Raw Vegan Cream Of Spinach Soup
From ecoveg 13 years ago
- 2 hours to make
- Serves 4 servings
When I made this for Mom she said, "Wow it ACTUALLY tastes good!" and thought that was a compliment Taken from epicurious.com "This uncooked soup isn't for the timid — raw garlic, ginger, and shallot impart strong flavors. Read more Unless you can get freshly made vegetable juice from your local juice bar, you will need an electric juicer to make the tomato or carrot juice." Active time: 1 hr Start to finish: 2 hr See less
Ingredients
- * 2 cups fresh tomato and/or carrot juice (from about 1 lb vegetables) shopping list
- * 2 cups chopped spinach leaves shopping list
- * 2 tablespoons chopped escarole leaves (optional) shopping list
- * 1/2 medium California avocado, pitted and peeled shopping list
- * 1/2 cup olive oil shopping list
- * 1/3 cup packed fresh cilantro shopping list
- * 1/4 cup Nama Shoyu* (unpasteurized soy sauce) or 1 1/2 teaspoons sea salt (preferably Celtic) shopping list
- * 1/4 cup finely chopped shallot shopping list
- * 2 tablespoons chopped scallion shopping list
- * 2 tablespoons minced garlic shopping list
- * 2 tablespoons dry white wine shopping list
- * 1 tablespoon fresh lime juice shopping list
- * 1 tablespoon chopped fresh mint shopping list
- * 1 teaspoon minced fresh jalapeño, including seeds shopping list
- * 1 teaspoon minced peeled fresh ginger shopping list
- * Garnish: 1 small portabella mushroom cap, halved and thinly sliced shopping list
How to make it
- Purée vegetable juice, spinach, and escarole (if using) in a blender until smooth. Add remaining ingredients and pulse to combine, leaving some texture.
- Chill soup, covered, until cold, about 1 hour.
People Who Like This Dish 1
- Marylene Sherbrooke, Canada
- ecoveg Montreal, CA
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