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Raw Ruby Red Soup
2 tomatoes, chopped
1 small avocado, peeled, pitted and chopped
2/3 cup onion, chopped
2 cloves garlic
3 carrots, chopped
1 small beet, peeled and chopped
½ cup pine nuts
1 cup fresh basil leaves
4 fresh mint leaves
¼ cup braggs liquid aminos
2 Tbsp. apple cidar vinegar
1-2 cups water, or as necessary
Combine all the ingredients in a blender or food processor and process until finely chopped/smooth. Serve chilled.
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Creamy
Squash Soup
Recipe
courtesy of: The Institute for Integrative Nutrition
1-2
Tbsp. olive oil
1 squash (acorn, delicata, butternut), pealed and chopped
2 carrots, chopped
1 onion, chopped
2 celery sticks, chopped
2 garlic cloves, minced
2" piece ginger root, sliced
water, enough to cover vegetables
sea salt, cinnamon, allspice to taste
Sauté
the squash carrots, onion, celery, ginger and garlic in olive
oil until roasted and slightly tender.
Fill the pot with enough water to just cover the vegetables.
Allow everything to simmer until all the vegetables are soft.
Transfer everything to a food processor or blender and puree
until creamy.
Fill 3 small bowls with salt, cinnamon, and allspice; Allow
each guest to add a pinch of whichever seasoning they choose
(or all) to their soup.
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