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Raw food author and chef Jennifer Cornbleet shares how to prepare garden vegetable soup, especially good for lunch. From her DVD, Raw Food Made Easy.
In this video, Jennifer Cornbleet shows how to use your knife and blender to create a simple, but satisfying raw soup.
Before getting down to a specific recipe, Jennifer details the six basic components that go into every raw soup. This will allow you to mix and whatever ingredients you have in your refrigerator and ‘improvise’ your way to a delicious soup.
• Watery greens or vegetables (such as tomatoes) for easy blending
• Water to thin out the vegetables
• Citrus juice to perk up the flavor
• A salty seasoning (salt or miso)
• Pungent seasonings (herbs, spices, onion, garlic, etc.)
• Fat (such as avocado or olive oil) to make the soup creamy
Then Jennifer walks you step-by-step through an actual soup preparation featuring unpeeled zucchini, celery, spinach, fresh basil, tomato, lemon juice, salt, miso, water, garlic, and green onion.
You’ll even discover the best order to add your veggies to the blender to ensure that everything combines properly and find out why you should wait until the very end of the blending process to add avocado.
A raw, light, and healthy Garden Vegetable Soup is a perfect way to get more vegetables into your diet and a nice change of pace from a lunchtime salad.
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