Dairy Free – Soups

Creamy Carrot Asparagus Soup

This could be called the king of soups. The fiber in the asparagus creates a delightful texture, and theTahini gives the soup a smooth quality. Does not use the woody ends of the asparagus; chop only the tenderest part, about two inches from the end.

Ingredients:
1 cup carrot juice
1 cup coarsely chopped asparagus, or more to taste
2 heaping tablespoons raw tahini or almond butter
1 teaspoon chopped onion, or more to taste
Bragg’s Liquid Amino acids, nama shoyu, or Tamari, to taste
Dulse flakes, to taste (found at health food stores)
In a blender, combine the carrot juice, asparagus, tahini, onion, Bragg’s liquid Amino Acids and dulse flakes.  Blend all the ingredients until smooth. Taste and adjust the seasonings. Yields approximately 1 1/2 cups. Serves one.

Note: If you don’t have a juicer-you can buy the carrot juice at a health food store or juice bar.



Creamy Gazpacho Soup (raw vegetables blend)

Ingredients:

4 medium tomatoes or cherry tomatoes, 1/2 cucumber
Blend this first This creates a juicy base. Then add as desired:
1/3 red bell pepper
a few baby carrots
1/8 cabbage or broccoli (but cabbage tastes so much better in my opinion)
1-2tsp olive oil
(optional)  add also 1/4 avocado

Then you can also add per taste or substitute as you wish: onion, garlic, celery, spinach, broccoli, etc. Some people like to add a green apple. May also add flax seeds. Of course you can add Powdered Greens for more phytonutrients!

This raw soup tastes great on its own, but try mixing in some Whey Protein Powder and it creates the impression that cream has been added.

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