Raw Vegan soups are fun, simple, quick and there is nothing but freedom! You can use whatever produce you have around, spices, fruits, preferred fat, no fat and herbs. These are the basic ingredients used in a raw vegan soup. Some people use nuts, avocado, oils, seeds, coconut meat, and some do not 🙂 no biggie!

I personally prefer to use no nuts and occasionally I will use an oil or a condiment like Coconut Aminos (soy sauce substitute) but it’s more likely that I will not use products like this.

Below I have a list of different ingredients a.k.a “the formula” that can be used in a living soup just to give you some ideas on what you may want to make on your own. I’ll also share with you two soups I have recently made 🙂

Greens

Spinach

Sprouts

Kale

Mustard Greens

Broccoli

Chard

Bok Choy

Variations of lettuce

Cabbage

Frisee

Escarole

Dandelion greens

Beet tops

Herbs

Basil

Parsley

Cilantro

Watercress

Sage

Thyme

Rosemary

Mint

Dill

Other Vegetables

Pepper

Cucumber

Leeks

Scallions

Zucchini

Tomato (actually a fruit, like peppers and cucumbers because it has seeds, but I’ll keep it over here)

Corn

Carrot

Mushroom

Celery

Parsnip

Turnip

Celery root

Eggplant

Onion

Fruit

Strawberries

Apple

Orange

Lemon

Lime

Grapefruit

Pineapple

Avocado

Spices

Dried Herbs Blend

Curry

Cumin

All Star Blends

Paprika

Cayenne

Black pepper

White pepper

Chili powder

Chipotle powder

Cinnamon

Nutmeg

Mustard

Ginger

Turmeric

Garlic

Cardamom

Other

Nori Sheets

Oils (flax, chia, hemp, olive oil)

Salt

Nuts, seeds

Spirulina, other algae, or powders

Coconut Aminos

Vinegar

Miso

Water

Zest from fruit

Coconut meat, coconut water

Nut cheeses

water

Ingredients like zucchini, apple, corn, eggplant, nuts/oils/fats aid in thickening the soup. Greens do help but they aren’t as helpful as the above ingredients.

I personally always add some sort of citrus fruit and herb/spice to my soups. Most typically, lemon juice 😀

Here is a photo of two soups I recently made on a whim with no recipe or exact idea of what I was even making before getting into the kitchen.

Green Spinach Soupmade with garlic, ginger, flax oil, Persian cucumbers, orange, habanero pepper, flax oil, parsley, spinach, water, coconut Aminos, cumin and lime juice. On top I julienned a few pieces of cucumbers for decoration plus they are fun to chew on and to have a little crunch! You could even do this with sprouts, carrots or etc.

A soup I made just last night was a Green Tomato Herb Soup with tomato, parsley, water, dried thyme, dried sage, dried rosemary, mustard greens, frisee, yellow pepper, zucchini, orange, lemon, zest from both, leek and turmeric.

There is a Garden Blend Soup I learned at the Living Light Culinary Institute that is also another green soup, the recipe has a lot of the same basic ideas. We prepared this soup at the International Vegetarian Festival in San Francisco, California!

Living Light Culinary Institute’s Garden Blend Soup

(1 to 2 servings, yields 2 cups)

3/4 purified water

1/4 cup orange juice or 1/2 orange, peeled (the pith adds a nice sweet and sour taste)

1 1/2 cups kale, stems removed (roughly 3 ounces)

1/2 apple, cored and chopped (or 1/2 small cucumber, peeled, and chopped)

1/4 cup cilantro, parsley, basil leaves, or fresh dill weed, packed

1 tablespoon light miso

1/2 tablespoon lemon juice

1/4 teaspoon garlic, crushed

1/4 red jalapeño pepper, with seeds or a pinch of cayenne

1/2 green onion, optional

1/2 avocado, peeled and seeded

1. Combined all ingredients but the avocado. Adding water and other high water content items first. Blend until smooth.

2. Add avocado and blend until smooth. We do this second step because the fat can oxidize and thicken too quickly.

3. Serve immediately otherwise store it in a container air tight for 24 hours in your fridge.

If you do not like your soups with more sweetness, consider adding water instead of orange or cut the amount down.

In my personal experience raw vegan soups only last in the refrigerator for 24 hours. They start to change in taste, color, and texture. Also, the nutritional value decreases.

So why make living vegan soups like this?

1. You can let them sit at room temperature or put your bowl of soup in the dehydrator to warm it up. This way you can have something warming on cold or wet days. The spices and herbs on these soups are also warming.

2. Blended soups are easy to digest, the greens are very alkalizing, and should have all of the nutrition you need for one meal.

3. Living vegan soups are easy to adjust the flavors, textures and so on. You can make corn chowder with coconut Aminos, nori, corn, water, and mushrooms. Or a turnip or parsnip chowder, mushroom chowder. A Red Bell Pepper Soup with avocado, coconut meat or nuts to make it super thick with chipotle powder for a kick. Maybe a creamy broccoli soup with coconut, broccoli, celery and nutritional yeast for a cheesy taste.

It’s all up to you my sweets!

Go off and frolic in your kitchen. Use what you want and have fun. Thank you for taking the time to stop by! Much love ❤ and raw power 😉