10.9.13
Rawsome Recipe: Harvest Soup

It’s one thing to have a knack for creating cooked creations, but quite another to transform the cooked food concept into unheated, raw, taste-bud luxuries. Take out the oven, stove top, dairy, eggs and meat, and add in ingenuity and an artist’s creative mind, and you get the jaw-dropping, melt-in-your-mouth recipes from Emily, the force behind This Rawsome Vegan Life.

Since we were not all born with talents equal to Emily, we have asked her to share with us a more feasible recipe, perfect for the fall season. Rich in key nutrients, none of which have been destroyed from the process of heating, the interplay between the flavors utilized far surpasses the expectations of this soup’s simple nature. Allow yourself to be emerged in the vibrancy created within, as each bite embodies the true nature of clean, plant-based eating.

An excellent way of eating warm, raw meals in the colder months is in soups. You can use spices, garlic, onions, and other vegetables and hot water to create creamy, flavorful, healthy bowls of goodness that will have everybody asking for more! This particular recipes uses garlic to add heat, and avocado for creaminess. The other ingredients are fresh and bursting with nutrition and great taste. I like adding chopped veggies to the soup so you have another texture. Grab a spoon!

Raw Fall Harvest Soup (raw, vegan, gluten-free)
Serves 1 – 2

Ingredients:

Soup:
3 white mushrooms
2 heirloom tomatoes
½ avocado
1 cup sweet corn, organic
2-3 cups hot water
1 Tbsp miso paste
1 garlic clove

Toppings:
2 sliced mushrooms, marinated (recipe below)
¼ cup sweet corn
½ avocado, cubed
basil leaves
salt and pepper

Directions:

Marinated Mushrooms: Slice the mushrooms then toss in a tiny bit of extra virgin olive oil and tamari or soy sauce. Put in a warm spot for 30 minutes or in the oven at a very low temperature for 10-15 minutes. They’re ready when they have darkened and softened.

The Soup: Blend all the ingredients until smooth and soupy. Adjust according to taste, adding water as needed. Pour into a bowl then drop on your toppings and enjoy!


From our friends

Leave A Comment

  1. That looks incredibly delicious! Thank you Emily 🙂

  2. Thank you for featuring me! So flattered.

    xo

  3. I made it for lunch today. I’ve just finished it 🙂 It is incredibly amazing and creammmmmy! YUM!

    Sylvia | 10.13.2013 | Reply
  4. This looks fabulous. Will definitely give this a try. Thanks. Elaine

  5. Can I leave out the mushrooms? or would that ruin the flavor of the soup?

    Esther R=ogers | 03.07.2014 | Reply
    • Hi Esther, try it out – we’re sure it will still be delicious!

      The Chalkboard | 03.07.2014 | Reply
  6. Often a good sub for mushrooms is eggplant. I’m going to give that a try as there are no mushroom lovers in my house. 🙂

    Shelly | 03.24.2014 | Reply


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