If you guys haven’t noticed already. I really like soups. These hydrating and predigested meals are the perfect addition, or in my opinion, a main course for breakfast, lunch, or dinner.
Now that I’m not pregnant anymore I’m actually starting to like food again.
While I was pregnant, eating for two felt like a job. I never wanted to eat because I felt full easily and quite tired. Now as a nursing mom food is appetizing again.
I’m also trying to include more raw foods in my diet again as I undergo the daunting detoxification process that I promised myself I would do after Ava was born.
So this Raw Broccoli Soup is an oldie, but goodie from my college days. I used to make it to ensure that my colonics released well and that I was getting lots of live enzymes!
I started making it again this week and find it just as satisfying as ever as an afternoon snack or starter at dinner.
My Broccoli soup is bright in flavor with a little bit of heat from the cumin, coriander, and chili powder. The inclusion of half of an avocado and some cashews make it extra rich and creamy.
Ingredients
- 1/2 Cup Cashews, soaked for 4 hours
- 1 Head of Broccoli, chopped into florets
- 1/2 Avocado
- 1 T Chives, chopped for garnish
- 1 Garlic Clove
- 2 Lemons, juiced
- 1/2 tsp Cumin
- 1 tsp Sea Salt
- 1/4 tsp Coriander
- 1/4 tsp Red Pepper Chili Powder
- 1/4 tsp Onion Powder
- Salt and Pepper to taste
Instructions
- Combine all ingredients in a high speed blender and emulsify until smooth!
- Enjoy
