Raw Spinach Soup By Jessica Hulett
Guest Blogger: Jessica Hulett
When Serena asked me to do a guest blog post, I was excited both because I've been on a serious raw food kick this summer, and because I've been too lazy to update my own blog. Raw soups are great when it's sweltering outside (like it currently is in Brooklyn and has been for what feels like an eternity), since you only need a blender. I love to whip this one up for lunch on a Monday, because almost all of the ingredients are great natural detoxers, and I can undo all of the damage I did over the weekend—usually of the wine and pizza variety—and start fresh.
A couple of notes about the recipe. While most raw soups can be chilled beforehand, this one should really be served right away, otherwise the avocado will oxidize and start to turn brown. Nama shoyu is raw, unpasteurized soy sauce, usually sold at health food stores. Regular soy sauce is a fine substitute taste-wise, though the soup will no longer be 100 percent raw. Enjoy!
Raw Spinach-Avocado Soup
Serves 2 as a main dish
2 cups packed spinach leaves
1 avocado, pitted and skinned
1 medium cucumber, peeled and cubed
2 large cloves garlic
1/2-inch piece fresh ginger
2 tablespoons nama shoyu (raw unpasteurized soy sauce)
1/8 teaspoon sea salt
1/8 teaspoon cayenne pepper
2 tablespoons fresh lemon juice
1 cup water
Sprouts, for serving (optional)
Place all ingredients in a blender, and blend on high until smooth. If soup is too thick, thin with additional water. Top with sprouts, if using, serve immediately, and enjoy!
To read more recipes by Jess, check out her blog: Jessica Hulett -- Chef, Writer and Modern Day Hippie.
Do you have a soup that you would like to contribute to Seriously Soupy? Email me at email@example.com for more details!