Receipies

Publisher: ZZZ Unknown

Page 31

SOUPS
Carrot/Asparagus Soup
From Nomi Shannon, author of The Raw Gourmet and Raw Food Celebrations, owner of
rawgourmet.com.
This could be called the king of soups. The fibre in the asparagus creates a delightful texture,
and the tahini gives it a smooth quality. Do not use the woody ends of the asparagus; chop
only the most tender part, about 2" from the end. Option: warm soup in the top of a double boiler or on very low heat just until warm to the touch. For extra zip, stir in 1/2 tsp wasabi powder.
1 cup cut up asparagus, or more to taste 1 cup carrot juice 2 heaping Tbsp tahini (or almond butter) 1 tsp cut up onion, or more to taste A pinch of sea salt or a few drops of Nama Shoyu dulse flakes
In a blender, blend first five ingredients into a smooth consistency. Taste and adjust flavours. Pour into serving bowl and top with dulse flakes.
Yields approximately 1-1/2 cups.
Serves 2.
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Thai Tomato Soup
From http://www.chetday.com
1 Tbsp grated ginger 2 cups chopped bok choy 1/4 cup chopped fresh basil leaves 2 cups stock or water 1 can (48 oz., more or less) tomato juice 3-4 Tbsp soy sauce 1 cup bean sprouts 1/2 cup coconut milk 2 Tbsp lime juice
Cook the ginger, bok choy, and basil in the stock or water in a medium stockpot for 10 minutes. Add the tomato juice, soy sauce, and bean sprouts and cook another 10 minutes. Add the coconut milk and lime juice, then serve.
Makes 6-8 servings.
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