Soups
This chowder embodies everything that I love about the Holidays; warm and comforting. There's also some pretty special details in the body of the recipe that make this soup even more unique and full of flavor. This isn't just a boring blender soup - no siree!
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I've become such a fan of raw soups. This one has just a hint of sweetness from the apple. It also would be the smoothest when made in a high speed blender, but my regular one worked well, too.
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Just made a fantastic chia seed oatmeal with fresh hazelnut milk! This recipe can also be made with any nut milk or even fruit juice.
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As a raw foodist there is no need to endure through the cold winter without a warm bowl of soup once in a while. For this recipe you'll need plenty of fresh, vibrant vegetables, a blender, a vegetable/fruit juicer, and a dehydrator for warming. You can also gently warm on your stove top using your finger to test the temperature. If it doesn't get hot enough to burn your skin it will not be hot enough to damage nutrients and enzymes. This recipe also contains garlic, black peppercorns, and chili powder for additional heat!
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Chutney is traditionally known as a sauce or relish often compounded of both sweet and sour ingredients that include fruits, herbs, spices and other seasoning. Chutney comes from East Indian origin, but for this recipe I made a mango chutney to go with raw vegan falafels, traditionally a middle eastern dish. The mango chutney, along with zucchini hummus went exceptionally well alongside the raw falafel as a trusty dipping companion.
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Raw nut butters are a fabulous way to create a creamy, savory soup base affordably and in little to no time. This Thai inspired recipe by Lisa Viger uses a combination of coconut and cashew butter, which just so happen to be two of our favorite Dastony nut butter varieties! Red chili flakes, fresh cilantro, garlic and lime round out the base. Add to your broth red cherry tomatoes, cucumber noodles, avocado, and more for an easy, delicious and satisfying meal with a healthy kick of spice for the winter.
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This creamy, sweet carrot soup shared by Marlie Centawer of Barefoot and Frolicking is based on a recipe found in Douglas McNish's book Eat Raw, Eat Well. Serve the delicious marinated mushrooms as a side dish or use as a topping on a green salad. This soup is best when served with a generous helping of fresh, nutrient, water, and enzyme rich sunflower greens!
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Discover why we love Golubka's pumpkin seed cheese recipe! The "cheese" can be taken out of the dehydrator while still pliable or left in for longer to become a crunchy cheesy cracker! This delightful recipe also includes a creamy apple-anise soup with a fresh almond milk base. A light yet truly gourmet raw vegan dining experience!
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A positively inspired soup with a fresh green taste and bright pop of color! A perfect soup for early summer. Callie blanched her asparagus spears before hand but you can also leave them raw if you prefer. We encourage you to make your own coconut milk by blending coconut flakes with water and straining it, or by blending Dastony coconut butter with enough water to make a nice cream.
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A densely pigmented soup made with a base of fresh beet root and avocado, seasoned with a hint of tamari, miso, fresh ginger, garlic and a dash of salt and pepper. Use hot water if you want something to warm the belly, or cold if you want a chilled soup. Top with cashew cream and a spinkling of pepitas!
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A creamy cheese-flavored veggie soup by Amie Sue of Nouveau Raw made with fresh broccoli, hemp seeds, almond milk, cashew nuts, red bell pepper, chili spice, and plenty of vitamin B-rich nutritional yeast. Super flavorful and satisfying!! Lightly blanching your broccoli florets softens them up while still maintaining all of that gorgeous nutrition.
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A bright and perfectly summer appropriate chilled gazpacho soup from Golubka! Made with fresh strawberries, heirloom tomatoes, red bell pepper and spicy chili!
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An ultra easy, fool proof and delicious way to get your alkalinizing and mineral rich greens in for the day! This recipe by Betty Rawker is super flavorful with fresh herbs of basil, dill, cilantro and parsley and has a wonderfully creamy consistency. It also blends up in a matter of minutes!
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Use your raw nut butters to make a creamy base for savory soups! This recipe by Lisa Viger of Raw On 10 A Day Or Less contains cashew and coconut butter both, fresh cilantro, chili pepper flakes, garlic, lime and a whole slew of fresh veggies to create a Thai flavor explosion in your mouth! So delicious and super easy too.
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The transition of Summer to Fall can bring about some interesting weather patterns! If you're experiencing a chilly day try cozying up to a bowl of warm raw miso soup by Christina of Love-Fed.com packed full of sea and land vegetables! Instead of boiling your ingredients they are simply added to hot water in order to soften and become more palatable. Use unpastuerized chick pea miso for a raw, soy free option!
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The comfort of a warm bowl of vegetable soup can be something utterly impossible to let go of on a raw diet - especially as temperatures outside plummet. This is why we were beyond excited to find this amazing recipe by Chris Anca of Tales of a Kitchen for a homemade, entirely RAW vegetable soup stock. It requires a bit of prep and dehydration time but you will be left with a supply of instant soup stock to last you weeks or even months! And you will love the absolute richness of flavor and aroma that you get with your homemade version. Enjoy and keep warm!
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A raw blended soup by Emily von Euw of This Rawsome Vegan Life perfectly tailored for the winter season! Make it with hot water if you're craving a little warmth in your belly, however the spices of cinnamon, cumin and ginger are definitely warming in and of themselves. Serve with raw crackers and a delicious side of greens.
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Craving a hearty bowl of creamy broccoli soup? You've stumbled upon the perfect recipe! This delicious creation by Ann Oliverio of An Unrefined Vegan will absolutely hit the spot any day of the week. Creamy, rich and full of savory flavor, it requires absolutely no cooking so you get all of the nutrition that these wonderful ingredients have to offer. Enjoy and be nourished!
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Quick, tasty and packed with nutrition! This nicely flavor-balanced and cleansing soup by Jodi Burke is rich in both nutrition and enzymes. Green soups make for a light and refreshing way to incorporate more leafy green goodness into your diet, especially if you are limiting sugar and need something other than a salad to nosh on. You can use chili or warm water for added heat, however this time of year leaving things cool might be just what the doctor ordered. Enjoy!
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Say hello to your taste buds! This perfect Hearty Gazpacho by Kerry Ogden makes the perfect way to utilize all those tangy, ripe tomatoes overflowing in the garden. Itís a hearty meal that wonít leave you heavy on a warm summer night. Smoked salt brings out the medley of flavors, so bonus points if you have some.
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Mmm-mmm, itís corn chowder season! This bright and beautiful soup by Kerry Ogden comes together lickety-split and is creamy and delicious without a drop of dairy. As a bonus, yellow corn is a good source of vitamin B, magnesium and thiamin, and carotenoids. So pull up a chair and start shucking. Chowder is on the menu today!

Craving a little cozy warmth on a cool early autumn's eve? Try heating this chowder up gently on the stove top and garnishing it with a dash of cayenne. ENJOY!


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This creamy curried coconut soup by Ani Phyo will hit all the right spots. We naturally start to crave more healthy fats during the fall and winter seasons as our bodies adjust to colder temperatures. Avocado and coconut oil (both star ingredients within this soup!) are great options as they also happen to be easy on digestion. Along with a luscious creamy texture this soup also packs in some serious flavor with a nice pop of curry, cilantro, garlic and lemon.

This recipe + lots more can be found in ďAniís Raw Food EssentialsĒ. Enjoy!
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Who says that you can't enjoy a warm bowl of hearty soup during the winter on a raw foods diet? This nourishing pumpkin soup by Kelly Fielding of Bella and Bhakti can be warmed gently on the stove top, or alternatively you can lightly steam the pumpkin before blending with your other ingredients. This recipe is full of spice and flavor -feel free to play around with the various seasonings to make your own unique taste buds come alive.
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Haven't yet struck the recipe jackpot when it comes to the nutrient-rich, chlorophyll-laden, fiber-packed, cleansing, and alkaline-forming wonder known as green soup? This one by Elenore of Earth Sprout may stand to utterly change your outlook on the concept of green soupage - completely delicious while delivering all of the aforementioned health benefits. Don't skip over the ginger cream - such a dreamy addition.
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This recipe by chef Lena of www.mypureveganfoods.com will give you a warm soup without the need to cook and saving all enzymes. This delicious soup can be served chilled or warm, and either way it tastes amazing!
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Did you know that RAW food does not mean cold food. Raw foods can be room temperature and warmed up to 48 degrees Ė just donít kill the life-giving enzymes! Here is a delicious recipe for a '3C Soupí by Monica Caligiuri of Real Raw Wild made with Carrot, Celery and Coriander Ė itís souper!
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This delicious soup by Lena of My Pure Vegan Food can be served chilled or warm, and either way it tastes amazing! Thanks to the Vitamix, you can have your warm soup without cooking it and saving all enzymes. Itís creamy, easy-to-make, super delicious and perfect for the season. Enjoy!

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A creamy and deliciously flavorful raw soup by Lisa Viger of Raw on $10 a Day or Less. This recipe is hearty and filling and rich with immune-boosting lauric acid, as well as metabolism-boosting medium chain triglycerides, thanks to whole, raw coconut butter. It also packs a nice punch of heat thanks to red pepper flakes and cayenne - so you'll be warmed up from the inside out, despite the recipe being raw. Enjoy!
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This Carrot, Coconut & Ginger Soup by Amanda Brocket of The Raw Food Kitchen has all the ingredients to help keep your taste buds singing, and your body warm while the spring weather flip flops - warm one day, freezing the next. Enjoy!
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