Garden Vegetable Soup

This recipe was originally an assignment for my raw food class, but I’m actually really pleased we had it for homework.  With the weather SLOWLY warming up I’m looking forward to quick and cooler meals and this chilled soup is great raw, or can easily be warmed up.  It’s also wonderful because you generally throw any veggies you’ve got lying around in the fridge to put it together.

Garden Vegetable Soup

1 zucchini, chopped

1 tomato, seeded and chopped

2 green onions, chopped

1 celery stalk, chopped

½ avocado

1 cup spinach, chopped

6 basil leaves, chopped

1 carrot, shredded

½ lemon, juiced

½ lime, juiced

1 cayenne pepper, minced

1 glove garlic, chopped

½ cup water

½ tsp salt

  • In a blender, combine zucchini, tomato, celery, green onion, avocado, lemon, lime, cayenne, garlic, salt and water and blend until smooth
  • Add spinach and basil and blend again
  • Add avocado and blend well, until smooth (add ¼ cup water if consistency is too thick and blend again)
  • Remove from blender and stir in shredded carrots

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About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

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