Wednesday, September 22

soup recipes

Live Cucumber and Avocado Soup
8 cucumbers, roughly chopped
4 avocados, peels and pits removed
1 jalapeño, seeds removed
½ bunch cilantro
1 sprig mint, stems removed
1 lime, juiced
2 tablespoons salt
1 small radish, julienned

1. Purée cucumbers in a blender.
Place a chinois (china cap strainer)
over a 1-2 quart container. Pass
the purée through the chinois,

working it through with a spatula if
necessary. Reserve the cucumber

2. In a high-speed blender combine
cucumber purée, avocados,
jalapeño, cilantro, mint leaves,
lime juice, and salt. Blend on high
until all ingredients have been well
puréed (about 1-2 minutes).

3. Add reserved cucumber juice as
desired to thin soup. Taste and
re-season if desired.

4. Ladle a serving of the cucumber
and avocado soup into a bowl.
Place the julienne of radish on top
to garnish.

Kreamy Corn Soup
4 cups corn, decobbed
3 cups filtered water
1/3 cup tahini
1/4 tsp pumpkin pie spice
Bragg to taste

Blend the corn, tahini, and water until thick.
Add spices.
Chill to serve.
Soup can be strained if thicker consistency is desired

Kale Soup
2 cups kale greens (no stems)
2 garlic cloves, chopped
1 cup snap peas
2 green onion, chopped
1 carrot, julienned
4 reiki mushrooms
3 teaspoons Bragg Aminos
1/4 cup pure water

Blend all ingredients together until creamy
Makes 2 - 4 servings

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