This is a beautiful and creamy soup that I love making all year long. It’s full of fresh, nutritious vegetables that are good for your heart and soul. During the fall holidays, I make the “variation” recipe (noted below) by adding the coriander and pumpkin spice – a “must-make.” Delicious!
Yield: 6 cups
Ingredients:
- 1 cup water
- 1 large zucchini, chopped
- 2 medium tomatoes, quartered
- 3 stalks celery, chopped
- 2 cups carrots, chopped
- 2 dates, pitted
- 1 clove garlic
- 1 to 2 teaspoons Himalayan crystal salt
- 1 tablespoon onion powder
- 1/2 teaspoon black pepper
- 1/2 cup flax oil or olive oil
Preparation:
Blend all of the ingredients, except the oil, on high speed in your blender until really creamy (approximately one minute — I prefer this soup to be very creamy). Then, while the blender is running on low speed, add the oil. Continue blending for another minute or so. This will make it slightly warm. Enjoy!
Variations:
- Add 1/2 teaspoon coriander
- Add 1/2 teaspoon pumpkin pie spice




Related






Browse more articles






Submit a Post






Popular 

Posts by our



Subscribe to

Green Monsters
I question the entire infographic when I see that
Dan in INFOGRAPHIC: Health Benefits of Raw CacaoHi there, first, thanks for the recipe! I am in th
Heather in Recipe: Homemade, Veggie-Full Ground “Meat”the mint was pretty over powering i think I'll use
Valerie in Recipe: Raw Layered Banana Ice Cream CakeIt is also important to note that with almond milk
Brandi in The Ultimate Guide to Dairy-Free, Plant-Based MilksThere are some very good vegan cheeses on the mark
Just because it's vegan, doesn't mean it's good in 10 Out of This World Vegan Cheeses