Raw Cheesy Spinach Soup

When the cooler days call for more soup....so do the kids! We made this with a tomato base and a bit of chilli power to warm it up.

In the blender:
3 Large vine-ripe Tomatoes
1 1/2 C Water
1 T Sea Salt
1 C Cashews, soaked are best
1/4 C Nutritional Yeast
1 tsp Chilli Powder
1 tsp Braggs Organic Sprinkle-24 Herbs and Spice Seasoning
Twist of fresh ground black pepper

Blend until smooth. Transfer to a pot and heat on low adding:
1 Tomato, chopped
1 Avocado, cubed
1-2 Big handfuls of torn baby Spinach

Heat until warm to the touch,  the spinach should barely start to wilt, if you boil it you start to loose the living enzymes in the food.
Perfect lunch for a cool fall day!
Serves 4.
Enjoy!

Raw Creamy Spicy Mexican Soup

This soup is a great base for any type of a "taco" soup. The spicy and creaminess is delicious, as my 5 year old put it after eating lunch "we are a spicy family!"

In the Blender:
3 C Very warm water (yes, I used the tap on this one)
2 Big Roma Tomatoes, seeded and cored
2 Stalk of Celery
1 Long Carrot
1 Avocado
1 tsp Sea Salt
1/2 tsp fresh ground black pepper
2-3 tsp Mexican Seasoning (I used an all-natural Frontier Mexican Seasoning  and it is a great blend of spices, if you opt for 3tsp. it IS spicy. Mine was a no-salt version, which is why I add salt in this recipe- check picture)

Blend on "soup" or high for 1-2 minutes until smooth and warm.Top with fresh or dried cilantro.
*You can add any other veggies you want; corn, chopped tomatoes, chunks of avoc., red bells etc.
 I softened some spinach in warm water and added it to mine (not shown.)

Enjoy the spiciness of life! :)

Raw Creamy Tomato Basil Soup with Avocado

Looking for a simple Raw Soup? With the weather turning colder I tend to want more warm foods. This soup is easy, creamy, light, delicious and warm.

5 Small Tomatoes, abt. 2 inch.
1 C Raw Cashews
1 1/2-2 C Water
1 tsp Sea Salt
1/4 tsp Black Pepper
3 Chopped Tomatoes
2 Avocadoes, chopped
1/2-1 tsp. dried Basil
Place 5 tomatoes, cashews, water, salt and pepper in the blender and blend on high or soup until creamy. Transfer to a pot and add Basil, Chopped Tomatoes, and Chopped Avocados. Stir and heat until warm to the touch, not boiling.
Eat warm. Mmmmm.
Makes about 3 Cups.
*If you want it all creamy just blend in the avocados.

Witches Brew (Raw Veggie Soup)

For Halloween this year we had a Witches Brew.

8 Small Vine Tomatoes, seeded

1 C Carrots

2 C Celery

1 Zuchinni, ends cut off, cut in 4 pieces

1 Red Bell Pepper

1/2-1 White Onion

1-2 Garlic

1/8 C Lemon

3 C Water

Dash of Cayenne

Salt and Pepper to taste (and any other spices you like)

Blend Veggies with 1 Cup of water on the Soup Button, or High until completely blended. Pour into a pot and add the other 2 Cups of water.You can heat it more on the stove until it is warm to the touch, but not boiling! This is one brew we do not want to boil over.

Add: 

Chopped Avocado and Tomatoes

Chopped Cabbage

Corn (opt)

Any other of your favorite soup ingredients.

Top with Raw Sour Cream and a Avocado Spider :) To make the web, make 3 or 4 for circles with the sour cream, then take a butter knife and draw out from the middle to the side of the pot.

Chickenless-4C's Soup

I have been searching for a seasoning blend that has the taste of chicken-noodle soup, and I finally found one!
Chickenless Seasoning Blend/SOUP (adapted from the Healing Heart Foundation)
3/4 cup nutritional yeast flakes
1 1/2 Tablespoon onion powder
1 teaspoon garlic powder
1/2 teaspoon celery seed
1 Tablespoon oregano
1 Tablespoon basil
2 teaspoons salt
1/4 teaspoon white or black pepper
1 Tablespoon dried parsley
Place all ingredients except parsley into blender and process until nutritional yeast is powdered. Be careful opening the blender not to breathe in any yeast dust! Add the dried parsley. You may use this mixed with hot water anywhere chicken broth is called for. Use it to taste, about 1/2 tablespoon per cup of water.
Veggies
Cut up:
Cucumber
Cauliflower
Carrots
Corn
(could add pine nuts too)
Soak in very warm water until seasons are ready. Pour all warmed veggies in a glass bowl or pot with 4-6 Cups warm water. Add Seasonings, stir and serve.