Raw Veggie Soup Recipes

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RAW VEGGIE SOUP

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



Raw Veggie Soup image

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

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)

RAW GARDEN VEGETABLE SOUP

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



Raw Garden Vegetable Soup image

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

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

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