I thought I would try my hand at a raw soup. I tried a raw soup recipe a few years ago by a well-known raw foodist from his recipe book and it really didn’t appeal to me. My taste buds have matured a bit since then and I’ve also discovered what tastes I enjoy and don’t enjoy raw (spinach=yes, dinosaur kale=no) so I thought I’d give raw soups another chance. What I love about the idea of raw soups is that they’re healthy, easy to make, packed full of nutrients and gluten-free. What I like about this particular soup, is that it has some texture to it and I’ve added one of my favorite vegetables to eat raw: red peppers. Yum!
Cream of Spinach Soup
1 1/2 cups Sunflower seeds, soaked overnight
2 cups filtered water
3 handfuls baby spinach leaves
1/4 whole lemon, juiced (or to taste)
salt, to taste
1 whole red bell pepper, diced
1 handful cherry tomatoes
a dash cayenne pepper
Blend sunflower seeds with water until creamy. Add spinach, lemon juice and salt and blend until smooth. Add diced red bell pepper and tomatoes before serving. Season with cayenne pepper if desired.