Weight Loss
Soups

Soups are another way of consuming the needed nutrients to shift the body to fat burning. Easy to Make, Easy to store, easy to clean up, and tasty.

Many of these are what you can use in the liquid diet/liver detox phase of my method.

Note regarding avocado:  When we are dealing with Phase 1, avocados are not one of the foods that we use on Phase 1, but they can be replaced with sprouts of any kind.  The more mild and muted the flavor, the better.  So alfalfa is a good sprout because it is pretty mild in its flavor. Broccoli sprouts are pretty strong, and there are different sprouts that are spicy or sour, but alfalfa is very bland, so that can replace avocado.  For every one avocado, you can use ½ to 1 full cup of alfalfa sprouts. 

Note regarding salt:  Another important thing to remember is that whenever salt is mentioned in any of these recipes, when you are one Phases 1 or 2, you want to replace salt with Mrs. Dash or allspice, or some kind of low sodium dressing.  If you really MUST use salt, then use as little as possible, AFTER preparing everything.  Put it in your dish and use as little as possible to make it palatable, but we want to avoid salt as much as possible.

Spicy Green Lime Cilantro Soup
(Use On Liquid Detox)

2 -3 large handfuls of Spinach
1 large handful of Cilantro
Juice of 1-2 Young Coconuts
Meat of 1 Young Coconut
Juice of 11/2 limes
1/4-1/2 cup Living Olive Oil
Dash of Nama Shoyu
1/2 tsp. of mellow white miso
1 Poblano Pepper
1/2 jalepeno or habanero depending on how hot you like it!
1 medium to large size dried Ancho Chile with seeds (stem removed)
1-2 cloves of garlic

Blend in Vita Mix or Blender until smooth. Taste and adjust to meet your needs. The key ingredients are lime and ancho chiles. If it doesn't taste right add more of those ingredients. Add 1/2 avocado for a thicker Soup. I like it without avocado and when I want a thicker heavier soup I add avocado and its also very good!

- From Cynthia Beaver's Rawlicious recipes

Sproutman's® Sprout Vegetable Soup 
(Use On Liquid Detox)

3-4 cups Pure water
1/2 inch Ginger root
1/4 cup Radish sprouts
3/4 cup Cabbage sprouts
1 Lemon, juiced 
3 Tbsp Tamari
2 Tbsp Olive oil
1 1/2 cups Sunflower greens
1 cup Buckwheat lettuce sprouts
1 bunch Garlic or Onion sprouts 

Here's a soup that's hot without being heated! Just blend the ingredients together, that's all. It's easier than opening a can. Start with half the water. Add the ingredients in sequence, then slowly add the rest of the water as needed. The last 3 ingredients should not be fully blended, only chopped. This gives your soup a thick, hearty texture.

Vary the recipe by adding your own favorite spices. Hot spice enthusiasts may add cayenne pepper. No chives? Substitute with 1--2 scallion greens. If you are out of buckwheat sprouts, substitute with alfalfa. If you are out of sunflower greens, substitute with spinach. (Try not to run out; even Popeye would prefer sunflower greens.)

These sprouts make a great tasting, nutritious soup. Mmm, mmm good! from Steve Meyerowitz's "Sproutman's Kitchen Garden Cookbook"

Lifefood Signature Soup With Cilantro & Lemon  (Use On Liquid Detox)

1 cucumber with peel
1 red pepper
2 stalks celery
1 small tomato
1/2 beet
1 carrot
1 whole lemon, yellow peel removed
1 inch ginger root
3 cloves garlic
1/2 large red onion
1 bunch cilantro
1/2 cup fresh ground sesame seed
2 heaping tablespoons unpasteurized miso
1/4 C Bragg Liquid Amino's (Replace with Mr. Dash if on Liquid Detox)
1/4 C favorite cold pressed oil, like flax or olive
1/4 tsp. cayenne, to taste
charged water, about 2 1/2 cups

Grind the sesame seed in your coffee grinder for a few seconds to a moist meal. 
Chop veggies down and assemble all ingredients into a Vitamix blender or blender. 
Depending on how much gusto your blender has you may have to shred harder vegetables. 

This soup keeps well for a day or two in a sealed container in the refrigerator, so make some extra tonight for tomorrow's lunch.

- from Annie & David Jubb's "LifeFood Recipe Book"

Rawssian Borscht
(Use On Liquid Detox)

Blend:  
2 c. water
3 beets
1 small piece ginger root
3-4 cloves garlic
6-7 bay leaves

Pour mixture into a large bowl.

Blend:  
2 c. water
2 carrots
2 stalks celery
2 T. apple cider vinegar
1 T honey
1/2 c. olive oil
sea salt to taste

Blend together for 30 seconds.  Add 1/2 c. walnuts and blend on low speed quickly so walnuts are not completely blended.

Grate:  
1/4 head cabbage
1-2 carrots
1 bunch parsley

Add grated ingredients to blended mixtures and serve.

Serves 7 - 10 

- from the Boutenko family's book, "Raw Family"

Beet Soup
(Use On Liquid Detox)

6 medium beets
1/2 tsp. oregano
1 Tsp. cumin
2 cloves garlic
1/2 tsp. black pepper
1 onion
1/2 tsp. sweet basil

1 tomato
pinch sea salt
1 stalk celery
1 Tbs. Worcestershire sauce

Juice beets and tomatoes. Process garlic, onion and celery till fine. Add all ingredients to juice and simmer for 8 minutes. Frothing will occur during the first 4 minutes. Whisk froth into soup.

You can spice this soup up by adding an extra tablespoon of Worcestershire sauce and a pinch of chili pepper. Mushrooms would also be an excellent addition.

Watermelon Gazpacho 1

1 3-pound seedless watermelon, diced (about 5 cups), divided
1 small cucumber, peeled, seeded, diced (about 1 cup)
1 medium-size red bell pepper, seeded, diced (about 1 cup)
1 medium-size yellow bell pepper, seeded, diced (about 1 cup)
1 small jalapeño chile, seeded, minced
3 pale green inner celery stalks, diced (about 1/2 cup)
1/2 small red onion, diced (about 1 cup)
1/4 cup finely chopped fresh mint
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1/4 teaspoon salt

Puree 4 cups watermelon in blender until smooth. Transfer puree to large bowl. Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.

Watermelon Gazpacho 2

Prep Time: 10 minutes
Ingredients:

    Approx 3 cups of watermelon, chopped
    1 cucumber, diced
    1 red or yellow bell pepper, diced
    1 small onion, chopped
    2 tbsp lemon juice
    1 tbsp olive oil
    1 jalapeno (or to taste)
    2 tbsp fresh chopped parsley or cilantro
    dash salt and pepper to taste

Preparation:
In a blender or food processor, place about half of the watermelon, cucumber, pepper, and onion and all of the jalapeno. Add olive oil and lemon juice and puree until smooth.

Combine the remaining ingredients in a large bowl and mix well. Add to pureed ingredients and stir to combine. Add more salt and pepper, to taste.

Chill for at least one hour, to allow flavors to combine, and stir well before serving.

Serve chilled and enjoy!

Gazpacho 3 (With Avocado)

6 servings
Ingredients

11  large cucumbers (about 8 pounds), divided
1/4  cup  honey, divided
1/4  cup  rice wine vinegar
1  ripe avocado, peeled and seeded
2  teaspoons  chopped fresh dill
1/4  teaspoon  salt
1/4  teaspoon  freshly ground black pepper
Cracked black pepper (optional)
Dill sprigs (optional)

Preparation

Cut 5 cucumbers into 3-inch chunks. Place half the cucumber chunks and 2 tablespoons honey in a blender or food processor; process until smooth. Pour pureed cucumber mixture through a cheesecloth-lined sieve into a bowl. Repeat procedure with the remaining chunks. Cover and chill at least 8 hours.

Peel, seed, and thinly slice remaining 6 cucumbers; place slices in a bowl. Add vinegar and remaining 2 tablespoons honey; toss well to coat. Cover and chill 8 hours or overnight.

Working with pureed cucumber mixture in sieve, press mixture lightly with a wooden spoon or rubber spatula to squeeze out juice; discard solids.

Place half of marinated cucumber slices, avocado, and 1 3/4 cups cucumber juice in a blender or food processor; process until smooth. Pour cucumber mixture into a bowl. Repeat procedure with remaining cucumber slices and 1 3/4 cups cucumber juice; reserve any remaining juice for another use. Stir in chopped dill, salt, and pepper. Place 1 1/2 cups soup into each of 6 bowls. Garnish with cracked black pepper and dill sprigs, if desired.

Pesto Soup

1/2 cup water
4 tomatoes
1/2 cup mixed parsley & cilantro
1/4 cup green or purple basil
pinch Celtic sea salt
1/4 cup pine nuts
1/4 minced onion
1/4 cup minced celery
1 garlic clove pressed
1/4 cup red pepper diced

Blend until smooth.

Other Gazpacho

Cucumber
Peppers
Tomatoes (lots)
Cilantro
Basil
Olive oil (to taste)
Cider vinegar (to taste)

so easy...just throw everything in a blender and reserve some diced peppers, tomatoes, and cucumbers to add afterward....sometimes I will dice up an avocado or throw one in the blender w/ everything else-- SO good!

Ultimate Gazpacho

2 cups tomatoes
1 cup cucumber
1/4 cup olive oil
1/3 cup lemon juice
1/2 tsp. sea salt (Use salt free seasonings like Mr. Dash to replace salt when on liquid detox)
1/2 to 1 tsp. jalapeño pepper, minced
1 medium garlic clove

Blend. Place in a bowl.

Add:
2 cups tomatoes, chopped
2/3 cup cucumber, chopped
1/2 cup red bell pepper, finely diced
1/4 cup onion, chopped
1/2 cup cilantro or parsley, chopped

All the vegetables should be chopped or diced very fine. Using a food processor works great for this. Mix the chopped vegetables with the ingredients that have been blended. Serve cold on a hot summer day, or any time! You can also garnish with summer flower petals. The Gazpacho is a traditional Spanish dish.

Spicy Cucumber Dill Soup

1/2 large avocado (Skip avocado when on liquid detox plan. Use Sprouts instead as a thickener)
3 cups cucumber
3 celery stalks
1 cup fresh dill (or 2 tsp dried)
1 green onion
1 garlic clove
1/2 orange, juiced
1 tbs lemon juice
1 tbs miso
1 tsp curry powder
Dash cayenne
2 cups water (or to taste)

Blend until smooth.

Cucumber Avocado Dill Soup

Cucumber Peeled
1⁄2 avocado (Skip avocado when on liquid detox plan. Use Sprouts instead as a thickener)

Lemon juice
coconut water
salt
olive oil

Blend until smooth; if not thick enough, add more avocado.

Taste and adjust; once it tastes really good then add a big handful of fresh dill and blend.

Serve chilled - really satisfying and gives you a zen feeling!

* Another variation is to add mint instead of dill and fresh juiced apple juice...Then you have a lemon mint green energy soup!

I've also made this with a little celery, parsley and green onion. Yum!

Posted by Cynthia Beavers on Raw food Talk

Zucchini Soup

1 cup chopped zucchini
1 ripe avocado
½ cup chopped celery
½ cup filtered water
1 tbsp extra virgin olive oil
1 tbsp freshly squeezed lemon juice
1 tsp dried dill weed
1 garlic clove (I sometimes go up to 3 garlic cloves here)
¼ tsp Himalayan salt

Combine all ingredients in blender and process until smooth.  Serve it right away.

Spicy Sprout Soup

5 ripe avocados (can be replaced with 5 servings of sprouts)
2 ripe tomatoes
4 celery stalks (coarsely chopped)
½ sweet onion
½ cup chopped fresh cilantro
3 or 4 Tbsp freshly squeezed lemon juice
¼” slice ginger (peeled and chopped)
cayenne paper
salt to taste

Place all ingredients in food processor or blender and process until smooth.  Season with salt/Mrs. Dash or cayenne pepper to taste.  Blend again.  Consume immediately. If you want to place in container to bring along, that is fine too.

Herb Soup

1 cup filtered water
½ cup young coconut water
½ cup fresh cilantro
¼ cup Nama Shoyu (okay in moderation)
¼ cup fresh basil
¼ cup fresh tarragon
¼ cup fresh oregano
2 Tbsp extra virgin olive oil
2 Tbsp freshly squeezed lemon juice
1-1/2 Tbsp raw agave nectar
2 garlic cloves
1 tsp fresh thyme
1 tsp fresh rosemary
½ tsp Himalayan salt

Combine all ingredients in blender or food processor and process until smooth. 

This soup is good to have in the morning because of the Nama Shoyu and agave nectar; you do not want to consume this later in the day.

Mushroom Soup

1 cup whole cremini mushrooms
2 cups almond milk
½ cup finely chopped celery
¼ cup chopped fresh parsley
1 Tbsp raw almond butter
1 tsp Himalayan salt/Mrs. Dash or allspice
1 tsp extra virgin olive oil
1/8 tsp freshly ground black pepper

Clean mushrooms, wash and drain.  Put mushrooms in blender and food processor and then add other remaining ingredients and process until smooth. 

Tomato Cream Soup (Bisque)

3 large ripe tomatoes
1 cup almond milk
1 ripe avocado OR if on Phase 1 use ½ to 1 cup sprouts
½ cup fresh basil
½ cup fresh oregano
1 tsp Himalayan salt/Mrs. Dash/allspice
1 tsp curry powder
1 tsp freshly squeezed lemon juice
¼ tsp ground cumin
1/8 tsp freshly ground black pepper

Place all above ingredients in food processor.  Process until smooth and consume.

Cayenne Pepper Green Soup

1 cucumber diced
1 cups spinach
2 to 3 roma tomatoes
1/3 cup olive oil
1 tsp balsamic vinegar (can be increased to 2 tsp if desired)
Mrs. Dash to replace salt
Cayenne pepper ½ tsp or less, depending on your taste

Blend above ingredients until smooth. 

If you want to make above into a salad, then just use 2 Tbsp olive oil, and toss over ingredients and add cayenne pepper to taste.

Cayenne Pepper and Cinnamon Seasoning
for Green Soup

½ tsp of cayenne pepper or to taste (I use 1 teaspoon personally)
¼ tsp or pinch of cinnamon
2 Tbsp of olive oil
1 cup of water

2 large organic tomatoes
2 large red bell peppers
2 tsp or more of either minced or crushed garlic

Chop tomatoes and peppers and blend in blender or food processor.  Add water or olive oil to change consistency, and you can also add more cayenne or cinnamon to change flavoring.

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