Contributing Monkie Heather Pace
Published on July 21, 2012
Photographer Heather Pace
Green soup is great any time of year, and a tasty way to consume protein rich greens! Raw soups in general are cost effective, nutrient dense, and filling from all the fiber and water.
Play around! Even one ingredient change can make a huge flavor change, so the sky is the limit here. I also like adding a bit of tomato, or whatever happens to be in season. Avocado provides some body and creaminess to the soup, herbs give heaps of flavor, and a bit of lemon juice or apple cider vinegar adds a bit of acidity to balance flavors. Always remember to add a little something salty, like himalayan or sea salt, nama shoyu, or seaweed, to bring out all flavors.
Occasionally I like to garnish my soups with crunchy, flavored seeds. I like to make big batches to keep on hand. They store for ages in the fridge!
For the Green Herb Soup
1 cup spinach
1 large stalk celery
1 handful fresh cilantro
1 handful fresh parsley
1 handful fresh dill
1-2 tsp apple cider vinegar
1/2 clove garlic
Salt, to taste
For the Chili Seeds
3 cups soaked sunflower seeds (soak for 6-8 hours, drain and rinse well)
3 tablespoons chili powder
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
3 teaspoons tamari
1 teaspoon ground cumin
1 clove garlic, minced
1 teaspoon palm sugar
1/2 teaspoons onion powder
1/2 teaspoon himalayan salt
Chipotle or cayenne, to taste
Instructions: For the Soup
Blend all ingredients until smooth, adding enough water for desired consistency.
Instructions: For the Chili Seeds
1. Toss all ingredients together in a bowl.
2. Spread on a dehydrator sheet lined with a paraflexx sheet.
3. Dehydrate at 115F for 24 hours, or until the seeds are completely dry and crunchy.