Juices, Soups, and Broths

NOTE:  I did not develop these recipes.  I only compiled them for easy reference.

All of these juices may be served cold as raw vegan juices or warmed as soups.

Green Soup
4-6 leaves of Swiss Chard
head of Romaine Lettuce
1 zucchini
2 garlic cloves
1/2 lemon
handful of crushed flax seeds
4 pieces of scallion
1/2 cup olive oil
1 tbs nama shoyu or tamari
1 tsp agave nectar
1 cup water

Blend Swiss Chard and Romaine with 1/2 cup of water until smooth. Cut zucchini into small chunks and blend. Add remainder of ingredients except for flax and scallions. Pour soup into bowl and top with flax seeds and scallions.

Parsley Soup
1 bunch parsley
5 medium tomatoes
3 stalks celery
juice of 3 lemons
1 tbs agave nectar
1/2 cup ground nuts
2-3 water chesnuts
1 tsp marjoram
1/2 tsp thyme
Extract the juices in a juicer. Add lemon juice, agave nectar, nuts, herbs, water chesnuts. Stir well and serve.
South of the Border Soup
6-8 Roma tomatoes
1/4 onion
2 carrots
1/4 red bell pepper
1 tsp taco seasoning
1/4 jalapeno
3 celery stalks
1 cup water (optional)
Blend. This would make a nice base for a chili with plenty of beans and tomatoes.

Carrot and Squash Soup
2 pints carrot juice
1 Tahitian squash
2 cups carrot pulp
1 tsp curry powder
dash of cayenne
minced celery
soaked wild rice
sprouted sunflower seeds
parsley (for garnish)

Blend and garnish with parsley.

Alkaline Soup
1 cup of spinach
1/2 cucumber
2 stalks of celery including leaves
3 carrots
1/2 apple

Wash all thoroughly, top the carrots, remove apple stem, juice and enjoy.
Tomato Soup
3 cups chopped tomatoes
1 stalk celery
1 cucumber
1/4 onion
red bell pepper
fresh oregano
3 drops stevia (optional)
1/2 teaspoon himalaya sea salt
cayenne pepper
Juice the tomatoes, celery, cucumber in your juicer. Add drops stevia if you like a sweeter taste, salt, pepper and cayenne pepper to taste.
Spinach Soup
1 bunch spinach
2 apples
1/2 lemon, peeled (optional)

Here is an excellent recipe for vegetable broth:



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