Forget the old concept of soup -- where you put everything in bit by bit and boil it for hours (evaporating away all the vitamins contained in the vegetables). This soup is raw, meaning it’s not cooked, but simply pureed to perfection. This recipe is great for mid-season, for a colorful and tasty comfort food -- as a single course at lunch or for a dinner option without too many carbs.
This recipe is taken from the book Zuppe&Co. by David Bez, a Milanese moved to London -- where, thanks to a salad that changed his life, he’s created a blog, wrote two or three books and opened two restaurants.
Recipe for Soup with black cabbage, avocado, cauliflower and pumpkin
Pureed Cream Ingredients
2 oz. of raw pumpkin, 1 teaspoon ginger powder, 1 cup cold almond milk, A handful of cashews, Salt and black pepper to taste
Raw Ingredients
Bunch of black cabbage, stalks removed, Handful of purple cauliflower florets, 1⁄2 avocado, roughly cut, Handful of sprouted sunflower seeds, Pinch of fresh thyme, Drizzle of olive oil
For a vegetarian alternative: add 2 oz. grated pecorino
Feel a bit cold? Heat the soup for a couple of minutes in the microwave. But be careful not to exceed 110°F or you won’t get the same nutrients as you would from raw veggies!
