Did you know that it was snowing in Colorado yesterday? Only a few days ago there was a snowfall in northern New Mexico. We are lucky in Roswell, but the weather is not what we normally experience at the end of May. We need some comfort food!
A hearty soup always sounds good, but raw food is a little tricky. To preserve all the enzymes you should keep the temperature below 118°F or 47°C. My lemon soup tastes best chilled, but you can also warm it up. Use kitchen thermometer if you don’t want to ruin it.
- 1/2 small cauliflower, chopped
- flesh of 1 1/2 lemon, roughly chopped (use more or less to suit your personal taste)
- juice of 1 lemon
- zest of 1/2 lemon
- 1 yellow bell pepper, chopped
- 1 orange bell pepper, chopped
- 1 small white onion, chopped
- 1 cup cashew nuts, soaked in water overnight
- 1 cup chilled purified water (add more if needed)
- 1/2 cup virgin olive oil
- 1/2 tsp Celtic sea salt
- 1/2 Tbs coconut aminos (optional)
- freshly ground black pepper to taste
- lemon zest and fresh lemon balm for garnish
- Pulse blend cauliflower in a food processor until it becomes grainy like cooked rice. You should be able to make at least two cups. Do not over process, or your cauliflower will turn into a paste.
- Toss lemon, lemon zest, bell peppers, onion, and cashews into a bowl of a blender. Add water and blend until all ingredients are well combined.
- Add lemon juice, olive oil, salt, and liquid aminos. Blend until velvety smooth.
- Portion out the cauliflower “rice” into soup bowls. There should be enough soup to feed four people.
- Pour out the soup into prepared bowls and gently stir it. Add freshly ground pepper. Garnish with lemon zest and leaves of lemon balm. Enjoy in good company!
Tip: To make this delicious soup I used organic, lemons from the Amalfi Coast in Italy, Sfusato Amalfitano, that are known for their mild, fruity, almost sweet taste. My lemons were not sprayed with chemicals, so it was safe to use the zest. make sure you are using organic lemons if you do not want to ingest poisonous chemicals. Wash your lemons before you grate the zest.
This delicious soup was inspired by the Greek lemon soup that my mother used to make quite often when I was a kid. The original soup is cooked with rice and chicken. Vegans can easily make a meatless version of it. Raw food lovers have to use their imagination to obtain similar taste and texture. Experiment. It’s fun!
In radiant health – passionately raw – Dominique
Dominique Allmon© 2019.