When it comes to classic comfort food, few dishes can rival the simplicity and warmth of a bowl of tomato soup. And if you're looking for a delicious and healthy version of this beloved dish, look no further than Beth's Tomato Soup! This versatile recipe can be enjoyed either raw or cooked, depending on your preference, and is packed with flavor and nutrition from fresh tomatoes, herbs, and other wholesome ingredients. It's a perfect example of how raw food recipes can be just as satisfying and delicious as their cooked counterparts. This soup is sure to become a staple in your raw vegan cookbook. So grab your ingredients, get ready to blend, and let's get cooking!
Beth, who lives in DePere, Wisconsin sent us the following recipe:
Ingredients:
2 cloves of Garlic (pressed or chopped fine)
1 Onion (cut in chunks)
3 stalks of Celery (cut in chunks)
1 Carrot (cut in chunks)
4 Tomatoes (cut in large pieces)
1 teaspoon Basil (dried - use fresh if still available)
3 cups Distilled Water
1 small Zucchini (cut in chunks)
Celtic Sea Salt (to taste)
Directions:
Combine all ingredients in a soup pot and simmer over low heat until all vegetables are soft. Allow to sufficiently cool, so that the soup can be transferred to a blender or food processor safely, and then blend until smooth. Return to the cooking pot, bring to a simmer, and it is ready to serve." ENJOY!
This recipe can very easily be turned into a RAW recipe, making it a qualify for 5 stars. Simply follow the recipe above but rather than cooking the ingredients, place the uncooked food in a blender, preferably a Vita-Mix, and blend them until all ingredients are in liquid form. In a Vita-Mix, allowing the blender to continue to run for several minutes, the soup will become warm, but not hot enough to destroy the enzymes.
If a Vita-Mix is not available, just blend all vegetables into a liquid form, and then heat until just warm, but not hot. This will also give you a warm soup on a cold day, without killing the enzymes.
