crazyrawlife
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raw vegan spicy green lime cilantro soup
I’m quite upset that it’s taken me so long to make this {delish!} soup. My dear raw foodie friend Brooke has been making this so regularly over the last 12 months that I feel like she’s cracking open coconuts every time I speak to her! And that’s exactly why I have been procrastinating… damn coconuts. Once you get the hang of cracking them open though, the world of opportunity to make something wonderful opens up like… well, something that opens up very wide…
Cynthia Beavers (owner of pure cafe) offered the recipe to Alissa Cohen for her first recipe book Living on Live Food and now I’m offering it to all of you with full references, despite the fact I wish I was clever enough to create something this good myself :)
Ingredients:
- 2-3 large handfuls of spinach
- 1 large handful of cilantro
- Juice of 1-2 young coconuts – I got lucky with a really juicy one yesterday so that worked perfectly
- Meat of one young coconut
- Juice of 1.5 limes
- 1/4 cup Living Olive Oil – I didn’t know what this was so used EVOO
- 1/4 cup Nama Shoyu
- 1/2 tsp mellow white miso – I bought some of this stuff a year ago and had only used a tablespoon for something I ended up throwing out it tasted so bad, so if you buy some to try this recipe don’t worry about using it, you’ll get to it eventually
- Seeds from 1 poblano pepper
- 1/2 avocado
- 1/2 jalapeno or habenero depending on how hot you like it
- 1 medium to large dried ancho chile with seeds (stem removed)
- 2 cloves of garlic
Instructions {verbatim}:
- Blend everything in Vita-Mix* until smooth
- Taste and adjust to meet you needs – the key ingredients are lime and ancho chiles so if it doesn’t taste right, add more of these ingredients
Definitely get in to this soup people! It’s super tasty and packed full of greens for supreme alkalinity. I also wasn’t that hungry when I made it yesterday so put some in a glass jar for lunch today and it keeps well.
xx
* I followed the recipe exactly. I don’t usually but Brooke always does and she loves it so figured I couldn’t go wrong. The one difference (and a seemly never-ending battle between raw foodies) is the choice of blender. A lot of recipe books simply say “blend in Vita-Mix” as though everyone in the world thinks they’re the best and owns one. I bucked the trend and went with a Blendtec for reasons I’ll explain in a separate ‘ode to my kitchen gadgets’ blog soon. Do note that this was after having bough a cheaper blender at Target first to determine whether the $450 was worth it or if my raw food fad was just that, a fad. Turns out the raw foodie fas wasn’t a fad (much to everyone’s surprise) and I use my (very expensive) Blendtec every single day, and often more than once which then makes it quite affordable per use! Why this is relevant here is that I used the soup setting which will turn cold ingredients into warm soup (put it through three times and it comes out steaming), so I had warm soup yesterday which was lovely given the rain here in Boston. Today I had it cold out of the fridge and it tasted just as good.
xx
2 Comments on “raw vegan spicy green lime cilantro soup”
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crazyrawlife 
This sounds divine! Can hardly wait to try it!
You mentioned alkalinity, that’s fantastic. Are you familiar with Kangen Water by any chance? Talk about alkaline, this water is amazing! Let me know if you would like to know more about it.:-)
Thank you for sharing this recipe.
To Good Health & Fitness,
Tina
I always want to know more about everything Tina! Have never heard about this water…
The soup really is amazing – let me know how it goes :)