Pumpkin soup with orange

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!



Ingredients for 2 persons
2 cups chopped pumpkin
1 orange peeled
1 spoon raw honey
1/4 avocado
1 pinch of salt
1 spoon lemon juice
1 pinch cinnamon
clear water, or fresh orange juice

It is easy to prepare: Add all ingredients in the blender and blend it until smooth.


I top it with dehydrated buckwheat and with pumpkin seed oil drops.

Tomatoe soup with celery

The base of the raw tomato soup is fresh tomato, sundried tomato and water. We may flavor it with lemon juice, agave or date to strengthen the sour or sweet taste. I prepare this soup very often, because it’s easy, quickly ready, and this is the dish that non raw foodists will certainly eat.

I have tried to put onion in it-> it took away its taste, garlic -> it became worse, carrot -> it was good but not better than without it, and finally I put a stalk of celery in the soup -> It became really epicure! You dont need much, it is not celery soup but tomato soup! Try it, all you need is a blender!



Ingredients:
(for two adults)
3-4 tomatoes chopped up
¼ cups of sundried tomatoes (soaked for 2 hours)
½ stalk of celery
2 date (soaked)
2 sp fresh lemon juice
1 sp olive oil
1,5 cups water


Blend all the ingredients smooth, serve with nuts, basil. Put sprouts on top.

Be careful with salt, the sundried tomatoes are salty.Put some of the soaked tomatoe's liquid into the soup and it will flavour by adding a salty taste to it. If somebody, like me, doesn't want to use salt at all, should soak the sundried tomatoes well and then use clear water only.

This soup is a perfect summer one, ready in minutes.

Serve with seeds, sprouts and basil leaves.

Apricot cream soup

I've been meaning to prepare this soup for ages. My problem is that whenever I bought apricots, I brought them home, and just as when I was about to start making the dish, they were gone. Now, at the end of their season, I finally managed to save the last couple of them.




Ingredients for one person:
6 nice and ripe apricots
1,5 glass of water
pinch of vanilla powder
pinch of cinnamon
1 tsp lemon juice (depending on the sweetness of the apricots, can use a bit more)
honey (also depends on the sweetness of the fruit)
1 tbspoon hemp seed or 1 tbspoon casheew

some menta leaves or sliced fruits for decorating

Wash the apricots and get rid of their core. Put everything into the blender. If it's too thick, add some water.

It really tastes like jam. Maybe, with less water, it would make a nice pudding.

Marrow soup

(Hungarian soup is thicker than other nation's versions and it is made of one vegetable with milk or sour cream usually and it is thickened with flour)

This summer I tried my favourite marrow soup in raw version. Look at this:



I ate it with burgers and tomatoe.

Ingredients:

1 kg shred vegetable marrow
half a lemon's juice
half a carrot
half a celery's stem
1 slice of pepper
1 bigger onion
1 spoon of white miso
2 spoons of husked hempseed
1 bunch of dill

3 teaspoons of Himalayan salt (for the marrow)

Put half of the marrow into the blender with the rest of the ingredients, add some water and mix till smooth.

Salt the other half of the marrow and let it rest for half an hour. Press out the liquid it produced, cut into smaller pieces and mix with the sauce.

Be careful with salting, don't put any into the sauce, or it will be too salty.

If you like it sweet, you can put some dates into the sauce.

The sauce will be creamy and tasty if you use, for example, cashew instead of the hempseed, but since raw cashew is not available here, I rather use something else.

Use less dill than for the cooked type, as it keeps its intensity without cooking. But you can be brave with lemon, this is what gives that sour taste to the soup we love about it!


Marrow is a variety of squash, or a large courgette (zucchini in US English)