Blended raw soups are packed full of fresh flavor and nutrients. Always use fresh, organic, and well-washed ingredients. Experiment with adding herbs, spices and roots and you will create an alchemy of nourishment.
One of the primary benefits of raw soups is that by blending for only a few moments the fresh vegetables and fruit will retain their valuable live enzymes. The rule of thumb for being considered raw is that the temperature does not rise above 115 degrees Fahrenheit. But raw need not mean cold. Some days a cold or chilled soup is refreshing, but in autumn and winter you may want to warm it up a bit. You can do this with warming spices or by extending the blending time until the soup just begins to warm, or both! Make your soup a smooth puree or add some texture with chopped vegetables and “mix-ins” added at the end.
Adjust your recipes Ayurvedically to shift with the seasons and best enable your body to function, cleanse and balance:
- leafy and bitter greens in spring
- cooling fruit for summer
- squash, root vegetables and warming herbs in winter
Very few rules apply, but you may want to consider some food combining guidelines to avoid bloating or stomach upset.
- greens go with anything
- the melon stands alone as does the banana, too high in sugar to play well with others
Warming ingredients include:
Create a thicker texture by adding the following ingredients:
- sun-dried tomatoes
- fats and oils
- nuts and seeds
- coconut meat