I published this recipe back in March, but it bears repeating. Especially now, since I’m not around to write stuff.
You read right – this is a raw soup recipe. Bigger surprise? It’s good–100% edible, I promise! I’m giving you the soup base and then a few ideas of what you can add to it. The base is pureed in a food processor or good blender, and then if you like, you can grate a few vegetables to add crunch. It would be fun to experiment with. I’d suggest involving the older kids, just like with the green smoothies. Have them help you to find healthy (no need to tell them that part) vegetables in the fridge or at the store that can be included into the final creation!
Living Soup Recipe
Puree together: 2 avocados, 2 small or one large cucumber (deseeded), 2 cups vegetable broth, 3 cloves garlic, a little cilantro and parsley, 1 chopped zucchini. You can also add a little jalapeno if your kids like some kick to their food! Sea salt is also optional. (I added some to mine, but if you’re strictly vegetarian or vegan, salt is more dangerous as it increases your blood pressure much more than in meat eaters.)
That’s the soup base. After you puree it, you can add things like grated carrot, celery, finely chopped radish, chopped green onion, and more. I also add 1 or 2 Tbs. lemon juice which gives a nice flavor and keeps the avocado from darkening. Use your imagination and have fun with it!
Once you’ve concocted your Living Soup, heat only what you’ll eat to about 100 degrees, no higher. Don’t nuke it – I know it’s tempting, but that will kill most of what’s alive, and living ingredients are what’s so great about this soup. Store the rest in the fridge. I don’t keep mine past the second day, just to make sure it’s fresh. I really liked this soup cold too, and it will be a refreshing addition to your table this summer if served cool.