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Raw soups

Brazil Nut Soup with Jicama
Makes: 6 servings
        1 cup Brazil nuts
        3 1/2 cups water
        3/4 cup avocado
        3 Tbsp nutritional yeast
        1 clove garlic
        2 Tbsp diced celery
        1/4 cup diced red onion, divided
        1 1/2 tsp sea salt, or to taste
        1/4 tsp ground black pepper
        Pinch crushed red pepper flakes
        1 1/2 cups jicama (1/2-inch cubes)
        1 cup halved cherry tomatoes
        3/4 cup shredded spinach
        1 Tbsp finely chopped basil
        1 Tbsp finely chopped flat-leaf parsley
        2 Tbsp thinly sliced green onion. Place Brazil nuts in a bowl with ample water to cover. Let sit for 20 minutes.   Meanwhile, to a blender, add 3 1/2 cups water, avocado, nutritional yeast, garlic, celery, 2 Tbsp red onion, salt, pepper, and red pepper flakes. Drain and rinse Brazil nuts well. Transfer to blender and blend until creamy.
     Transfer to a bowl with remaining ingredients and stir well before serving.
    Variations:
        Replace the spinach with mustard greens, chard, or kale.
        Replace the jicama with thinly sliced carrots, cabbage, or snow peas.
        Replace the cherry tomatoes with red bell pepper or corn.
        Replace the Brazil nuts with cashews.
        Replace the Brazil nuts with almonds. Blend separately and strain before using in the recipe.
Cantaloupe Rose Soup with Blueberry Cream
    Makes: 4 servings
    Cantaloupe Soup
        6 cups cantaloupe (1/2-inch chop)
        2 tsp pure vanilla extract
        3/4 cup coconut water or water
        1/4 cup freshly squeezed lime juice
        1 tsp food grade rose water
        1 Tbsp coconut nectar, maple syrup, or sweetener, or to taste
        Pinch sea salt
        Pinch cinnamon
        Pinch ground cardamom
        1 cup blueberries
    Blueberry Cream
        1/2 cup chopped raw cashews
        1/2 cup blueberries
        1/4 cup coconut water or water
        1/2 tsp vanilla extract
        Pinch cinnamon
        Pinch cardamom

    Place cashews in a bowl with ample water to cover and soak for 20 minutes. Meanwhile, to a large blender, add all soup ingredients except blueberries and blend until creamy. Transfer to a bowl. Make Blueberry Cream: Drain and rinse cashews well. Add cashews to blender with remaining ingredients and blend until creamy. Transfer to a small bowl. To serve, pour soup into a bowl, add a dollop of sauce, and top with fresh blueberries.
    Variations:
        Replace the cantaloupe with honeydew, Crenshaw, or other sweet melon.
        Replace the blueberries with strawberries, papaya, or mango.
        Feel free to omit the rose water.
Raw Carrot Ginger Soup
Makes: 5 cups
    Soup
        3 1/2 cups fresh carrot juice (approx. 3 1/2 lbs carrots)
        2 Tbsp thinly sliced green onion
        1 Tbsp peeled and minced ginger
        1 tsp peeled and sliced turmeric
        1 Tbsp wheat-free tamari (optional)
        1 Tbsp freshly squeezed lemon juice
        1 tsp seeded and diced jalapeño chile
        1 clove garlic
        1/4 cup Brazil nuts, soaked and drained
        1/4 cup mashed avocado
        2 Tbsp fresh minced Italian parsley
        Pinch crushed red pepper flakes
        Sea salt and ground black pepper, to taste
    Raw Crème Fraîche
        1/2 cup cashews, soaked in a few cups of water for 45 minutes or longer
        1/2 cup water
        2 tsp freshly squeezed lemon juice
        Sea salt, to taste
    Prepare the soup: To a blender, add carrot juice, onion, ginger, turmeric, tamari (if using), lemon juice, jalapeño, garlic, Brazil nuts, and avocado and blend until smooth. Transfer to a large bowl.     Add the parsley, red pepper flakes, salt, and pepper and stir well.   Prepare the crème fraîche: Drain the cashews and rinse well. To blender, add cashews, water, and lemon juice. Transfer to a small bowl and add salt to taste. Serve soup with a dollop of crème fraîche.
    Serving Suggestions:
    Garnish with grated carrots, beets, zucchini, jicama, or daikon radish. Sprinkle with black sesame seeds. Enjoy cold or at room temperature. Store this soup in a glass container in the refrigerator and enjoy within 2 days.
    Base: Replace the carrot with other vegetable-based juices, including tomato, carrot-ginger, beet, cucumber, spinach, celery, or your favorite combo.

    Creaminess component: Replace the Brazil nuts with cashews, macadamia nuts, pumpkin seeds, pine nuts, or pecans.

    Herb component: Replace the parsley with dill, cilantro, or basil.

    Spice component: Add 1 Tbsp of any global spice blend from the introduction, including Mexican, Italian, or Moroccan.

    Garnish component: Corn, spiralized beet, carrot or daikon, raw nuts or seeds, chopped fresh herb
Peach Dream Soup and Sunshine Noodles
2 ripe peaches or nectarines
2-3 medium tomatoes or equivalent
Large stick celery
1/2 mango
1/2 English cucumber or equivalent
Edible flowers (if available)
1 head little gem lettuce
(sub romaine or other firm lettuce)
Sunshine Noodles Ingredients: 2-3 zucchini/courgette (coloured/heirloom varieties if available), 1 red, yellow or orange bell pepper, 1 medium mango, 2-3 fresh tamarind pods if available (optional sub thumb fresh ginger), Small bunch fresh tender herbs (e.g. cilantro/coriander, parsley, basil), Cherry tomatoes (coloured varieties if available)
Few fresh chives and/or green parts of 3 spring onions (optional)
Blend well and serve.

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Raw soups

Brazil Nut Soup with Jicama

Cantaloupe Rose Soup with Blueberry Cream﻿

Raw Carrot Ginger Soup

Peach Dream Soup and Sunshine Noodles﻿

Cantaloupe Rose Soup with Blueberry Cream

Peach Dream Soup and Sunshine Noodles