Cucumber Soup

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March 24, 2015
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April 29, 2015

raw vegan cucumber basil soup

Do Monday’s stress you out? Chill out with cucumber basil soup. Cucumbers contain multiple B vitamins, including vitamins B1, B5 and B7, which are known to ease feelings of anxiety and stress. Given that cucumbers are 95% water, they can help you stay hydrated and eliminate toxins in the body. This is one of the first recipes I cover in our Intro to Raw Class, primarily because it’s so simple to make but it’s also really delicious. The cashews in the recipe gives the soup a creamy texture and while it is 100% raw, it has a pinch of cayenne pepper which has the effect of warming the body when consumed. I peel the cucumbers to make the soup taste less bitter but whenever using cucumbers in salads or other recipes, I try to leave the skin on because the skin is packed with vitamin C (approx. 10% of your daily-recommended dose). This recipe serves four and should be consumed within a few days.

Cucumber Basil Soup
Equipment needed: High-speed blender
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Ingredients
  1. 1/2 cup cashews, soaked 2 hours
  2. 2 cucumbers peeled and chopped
  3. 1 cup fresh basil
  4. 1 cup water
  5. 4 tbsp lemon juice
  6. 1 clove garlic
  7. 1/8 - 1/4 cayenne pepper (depending on your preference for spice!)
  8. 3/4 tsp sea salt
  9. 1/4 cup chopped mint for garnish
  10. Olive oil for garnish
Instructions
  1. In a high-speed blender, combine all ingredients except for the mint and olive oil.
  2. Divide soup into serving bowl and top with chopped mint and a drizzle of olive oil. Enjoy!
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