UPDATE: recently I had been fighting a bad sinus infection and wasn’t exactly in the mood for eating. So I made up a big batch of this soup and I added ground flax for bulk to help fill me up. It’s great! You can use ground chia seeds instead if you can’t have flax. I’ve added it into the recipe.
Months ago a friend of mine and I went to a new cafe for a visit. I noticed that they had raw soup on the menu. I was intrigued. I asked and found out that it was a warm soup(I didn’t know for sure) and I could eat all the ingredients in it. I was so pleasantly surprised. It was a delicious, tasty smooth soup.
This summer I have been playing with mine own version. I have gotten to the point that I actually like mine better than the original cafe version. Just for one, this recipe can easily be doubled to share.
Raw Red Pepper Soup (Vegan/ Dairy Free/ Paleo)
1/2 c. tomato
1/2 c. red pepper
1 Tbsp. red or white onion
1 clove garlic
1 tsp. coconut oil
1 tsp. raw apple cider vinegar
1 Tbsp. ground flax or chia (optional)
1/2 c. boiling water
sea salt and pepper to taste
Put tomato. red pepper, onion, garlic, oil, and apple cider vinegar into blender or ninja. Pulse until mostly smooth. Add boiling water and pulse until smooth. You can strain if desired. I leave in the seeds for extra fiber. Drink immediately. Serves one.
When veggies are fresh and in season, I like to make up packages to freeze and make when I’d like a quick soup. Just make individual packages with tomato, red pepper, onion and garlic and freeze. Just defrost when you’d like soup and add the extra ingredients and follow directions as above.
Shared On: Fat Tuesday, Gluten Free Tuesday, The Southern Special, Tasty Tuesday, Allergy Free Wednesday, The Yuck Stops Here, Gluten Free Wednesday, Wellness Wednesday Gluten Free Fridays, Foodie Friends Friday, Healthy Vegan Friday