Delightfully Creamy, Dairy-free Raw Soup
Posted on September 28 2013 | (3) Comments
Category:Easy Raw Meals
This month, I’ve been focusing on budget-friendly raw food ingredients that you can use to make delicious and surprisingly low-cost dishes. In this post, I’m going to talk about zucchini, one of October’s most plentiful harvests. This mild-tasting veggie is a great stand-alone side dish, an excellent addition to salads, and a wonderful crudité. I especially like to use it in my raw Creamy Zucchini soup.
At the top of my demo, I explain what makes a 'good' soup vegetable and why zucchini and celery are at the top of my list. I’ll also show you what makes a 'good' raw food broth and why a having a light touch with seasonings is important.
The Secret to Dairy-Free Creaminess
There are no dairy products in this raw soup, despite its name. As you’ll see in the video, smooth avocado adds the creaminess. You'll be amazed at just how little avocado you need to create a thick, luxurious texture. So even if you’re watching your calories, this is a great soup for you to enjoy.
Not worried about weight gain? Feeling indulgent? I’ve got a tip for adding extra richness (and a few extra calories) that makes this soup even more delicious.
Look Out Salt, There’s a New Seasoning in Town
There’s more to soup than broth and vegetables. Without something to bring out their flavor, the taste would be somewhat bland. In my demonstration, I’ll show you how to go beyond simple salt and pepper and talk about more unusual soup seasonings, including citrus juice and mellow white miso.
Miso, a classic Asian ingredient, gives the soup a rich depth of flavor that far surpasses what you can achieve with salt or even stock or bouillon.
Raw Soup by the Numbers
Raw soups are a great way to get more greens into your diet. They're much faster to make than cooked soups, too, which is one of the reasons I love them so much. Cream of Zucchini Soup is one of my favorite raw soups, with a refreshing taste I never grow tired of.
Traditional home-made Cream of Zucchini Soup is loaded with cholesterol and dairy fat. Commercial brands and the version you might have in a restaurant have “mystery ingredients” like stabilizers and preservatives, not to mention a ton of sodium to add taste to vegetables that have had the flavor cooked right out of them.
When you review the “nutrition facts,” I bet you’ll find my raw version even more appealing:
Calories per serving: 140
Protein: 3 grams
Fat: 12 grams
Carbohydrates: 5 grams
Fiber: 5 grams
Sodium: 365 mgs
I conclude my demonstration with tips on how to serve Creamy Zucchini Soup chilled, at room temperature, or even gently warmed. I also show you some plating ideas and suggestions for garnishes to finish it to perfection.
Get the recipe for Creamy Zucchini Soup and try it tonight.
Let me know what you think of it. Post your reviews in the comments section below...and please be sure to let our community know about any variations you’ve tried to make my soup uniquely yours.
Related Recipes: Cream of Zucchini Soup