Hello Radiant Readers! :)
Allow me to present this super delectable, light yet very nourishing Raw Bell Pepper (Capsicum) Soup! Woud you believe it has just 4 main ingredients (5 if you count fresh parsley, which you can substitute with dried parsley or dried herbs)? :)
[Pictured here with watercress & raw cashew mayonnaise.]
The Ingredients:
- 2 Bell Peppers (Capsicums)
- 1/2 medium-large Avocado
- 1/2 medium Courgette
- 1/5 small red Onion
- 2-3 tsp fresh Parsley (or 1.5 tsp dried parsley)
- 1/2 tsp mixed Herbs (optional)
- 1.5 cups water (add more if the soup is too thick)
The Process:
(1) Place all the ingredients into a blender and blend until almost smooth – I personally prefer to have some texture to the soup, so I do not blend it until it is completely smooth.
(2) The idea is to have the soup raw, i.e. warm but at a temperature that does not destroy the vital Enzymes and vitamins (so 43 Degrees Celsius or lower). Add 1 1/4 cup tepid (room temperature) water. Boil some water and add 3/4 cup of boiling water. However, I have found that because a few vegetables come from the fridge they absorb the heat of the water very quickly and the overall temperature falls below 40 instantly, so unless your veggies are made into a soup in the middle of a summer and come from the warmed up counter, safely mix 1 cup boiling and 1 cup cold water together, then add to the blending jug. {Add a bit more water, if the soup is too thick – as vegetables’ water content varies.}
(3) Blend until smooth. Pour into bowls and Enjoy! :)