This recipe comes from Health Minister Carole Pettee who lives in Genoa, Illinois: "I have been in raw food recipe preparation classes, and this past week we made this wonderful raw soup that I wanted to share with you. This raw veggie soup is easy to make and will surely be a recipe you will make again and again. Winter is great for warm soup, but this RAW soup, with the added pinch of jalapeno, gives it a warm feeling when eaten." (You may want to double the recipe for this one.) Serves 2-3.
1/2 cups Walnuts (soaked for 4-8 hours)
1 1/2 tablespoons Miso (white or dark)
1/2 cup Zucchini (chopped)
1/2 cup Red Pepper (chopped)
1/2 cup Tomato (diced)
1 tablespoon Garlic (minced)
1 tablespoon Dill (minced) (If available, fresh is best)
1 tablespoon Parsley (minced) (Fresh if possible)
1 tablespoon Green Onion (chopped)
1 teaspoon Jalapeno Pepper (or to taste - this gives the soup heat)
1 ear of Corn (cut from the cob)
1 cup water (add more if desired)
1/2 cup Extra Virgin Olive Oil
Celtic Sea Salt to taste
In food processor, put in all ingredients except for the corn, walnuts, miso, water, and olive oil, and pulse for a few seconds until all is coarsely chopped. Add corn and pulse for a few times more. DO NOT OVER PULSE as you want your vegetables to be chopped and not liquefied. Put these ingredients in a bowl and set aside. In a blender, put walnuts, miso, water, olive oil, and Celtic Sea Salt and blend until liquefied. Pour over vegetables, stir, and serve. (Before serving, you can sprinkle some more chopped green onions on top of soup. This recipe makes vegan meals for two or three.) ENJOY!