| 25 January 2018
Unless it is a cooling tomato gazpacho in the middle of summer, raw soups can often appear to be a challenge to ‘master’. How to get the flavours, the temperature and the texture right?
We think of raw soups as savoury smoothies – it is an awesome way to increase the repertoire of your liquid nutrition options. It is easy going on digestion, has less sweet element and can work incredibly well with a gentle mixes of spices and herbs.
The important aspect to consider is to use warm water, and the ingredients are are not straight from the fridge, so that your soup and is nicely warming and soothing, especially in winter months.
500ml warm water
Juice of one lemon
1 fennel bulb
2 peeled pears, chopped
1/4 cauliflower, chopped
100g of soaked cashews
4 pitted blended green olives
30g of Irish moss puree, (optional)
5 of the white ends of the spring onion or 1-2 (very) small shallots,
1 tbsp white miso
1-2 tbsp agave or white/light honey to taste (depending how sweet you like it)
1/2 tsp black pepper
2 tbsp olive oil
salt to taste
Blend 500ml water with juice of lemon, then add all the ingredients, apart from olive oil.
Blend on full for 60-120 seconds depending on how powerful your blender is. Strain through a chinois if your blender doesn’t blend fine enough.
Olive oil, and mix in optional superfoods: the cordyceps, lion’s mane and mushroom powder
Finely chopped fennel or dill fronds
Drizzle of truffle oil
With Celebration & Appreciation,
Aiste & Joel