Raw Veggie Soup Food
RAW VEGGIE SOUP
Quick and easy to make--great flavor. May cut veggies in your favorite size, but this is the way I like them. May also add other veggies that you may like to this. Very versatile--if you don't have an ingredient, add something else or just leave it out.
Provided by Darlene Summers
Categories Low Protein
Time 20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine all ingredients.
- Cover and chill at least 2 hours for flavors to blend.
- Serve topped with croutons.
Nutrition Facts : Calories 150.3, Fat 9.5, SaturatedFat 1.3, Sodium 1551.4, Carbohydrate 16.2, Fiber 3.5, Sugar 9.9, Protein 2.6
RAW GARDEN VEGETABLE SOUP
From Raw food cuisine www.learnrawfood.com This soup tastes like a green version of Gazpacho. The basil adds garden-fresh aroma and flavor.
Provided by SheenaK
Categories Low Protein
Time 10m
Yield 2 Cups, 2 serving(s)
Number Of Ingredients 13
Steps:
- Place the zucchini, 1/2 cup water, tomato, celery, green onion, lemon juice, miso, garlic, cayenne, and salt in a blender and process until smooth. Add the spinach and basil and blend again. Add the avocado and blend until smooth. Add the remaining 1/4 cup water to thin, if necessary, and blend briefly. Serve immediately. For a chilled soup, refrigerate for 2 hours before serving.
Nutrition Facts : Calories 115.7, Fat 7.9, SaturatedFat 1.2, Sodium 273.5, Carbohydrate 11.2, Fiber 5.6, Sugar 3.2, Protein 3.3
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