Another Soup

Here’s one more from Dad.

Quick Veggie Soup

• 2 cups distilled water
• 1 large onion, peeled
• 1 cup white beans, cooked and drained
• 2 tomatoes
• 1 red bell pepper, seeded
• 2 carrots
• 2 cloves garlic, peeled and minced

Chop all vegetables very small. Bring water to boil; add vegges and beans. Boil for 20 minutes, adding more water if necessary.

Enjoy!

Raw Veggie Soup

OK, here’s the soup to go with the burritos.

• 4 cups distilled water, heated but not to boiling
• 1 medium carrot, cut in 1/2 inch pieces
• 2 chopped green scallions or some chopped sweet onion
• 2 cups fresh or frozen cherry tomatoes
• herb seasoning to taste
• sea salt or sea vegetables (dulse, kelp, etc.) to taste

Place all ingredients in blender and blend until creamy.

Option: chop some of the vegetables into bite size pieces and place them in the serving bowls. Blend the remaining ingredients and fill the bowl with the blended liquid for a crunchy delightful warm soup.

Option: during warm weather, use cold water and chill soup for a refreshing cold soup.

Note from Dad: I tried this soup and it was very tasty.  However I made the mistake of adding a red bell pepper.  It added great flavor but I should have peeled it first as skin didn’t chop up very well.  I strained it out but also lost the pulp of some of the other vegies.  Give it a try.  If you don’t like the raw flavor you can put it on the stove and simmer it for 20 to 30 minutes.  Let me know what you think.

Raw Veggie Burritos

This is a recipe from my dad. They’re into the raw food/vegan thing. I haven’t tried this yet. According to my dad, these are good with a raw veggie soup. I’ll post that one next.

• 1/4 cup fresh mint
• 2 cups ripe avocado, peeled, pitted, and diced
• 1/2 small ripe tomato, finely chopped
• 2 scallions, minced, or 2 tbsp. red onion, finely chopped
• 1 tbsp. sweet bell pepper, seeded and finely chopped
• 1/2 tsp. sea salt (optional)
• 1 tbsp. fresh cilantro, minced, or 1/2 tsp. dried
• 1/2 tsp. cumin
• 1/2 tsp. powdered kelp (optional)
• 1/4 cup lemon or lime juice
• 4 large Napa Cabbage leaves (or Romaine lettuce)

Mix all but cabbage or romaine in a bowl. To make burritos, spoon equal portions of the avocado mixture into the cabbage (or  lettuce) leaves. Wrap around the mixure, secure with a toothpick and serve with a raw soup.

Hmmm. I don’t know about the lettuce leaves. I might be more inclined to use sprouted grain tortillas, instead. I’ll let you know.