I feel like I have reinvented the wheel! Seriously!
I have to admit it. I am NOT the best maker of raw soups. Far from it. I have made some complete disasters and still have yet to perfect a raw lentil soup (which would keep Mr Z very happy as it’s his favourite soup) and we have shared a fair few laughs over the odd bowl of gloup that I have conjoured up.
I assigned myself to the fact that I was just not a ‘souper’. You know how you have a sister who is great at pastry, or a cousin who is awesome at cakes, you know someone who does the best Sunday Dinners ever… and so on. Know what I mean..? Sometimes it just works for you or it doesn’t. So I guess I felt that soups were just not my thing. I’m never going to get famous for making soups.
Until today. I believe that necessity is the mother of all invention! Currently I am sat at home with a stinker of a cold (grrr!) and have been (of course) juicing up ginger shots like there’s no tomorrow (and feeling a bit like there’s no tomorrow too!) but it’s still not been shifting. You know when you feel like you have a head full of cement so you know the cold is ‘yet to come out’. And I am ten days in. Grrrr.
I needed a hot soup.
I actually did run through every scenario of how dashing to the chip shop for a hot curry and chips would be justifiable for ‘medicinal purposes’ I remembered that I had a head full of cement and was therefore not thinking properly at all. That would make me feel like crap.
So I worked my eyes uninspiringly through the fridge and had an idea! Some of my favourite things – arame, dudhi, spiraliser, ginger, chillies….!
And so here it is! I tell you what, I feel that it really has been a soup for my soul today….! I LOVED this and I am already dreaming of a whole range of ramen soupy style recipes that I can rustle up. I have found my soup!
You can use a whole range of veggies but I used:
- 1/2 dudhi
- 1/2 carrot
- 1 tablespoon arame (pre soak measures)
I soaked the arame in cold water and set aside. Washed the veggies and using a veggie peeler I took off the outer dudhi layer. This used up the greener bit of the dudhi and got me some big flat green noodles. Then with what was left (the whiter inner bit) I put it through the ProSpiralizer to make curly fine noodles. Then the carrot the same.
Placing all in a bowl I covered the veggies in two cups of in-the-moment-broth:
- 2 cups boiling water
- thumb sliced ginger
- 1 dried chilli
- 2 teaspoons tamari
Mixed the above in a jug and poured over. O.M.G.
Once you work your way through the soup – it looks like this:
*please note that for raw purists this recipe is used with hot water so there will be some nutritional loss from the thinly sliced veggies. But hey. I don’t want to get that deep into things today. It is what it is. Great Raw Soup for the Soul!
Keeping it juicy and raw