Method:
Simmer washed chopped greens: nettle tops, watercress leaves, dandelion leaves, in pot with 2 cups water. Saute minced onion in olive oil. Add carrots, turnips, miso paste and 6 cups water. Simmer 30 minutes. Add sunflower sprouts.
Serves 8
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Rice Purifying Soup
Ingredients:
2/3 cup Lentils
2/3 cup Split Peas
2/3 cup Brown Rice
2 Garlic Cloves, minced
1 Onion, chopped
1 Carrot, chopped
1 stalk Celery, chopped
3 cups Onion or Veggie Broth
3 cups Water
1 tsp. Cayenne Pepper
1/2 tsp. Lemon Pepper
1/2 tsp. Ginger Powder
Method:
Toast lentils, split peas, brown rice and garlic in a large pan until aromatic (about 5 minutes). Add
onion, carrot, celery, onion or veggie broth and water. Add cayenne pepper, lemon pepper and ginger powder. Cook over low heat for 1 hr. stirring occasionally.
Serves 6
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Mineral Rich Cleansing Broth
Ingredients:
11/2 quarts water
1 large Onion, chopped
3 sliced Carrots
2 Potatoes cubed
1 cup fresh Parsley, chopped
2 stalks Celery with tops
1 tbsp. Bragg Liquid Aminos
Method:
Put water in a large soup pot, add ingredients. Bring to boil; reduce heat; simmer 30 minutes. Strain; add Bragg Liquid Aminos
Serves 6
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Purifying Daikon and Scallion Broth
Ingredients:
4 cups Vegetable Broth
1 6-inch piece daikon radish, peeled and cut in matchstick pieces
2 Scallions, with tops
1 tbps. Tamari or 1 Tbs. Bragg Liquid Aminos
Fresh Cilantro leaves
1/2 tsp. Pepper
Method:
Heat vegetable broth, daikon radish and scallions gently together for 5 minutes. Stir in tamari or Bragg Liquid Aminos, add fresh cilantro leaves and pepper.
Serves 1
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Potassium Essence Broth
Ingredients:
3 to 4 Carrots
3 stalks Celery
1/2 bunch Parsley
2 Potatoes with skins
1/2 Head Cabbage
1 Onion
1/2 bunch Broccoli
2 tsp. Bragg Liquid Aminos or 1 tsp. Miso
Method:
Cover ingredients with water in a soup pot. Simmer covered 30 minutes. Strain and discard solids. Add Bragg Liquid Aminos or Miso. Store in the fridge, covered.
2 Day Supply
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Onion and Miso Broth
Ingredients:
1 Onion, chopped
1/2 tsp. Sesame Oil
1 stalk Celery with leaves
1-qt. Vegetable Stock
4 tbsp. Miso
2 Green Onions with tops
Method:
Saute onion in sesame oil for 5 minutes. Add celery with leaves; sauté for 2 minutes. Add vegetable stock. Cover and simmer 10 minutes. Add miso and green onions with tops. Remove from heat; whirl in blender.
Serves 6 Small Bowls
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