All-Purpose Vegetable Stock
(Makes approximately 2 quarts)
Note: Start with carrot, celery, onion, garlic, tender herbs, and bay leaves. You can toss in corncobs, parsnip, parsley stems, mushroom stems, fennel, and asparagus if you have them. Avoid any cruciferous vegetables such as cabbage, broccoli, or kale, which will dominate the stock with a strong off-putting flavor and strong herbs such as sage, rosemary, or too much marjoram. If you saute the aromatics beforehand, especially mushrooms and stems, the stock will be richer and more robust.
- 1 large white or yellow onion, chopped 2 medium carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 5 garlic cloves
- 2 bay leaves
- Handful of herbs (parsley, dill, thyme, chives, oregano, etc.)
- 4 cups any vegetable trimmings (parsnip, corncobs, zucchini, tomatoes, mushrooms, scallions, etc.)
- 3 quarts water
Toss all ingredients in a large stockpot and cover with water. Bring to a boil, then simmer for 1 hour, until vegetables are soft. Strain through a sieve (pressing vegetables down will extract more liquid but muddy the stock).
Refrigerate for up to 3-4 days, or freeze in a sealed container for longer storage.
From: The 3-day guided cleanse program, 3-Day Juice Fast
in loving service,
Raw tomato soup topped with shredded raw goat cheese
5 Roma or Holland tomatoes, diced
4 sun-dried tomatoes, soaked in warm water until soft and diced
1/4 cup fresh basil leaves, chopped
1 clove garlic, diced
2 tablespoons fresh oregano, finely chopped
1/2 cup raw cheddar-style goat cheese, shredded
Sea salt and fresh pepper to taste
In a large bowl, mix together all of the ingredients except the shredded cheese. Distribute evenly into soup bowls and top with shredded cheese. Serve at room temperature or slightly warmed.
Recipe from Detox 4 Women by Natalia Rose
THAI CARROT SOUP
(makes 4 servings)
15 carrots, cut into 1 to 2-inch slices
32 ounces Pacific vegetable broth
2 tablespoons lemongrass
1 small Spanish onion, chopped
3 tablespoons curry (or to taste)
3 tablespoons Spike
1 tablespoon minced ginger
2 to 3 cloves garlic
Place the carrots, broth, lemongrass, and onion into a soup pot. Bring to a boil and simmer until the carrots are medium-soft (you should be able to pierce with a fork). Let it cool. Put small batches (about 2 cups at a time) of the mixture into your blender and purée. Once it’s all puréed, add the curry, Spike, ginger, and garlic until it suits your taste. Serve with fresh cilantro.
FROM: The Packaged Extremely Green Detox
Raw Harvest Butternut and Coconut Soup
(Suitable for all levels of cooking ability)
Meat of 2 young coconuts
1½ cups coconut water
1 cup butternut or pumpkin cubes (about 1-inch cubes)
8 organic dates or 1/3 cup pure maple syrup
1 pinch nutmeg, cinnamon or pumpkin pie spice
Combine all the ingredients in a blender and blend on high until smooth. Enjoy!
Recipe from The Raw Food Detox Diet by Natalia Rose
Roasted Red Pepper Soup with Harissa
2 tablespoons extra-virgin olive oil
3 garlic cloves chopped
1 medium onion, chopped
3 large ball peppers, cored, seeded, and chopped
2 tablespoons tomato paste
1 tablespoon harissa paste
4 cups All-Purpose Vegetable Stock (see page 92 of The Fresh Energy Cookbook) or water
Kosher salt and black pepper to taste
Heat a large saucepan over medium heat and add the olive oil. Add the garlic, onion and red bell peppers.
Cook slowly until the onions are translucent (about 8 minutes)
Stir in the tomato paste and harissa.
Add the vegetable stock or water and bring to the boil.
Turn down the heat and simmer for 30 minutes.
Puree the soup using an immersion blender or in batches in a blender or food processor.
Season with salt and pepper as desired.
Recipe from The Fresh Energy Cookbook, by Natalia Rose and Doris Choi