My tongue is happily tingling from the spicy raw Kale Tomato Sprouts soup I made for dinner. I got a sudden urge for a raw soup; perhaps it was inspired by Tera’s Cream of Broccoli soup she wrote about last week. Or, maybe it was my body simply calling out for a dose of dark greens by way of a soup.
So off to the kitchen I went to work with what I had available. In the blender went a few handfuls of kale and a cut-up tomato. I added a cap of extra virgin cold-pressed olive oil, a few sprinkles of black pepper and Himalayan sea salt, and a shake or two of curry powder and cayenne pepper, followed by a bit of water — just enough to help everything blend. I didn’t blend it for too long since I wanted to encounter a few chewable pieces while eating the soup. When I decided to turn the blender off, I ended up with precisely the soup consistency I wanted!
Once I removed the top of the container, the smell was a bit strong, so I thought, “Oh no!” However, I was pleasantly surprised by the taste when I sampled it. It was indeed spicy, but pleasant — the type of “kick” I could tolerate, enjoyably. I poured the soup into a bowl and then decided to place some Alfalfa Sprouts on the top, and that turned out to be the perfect touch once they settled into the semi-thick liquid. The sprouts provided a noodle effect, but then as I ate some more, the soup started to feel like the texture of fish chowder, a staple popular in Bermuda (where I grew up).
Toward the end of my soup adventure, the spice was starting to slightly become a little too much for my palette, so I figured a slice of Ezekiel bread would help balance things. I happened to have one slice left, which I lightly toasted. Viola…that helped me to polish off the meal ever so nicely!
My tongue has now stopped tingling, but it’s as if my cells are singing, joyfully — thanks to that spicy Kale Tomato Sprouts soup! It’s a wonderful sensation, perhaps prompted by the fact that I drank nothing but water from about 1:00 p.m. the day before making the soup through to the next morning! Maybe that mini-water fast has helped me feel my core a little more closely today.
I think my sudden green-soup urge was a friendly reminder that raw foods truly do go deeper into the body and serve a far greater purpose than surface-level foods.
With Gratitude for Raw Bounty,
Penny
Photo by Stef Noble, flickr.com
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Part 2 (two days later) — The Soup Experiment Continues
How to make Carrot Avocado Sprouts Soup!
Photos by me this time! 😉
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Well, I thought I was done with this post, but then I went and experimented with a Carrot Avocado Sprouts soup for today’s lunch. Oh my goodness…talk about something good. Wow!
So, how did I make it?
In a blender, I simply put…
~ 2 large carrots I had cut up into chunks
~ 1 avocado
~ approx. 1 teaspoon of cold-pressed olive oil
~ a sprinkle or two of Himalayan sea salt, black pepper, cinnamon, and cayenne pepper (I also added about a teaspoon or less of Apple Cider Vinegar, simply because I’ve wanted to take that, daily, this week.)
~ a tad of water to help move things around in the blender
I started the blender and got a chunky consistency which I liked, but when I poured it into the bowl, some of the mixture stayed in the blender. So, I simply added a little more water in the blender and re-blended that portion. 
Then, I poured that over what I had already put in the bowl. Oh now it looked like the perfect soup! (Remember, it’s a little chunky underneath. My preference!)
I added Alfalfa Sprouts on top (which give a noodle effect when eating), took a seat that would allow me to look out at nature as I ate, said a prayer full of gratitude, and then that soup was gone in no time. I said “ummm” with just about every spoonful.
I think this is a perfect soup for the fall. I am totally loving this raw-soup experiment.
Have a soup-er raw fall. I hope you’ll enjoy soup-ing up as much as I am!
Love,
Penny