It’s easy to say that a nutritious bowl of raw vegetables is nutritious. How do you turn a bunch of raw vegetables into a delicious dish, though? Some people say that it’s easier said than done, but say, “No problem.” If you have some vegetables and don’t want to eat another salad on the raw vegan diet, a great alternative is a raw soup. Additionally, this soup is a great alternative if you have extra zucchini don’t want to eat zoodle dishes any more.

Just like making a smoothie, all you have to do is cut up your vegetables and blend them together. Unlike a smoothie, you will add a few things that would not taste great slurping through a straw. For example, this raw soup contains fresh dill, garlic cloves, coconut aminos, and sea salt. The best advice we can give you is to use the fresh dill, not dried dill. The soup will be much less aromatic and flavorful without that fresh herb. We promise you that it is 100% worth it to seek out fresh dill, even if you have the dried version in your spice rack.

One piece of advice that we have for you is that you may want to wait to make this soup until the weather is a little warmer. It can be very refreshing when the sun is out. A pro raw vegan tip is to blend the soup for a few minutes on high to naturally warm it up. Don’t worry, this does not cook the vegetables; rather, the high-speed revolutions can naturally warm up the blended mixture. This is just something to consider if you take a liking to raw soups like this one.

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The beautiful thing about this soup is that all of the ingredients are easy for the body to digest. Most holiday foods take a toll on the body, making the digestive system work harder than it should. This soup gives your body a break, providing it with nourishing and cleansing foods. On top of that, it helps move food through the digestive tract, encouraging healthy elimination.

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A raw vegan soup involves three simple steps: prepare ingredients, blend ingredients, and serve in bowls. You can chop the ingredients that you are going to blend any which way because the blender does the heavy lifting. What sets this recipe apart from the rest is the addition of avocado. Occasionally, you see people top their raw soups with chopped avocado or cucumber, but this recipe blends the avocado with the other ingredients. That results in a thicker, creamier raw soup that is way more filling than your average gazpacho or raw soup.

The great thing about this soup is that it contains a lovely mixture of seasonings that give the ingredients a little extra va-va-voom. What we mean by that is that the dried basil, oregano, garlic, sea salt, and black pepper give the tomatoes, bell pepper, and avocado an extra umph. After it finishes blending, you open the blender and the aroma makes you salivate. The aromatics wake up your taste buds, readying them for a uniquely satisfying and flavorful dish. The most important thing is that you eat it right away because you don’t want to waste the fresh ingredients. If you make this recipe, let us know how you like it in the comments below.

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The great thing about gazpacho is that it packs a flavorful punch and it is very easy to make. It’s a great summer appetizer or meal accompaniment, especially next to a large salad or zucchini noodle entree. You can also enjoy gazpacho even if you don’t follow a raw vegan diet. It’s a light entry point to a meal, providing you with lots of nutrients and flavors without filling you up.

Gazpacho is a cold soup or drink made from raw vegetables that you blend together. It originated in the souther regions of the Iberian peninsula, and it is a very common dish to eat in Spain and Portugal. People primarily enjoy this dish during the summer because it is refreshing and cool. Most gazpacho recipes include tomatoes, onion, bell peppers, garlic, olive oil, water, and sea salt. This recipe has many of those ingredients, save for the bell peppers. It does bring more fresh herbs to the party, enhancing the depth of flavor.

This gazpacho calls for fresh cilantro, mint, and a little basil for topping. It also includes one jalapeño, which gives this raw soup a little fiery kick. If you are opposed to spicier flavors, use less of the jalapeño, or choose a more mild pepper like poblano. The acidity and sweetness of the tomatoes, however, do a good job to mellow the intensity of the jalapeño, so don’t worry too much!

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Now that the weather is warming up, we can post more raw soup recipes. Raw soup seems like an odd choice, but it is a very popular dish in Spain during the summer. Gazpacho is a classic cold Spanish soup that’s typically made with tomatoes, cucumbers, bell peppers, red onion, and garlic. The raw soup in this recipe doesn’t contain any of those ingredients, so it’s a modern spin on an old classic.

Raw soup isn’t for everyone, and that’s perfectly acceptable. It is, however, an easy meal option if you are following the raw vegan diet. Just like a smoothie, add all of the ingredients to a high-speed blender, blend until smooth, and enjoy. We do suggest that you allow the ingredients to blend for at least one minute. A little raw vegan hack for warming a raw soup is allowing the ingredients to blend for about three minutes on high. The revolutions will naturally give the soup a little warmth, although you may not require warmth with this recipe. You may even see some steam!

The base of this raw soup is carrots, apple, and avocado. The avocado provides a creaminess that you don’t typically get from a cold soup or gazpacho recipe. Apple, carrots, and avocado don’t make the soup, but the remaining spices do. In fact, this recipe has an impressive ingredient list, using ginger, curry powder, ground coriander, nutritional yeast, dates, cumin, and more. As with any recipe like this, give it a quick taste test once the blending process is complete and adjust the seasonings as needed. We hope you love it, and give us some love in the comments or share it on social media if you make it! Don’t forget to sprinkle some freshly chopped chives on top for added flavor!

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This soup is similar to a traditional gazpacho, which is a classic cold soup in Spanish cuisine. Made from blended vegetables, gazpacho is often served in the summer, but you can eat it year round. Much like gazpacho, this soup is a wonderfully light and refreshing dish that contains anti-inflammatory and alkalizing properties. After enjoying a bowl of this soup, both your taste buds and your body will thank you.

Each ingredient in this soup offers an array of nutritional benefits. Tomatoes are hydrating fruits that are rich in lycopene, an organic pigment that is similar to beta-carotene. According to research, lycopene promotes healthy bones and works to naturally lower blood pressure. Bell pepper is a rich source of vitamin C that people often overlook. It also contains antioxidants and various carotenoids, which exhibit anti-inflammatory properties. The lemon also offers vitamin C, which is an integral nutrient for optimizing immune function. Despite the acidic nature of lemon outside the body, it has an alkalizing effect once you ingest it.

Once you have all of your ingredients prepped and ready to go, it’s all about the blender. Since the ingredients in this raw soup are not frozen or difficult to blend, any blender will suffice. If you have a powerful, high-speed blender, that is the optimal choice. A powerful blender has the ability to generate more heat when you put it on the high setting. This is a beneficial step if you want to naturally warm up soup. Think of it like a raw vegan hack to infusing your food with a little warmth. That said, this soup does pack a spicy kick, which is another way to warm up when temperatures are low.

There are no toppings to this soup, but you have freedom in that department. Diced avocado or cucumber, cilantro leaves, a lemon wedge, and a drizzle of olive oil will enhance the flavor. You can also be a purist and leave the recipe as it stands. You are the chef and should make your soup how you want it. Just keep it within the realm of raw vegan.

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Creamy tomato, cream of broccoli, cream of mushroom, etc., you get the picture. There are endless varieties of cream-based soups. Unfortunately, these soups are highly acidic, often putting you over the halfway mark for your recommended daily amount of sodium in one can. And yet, people enjoy these canned soups on a regular basis. Did we mention the amount of processed ingredients, preservatives, and unhealthy fats and oils that are in these soups? Just wanted to clarify that in case there was still some confusion about these soups being healthy.

There’s nothing wrong with fats, provided you focus on the right ones. Cashews are excellent sources of healthy fats, including both monounsaturated and polyunsaturated varieties. Although they aren’t the best source of protein, they do contain a small amount per serving. One thing to be mindful of in regards to cashews, or any nut for that matter, is that you don’t want to eat them in excess. Nuts typically contain a lot of calories per serving, so it’s best to consume them sparingly. We only say that because we know how easy it is to just keep snacking on them without realizing how much you’re consuming.

The cashews create the creamy base for this raw soup, which is surprisingly filling. It has a refreshing aspect to it, which is not characteristic of creamy soups. The celery has a lot to do with that, being a hydrating produce item that’s excellent for your health. A blender is required, and you can blend the soup for about 3-5 minutes on high to naturally warm it up. That’s the raw vegan hack to add a little warmth to your soup!

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There’s no reason to omit pumpkin from your raw vegan diet. Incorporating it into raw recipes can seem like an impossible task, but that’s why you must get creative. There are many dishes you can create using the raw flesh of pie pumpkins, which are the smaller, sweeter varieties. Pumpkins offer an inherent sweetness that pairs well with assertive flavors. That’s why you often see pumpkins in stews, soups, or even with the strong spices in pumpkin pie.

If you’re going to blend raw pumpkin, it’s best to have a high-speed blender because it can take a toll on the blades and motor if the blender isn’t up to par. When you consume pumpkin in its raw form, you absorb more of the nutrients. Pumpkin is one of the best sources of vitamin A, with one cup of raw pumpkin offering more that two times the recommended daily intake (RDI). Pumpkins are also rich in vitamin C, potassium, copper, manganese, vitamin E, riboflavin, magnesium, and fiber.

Turmeric is nutritionally impressive in its own right and the flavor is the perfect complement to pumpkin. It’s a warming spice with impressive antioxidant activity that may fight cancer-causing free radicals. Turmeric also works to reduce inflammation, trumping some popular anti-inflammatory medications. In this recipe, turmeric doesn’t overpower the soup, though. It’s a well balanced bowl of fall flavors that will keep you coming back spoonful after spoonful.

Note: Keep the soup blending for about three to five minutes so it can naturally warm up. The high-speed revolutions will lightly warm the soup. That’s the perfect raw vegan hack!

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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!

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Get your blender out and ready your taste buds for a delectable raw vegan red pepper soup. Using cashews as the base, this raw soup is delightfully creamy and offers fiber, protein, and vitamin C. The trick to naturally warming up this soup is to leave it blending for five minutes. The high-speed revolutions will give the soup some warmth to comfort the soul.

Now, we feel it’s important to highlight how nutritionally dense bell peppers are. They have high water content and one red bell pepper satisfies 169% of the recommended daily intake of vitamin C. Additionally, they contain powerful carotenoids that help to improve eye health. In fact, these carotenoids protect the retina from oxidative damage. What’s the best part about these benefits? You get to reap them all when you consume bell peppers in their raw form, like in this soup.

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