A raw vegan soup involves three simple steps: prepare ingredients, blend ingredients, and serve in bowls. You can chop the ingredients that you are going to blend any which way because the blender does the heavy lifting. What sets this recipe apart from the rest is the addition of avocado. Occasionally, you see people top their raw soups with chopped avocado or cucumber, but this recipe blends the avocado with the other ingredients. That results in a thicker, creamier raw soup that is way more filling than your average gazpacho or raw soup.

The great thing about this soup is that it contains a lovely mixture of seasonings that give the ingredients a little extra va-va-voom. What we mean by that is that the dried basil, oregano, garlic, sea salt, and black pepper give the tomatoes, bell pepper, and avocado an extra umph. After it finishes blending, you open the blender and the aroma makes you salivate. The aromatics wake up your taste buds, readying them for a uniquely satisfying and flavorful dish. The most important thing is that you eat it right away because you don’t want to waste the fresh ingredients. If you make this recipe, let us know how you like it in the comments below.

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This soup is similar to a traditional gazpacho, which is a classic cold soup in Spanish cuisine. Made from blended vegetables, gazpacho is often served in the summer, but you can eat it year round. Much like gazpacho, this soup is a wonderfully light and refreshing dish that contains anti-inflammatory and alkalizing properties. After enjoying a bowl of this soup, both your taste buds and your body will thank you.

Each ingredient in this soup offers an array of nutritional benefits. Tomatoes are hydrating fruits that are rich in lycopene, an organic pigment that is similar to beta-carotene. According to research, lycopene promotes healthy bones and works to naturally lower blood pressure. Bell pepper is a rich source of vitamin C that people often overlook. It also contains antioxidants and various carotenoids, which exhibit anti-inflammatory properties. The lemon also offers vitamin C, which is an integral nutrient for optimizing immune function. Despite the acidic nature of lemon outside the body, it has an alkalizing effect once you ingest it.

Once you have all of your ingredients prepped and ready to go, it’s all about the blender. Since the ingredients in this raw soup are not frozen or difficult to blend, any blender will suffice. If you have a powerful, high-speed blender, that is the optimal choice. A powerful blender has the ability to generate more heat when you put it on the high setting. This is a beneficial step if you want to naturally warm up soup. Think of it like a raw vegan hack to infusing your food with a little warmth. That said, this soup does pack a spicy kick, which is another way to warm up when temperatures are low.

There are no toppings to this soup, but you have freedom in that department. Diced avocado or cucumber, cilantro leaves, a lemon wedge, and a drizzle of olive oil will enhance the flavor. You can also be a purist and leave the recipe as it stands. You are the chef and should make your soup how you want it. Just keep it within the realm of raw vegan.

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Lentils are some of the best sources of plant-based protein. They come in several varieties (green, brown, & red/yellow) and you can treat them all the same way. Red lentils tend to be the easiest to cook, so we recommend choosing them for this lentil soup recipe. One of the best things about lentils is their versatility. They can easily take on flavors and don’ require much cooking time. For example, you can make mashed lentils, lentil soup, lentil hummus, or lentil tacos.

This lentil soup take about 20 minutes to cook. After you prep all of the soup ingredients, all you have to do is add everything to one large pot. You just have to sauté onion, carrot, and garlic before adding the lentils, tomatoes, and stock. The reason for sautéing those ingredients is to deepen the flavor of the soup. If you want to increase the aromatics of the soup, season the carrots, onion, and garlic with some extra curry powder and cumin prior to adding the liquid ingredients.

This soup is also adaptable, in the sense that you can replace certain ingredients if you don’t have them on hand. Use water in place of vegetable stock, or sweet potato in place of carrots. Allow the recipe to work for you and enjoy the rest!

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As the warmer months approach, it’s nice to seasonal recipes that traditionally enjoyed in various cultures. Gazpacho, for instance, is a classic Spanish appetizer that delights the taste buds during the warmer months. We decided to kick it up a notch by adding some spice. If you happen to make this when it is cold, the spice can help warm you up.

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If you’ve been missing warm tomato soup during the colder months, make this raw soup while you’re cleansing and you’ll satisfy that craving. Adding the red pepper flakes does wonders for this soup because the spiciness helps you stay warm!

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When you make raw soup, you have to realize that you need to eat more because it is liquid. Just remember that you won’t be heating it up, so don’t make the flavors too intense. You want a pleasant raw soup experience, which is why this soup doesn’t have onions and garlic.

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When you come down with a cold, you don’t always make the best dietary decisions. Instead of resorting to canned soups that are filled with chemical preservatives that can worsen cold symptoms, provide the body with nutrient-dense foods that can help you reduce the duration of the cold. Slurp this soup down and you may reduce the amount of time that you have the sniffles.

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Who doesn’t love tomato soup? It just seems to comfort the soul. You can still enjoy those classic flavors while you are cleansing with this raw and creamy soup. An insider tip is to blend it for a little longer to warm it up slightly.

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