Raw Soup Trio

I had another fun food demo at Nature's Emporium today! 

Here are the recipes of the soups I demoed:

Red Pepper - Ginger Devotion

makes 6 servings

2 Red Bell Peppers

2 Cups Macadamia Nuts

1 Small Leek

2 Garlic Cloves

3 Medjool Dates - Pitted

1cm Piece of Ginger

1/3 Cup Raw Apple Cider Vinegar

2 tbsp Paprika

Sea Salt to Taste

2-3 Cups Water

Blend all ingredients in a high speed blender until smooth and decorate with chopped parsley or your favourite sprouts!

Cantaloupe - Cucumber Californication

makes 6 servings

1 Small Cantaloupe

1/2 Cucumber

1 Shallot

2 Garlic Cloves

4 Sprigs of Mint

1/4 Cup Chopped Cilantro

1/2 Cup Raw Apple Cider Vinegar

Pinch of Cayenne

Pinch Of Sea Salt

Blend all ingredients in a high speed blender roughly and decorate with whole cilantro or mint leaves. For extra points, hollow out one half of the cantaloupe carefully so that you could use it as a serving bowl!

Thai Coconut Noodle Soup

makes 6 servings

2 Young Thai Coconuts

1 Zucchini

1 Red Bell Pepper

1 Mango

1 Garlic Clove

2 Green Onions

1/4 Chopped Cilantro

1/2 Cup Loosely Packed Basil

2 Medjool Dates

Juice of 4 Limes

Pinch of Cayenne

Pinch Of Sea Salt

In a high speed blender, blend the flesh and the water of two young coconuts with all the other ingredients, leaving out only the bell pepper, zucchini, mango and the green halves of the green onions. Julienne the red pepper and mango; slice the green onion halves diagonally and spiralize the zucchini using a Spirooli Slicer (making noodles). To serve, start off by putting a desired amount of zucchini noodles at the bottom of your bowl. Pour the soup broth over the noodles and top with julienned peppers, mango and green onions. Enjoy!