Quick and Easy Vegetable Soup
By: Dorothy Delaney
For a vegetable soup recipe fit for a raw food diet, make this Quick and Easy Vegetable Soup recipe from Dorothy Delaney. This homemade vegetable soup is overflowing with your favorite vegetables, and it is completely vegan.
Notes
For more raw food recipes, check out Dorothy's Featured Foodies profile page.
To see exactly how Dorothy makes this easy vegetable soup recipe, check out this food video:
Ingredients
- 1 cup broccoli florets, chopped
- 1 carrot, chopped
- 1 cup kale or spinach, chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 sweet onion, chopped
- 1 garlic clove, chopped
- 1 cup barley, sprouted (optional)
- 1/4 cup pine nuts or dried seaweed, to sprinkle on top
- STOCK:
- 2 cup water or rejuvelac
- 1 tablespoon Coconut Aminos, Bragg's Amino Acids or Nama Shoyu Shoyu
- 1 medium tomato
- 1/4 teaspoon Celtic sea salt or Himalayan Crystal Salt
- 1 tablespoon Italian herbs
- 1 tablespoon coconut oil
- 1 garlic clove
- 1/4 cup cilantro
Instructions
- Add all of the stock ingredients into a blender and blend well. Pour the stock into a crock pot or bowl.
- To the bowl with the stock, add the chopped vegetables and barley. Mix well. Taste. Adjust flavors by adding more seasonings if necessary.
- If heating, place atop or inside dehydrator. Serve warm with pine nuts. Refrigerate up to 2 days.