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Garden Vegetable Soup

Raw food author and chef Jennifer Cornbleet shares how to prepare garden vegetable soup, especially good for lunch. In this video, Jennifer Cornbleet shows how to use your knife and blender to create a simple, but satisfying raw soup.
Ingredients
  Cayenne pepper 1 Dash
  Zucchini 1 , chopped (unpeeled)
  Avocado 1⁄2 Medium
  Tomato 1 , chopped
  Celery stalk 1 Medium, chopped
  Water 3⁄4 Cup (12 tbs)
  Spinach leaves 1 Cup (16 tbs), chopped (or Swiss chard)
  Basil leaves 6 Medium
  Green onion 1 Medium, chopped
  Garlic 1⁄2 Teaspoon, crushed
  Fresh lemon juice 1 Tablespoon
  Mellow white miso paste 1 Tablespoon
  Salt 1 Dash
Directions

GETTING READY
1. Chop the zucchini, celery, tomato, green onion into large pieces. There is no need to peel or deseed the vegetables.
2. Cut the avocado into half and remove the seed.
3. Squeeze the lemon to extract the juice.

MAKING
4. In a blender, add the zucchini, tomato, celery, water, green onion, spinach leaves, basil leaves, lemon juice, salt, cayenne pepper, crushed garlic, miso paste and blend till smooth.
5. Scoop the flesh of the avocado and add to the blender. Continue blending till smooth. Do not blend it for long.
6. Transfer the soup into a bowl.

SERVING
7. Take a serving bowl or plate; pour the soup into it and garnish with finely chopped vegetables and serve fresh.
8. To be carried for lunch, pour it into a jar and carry it.

TIPS
To make the soup the soup chunky, finely chop the vegetables and add to the soup.

Recipe Summary

Difficulty Level: 
Very Easy
Channel: 
VeganLife
Cuisine: 
American
Preparation Time: 
15 Minutes
Servings: 
2

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