There is no "soup season" in my kitchen - I adore soups, crave them more than chocolate (yes, it's true!), and consume them year round with much appreciation for whomever first dropped a hot rock into a bark-cauldron of water and weeds.A friend recently queried, with eating mostly raw now how was I going to enjoy hot soup this fall and winter? I had been asking myself the same question, and doing some recipe browsing. No worries, I figure between me and my trusty Vita-Mix we will manage just fine.
Today, when a hunger twinge niggled at the appropriate time, my first thought was, what do I have to make some soup?
There was a lonesome yam in the basket, I had some cashews already soaked and waiting in the frig for inspiration, and a few last fresh sage leaves were needing used. AHA! A fall soup I had made in my not-so-raw life popped into memory, and I proceeded to wing it from taste-bud memory.
A SAGE FALL SOUP
Into a Vita-Mix:
1/4 c. soaked raw cashews
1/2 c. warm water
Blitz almost smooth. Add:
about 1/2 - 3/4 c. grated raw yam or sweet potato or winter squash
sage - one 3"-fresh leaf, or 1/2 tsp. dried
1 T. nutritional yeast
1 tsp. sea salt
cayenne - depending on your heat tolerance, anything from a dash up to a whole Thai red pepper!
1/2 tsp. onion powder or 2 T. fresh chopped onion
1 - 2 c. very warm water
Blend 2-3 minutes until very smooth and warmed. Serve with sprinkle of chopped hemp seed.
NOTE: this can probably be done in a regular blender, by soaking the grated squash/yam in the hot water for at least 10 minutes, to soften and make it easier to blend. Definately worth a try, if you don't yet have your Vita-Mix!
A velvety, creamy, luscious blend of lively taste and warmth.
A soup doesn't have to be steaming, to warm the cockles of your heart - or your taste buds!
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