Soup: Food For The Soul
(Excerpts from Hooked on Raw by Rhio)
by Rhio Adapted from a Recipe by Patrick Collins
- 3 young Thai coconuts
- 2 large tomatoes, chopped
- 1 1/2 large avocados
- 1/2 to 1 red jalapeno pepper, chopped
- large handful of mixed fresh herbs (rosemary, oregano, basil, tarragon, etc)
- 1 tbsp. Nama Shoyu or 1 tsp. Celtic sea salt
- 1 tbsp. ginger, chopped
- 3-4 cloves garlic, pressed
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1/2 bunch cilantro, finely chopped
- handful parsley, finely chopped
- olive oil (extra-virgin)
- Open the coconuts and save the water in a jar. Keep the coconut meat for eating at another time but consume it within a couple of days. You could also cut the coconut meat into thin strips and dehydrate it for use instead of store-bought dried coconut, which has been bleached and pasteurized.
- Soup base: Pour 1 cup of coconut water into the blender, adding in tomatoes, 1/2 avocado, ginger, garlic, jalapeno, large handful of mixed herbs and Nama Shoyu or Celtic sea salt. Blend until the herbs are well blended. Add in the remainder of the coconut water and blend again.
- Pour the soup base into individual bowls and add into each bowl, chopped red bell pepper, onion, cilantro, parsley and avocado. Drizzle with olive oil and serve.
Serves 4. Make and serve immediately or use in the same day.
Cream OF Cauliflower Soup
- 1/2 cup carrot juice
- 1/2 cup Almond Milk (see Beverages)
- 2 1″ slices of ginger, juiced (or to taste)
- 1 small cauliflower, chopped (approx. 2-3 cups)
- 1/2 avocado
- 2 oz. hot filtered water (optional)
- 1 tsp. garam masala
- 1 tsp. curry powder
- 1 tsp. red bell pepper powder
- In a juicer, make the carrot and ginger juice.
- Put the juices into the blender with the Almond Milk and all the other ingredients, except the hot water, and blend well. After the soup is well blended, add in the hot water, blend briefly and serve “hot.” The addition of the hot water makes this into a warm soup.
Serves 2. Serve with Macaroon Chews (see Recipe Index) and you’ll think you’re in exotic India!
- 2 cups cucumber juice
- 2 1/2 cups Marinated Collard Ribbons* (see below)
- 1/4-1/2 avocado (If you’re on a reducing diet, use only 1 or 2 tbsp. to cream it up a bit)
- 1/4-1/2 lemon, juiced
- 1 garlic clove
- 1-2 tsp. mellow white miso (optional)
- Prepare the cucumber juice in a juicer, then put it into a blender with all the rest of the ingredients and blend to a creamy consistency.
- Any sprouts which you have on hand, such as lentils, wild rice, mung beans, etc. can be spooned on top of the soup before serving.
Serves 1 or 2. Best when eaten freshly made.
- Instead of the cucumber juice, you could use a combination of celery and zucchini juice or you could use chard stem or collard stem juice. Chard and collard stems are the thick stalk or rib in the middle of the leaf.
NOTE: If you’re using the soup as part of a body cleansing process, eliminate the miso.
*This also works with marinated kale, red and green chard ribbons, and beet tops (separately or combined). It is not absolutely necessary to marinate the leaves in order to make the soup. I usually use the leaves as they come, but marinating is suggested here because most people are not accustomed yet to the raw taste.
Marinated Collard Ribbons
1 bunch collard greens
- 1-1 1/2 tbsp. olive oil and flaxseed oil mixed
- 1/2-1 lemon or lime, juiced
- 1 tbsp. Nama Shoyu or a sprinkle of Celtic sea salt
- Wash the collard greens and cut out the stems or ribs which go almost all the way down the middle of the leaf (save for juicing).
- Lay the collard leaves one on top of the other and then fold in half and roll the whole bunch into a tight roll. Starting at one end of the roll, cut into very thin slivers. Put the resulting ribbons into a large bowl. Add the marinade and toss until all the ribbons are well coated. Cover the greens and let marinate in the refrigerator overnight.
Serves 2. Keeps for 2-3 days in the refrigerator.
You could weigh down the greens by covering them first with some parchment paper and then putting a heavy weight on top of them, such as a half gallon plastic or glass water jug filled with water. Or you could use three heavy plates directly on top. The weight helps the marinade penetrate into the leaves to soften them up. Marinate overnight.
- Add sprouted, blanched, dehydrated almonds, red bell pepper julienne, and diced onions, shallots or scallions. Toss.
- Add mellow white miso mixed with a little water and pressed garlic. Toss.
- Use in Green Power Soup recipe.
NOTE: This is one of my favorite recipes, I could eat a ton of it and do! It’s a good way to get greens into your diet. Check out the Down Home Greens recipe also.
*This recipe also works well with red and green chard leaves, kale and beet tops. Wild leafy plants, such as leaf amaranth (callaloo) and lamb’s-quarter, etc. can be chopped and mixed with the marinade for a delicious alternative to cultivated vegetables
Refreshing Fruit Soup
- 1/3 of a pineapple
- 1 bunch grapes
- 1 apple
- 1 tomato
- 1/2 lemon or lime
any of the nut or seed yogurts – try Macadamia Cream.
- Put all of the fruit through a juicer. Serve with or without a dollop of seed yogurt.
Serves 2. Keeps for 2 days in the refrigerator.