The weather has started to cool off noticeably since September has arrived. It’s as though Autumn is suddenly in the air. I was hoping for an extra month of heat since Summer was so late but I guess that was wishful thinking. *sigh*
Anyhoo, I’ve got just the perfect recipe, whether you’re tucked away in a warm corner of the globe or getting ready to bunker up for the cold months! It’s no big secret that Don and I are huge fans of raw soups. We’ve been starting off our dinners with them for years
For us, soups are the perfect healthy savory fast food; just chop everything and dump it in the blender with some water, exactly like for a fruit smoothie but with vegetables instead. A fantastic way to consume lots of fresh veggies with minimal preparation!
Here’s a wonderfully alkalizing and refreshing soup that is a major staple for us. We make a variation of it at least a couple of times a week. We’re partial to warm soups – they’re sooooo comforting! – so we like to use hot water for a lovely lukewarm mixture, but I’m sure it would also be awesome served cold.
“What? Hot water!?! Doesn’t it cook the soup?,” you wonder? No need to worry, there’s a trick to insure that your soup retains all of its nutritional value and precious enzymes in the process. See, because the veggies are usually coming straight out of the fridge, once combined with hot water we’ve found that the soup comes to the perfect lukewarm temperature. It does require a little practice, however, as the density and temp of your ingredients will affect the amount of hot water that you need. For instance a tomato soup will require less hot water than a zucchini or celery soup. It sounds complicated but, really, you get the hang of it very quickly. The key is to start off with a small amount of hot water at first, run the blender for a few seconds in order to pulverize everything, then adjust the temperature by adding more hot or cold water, depending on what’s needed, in order to reach the consistency that you’d like.
Another option would be to use cold water and then very gently – and meditatively! 😉 – warm the soup up on the stove on low while stirring constantly, so as not to cook the enzymes touching the bottom of the pan.
Cucumber Dill Soup
From Carmella’s Delightfully Raw
1/2 medium avocado
2 cups lettuce, packed (optional)
1 1/2 cups roughly chopped cucumber
1⁄4 cup parsley
2 celery stalks, roughly chopped
1 green onion, roughly chopped
1 garlic clove
2 teaspoons lemon juice
1 teaspoon light miso
Salt, to taste
Water, until the desired consistency is reached
1⁄4 cup fresh chopped dill
Blend all ingredients except fresh dill in a high-speed blender until smooth and creamy.
Add dill and process briefly only to incorporate.
If desired, break up seaweed, such as a sheet of nori into your soup bowl for extra traced minerals. Just make sure to omit salt in the recipe!
Omni V 3 HP
If you’d like to learn more about this more affordable 3 HP blender, Don and I share our impressions of the Omni in greater details on this page.
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