This Raw Soup Base might just be the perfect addition to your raw vegan cookbook. A soup is only as good as it's base, so taste and ingredients used are of the utmost importance. Unlike traditional soup bases, which are often made with cooked ingredients, our raw soup base retains all the nutrients and enzymes of the uncooked food, making it a healthy and flavorful option. This week's recipe comes from June, who lives in Australia: "Dr. Malkmus, we enjoy your weekly Health Tip and thank you for it. We live in Western Australia and attended your Health Ministers training in Sydney in June 2000. Here is our version of raw soup, and we find it a very quick and satisfying meal. Obviously, organic nuts and vegetables are always the best:"
Ingredients:
6-10 Almonds
3 Tomatoes
2 inches of a Cucumber
Directions:
In a blender or food processor with the S blade, place almonds and process to course consistency. Add tomatoes and cucumber to almonds and again process. This becomes the soup base. Using this base, you can make broccoli soup by adding some broccoli. Or asparagus soup by adding asparagus. Some distilled water will usually become necessary in order to make into a soup consistency. As you can see, you can use what is in the fridge to vary your soups. I often add some chopped carrots and celery to the soups.
For seasoning, a little garlic and spring onion add flavor. Add your favorite herbs, and sun dried tomatoes are a nice addition. A dash of cayenne pepper gives a warm feeling in winter. The soup can also be warmed, but not cooked, if you prefer your soup not to be cold in the wintertime." ENJOY
