Real Food Rehab

No rigid rules, labels or dogmas.... just REAL food, for your body, mind & soul!

Raw Soups are some of the best ways to add more live nutrition into your diet. If you have a high speed blender, it makes creating soups one of the quickest and easiest dishes. When the weather is cooler, I like to blend my soup until the motor of the blender has slightly heated the soup. You can also put the soup in a sauce pan to warm, but don't let it get too hot, as you'll want to keep your living enzymes, vitamins and minerals intact!

When you add recipes, please let us know if the recipe is an original or the link to where you found it. Pictures are always appreciated.

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Ruby's Smokin' Hot Tomato Soup
2 cups fresh tomatoes (I like cherry or grape baby ones)
2 cups sun-dried tomatoes, soaked (save the soak water)
1/2 cup olive oil
1/2 cup raw cashews, soaked for 1-2 hours
1 cup soak water
1 clove garlic
1/4 cup shallot, chopped
1 TBSP red pepper chili flakes
1 TBSP agave nectar or raw honey
1 tsp smoked sea salt if you have it
pure water to thin as needed
fresh herbs for garnish

Blend all ingredients in your blender, combine until you reach a creamy consistency. If you want to reduce the heat, use less chili flakes.

Creamy Avocado Soup
2 avocados, peeled and seded
2 1/2 TBSP miso, brown or white
2 TBSP olive oil
2 - 3 cups pure water, depends on how thick you wan the soup
1 lime, juiced
1 tsp. fresh rosemary, or other fresh herb of your choice
1/2 tsp dried chipotle, optional
diced tomatoes, for garnish

Blend all ingredients in your blender until well combined and creamy.

Thai Veggie Soup
courtesy of The Sunny Raw Kitchen
1 orange bell pepper
1/2 TBSP sea salt
3 carrots
3/4 cup cashews
2 radishes
2 cups warm water
1 TBSP curry powder
3/4 cup almond milk
1 TBSP Nama Shoyu
1 TBSP agave nectar
1/2 TBSP jalapeno pepper
1/8 cup green onions

All all ingredients to your blender and combine well.
Carmella's Notes: I didn't have cashews, so I used part young coconut & macadamia nuts. I also replaced the jalapeno w/ cayenne, and topped the soup with fresh chives & cilantro. YUM!!

Killer Summer Celery Soup
1/2 bunch celery
1/2 bunch cilantro
1/4 cup water
1/4 cup nut or seed butter
1/4 cup raw tahini (or use more nut/seed butter)
2 small cloves garlic
2 TBSP miso
1 TBSP Nama Shoyu
2 TBSP lemon juice
4 cups water

Blend ingredients in your high speed blender, adding ingredients slowly until it is well combined and creamy. It is really delicious!

Veggie Chowder
Use the above soup as the base and add:
2 zucchini, grated
2 carrots grated
2 avocados, cubed
3 ears of corn, cut kernels
1 red bell pepper

Put the vegetables in to the soup base, stirring gently. Slightly warm this soup for a nice fall/winter meal.
*Judy's Raw Chili

(pic courtesty of Makenzie)

6 lg. tomatoes
1 c. lentil sprouts**
1 carrot, grated
1/2 cup celery
1 green pepper, you can use red, yellow or orange also
1 portbella mushroom
1 T. olive oil
1/4 cup Bragg's liquid aminos
2 tsp. fresh oregano or 1 tsp. dried oregano
1-2 tsp. chili powder to your taste
1-2 tsp. cumin to your taste
a dash of cayene pepper
1 T. Bragg's Apple Cider Vinegar
1 T. Agave Nectar
1 cup fresh corn or frozen

Whiz up in food processor the tomatoes, mushroom and add the spices, oil etc and whiz up...add the other veggies chopped up...

*Judy is my best raw friend. She will be joining us here. I dragged her off to Raw Food Chef training with me! And she came up with this Blue Ribbon Winner Recipe!

** soak lentils over night and then sprout for 2 days. I personally sprout alot of lentils and then dehydrate them and then they are ready to add to the chili whenever I make it.
This recipe was from an old post of Penni's and I just can't get enough of this soup. It is creamy, but still light.

Thai carrot soup

3 carrots, topped, tailed and peeled
1 orange bell pepper
3/4 cup young coconut meat
2 teaspoons sea salt
2 cups spring water
1 tablespoon curry
3/4 cup almond milk
1 tablespoon nama shoyu
1 tablespoon agave
1/2 jalapeno
1 tablespoon chopped cilantro
chives to garnish

cut up all the vegetables in small pieces and add all but the chives to your blender. Blend until smooth. Garnish with chives or additional minced jalapeno peppers.
Flora’s Spinach Soup

1 ripe avocado
Big handful of spinach
½ red bell pepper
Juice from half a lemon
½ teaspoon salt
½ teaspoon cumin
A pinch of red hot pepper (powder)
Splash of olive oil
1/2 cup water or 1 cup it depends how thick you want the soup, we like it thick. My kids like to use it as a dip with crackers!

Blend all the ingredients together and sever, we also like to sprinkle a little cashew cheese on it. Grind cashews to powder and add a little salt and cayenne pepper to taste.

Clean Green Celery Soup

2 to 4 stalks celery, chopped and divided
1 avocado, chopped
½ cucumber, chopped
½ to 1 C water
juice of ½ a lime or lemon
handful of cilantro
sea salt or kelp flakes to taste
freshly ground black pepper to taste
celery leaves to garnish

Put half the celery into a bowl. Place the remaining celery along with the next five ingredients into a blender and blend until smooth. Pour contents into the bowl. Season to taste. Don’t forget to garnish with celery leaves!

Curried Coconut Soup

meat & water from one young coconut
3 C carrots, grated
1 onion, chopped
1 Tbsp fresh lemon juice
2 Tbsp curry powder
1 tsp grated ginger root
cayenne to taste

Combine all ingredients in a blender and puree. Garnish with fresh cilantro.

Creamy Tomato Soup

4 tomatoes, chopped
1 red bell pepper, chopped
1 avocado
1/2 onion, chopped
2 Tbsp fresh basil, chopped
2 tsp fresh lemon juice
2 tsp agave
salt & minced hot peppers to taste

Combine ingredients in a blender and pulse until the desired consistency is reached – creamy or slightly chunky, as you prefer.

Savory Pumpkin Harvest Soup

2 C pumpkin, cubed **
2 green apples, cored & quartered
3/4 C coconut water
1 clove garlic, crushed
1/2 C onion, chopped
2 Tbsp raw tahini
1/2 tsp thyme
1/2 tsp sea salt
1/2 tsp paprika

Combine ingredients in a high-powered blender until smooth.

** Note: I like to use the small "pie" pumpkins. They weigh between two and five pounds, and have a firm, sweet flesh.

Tickled Pink Soup

2 large beetroot, sliced
meat of 1 young coconut (reserve water)
1 lime, juiced
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground star anise

Combine beetroot and coconut meat in a high-powered blender, slowly adding coconut water until blended. Add lime juice, spices, and puree. Optional garnish: a dollop of coconut kefir and chives.
Thai Carrot Soup (as shared here in the recipes)

another recipe from the upcoming book "raw delights" :)

Cheezy Corn Chowder

1 cup Corn Kernels
1 clove Garlic
1 tablespoon Onion, minced
1/4 cup Cashews
2 tablespoons Nutritional Yeast
4 baby Carrots (or 1 regular sized one)
1/4" ring of Red Pepper
2 tablespoons Extra Virgin Olive Oil
1/2 teaspoon Psyllium Husk
1 teaspoon Cumin
1/8 teaspoon Nutmeg
1 tablespoon Parsley, fresh minced
1/2 teaspoon Sea Salt
a grind of Black Pepper, to taste
2-3 cups Spring Water

1/4 cup more Corn Kernels
1 tablespoon Parsley, fresh minced

1. Blend in high-speed blender until very creamy.
2. Add the garnish, stir.
3. Warm up on stove till warm enough to eat.
4. Bowl up portions in pre-warmed bowls and garnish with additional minced parsley & fresh ground pepper, enjoy!

Note: You can use fresh or frozen corn - I used frozen because it is winter here now and there is no fresh corn available.
brocolli soup

3 cups water
1 teaspoon honey
4 cups brocolli
1 avocado
1 clove garlic
1 Tablespoon olive oil
1/4 to 1/2 small onion ( Iused about half)
1 teaspoon sea salt
1/8 teaspoon cumin
1/8 teaspoon black pepper

1. In a blender add all ingredients minus 2 cups brocolli, blend untill creamy.
2. Add in the rest of the brocolli and serve/

I added more ground pepper and sea salt after I served it.

I found this recipe online someone I dont remeber where, but I doctored it up and added somethings and tooked out some, this is how me and my family like it :)


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