SOUPS

*All raw soups can be warmed on a stove top slightly, without destroying the nutrients enzymes. Just make sure you don’t boil it and just have hot plate on as low as possible, just just just to warm it a little*

Mushroom Soup

2 C Mushrooms, chopped

1 Avocado

2 T Tamari sauce

1 T Dill

1 Spring onion

½ t Salt

Pepper

Alfalfa Sprouts

METHOD

-Blend all ingredients in blender, adding fresh spring water until smooth

-Pour into serving bowls

-Push a chunky clump of alfalfa down into the centre of each bowl. Covering with the soup so the alfalfa is in the centre.

-Serve with your desired flax cracker

Clean Out Soup

1 Capsicum, diced

2 spring onions

2 stalks celery, chopped

1 avocado

1 clove of garlic, minced

4 large Kale leaves, chopped

1 thumb of ginger, minced

Bunch of coriander

2 large leaves of Spinach

1 t Salt

Pepper to taste

1 T lemon juice

Water to add as desired

BLEND until creamy

Curried Carrot Soup

2 C Carrots, chopped

1 C coconut water

1 avocado

1 clove garlic, chopped

1 thumb of ginger

1 t lemon juice

1 t curry powder

½ t Cumin seeds

½ t salt

Pepper to taste

BLEND until creamy and serve with flax crackers

Fennel Cucumber Soup

1 fennel bulb, chopped

1 t lemon juice

3 sun dried tomatoes, chopped

1 small clove garlic, chopped

1 t fresh herb of choice

1 avocado, diced

1 Cucumber, diced

½ red capsicum, chopped fine

Salt to taste

METHOD

-Blend fennel, lemon, tomatoes, garlic, herbs and salt until smooth.

-Place avocado, cucumber and capsicum into serving bowls

-Pour soup into bowls on top and serve with desired flax crackers

Miso Soup

1 whole young coconut meat (best if u can manage to pull it out intact)

3 C water (can be warmed)

1-2 T barley Miso paste

½ thumb of ginger, minced

Salt to taste

1 sprig of spring onion, chopped fine

METHOD

-Slice coconut meat into very thin strips to make noodles and set aside

-In a bowl with the water, mix in Barley paste, ginger and salt.

-Place noodles into serving bowls

-Add miso soup and garnish with spring onion

SERVE

Boutenko Borsch

4 beetroots, chopped

2 bay leaves

½ C Orange juice

Juice of 1 lemon or lime

½ C Olive oil

½ t salt

1 C cabbage, chopped

1 Avocado, chunked

Water

METHOD

-Blend everything except the avocado and cabbage.

-Pour soup into bowls with avocado and cabbage placed in them ready.

SERVE!

Coconut Soup

1 C coconut water

1 C young coconut pulp

1 C water

½ C tomatoes

½ Avocado

1 clove garlic, chopped

1 thumb of ginger

1 T Miso paste

1 T Flax seed oil

½ t Salt

1 T tamari

1 juice of lemon

Pinch of paprika

1 C parsley, chopped

1 C cherry tomatoes

½ C spring onions, chopped

METHOD

Leave aside the parsley, cherry tomatoes and spring onions. Blend remaining ingredients and add the above and mix lightly and serve.