This recipe is straight from "The Art of Raw Living Food" by Jenny Ross and Doreen Virtue -They own a raw restaurant in Orange County, Ca called 118 Degrees. I loved the food and drinks at the restaurant and bought their book (which is full of restaurant quality, tasty stuff!) If you're in Southern Ca be sure to check it out! The soup itself is hearty and a bit sweet. Unfortunately, the raw butternut squash was difficult for me to cut into small bits but worthwhile once done. Also, I do not have a high powered blender so the soup wasn't super smooth but it was still good. Enjoy!
it kind of reminds me of clam chowder. without the clams. i suppose if you wanted something like clam chowder you could make this with mushrooms in it.
A raw version of Chè Chuõi - banana, coconut, and tapioca pearl soup - I came up with; The original is a popular street food in Vietnam. The gelatinous chia seeds replace the larger, gelatinous tapioca pearls.
Autumn is here. It's yummy soup season. I created this raw soup for my Mom based on a cooked African soup recipe. It's quick, easy and delicious. The colors are very inviting as well. Your vitamin and spices will gently warm it just enough to create the illusion of a warm winter West-African wonderland! Come one, you know Johnny loves to get jiggy jazzy with his recipes... and words!
I like pumpkin very much. Although I've always hated to bake it, when I cut the raw pumpkin it is fresh and crunchy, it is full of life and flavour. It has only one fault: its hard to chew, but if I use a blender I can easily make a creamy, deliciuos pumpkin soup. Don't miss it!