Raw soups are truely one of the easiest dishes to prepare! Blended soups are like savory smoothies, ready in 5 minutes. I wanted to make a soup with a little more texture, in this borscht I have added shredded veggies, the base is made of a veggies juice and it is blended up with zucchini. You can also add in a little fat like avocado or hemp seeds to make it more creamier.
The soup base of the borscht is made of a veggie juice, a mix of the following,
- 1/2 cup carrot juice
- 1/4 cup beet juice
- 1/4 cup cucumber juice
- 1/4 cup ce;ery juice
- 1/4 cup lemon juice
- pink salt to taste, optional
Don’t stress about the exact measurements. Blen the juice with 1 cup of zucchini cubes until creamy. This makes the soup thicker. For even more creaminess add 1/2 small avocado or 2 Tbsp. hemp seeds. I blend the avo only at the end this keeps it nice and creamy instead of frothy.
The filling is made of,
- 1/2 cup shredded beet
- 1/2 cup shredded cucumber
- 1 tomato, diced
- 1/4 cup red bell pepper, shredded
- 2 tbsp. parsleu
- broccoli baby greens
- chili flakes and a dash of cumin on top
I added the veggies to my bowl and poured the soup on it, sprinkled it with chili flakes, baby sprouts and a little cumin powder. I love the crunch the shredded vegetables add. It is sweet, spicey, earthy … delicious! Njoy!
Let me know if you gave it a try! Please share your pics in the group, Beautiful Yogi’s on Facebook, I would love to see your creations!
For more inspiration, info and vegan recipes come over to tinasrawalkalinediet.com, please scroll down for english
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