A creamy raw soup that is deep green and delicious. This is raw food at its finest, a lovely texture and flavour and also packed full of nutrients. It is thick and filling. This is the perfect soup for a nice lunch in the summer garden. No emeralds are used in this recipe! This soup is so vividly green it must be good for you.
Savannah and Jane made this one last night and they both commented on how easy it is to prepare. It’s funny in raw food that the ingredients list normally outweighs the preparation list. It’s quick. There is also less washing up to do!
Raw food is dense in nutrients and I am eating less for meals. One bowl of this and I was well sated.
The inspiration for this soup came from the brilliant raw food book ‘Eat Smart, Eat Raw’ by Kate Wood. It is written specifically for raw fooders in the UK. It is fast becoming our raw food recipe bible.
All vegetables here are grated beforehand to make it easier to blend.
These bits are per person:
4/5 carrots, two large handful of spinach, 1/2 onion, 2 cloves of garlic, 1/2 apple, 1/2 avocado, 1/2 tbs miso paste, 1 tbs flax seed oil (we used rapeseed oil), 1 teas dried seaweed, 300ml water.
All goes into the blender and puree until smooth.
Mix mung bean sprouts in and scatter on top with some freshly chopped parsley and I added a scattering of sunflower seeds.
Spinach is full of iron: two out of every three women in the UK are iron deficient.