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Sunshine Soup

Recipe and picture from Eat Smart Eat Raw, published by Grub Street 2013.

Serves 2
Takes 10 mins
You need a blender

A basic recipe – you can vary it with your own favourite vegetables. 

  • 3               tomatoes                                 
  • 1               yellow pepper                      
  • ½              avocado                                   
  • 60 g  (2 oz)      baby leaf spinach                                                       
  • 250 ml   (8 fl oz) carrot juice                              
  • 1 tbsp    flaxseed oil                             
  • 1 tsp       miso                                            
  • 1 cm        piece fresh ginger             
  • 1               clove garlic                             
  • ½              red chilli pepper                                    

Prepare the tomatoes, pepper, avocado and spinach for the blender. Put everything in together, and puree until all ingredients have been broken down and you have a smooth, lump-free soup.

Soups can be warmed gently, either by using hot water where water is stated in the recipe, or by heating in a porringer, using a cook's thermometer to check the temperature (no more than 42 C/ 108°F). Raw soups so not suit being heated to boiling point.

For more of Kate's recipes, check out her books or the magic bubble.


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