Raw broccoli soup recipe

1 1/2 cups broccoli (chopped)

1/2 cup cashews

1/2 teaspoon lemon juice

3/4 cup water

1/2 tablespoon of honey

1/2 tablespoon agave nectar (or honey)

1/2 cup more broccoli - finely chopped (reserve - do not blend)

Directions

1. Add all of the raw broccoli soup recipe ingredients (except the last 1/2 cup of broccoli) to your high-speed blender.

2. Blend in your high-speed blender. Start blending on low and work your way all the way up to high. Blend for a very long time so that the soup recipe warms up nicely from the speed of your blender.

3. Place your additional 1/2 cup chopped broccoli into a bowl. Pour blended broccoli soup mixture on top of the chopped broccoli. Mix gently with a spoon. (So you will have a creamy broc soup with some floating broc chunks, capiche?)

4. Serve immediately. For an added touch, garnish with thinly sliced avocado.

This raw broccoli soup recipe makes enough for one big bowl or two very small appetizer cups.

The Rawtarian's Thoughts

As you probably know, I have a lot of raw soup recipes.

My favourite raw soup recipes are probably raw corn chowder and raw cream of celery soup or raw tomato soup - so if you have never made raw soup before try starting with those!

Raw cream of celery soup recipe

1 cup of roughly chopped celery

1/4 cup cashews

1/2 garlic clove

3/4 cup water

1/2 to 3/4 teaspoon celtic sea salt

1/2 cup finely chopped celery (reserve - do not blend)

Directions

1. Add all of the raw cream of celery soup recipe ingredients (except the last 1/2 cup of celery) to your high-speed blender.

2. Blend in your high-speed blender. Start blending on low and work your way all the way up to high. Blend for a very long time so that the stringiness is blended and so that the soup recipe warms up nicely from the speed of your blender.

3. Place your 1/2 cup chopped celery into a bowl. Pour blended celery soup mixture on top of the chopped celery. Mix gently with a spoon.

4. Serve immediately. For an added touch, garnish with thinly sliced avocado.

This raw cream of celery soup recipe makes enough for one big bowl or two very small appetizer cups.

The Rawtarian's Thoughts

Raw cream of celery soup recipes, similar to my other soup recipes (raw tomato soup and raw corn chowder) are so darn simple and a great add-on to a somewhat smaller raw vegan lunch or dinner.

I like this raw cream of celery soup recipe when I want something light and creamy at the same time. Raw soups actually make great snacks, too (especially once you get the hang of making them, you can throw them together super quick, like, 5 mins!)!

Raw cream of mushroom soup recipe

1 1/4 cup chopped fresh mushrooms (you can use canned mushrooms, but obviously fresh is best!! Canned mushrooms are obviously not living foods, but they could do in a pinch.)

1/3 cup cashews

1/4 to 3/4 cup water

1/4 teaspoon celtic sea salt

1/3 cup finely chopped fresh mushrooms (reserve - do not add to blender) (and never use canned mushrooms for this part!!)

Directions

1. Wash and dry your mushrooms. Chop 'em up a bit.  (If you’re using canned mushrooms, make sure to rinse and drain them. Pat dry with a clean tea towel.)

2. Add all ingredients (except the second amount of reserved finely chopped mushrooms) into your high-speed blender. Blend on high until very smooth and well-blended. Blend for an abnormally long time because you want this raw cream of mushroom recipe to be slightly warm when coming out of the blender.

3. Pour liquidy mushroom soup mixture into a bowl(s). Add remaining mushrooms and stir with a spoon. See what we're doing here? We're making a liquidy mixture and then adding some chunks to it to give it some texture and variety. That's the trick to all my raw soups.

4. Eat this raw cream of mushroom soup recipe immediately, while still warm from the blender!

The Rawtarian's Thoughts

I am posting this raw cream of mushroom soup recipe for my raw friend Gayla. She is dying to making a batch of raw cream of mushroom soup so I wanted to post my simple mushroom soup recipe for her ASAP! I've actually been eating this for lunch all the time lately. As you can tell, I am on a raw vegan soup kick!

Raw corn chowder recipe

1 cup fresh corn kernels (you can used well-drained, unsweetened canned corn if you must, but it's so much better raw when using fresh, uncooked corn sliced off the cob!) (plus you'll need more corn to garnish - see below)

1/4 cup cashews

3/4 cup water

3/4 teaspoon sea salt

1/2 cup more fresh corn kernels (reserve)

Sprinkle pepper (reserve)

A few sprigs of fresh cilantro, chopped very finely (reserve) (optional)

Directions

1. Peel your corn on the cob. Slice the kernels off the cob by holding the corn cob vertically and slicing down toward your cutting board. Be careful! (If you're using canned corn, make sure to rinse and drain the corn kernels. Pat dry with a clean tea towel.)

2. Add all ingredients (except the second amount of corn, the pepper and the cilantro) into your high-speed blender. Blend on high until very smooth and well-blended. Blend for an abnormally long time because you want this raw corn chowder recipe to be slightly warm when coming out of the blender.

3. Pour liquidy corn mixture into a bowl(s). Add remaining corn and stir with a spoon. Garnish with pepper and chopped cilantro (optional).

4. Eat this raw corn chowder recipe immediately, while still warm from the blender!

The Rawtarian's Thoughts

Raw corn chowder recipes are so good when you want that creamy, warm, cuddly feeling of a bowl of thick soup! And corn is so sweet that this is practically like a yummy, comforting sweet appetizer or entree. Mmm!

If you're using fresh corn for this raw corn chowder recipe you'll want to have at least three or four corn cobs on hand.

This raw corn chowder recipe makes enough for one large bowl for one person or two very small appetizer cups for two people.

Raw tomato soup recipe

1 cup of roughly chopped tomatoes (try not to lose any liquid when chopping)

1 sundried tomato slice

1/4 cup cashews

3/4 cup water

1/2 to 3/4 teaspoon celtic sea salt

1 small clove garlic

1/2 cup more diced tomatoes (reserve - do not blend)

This raw tomato soup recipe was inspired by a similar cream of corn soup recipe

Directions

1. Throw all ingredients (except last 1/2 cup of tomatoes) in a high-speed blender and blend up 'til nice and smooth and well mixed. You can let this raw tomato soup recipe blend in the Vitamix or Blendtec blender for a little extra time so that the heat of the blades and the friction actually warm up this delicious, creamy raw tomato soup recipe.

2. Transfer raw tomato soup to a bowl. Add the remaining 1/2 cup of diced tomatoes and mix gently with a spoon.

3. Garnish the raw tomato soup recipe with sunflower sprouts! Eat immediately.

This raw tomato soup recipe makes a nice big bowl for one person. :)

The Rawtarian's Thoughts

Raw tomato soup recipe - Does that sound tasty to you? For some reason I was really turned off by the idea of raw soups for a long time. For two years, actually! I was turned off of raw soups because I once made a raw vegan beet soup that was very gross and watery!

But I finally gave raw soups another go and was pleasantly--and I mean very pleasantly--surprised by the raw tomato soup recipe!

What I like about this recipe is that it's so easy. I mean, you've got tomatoes and cashews, basically. Can't get much easier than that!