Zucchini Based Raw Vegan Blended Soups <3 Flavorful Soups In Less Than 15 Minutes

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March 5, 2014 by Living Girl Living Foods

Zucchini is used frequently in raw vegan recipes; it can be bread like with adding a fluffy texture, it can be a great replacement for adding something more fat based like nuts or avocados. They do not have much of a flavor, zucchini goes well with most other vegetables and when they are peeled they have a white color that makes them easy to hide or be that surprise ingredient.

I’ve been making a lot of zucchini based blended soups these past few nights. I find them to be extremely satiating, grounding, creamy and they really let me be creative and add whatever I have around in the fridge.

Most of these are savory soups since that happens to be my preference. I will try to get out of my taste buds and create something sweet if someone lets me know that that happens to be their thing! Please feel free to use this as a base recipe to create your own delicious treats at home!

These soups also make delicious dips, sauces, or thick dressings. I personally find these to be warming and grounding, something I think most of us are craving this month while we face recording break low temperatures for March.

Italian Seasoning Inspired Spinach Zucchini Soup Recipe

Serves 1-2, makes 3 Cups

ItalianSpinachZucchiniSoupLGLF

3 small zucchinis, peeled and chopped

3 sundried tomatoes, soaked for 4 hours, ripped in half just to help the blender a little

Juice of a whole lemon

Lemon zest from half of a lemon (organic)

.5 oucnes of fresh basil ripped

2 tablespoons chopped parsley

Optional tablespoon of half olive oil half hemp oil (or your preferred oils)

Dash of; oregano, thyme, crush rosemary, salt, black pepper, sage

1/2 teaspoon cumin (I LOVE cumin <3)

Handful of baby spinach

Blend until smooth and enjoy!

Savory and Spicy Blended Beet Soup Recipe

SavorySpicyBlendedBeetSoupLGLF

Serves 1-2, makes 3 Cups

1/2 beet peeled and chopped

Juice from one whole lemon

Zest from half of a lemon (organic please)

4 sundried tomatoes, soaked 4 hours

1 medium carrot, peeled and chopped

.5 ounches fresh basil

2 tablespoons fresh parsley

I added a little slice of habanero pepper which has an excellent kick in the caboose, if you do not have habanero or do not like things very spicy add a dash of cayenne powder

Optional tablespoon of half olive oil half hemp oil (or your preferred oils)

Dash of; oregano, thyme, crush rosemary, salt, black pepper, sage

1/2 teaspoon cumin

Since I like heat I also added a dash of Cajun Spice 🙂

Please blend until smooth and enjoy! Bon appetit!

I find the sun dried tomatoes add this texture and flavor that is almost meaty, it helps create more flavors while using less. As you can see with the Italian Zucchini Spinach Soup, it is hardly noticeable that I used something red. Thank goodness hahaha, it wouldn’t look so pretty and would trick my mind into thinking that the soup wouldn’t be good if it looked muddy.

I hope these recipes give you some ideas of your own delicious blended concoctions. There is a fair amount of vegetables and herbs in these treats too! This could be the “trick” for getting your picky eater to eat and even ask for more. Please let me know if there are any ingredients you would be interested in seeing in a soup. Or if you create your own blended soup inspired from this post please please share! We all enjoy learning from each other. Thank you all for taking the time to stop by my site. I hope to have a post up Friday or Saturday if all goes well! This has been a super busy month for me. Much love ❤ and raw power 😉

Jess

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