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