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7 minute raw vegan green veggie soup

You’ll need

1 small avocado
1 small zucchini, chopped
2 stalks celery, chopped
2 cups spinach or baby kale
1/2 green capsicum
1 tbsp onion, chopped
1 small clove garlic
1/4 cup fresh parsley
1/2 cup fresh coriander
Juice of 1/2 a lemon
1/4 cup raw almonds (ideally soaked over night and rinsed)
1/4 tsp sea salt
1 1/2 cups water
Pinch Cayenne pepper (optional)

Serves 3-4


If you have a high speed blender, place all the ingredients in the jug and blend to desired consistency and warmth. This can take between 4 and 6 minutes.  If you have a regular blender, whizz your ingredients till smooth, place in a sauce pan and gently warm over low heat until just warm enough to enjoy (about 50 degrees C).

A few more soup-in-a-blender tips:

Let the creativity flowwww! Grab the veggies in your fridge and have a go. Make it creamy with homemade plant-based milks, raw cashews or avocado; and thicken it up with steamed potatoes, pumpkin or kumara. You can add spices, herbs, garlic, onions, and other veggies to create creamy, healthful bowls of goodness. In summer you can make the base with fresh tomatoes, red wine vinegar, olive oil, cucumber etc…. (did someone say gazpacho?)

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