Vegetable Soup Recipes

[sciniq]

So I'm looking for Veggie Soup recipes. I'm about to break the fast soon. In Burroughs' book, he just lists a bunch of random veggies and doesn't give any type of recipe. I'm wondering if any meat eaters (or non) have had any veggie soups they ate after the fast before going back to a meat eating lifestyle without getting sick. I'm really worried about getting sick and gassy when I break this fast.

[peanutterb]

I used to make veggie soup every saturday. Yum.
I don't ever use measurements so I'm making these up. I usually make a big pot to last me all day (unless I'm greedy then it lasts half a day) And I don't always use the same veggies each time. Sometimes I mix it up or it depends on what I can find. Cabbage and carrots and squash are always in it tho.

Hopefully this will help some of you.

1 irish potato
1/2 sweet potato (or 1 small)
1/3 squash (cut very small)
3 or 4 carrots
2 stalks of celery
1/2 yam
1/2 cabbage
1 Onion
1/2 cup lentils

Put on a pot of water. I can't say how much right now but if you cut up the veggies and put them in the pot then cover them with water that's how much water you need.

So put a pot of water to boil (water alone).

Add salt, pepper Mrs. Dash or whatever other seasonings you prefer. I usually add a vegetable bouillon cube I get from my mom in the Caribbean - that makes good broth. It may be in the ethnic foods aisle of your grocery or at a Caribbean food store. The brand I use is Maggi.

If you have a soup packet (I also use Maggi Veg soup mix) don't add this until later. If you don't, you'll be fine still.

Then put the squash in first. You want the squash to boil down first so you can mash it up and have it be in the broth.

Then add everything else except the cabbage and lentils. Cover the pot. Put the cabbage on top but save the lentils until things start to boil in a bit.

Once they start to boil in a bit add the lentils and soup packet mix. And mash up the squash with a fork. Taste the broth first to see if it really needs more seasoning and proceed accordingly.

Let it boil on medium low until the veggies are soft but not too soft. The cabbage should still be a little green. Taste the broth, make sure it's too your liking then it's done.

Hope that wasn't too confusing.

[lemonnewbie]

Thanks Peanutterb for your recipe!

Is it okay to use chicken broth and other spices in the soup or does it have to be just water?

[peanutterb]

yes you can use chicken broth for the soup but not for when you're breaking the fast. i think that soup has to be vegetarian, according to the book "no meat or meat stock should be used"
pg 26

[rabbit02]

Hi,

Being vegetarian all my life and fond of vegetable soups, I often make soups.

I have a Vita Mix so I throw everything in it, whatever I have in the fridge( vegetables like cabbage, carrots, celery, bell pepper, squash, spinach, onions...no potatoes!!) and hot water. For spice all you need is mexican seasoning, available at all grocery store. you can add additional salt or black pepper if you like.Then in the last round round I add either black beans ( black beans soup)or Tortilla( tortilla soup.) to make it crunchy, but on this diet ? NO!!!

If you have Safeway or Albertsons in your neibhborhood, they do sell vegetarian bouillon and vegetarian broth or else if you have whole food store, they sell vegetarian soup pwd in bulk. They have recipe listed there for how to cook or see their web site for other ideas: http://www.wholefoodsmarket.com/recipes/list_soupstew.html

hope this helps!

Rabbit

[Res]

This is basically my recipe for Veggie soup after the cleanse. It's probably not real exciting because I'm trying to "ease on in" to eating solids again. So here's my rendition of a no-brainer:

"Making vegetable stock/soup is really easy. This is as basic as I make it; carrots, cauliflower, celery, greenbeans, savoy cabbage, zucchini, big quantities of collard or other greens like bok choy, Swiss chard etc, onions (yum), sea salt (and you know we ALL have THAT!) pepper....hmm, what else, OH, banana squash. (After it softens I squish it against the side of the pan to make the liquid thicker.) You can add potatoes if you want to. And then I add a bunch of herbs, bay leaf, thyme, basil. This time I dropped in a shot of balsamic vinegar. Cover with Spring water. Then bring to a boil. Turn down and simmer till the veggies are mostly tender.

*You can actually use whatever vegetables or herbs you want to.

[zerolema]

This is the soup I made to break my cleanse, it's raw though and very strong (i used 4 large cloves of garlic) everyone at work could smell it when I opened the container to eat it, but on the plus side they tried it and LOVED it, they're still talking about it!

This recipe is from The Complete Book of Raw Food~ Lori Baird, editor


Abeba and Anna's It's Really Soup:
serves 8 to 10 people

10 to 11 fresh Roma tomatoes, chopped
1/2 red or yellow onion, peeled and chopped
4 cloves garlic, peeled
fresh basil to taste
fresh dill to taste
2 tablespoons fresh-squeezed lemon juice
Celtic sea salt to taste
2 tablespoons olive oil
1/8 to 1/4 cup raisins
1 to 2 red bell peppers
1/4 jalapeno pepper (optional) (i used habenero because i love spicy!)
1 cup sun-dried tomatoes, finely chopped then divided
1 avacado cubed
1 ear of corn cut from the cob
1/2 sweet yellow pepper
finely chopped parsley for garnish


In a blender combine 6 of the tomatoes with the onion, garlic, basil, dill, lemon juice, sea salt, olive oil, raisins, red bell pepper, jalapeno, and 1/2 cup water.
Blend well.

Add 1/2 cup of the sun dried tomatoes, a little at a time. Blend well.

In a large bowl, combine the avocado, remaining fresh and dried tomatoes, corn and the sweet yellow pepper. Pour the blended mixture over the chopped veggies and stir well. Garnish with parsley.

This recipe was created at a 2002 Raw Chef's Training Retreat by Victoria Boutenko. THis soup was a hit-the students were scraping the bowl and begging for the recipe!

Enjoy!

[fancy1]

RECIPE FOR VEGETABLE SOUP

Use several kinds of vegetables, perhaps one or two kinds of legumes, potatoes, celery, carrots, green vegetable tops, onion, etc. Dehydrated vegetables or vegetable soup powders may be added for extra flavor. Okra or okra powder, chili, curry, cayenne (red pepper), tomatoes, green peppers, and zucchini squash may be included to good advantage. Brown rice may be used, but no meat or meat stock. Other spices may be added (delicately) for flavor. Use salt delicately as a limited amount of salt is necessary. Learn to enjoy the natural flavor of the vegetables. The less cooking the better.

________________________________________________

Have this soup for the evening meal using the broth mostly, although some of the vegetables may be eaten. Rye wafers may be eaten sparingly with the soup, but no bread or crackers.

[fancy1]

FIRST DAY:

Several 8 oz. Glasses of fresh orange juice as desired during the day.

Drink it slowly.

SECOND DAY:

Drink several 8 oz. Glasses of orange juice during the day—with extra

water, if needed. Some time during the afternoon, prepare a vegetable soup
THIRD DAY:

Drink orange juice in the morning. At noon have some more soup: enough may be made the night before and put in the refrigerator. For the evening meal eat whatever is desired in the from of vegetables, salads, or fruit. No meat, fish, or eggs; no bread, pastries, tea coffee, or milk. Milk is highly mucus-forming and tends to develop toxins throughout the body.

(Milk, being a predigested food, has been known to cause various complications in the stomach and colon, such as cramps and convulsions. The calcium in milk is difficult to assimilate and may cause toxins in the form of rheumatic fever, arthritis, neuritis, and bursitis. The resulting lack of proper digestion and assimilation of the calcium allows it to go into the blood stream in a free form and it is deposited in the tissues, cells, and joints where it can cause intense pain and suffering.)

FOURTH DAY:

Normal eating may be resumed, but best health will be retained if the morning meal consists of our type of lemonade or fruit juice: and, of course, if a strictly fruit, vegetable, seed and berry diet is followed. If, after eating is resumed, distress or gas occurs, it is suggested that the lemonade diet be continued for several more days until the system is ready for food.

[daftcat]

I modified this recipe from a basic vegetable stock. It's very good. If I can find a local farmer's market, I would make this more often.

Vegetable Stock

2 onions, chopped
2 potatos, diced
1 parsnip, sliced
1 turnip, sliced
2 pieces of kombu
fresh parsey
fresh thyme
fresh or dry bay leaf
mushrooms to taste or preference (about six crimini did it for me)

Fry two chopped onions, 2 diced potatoes and 2 celery sticks.

Stir in 1 sliced parsnip, 1 sliced turnip, and 2 pts of water.

Put in the bouquet garni (traditionally fresh parsley, fresh or dried thyme, and bay leaf), bring to the boil, then heat and simmer for one hour. Strain the broth from the solids using a collander. You may be able to save the solids as seasoned mash potatoes, but I have not confirmed their palatability yet.

[daftcat]

Kombu is an edible kelp that will add nutrients to the soup and since it improves digestibility of beans, I would imagine it also has some favorable digestive properties with other foods. You can probably find it in a regular grocery store in the international foods section or you can definitely find it at a natural foods store or an asian market. It's not mandatory in the broth recipe, but it's not a bad idea to have it since sea vegetables are very nutrient dense.

The fresh thyme really makes a huge difference, though.

Cheers!
M

[peanutterb]

lol poor thing.
soup is the easiest thing in the world.
fill a pot with water. put it on to boil. add the ingredients. cover and wait.

you can also check

a thread in the raw food lifestyle forum that has a bunch of recipes, some raw even.
www.allrecipes.com
google "vegetable soup recipes" and see what comes up.

[allison]

Hey Peanut,
You are truly an inspiration and full of a wealth of info THANK_YOU.
On the vegie soup topic, i was board yesterday (and needed something to do with my hands) so i made a big pot of soup to freeze until i am ready. I cut up some (lots) of garlic and onions and you cook them until tender with a organic olive oil. I also bought organic vegie broth tetras (2), and organic vegie bouillion. Then whatever vegies you like in the grocery store (or local garden) (preferably organic). Cabbage, carrots, gr beans, peas, potatoes, turnip, rutabaga, kohlrabi and some dry or canned (easier) lentils or other beans. So once you garlic and onions are tender put your teras in and just start adding the vegies you like, if you have to many vegies add some water and a few bouillion to taste. If you have canned beans add after a couple hours of your soup simmering. You can also never go wrong throwing some sage, oregano, thyme, and always bay leaves.
Allison

[Pris]

I absolutely love the veggie soup part! At my local health food store I found an excellent veggie broth...by Pacific Organics. I added one cup of water..cut potatoes, carrots, celery, onion, organic pinto beans, lentils, brown rice, seasonings, a bay leaf and whatever else you love...Simmer for an hour...as easy as that..and it was incredible. The broth is also great base for cooking rice or your veggies.

[peanutterb]

yeah that does sound good Pris, but i think for purposes of breaking the fast burroughs suggests to make your own broth. those premade broths are high in sodium... hello water retention!

:) but the decision is yours.

[allison]

If you check page 26 of Burroughs "The Master Cleanser" he says you can use vegie souppowders and you can get low sodium versions.

[peanutterb]

yeah soup powders are ok but i didn't think premade broth was. thanks for providing a quote. sometimes i feel like i imagine half the stuff i say.

anyway, it takes some practice to make a good broth but my suggestion is to add some pumpkin or squash and put them in first then add the rest of the veggies, then when the soup is 3/4 of the way done, mash up the pumpkin/squash on the side of the pot walls and that becomes part of the broth and it's is truly delicioso.

(plus, since you're just supposed to eat mostly broth that second night, you can kinda get a little extra in there.)

don't season the soup too much til it's almost done either because the veggies will make a broth within themselves then you can add salt and pepper accordingly close to the end.

[Grey]

Ok, I searched and found this thread which is exactly what I was looking for. My question is about beans and lentils. When using them in the soup you use dried ones, correct? Do you add them at the same time as all the other veggies and just cook until soft?? I like the suggestion about adding the squash or pumpkin. I'm excited to make this. In 2 days!!!!

If they are dry beans you will have to soak them for a day or so and then cook them first. I made my soup yesterday.. presoaked the beans for a day and then ended up cooking them for about 4 hours before adding any other ingredients. Also keep in mind the fact that things like carrots and large potato chunks will need longer than say a green bean or peas.

I don't use any broths from the store for my soup. I add a lot of lemon and a bit of garlic to the water when cooking the soup and then add more lemon and a pinch of sea salt per bowl before eating for taste and it's quite nice.

[adawn42]

Most dried beans you really only need to soak overnight.

Lentils do not need to be soaked, and will cook in about an hour.

Ang.

[Mrs.Squigs]

How long should I cook the vegetables? Should I remove them once they turn soft or can you leave them in there? I'm assuming carrots, potatoes, greens, etc. should be added first? I plan on adding beans lentils green beans possibly corn. I guess I'll add them after it's been cooking a while.

Must be a slow day on the boards......

[peanutterb]

i was actually watching paula dean the other day and she made the leeks without the dark green tops. she used the white part and the light green part.

try doing a google search for leeks soup and see what comes up.

just experiment, that's how you learn anyway.

[HealthyBiz]

Mrs Squiggs - you did the right thing! The green tops of leeks are just for looks. Use only the white and light green area near the roots - the soft parts. I LOVE cooking with leeks. Mmmm.... I hear the Farmer's Market calling .... Oh, one more tip, just in case you've not already finished your leek soup: After cutting off the green tops, cut the leeks lengthwise and rinse each 1/2 under running water by fanning out the sections. Leeks tend to collect lots of sand or dirt and this will make sure your soup isn't gritty!:D

[Mrs.Squigs]

Mrs Squiggs - you did the right thing! The green tops of leeks are just for looks. Use only the white and light green area near the roots - the soft parts. I LOVE cooking with leeks. Mmmm.... I hear the Farmer's Market calling .... Oh, one more tip, just in case you've not already finished your leek soup: After cutting off the green tops, cut the leeks lengthwise and rinse each 1/2 under running water by fanning out the sections. Leeks tend to collect lots of sand or dirt and this will make sure your soup isn't gritty!:D

Yes, I did that. :D Someone posted this website: http://www.whfoods.com/eathealthy.php

probably on the Raw Food Lifestyle board and I have been getting great use out of it. It has definitions of every type of produce and even has cooking demos on how to chop stuff. It's great.

[peanutterb]

hey Buddy, that's what the lemonheads recipe box is all about. there are tonnes of soup recipes in there.
also do a search on the board.
there's a link to a tutorial below on how to do a search.
also try cooking websites like allrecipes.com.

[alheim]

I'm really, really busy these days with finals (especially today), and today is my first day off of the fast. Today I'll drink OJ, but tomorrow I'll have soup, and I wanted to know why it isn't allowed to use chicken stock/broth to make soup (e.g. Minestrone soup) when breaking the fast. Is this just b/c the 'green' lifestyle is the way to go?

I want to make my own soup, too, (instead of buying something), so it's going to have to be easy.

Does anyone know of any alternatives to the soup? Mashed potatoes? Suggestions are appreciated.

Thanks,

-alheim

[Peter Glickman]

Hi Alheim,

No, it's not the green lifestyle that eliminates chicken soup from the freshly-made vegetable soup recipe for breaking the cleanse. Animal protein is the hardest for the body to digest. In fact, Burroughs prescription for breaking the cleanse for meat eaters is fresh squeezed orange juice on day 1. Day 2 is orange juice for breakfast and lunch, and a freshly-made vegetable soup with very little salt and no animal protein for dinner with optional rye wafers. Day 3 includes orange juice for breakfast, more vegetable soup for lunch and fresh or cooked veggies, fruit or salad for dinner.

As far as what is the easiest to tolerate after the cleanse, fresh orange or grapefruit juice is the easiest of all. After that would be fresh fruit, then cooked vegetables, and finally animal protein--avoiding milk because it creates mucus and clogs up the system.

My personal experience having done it right and wrong is that the downside of doing it wrong is a very, very upset and nauseous stomach for several hours versus no problems done right. Occasionally, I've not had a problem "adjusting" the plan to end sooner, but I've also been miserable and it took me being miserable only once for me to learn.

By the way, I've seen reports on the Internet that people have died by not breaking long fasts (not the MC) correctly, but I've found no proof of those. Still, why tempt fate?

Peter 8)

[peanutterb]

bumping up to page 1

[skinnyminnie]

WOW! I'm glad I checked in here tonight! All those recipes sound so yummy! I'm printing them now! I had the same question about the recipe in Burrough's book. Just listed the veggies with really no instructions or water amt. Do we have to use Spring water for the soup? Cannot use tap water yet? Also, peanutterb, isn't cabbage gassy? I LOVE cabbage but just want to be sure its okay to eat. Thank you all for ALL the recipes! I can't wait to try them!! Anyone out there have any really good Raw food books with recipes in them? I really want to change the way I eat after this cleanse (going on day 4 tomorrow ~ WOO HOO!) and went online but really didn't know which ones are good to buy. Any suggestions?

[peanutterb]

Cabbage is the gassiest most delicious food ever created.

yes use spring water.

here's the raw food books thread again http://therawfoodsite.com/forum/showthread.php?t=1183

[Ginger]

I finally found a way to make broth that is not "cooked." Soup to Go:

Dehydrate a bunch of veggies:
parsley, dried greens, especially kale and spinach, sweet potatoes, mushrooms, tomatoes, squash, onions or leeks, red peppers

Unrefined salt

1 tbl herbs such as thyme, sage, oregano, basil, rosemary, garlic and cumin

Place 1-2 cups of the above veggies, herbs and salt in a dry blender. Blend to a fine powder. Store in an air tight bag or glass jar. Reconstitute in somewhat hot water or almond milk Drink warm. You can also add sprouts to this.

[peanutterb]

good for you Ginger. :) there's actually a couple good raw soup recipes in the lemonheads recipe box and in those links posted in the general help for newbies, articles for breaking the fast thread and the raw food challenge thread.
just fyi, if you are breaking your fast and going raw, you don't have to do soup at all. you can start with fruit and a salad after your juice days.

[peanutterb]

Raw Soup Recipes

Gazpacho
1 green pepper, diced
4 tomatoes, diced
1 onion, diced
3 garlic cloves, minced
3 cups water
raw apple cider vinegar to taste
freshly squeezed lemon juice to taste
1 cucumber, peeled and chopped
4 tbs cilantro
1 scallion, for garnish

place the vegetables in a blender and puree. Strain to remove any vegetable pieces that are not fully liquefied. Chill over night. Sprinkle with scallion before serving.


and there are a bunch on these pages:
http://www.rawfoodinfo.com/home/home_a.htm
http://www.fromsadtoraw.com/RawRecipes.htm

[rdg987]

do you have to make the soup home made? or can you buy a certain brand of soup at the grocery store? if so what kind?

[mtmouse]

do you have to make the soup home made? or can you buy a certain brand of soup at the grocery store? if so what kind?

If you are talking about the soup for breaking your fast, it should definitely be homemade only. Anything you buy in the store is filled with, well, fillers and other non-food.

[vip]

I finally found a way to make broth that is not "cooked." Soup to Go:

Dehydrate a bunch of veggies:
parsley, dried greens, especially kale and spinach, sweet potatoes, mushrooms, tomatoes, squash, onions or leeks, red peppers

Unrefined salt

1 tbl herbs such as thyme, sage, oregano, basil, rosemary, garlic and cumin

Place 1-2 cups of the above veggies, herbs and salt in a dry blender. Blend to a fine powder. Store in an air tight bag or glass jar. Reconstitute in somewhat hot water or almond milk Drink warm. You can also add sprouts to this.

I love this idea! As soon as I get a dehydrator I'm going to try it! :p Well, after I'm done with the cleanse! :D

[mtmouse]

I love this idea too!

[Res]

Me too! (and )

[mayablue]

YUMMMM...

I am planning on going a full two weeks, so I am just now starting to dream about the wonderful veggie soup that I will make for myself on the second day of the break. I remember on my first cleanse, I started making a list of all of the things that I wanted to throw into my soup by about the 7th day and I ended up going 12 days. I had never made a soup before without a recipe, but I was really excited about trying because I really like to cook. I work in a natural foods grocery store, so everytime I saw something good, I added it to my list. I was inspired by Stanley Burrough's instructions to just add a lot of fresh veggies and minimal seasoning and try not to overcook them. He also mentioned to add some legumes, so that gave me an idea to add some Navy Beans.

The night before, I soaked about 1 1/2 cups of dried navy beans for my soup the next day. When I got home from work at about 3 pm I immediately went into the kitchen and started cooking my beans, I rinsed them and put them in a large stock pot full of filtered water and cooked them at a low boil covered for about 1.5 hours so they were nice and soft. Then I started adding my cut up veggies (all fresh, about a cup each) - the hard ones first: Carrot (I like the rainbow ones for color), celery, chopped garlic, onion, and leeks...then some spices: Thyme and cayenne pepper both to taste, as well as one organic veggie bouillon cube to help the broth along and 1 tbsp tomato paste for color (since fasting, I felt that I really didn't need additional salt)...next I added Napa Cabbage, snapped french beans, and purple potatoes...simmer that for another 15 min and then throw in some zucchini for about 5 min more and you are ready to go! I served this for the first night of solid food using mostly broth and some of the veggies as well as two rye wafers. The next day I had it again for lunch with mostly veggies as I was really craving them!!

I tend to get overexcited when I cook, so sometimes my cup measure turns into two;), for a general rule, I just watch how full the pot is getting and adjust as needed. The cayenne pepper adds a much welcomed spice after a day and a half without the lemonade. I have been making this soup about every 10 days ever since my first MC back in June! I found that it was most welcomed after 12 days of lemonade, then 1 1/2 days of thick OJ

I hope that someone else besides me can have some fun with this!! Send me a messege if you need any more advice on it! :D

[babsgoesraw]

This is the soup I made to break my cleanse, it's raw though and very strong (i used 4 large cloves of garlic) everyone at work could smell it when I opened the container to eat it, but on the plus side they tried it and LOVED it, they're still talking about it!

This recipe is from The Complete Book of Raw Food~ Lori Baird, editor


Abeba and Anna's It's Really Soup:
serves 8 to 10 people

10 to 11 fresh Roma tomatoes, chopped
1/2 red or yellow onion, peeled and chopped
4 cloves garlic, peeled
fresh basil to taste
fresh dill to taste
2 tablespoons fresh-squeezed lemon juice
Celtic sea salt to taste
2 tablespoons olive oil
1/8 to 1/4 cup raisins
1 to 2 red bell peppers
1/4 jalapeno pepper (optional) (i used habenero because i love spicy!)
1 cup sun-dried tomatoes, finely chopped then divided
1 avacado cubed
1 ear of corn cut from the cob
1/2 sweet yellow pepper
finely chopped parsley for garnish


In a blender combine 6 of the tomatoes with the onion, garlic, basil, dill, lemon juice, sea salt, olive oil, raisins, red bell pepper, jalapeno, and 1/2 cup water.
Blend well.

Add 1/2 cup of the sun dried tomatoes, a little at a time. Blend well.

In a large bowl, combine the avocado, remaining fresh and dried tomatoes, corn and the sweet yellow pepper. Pour the blended mixture over the chopped veggies and stir well. Garnish with parsley.

This recipe was created at a 2002 Raw Chef's Training Retreat by Victoria Boutenko. THis soup was a hit-the students were scraping the bowl and begging for the recipe!

Enjoy!
This recipe is sooooo good. I've made a second batch now and have a hard time not totally porking out to it! I'm learning moderation but with this soup it's so hard! Thank you so much for posting it!

[masi1986]

can someone write out exactly what to eat after you finish the cleanse? Iam a meat and cheese eater so what do i need to do to break the fast correctly? Can you please list how many glasses of juice i need to drink,( how many onz of fresh squeezed oj in how many onz of diluted water?) during the day, and what exactly to eat until i can eat regularly again? Also how many bowls of soup and salad do i eat? do i eat the vegetables also or just the broth? thanks, im so confused when it comes to these threads because so many people write different things.

[mtmouse]

Please read the General Help for Newbies thread:

http://www.therawfoodsite.com/forum/showthread.php?t=1154

On page 1 there's a table of contents that will lead you to the topics you want.

[michaeldennis83]

Working on my "required reading for newbies" haha :). I wanna make some amazing vegetable soup.

[suzzanne]

Is it ok to add Quinoa to my veggie soup to break the cleanse? I found a great lentil soup recipe and it uses quinoa.

[Butterberry]

This recipe is sooooo good. I've made a second batch now and have a hard time not totally porking out to it! I'm learning moderation but with this soup it's so hard! Thank you so much for posting it!

Hi I tried this "soup" also except that i didn't add corn(i'm afraid it wont be digested easily), sundried tomatotes(cannot find one) and dill(cannot find one too). I can't say it's soup because as for my understanding of soup it's something soupy and warm. It turned out to be more like a thick sauce. It tastes like salsa. I think the garlic is too strong. Maybe next time I'll put less cloves. Overall I liked the taste. It's flavorful. Just wanna ask when breaking the fast Is it alright to eat the avocado and the rest of solid ingredients?

[justjade]

This is The Best Vegetable Stock I have ever made!! After I made this I added all kinds of vegetables (Carrots, peas, green beans, all sorts of mushrooms, celery, corn, tomatoes, broccoli, and potatoes) and let it cook for a bit til they were tender. Then I took one third of the cooked vegetable and put them into a food processor. Dumped them back into the soup after that. It just gives it more flavor that way...yummy.

INGREDIENTS (Nutrition)
1 tablespoon olive oil
1 large onion
2 stalks celery, including some leaves
2 large carrots
1 bunch green onions, chopped
8 cloves garlic, minced
8 sprigs fresh parsley
6 sprigs fresh thyme
2 bay leaves
1 teaspoon salt
2 quarts water
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DIRECTIONS
Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?

[davidturner]

hello

Thanks Peanutterb for your recipe!

Is it okay to use chicken broth and other spices in the soup or does it have to be just water?

[JerryGrant]

This is the soup I made to break my cleanse, it's raw though and very strong (i used 4 large cloves of garlic) everyone at work could smell it when I opened the container to eat it, but on the plus side they tried it and LOVED it, they're still talking about it!

This recipe is from The Complete Book of Raw Food~ Lori Baird, editor


Abeba and Anna's It's Really Soup:
serves 8 to 10 people

10 to 11 fresh Roma tomatoes, chopped
1/2 red or yellow onion, peeled and chopped
4 cloves garlic, peeled
fresh basil to taste
fresh dill to taste
2 tablespoons fresh-squeezed lemon juice
Celtic sea salt to taste
2 tablespoons olive oil
1/8 to 1/4 cup raisins
1 to 2 red bell peppers
1/4 jalapeno pepper (optional) (i used habenero because i love spicy!)
1 cup sun-dried tomatoes, finely chopped then divided
1 avacado cubed
1 ear of corn cut from the cob
1/2 sweet yellow pepper
finely chopped parsley for garnish


In a blender combine 6 of the tomatoes with the onion, garlic, basil, dill, lemon juice, sea salt, olive oil, raisins, red bell pepper, jalapeno, and 1/2 cup water.
Blend well.

Add 1/2 cup of the sun dried tomatoes, a little at a time. Blend well.

In a large bowl, combine the avocado, remaining fresh and dried tomatoes, corn and the sweet yellow pepper. Pour the blended mixture over the chopped veggies and stir well. Garnish with parsley.

This recipe was created at a 2002 Raw Chef's Training Retreat by Victoria Boutenko. THis soup was a hit-the students were scraping the bowl and begging for the recipe!

Enjoy!
I broke the fast on day 5 with fresh squeezed OJ for breakfast and this recipe for lunch - OH MY GOSH it was fantastic! I used habenero too. I wasn't able to get any fresh basil, but I didn't miss it. Also, I doubled the water so it wouldn't be as thick, but WOW, it was really good. We (my wife and I) also crumbled up some corn tortilla strips on top and took a 1/4 portion each of whole grain vegitarian flat bread to wipe up what the spoon couldn't grab... yum.

[itermame73]

You can buy it like you can Chicken Stock. My youngest brother was a vegetarian for awhile so used to buy just vegetable stock for use as a quick soup base.

When I make vegetable stock, which I do because like Rose I think the commercial varieties are too salty, I use veggies minced fine and just leave them in. Mine includes celery, onion, potato slivers and carrot mostly with 1/2 teaspoon of garlic powder. You could probably put it together really quickly with a food processor which I dont have so I resort to my big cutting board and a sharp thick bladed knife. Canned, it makes a good quick starter for soups and stews.

-SCG

[D.Diota]

You can buy it like you can Chicken Stock. My youngest brother was a vegetarian for awhile so used to buy just vegetable stock for use as a quick soup base.

When I make vegetable stock, which I do because like Rose I think the commercial varieties are too salty, I use veggies minced fine and just leave them in. Mine includes celery, onion, potato slivers and carrot mostly with 1/2 teaspoon of garlic powder. You could probably put it together really quickly with a food processor which I dont have so I resort to my big cutting board and a sharp thick bladed knife. Canned, it makes a good quick starter for soups and stews.

-SCG