Raw Veggie Soup Recipes

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RAW VEGGIE SOUP



Raw Veggie Soup image

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

1 1/2 cups carrots, shredded
1 1/2 cups fresh tomatoes, peel and seed, chopped
1 1/2 cups fresh cucumbers, peel and seed, chopped
1 1/2 cups green peppers, chopped
1 cup celery (chopped small)
1 cup chopped onion (red is best)
2 garlic cloves, minced
3 cups tomato juice
1/4 cup corn oil
2 tablespoons red wine vinegar
1 tablespoon salt
1 tablespoon lemon juice (fresh)
1 teaspoon hot sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
herb flavored crouton (for garnish)

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

VERY VEGGIE SOUP



Very Veggie Soup image

Provided by Ree Drummond : Food Network

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 16

2 tablespoons salted butter
4 carrots, peeled and chopped
4 parsnips, peeled and chopped
4 cloves garlic, peeled
2 small turnips, peeled and chopped
1 yellow onion, chopped
1 small rutabaga, peeled and chopped
1-inch piece fresh ginger, chopped
1 teaspoon ground allspice
1 teaspoon ground coriander
Kosher salt and freshly ground black pepper
8 cups chicken or vegetable stock
4 thyme sprigs
1 cup or more vegetable oil, for frying
4 small shallots, thinly sliced
Minced fresh parsley, for garnish

Steps:

  • Melt the butter in a large heavy-bottomed pot over medium-high heat. Add the carrots, parsnips, garlic, turnips, onion, rutabaga, ginger, allspice, coriander and some salt and pepper. Stir and sauté for about a minute, until the vegetables are all coated in butter and starting to cook. Add the stock and thyme sprigs. Bring to a boil, reduce to a strong simmer and cook until the vegetables are tender, about 20 minutes.
  • While the soup is cooking, heat the vegetable oil in a large skillet. Add the shallot slices and fry until golden brown, about 5 minutes. They will crisp as they cool. Drain on paper towels and salt them while they are still hot.
  • Puree the soup with an immersion blender or carefully in batches using a standard blender. Serve the soup hot, garnished with the fried shallots and parsley.

RAW GARDEN VEGETABLE SOUP



Raw Garden Vegetable Soup image

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

1 small zucchini, chopped (about 1 cup)
1/2 cup water, plus 1/4 cup water to thin if necessary
1/2 tomatoes, chopped
1 stalk celery, chopped
1 green onion, chopped
1 tablespoon fresh lemon juice
1 1/2 teaspoons miso, mellow white
1/2 teaspoon garlic (1 clove)
1 dash cayenne
1 dash salt
1 cup spinach, chopped
6 fresh basil leaves
1/2 avocado, chopped

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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