One of the major problems with soup, especially canned soup, is that it often contains a long list of unhealthy ingredients. Nobody needs dried milk powders, saturated fats, Red #4, or other unhealthy ingredients in their soup. This recipe focuses on whole food ingredients and highlights their signature flavors. That’s right! There are no dairy products, eggs, hydrogenated oils, or anything else of that nature.
The great thing about this raw sunflower seed dill soup is that you can enjoy on a hot summer day. There is no cooking required, but you can naturally heat it up a little if you know the trick. A great raw vegan hack to naturally warm a raw soup is to leave it blending for several minutes. The high-speed revolutions generate some warmth for your raw soup.
The soup is very beneficial and hydrating for the body. Raw sunflower seeds are naturally rich in vitamin E and other beneficial flavonoids. These work to reduce inflammation and fight free radicals in the body. Sunflower seeds also contain zinc and selenium, two minerals that boost immunity.
So slurp up this soup this summer and enjoy its many health benefits. Oh, and the flavors are incredible!
- Prep Time:10m
- Total Time:10m
- 2 oz raw sunflower seeds
- 1 c filtered water
- 1 lemon, juiced
- 1 cucumber, roughly chopped
- 1 garlic clove, minced
- 1/4 bunch fresh dill, diced
- 3/4 tsp. sea salt
- Add all of the ingredients to a high-speed blender and blend until smooth.
- You can leave the blender running for a few minutes to naturally warm up the soup if you like.
- Pour the soup into bowls and top with optional fresh dill and a little lemon zest. Enjoy.