Receta Spicy Veg Beet Soup
It was a cold, damp day, and my body was yearning for something warm and soothing. Now that I have my new VitaBaby, I can prepare soup in my blender, and I was very excited to give it a try. I had NO recipe, but started pulling things out of the refrigerator and this is what I came up with.
Beets are a very potent detox food, so I went very easy, and only used 1/2 of a beet...holy cow, the flavor was so strong, it overpowered most of the other veggies. If you don't mind a strong beet flavor, feel free to add more, but if you are not wowed by beets, use less than a whole one.
- Raw Spicy Veg Beet Soup
- 1/2 red beet, chopped
- 1 cup filtered water
- 1 yellow squash or zucchini
- 1 red pepper
- 1/4 red onion, chopped
- 1/4 cup packed parsley
- 2 medium tomatoes, chopped
- 2 stalks celery, chopped
- 1 carrot, chopped
- 1 small garlic clove, minced
- 3-4 basil leaves
- 2 Tbsp hot poblano pepper, chopped, (optional, if you don't like spicy)
- 1/4 tsp sea salt
- 1 tsp dried cilantro (optional)
- 1 Tbsp olive oil
- dash black pepper
- 1 Tbsp agave (your favorite sweetener)
1/4 cup cashews, soaked 2o hours (optional) - I did not use these because the soup is pretty creamy, but if you like a real cream soup, add cashews for an extra rich and creamy consistency.
The only mistake I made, was to include a small amount of daikon radish which I eliminated it from the recipe. It left a strong after taste that I did not care for. The only way to learn is to try. Now I know - do not put daikon in soup..unless its' daikon soup!
Blend ingredients until smooth, or leave some chunks of veggies, if you like that consistency. I used the blender on high, until the soup was a warm to touch...and very tasty!
I served the soup with my Zippy Veggie Crisps and the combo was AMAZINGLY PERFECT!