Raw Broccoli Soup
This is one of my favorite whole foods plant based soups to make as a hearty meal on a cold winter day. I like to serve it at room temperature or slightly warmed in a dehydrator, a perfect treat for the holiday season. Begin the year with high vibrations ~ here is to eating well and feeling great. Cheers!
Fresh Organic Raw Ingredients:
Let all ingredients sit at room temperature for 30 minutes to create a warming feel rather than using chilled.
1 or 2 bunches of broccoli or broccolini florets
6 – 8 tiny heirloom or cherry tomatoes (optional)
2 large colored peppers or 6 – 8 mini colored peppers
2 large dates
1 large yellow squash (substitute butternut, 1 cup chopped pumpkin or 1 peeled zucchini)
1 large carrot
½ small orange sweet potato (optional)
1 T. raw tahini
½” piece of turmeric
½ t cumin or to taste
½ t coriander
Dash of sea salt
Dash of cayenne
Dash of paprika
Dash of black pepper
1 T. minced sweet onions
1 T. minced garlic
¼ cup chopped cilantro
1 T minced green onions or chives
Purified filtered water (to desired consistency)
Directions:
Break broccoli or broccolini into small to medium sized florets, wash and set aside.
Wash tiny tomatoes and set aside in bowl to save for garnish (optional)
Place the following ingredients in a high speed blender or food processor:
2 large colored red, orange or yellow peppers or 6 – 8 mini colored peppers
2 large pitted dates
1 large yellow squash (may sub)
1 large chopped carrot
½ chopped or sliced small orange sweet potato (optional)
1 T. raw tahini
½” piece of turmeric
½ t cumin or to taste
½ t coriander
Dash of sea salt to taste
Dash of cayenne to desired heat
Add water slowly to preferred thickness of soup blending until smooth or slightly warm.
Warming – do not blend more than a few minutes. Blending for five minutes or longer will overheat the soup and damage the molecular structure compromising nutrient value.
When thoroughly blended, pour some of the soup mixture in a bowl.
Dip the florets in the mixture until completely covered.
Cover the remaining soup with a lid and set aside for later (do not refrigerate).
Place broccoli florets on dehydrator trays with paraflexx sheets.
Dehydrate at 115 degrees for approximately 1 hour.
After 40 minutes, place serving bowls in dehydrator to slightly warm them on separate trays from the florets.
When finished dehydrating the florets after one hour, pour remainder of the soup in the serving bowls.
Mix in minced onions, garlic and chopped cilantro.
Add the dehydrated florets in to the soup.
Place back in dehydrator at 115 degrees for 10 minutes.
Remove the serving bowls with soup.
Garnish with minced green onion or chives.
Sprinkle with paprika and/or black pepper.
Toss in tiny heirloom or cherry tomatoes on top.
Serve ‘as is’ slightly warm or at room temperature.
Enjoy.
Serves two.
Lowfat Variation – omit the tahini and add instead half of the amount (1 1/2 t.) to only the broccoli floret dip portion. The tahini is what helps the mixture stick to the florets during dehydration otherwise the soup will run off the florets and cover the sheets.
~ Living foods for a healthy mind and body ~
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