Soup recipes

Taken from Living Foods Recipe, a book by Paul Benhaim available now from our products section

Souper Beet Soup
1 beetroot
1 carrot
1 tomato
2 cups of water
3 strawberries (optional)
1 small spring onion (optional)

Blend all in your mixer. If required, add water to desired consistency.

Swirl in a generous helping of Macadamia crème.

Spinach Smoothie

Thanks to Scott Stollwerk

Not really a soup, but a yummy drink.

On Manhattan's Upper East Side there is an organic market run by a former cook of His Holiness, The Dalai Llama. He is about 60 years old, but doesn't look a day over 40 (no doubt, due in part to about a gallon of wheatgrass juice a day). His name is Tenzin, and about three years ago I tried one of his delicious creations that he calls a breakfast shake. Instantly, I was hooked. And now my wife and I have adopted it as a staple in our diets, though with all respect due to Tenzin, we call it our Spinach Smoothie.
Fresh spinach
1/2 a large papaya
1 handful of parsley
1 handful of dandelion root
1 or 1 1/2 bananas
The freshly squeezed juice of 4 oranges
To make it, fill your blender about halfway with fresh spinach. Add one half of a large papaya, and a handful each of parsley and dandelion root. Add at least one banana (we prefer one and a half). Pour in fresh-squeezed orange juice about three-fingers-high on the blender. This is about the juice of four oranges, although we sometimes cheat and use the "fresh frozen" type. Then blend until smooth.
If you love it, as I am sure you will, stop in and thank Tenzin Llama, the next time you find yourself raw in the Big Apple.



Tropical Soup
Serves two as a main meal or four as an appetizer
2 medium mangoes, minus peel and pit
The freshly-squeezed juice and rind of 2 limes
1 medium-hot chili pepper, deseeded
1 avocado, minus peel and pit
1 passion fruit, scooped out of the shell
The freshly-squeeze juice of 1 orange
About 10 stalks of cilantro
2 juicy dates, without their pits
Half a red onion
Add one mango, the passion fruit, chili pepper, dates, lime juice and rind and orange juice to your blender. Blend until smooth and marinate for half an hour to an hour. Once marinated, strain the ingredients. Discard the pulp and keep the liquid. Dice the other mango and the avocado into half-inch cubes. Dice the onion into quarter-inch cubes, and chop most of the coriander. Put all ingredients in a serving bowl and top with a few whole coriander leaves.

Cold Gazpacho Soup

Thanks to
This serves about 6 people.
I like to make this with:
Plenty of vine-ripened tomatoes
A little fennel (which tastes a bit like licorice)
Fresh red beets
Finely chopped Italian parsley
Some dill
and--if possible--Fresh Basil
and even a tiny sprig of fresh thyme!
I add to that diced cucumbers (which I have peeled and seeded by cutting the cuke lengthwise into quarters and cutting a diamond-or triangular shaped wedge from the center where the seeds accumulate).
I also add about three or four ripe avocados
Once in a while, if I'm adventurous, I'll add a quarter of a tiny habanero pepper that I peel and remove seeds from (being careful not to touch my eyes, because it really burns) This wakes up the appetite for sure!


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Living Food Recipes is out now!

Published by Alive Foods
ISBN: 0-97514821-4
Price: $14.95
60 pages, paperback.148mm x 210 (A5)

High quality photos throughout.












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© 2004 Paul Benhaim