Rating4.5/5 (from 2 ratings)4.5
YieldYield: 2 1/2 cups (1 hearty meal or 2 smaller servings)
2 oranges, coarsely chopped
1/2 cup purified water
1/4-1/3 cup sunflower seeds
4 cups (1L) kale leaves, firmly packed
1/2 apple, chopped
1/2 green onion, coarsely chopped
1 tablespoon tamari
1/2 clove of garlic, crushed
Pinch of cayenne
1/2 cup diced ripe tomatoes or 1/2 apple, diced
2 tablespoons pumpkin or sunflower seeds (optional)
Combine the oranges, water, and sunflower seeds in a blender and process until completely smooth.
Add the kale, apple, optional green onion, tamari, garlic and cayenne and process until thick and creamy.
Pour into soup bowls and garnish each serving with some of the tomatoes and a sprinkling of pumpkin seeds. Serve immediately.
Author Variations: You can use a variety of vegetables in creamy green soups, such as bell pepper, celery, cucumber, fresh herbs, romaine lettuce, spinach, tomato, or zucchini. If you like, you can even add fresh fruits (in addition to or in place of the apple).
I soak the seeds for at least 4 hours, use 1 head of kale, and use 1 tablespoon of miso instead of tamari - the tamari was too strong and salty for me. I typically make the soup for a "hearty" meal and use 1/4 cup sunflower seeds and only 1 tablespoon of the same for a garnish. Then I also garnish it with both chopped apple AND chopped tomato. It is a satisfying meal. I think the pinch of cayenne is really great in there as well, I have forgotten to add it and noticed it was missing.
Aubbie's ThoughtsBy Aubbie
This is one of my current go-to meals, I have it 2-3 times a week, I love it. The soup is from The Raw Revolution Diet by Cherie Soria, Brenda Davis, and Vesanto Melina. Try it!
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