Ra Ra For Kristen Suzanne’s Harvest Raw Soup

Raw Harvest Soup

Picture 1 of 4

The Completed Raw Harvest Soup

I have been meaning to try raw (uncooked) soup recipes and venture out more to raw food restaurants in Vancouver. Don`t get me wrong, I do love bacon, prosciutto and cooked foods – I am not a vegan and I do like to cook some of my food.  I do though try to eat a fair bit of raw foods (salads, veggies, fruits, fresh juices, nuts etc..) and I am a huge advocate of Vega One (a plant based shake)  – been taking it for over 2 years for breakfast. Having a raw food based diet in the mornings helped me a ton to do long runs and work bright eyed and effectively all day. I have never felt healthier.

So What Are The Benefits of Raw?
In short, when you cook your food, you’re destroying the nutrients. Read more here on the benefits of raw food.

A few weeks ago, I started following Choosing Raw on Facebook. She shared this raw soup recipe that she swore is awesome and she made it a few times in one week.

The Verdict of Kristen Suzanne’s Raw Harvest Soup ? Overall, this soup tasted pretty good! Presentation leaves a little to be desired being purred and all. The soup was a little warm and went down nice and smooth. I had some left over in fridge and tried it later chilled – I prefer it right out of the blender at room temperature though. My favorite thing I liked about this soup is how healthy I felt instantly and it was quite filling.

Kristen Suzanne’s Raw Harvest Soup Ingredients:

  • 1 cup water
  • 1 large zucchini, chopped
  • 2 medium tomatoes, quartered
  • 3 stalks celery, chopped
  • 2 cups carrot, chopped
  • 2 dates, pitted
  • 1 clove garlic
  • 2 tsp sea salt
  • 1/4 cup white onion, chopped
  • 1/2 teaspoon black pepper
  • 1/4cup flax oil
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Kristen Suzanne’s Raw Harvest Soup Instructions:

  • Blend all of the ingredients except for the flax oil, on high speed in your blender until really creamy (approximately one minute). Then, while the blender is running on low speed, add the flax oil. Continue blending, at a higher speed, for another minute or less. This will make it slightly warm. Enjoy!

Original Recipe here: http://kristensraw.com/blog/2007/09/05/kristen-suzannes-harvest-soup/

What I changed from the original recipe:

  • Used 1 and 1/4 cup of water to compensate for less flax oil
  • Instead of Himalayan crystal salt I used sea salt
  • instead of 1 tablespoon of onion powder I used 1/4 cup of chopped white onion
  • used 1/4 cup of flax oil versus 1/2 cup
  • added coriander, cinnamon and nutmeg (original recommend pumpkin pie spice mix as optional)

Soup Mistress Rating for Kristen Suzanne’s Raw Harvest Soup:

Healthy (+ slimming + low sodium): (5/5)
Presentation: (3/5)
Taste: (4/5)

Spicy Oyster Chowder Perfect to Serve up for Valentine’s – A Soup Recreation

Spicy Oyster Chowder

Picture 1 of 12

The completed Spicy Oyster Chowder garnished with chives.

Happy Valentine’s day! If you are looking for ideas on what to cook for your loved one tonight, why not serve up some Spicy Oyster Chowder?

Did you know that oysters are an excellent source of zinc, a nutrient known for its contribution to sexual development, hence the reputation as an aphrodisiac? Well, if you didn’t, you know now. Oysters are also rich in iron, copper and other minerals, which contribute to good health.

I have been on a hunt for a good Oyster Chowder recipe and decided to modify another recipe last night. This recipe is a recreation from a Clam Chowder I made at a cooking class a few months ago.

The Verdict of Spicy Oyster Chowder? Yup – this is a keeper recipe for sure. This is one soup I am very proud of. With the modifications, this chowder base can be very versatile and used with other variations of fish (I.E. salmon, clams, shrimp or any white fish). The superstar ingredient is the Thai Red Chile (don’t underestimate this little chile – one alone can really heat up your whole pot of chowder). I also decided to use a goat yogurt (10% Greek style) instead of a cows milk/cream since I am a little sensitive to casein which is found in cows milk and not in goats milk. Along with the heat from the red chile, the tangy goat yogurt with the lemon and thyme, the chowder has an addicting freshness and good balance of acidity!

For a special treat, I used more white wine as the base.

Spicy Oyster Chowder Ingredients:

  • 100 grams double smoked bacon, cut into ½ inch dice
  • 2 large shallots, finely chopped
  • 3 garlic cloves, minced
  • 2 carrots (approx 1 cup), diced small
  • 2 celery (approx 1 cup), diced small
  • 1 red thai chile, finely chopped
  • 1 red pepper (approx 3/4 cup), diced small
  • 4 medium red potatoes (approx 2.5 – 3 cups), diced small
  • reserved oyster juice from oysters
  • 2 cups white wine
  • 1 large tomato, diced small
  • 2 cups water
  • 1 cup goat yogurt (I used 10% Greek style)
  • 1/4 cup lemon juice
  • 2 teaspoons fresh thyme, chopped
  • 2 small tubs fresh oysters, drained, washed, chopped midsized. (Sieve the oyster liquid and keep to use)
  • 3 teaspoon chives, finely sliced
  • dash of salt and pepper

Spicy Oyster Chowder Instructions:

  1. In a large pan, sauté bacon over medium heat until brown and crisp, approximately 3-5 minutes. Using a slotted spoon, transfer the bacon to plate and allow to rest.
  2. Add in shallot, garlic, carrot, celery, red thai chile, red pepper and potatoes. Sauté for 2-3 minutes.
  3. Add in oyster juice, wine, tomato and water, bring to a boil. Reduce heat to medium-low and simmer for 10 – 15 minutes.
  4. Add the goat yogurt, lemon juice, thyme and bacon to pan. Heat through until potatoes are soft, but do not boil at this point.
  5. Add in chopped oysters and cook until oysters are slightly firm (edges curl a little) , approx 2 -4 minutes.
  6. Season to taste with salt and pepper.
  7. Ladle the chowder into bowls and garnish with chives.

Original recipe here: Julienning and Dicing For The Perfect Soup

What I changed from the original recipe:

  • replaced clams and nectar with oysters and juice of oysters
  • added red thai chile, celery, red pepper, tomato
  • replaced whipping cream with goat yogurt
  • omitted cornstarch and corn
  • used more veggies, thyme, wine and garlic

Soup Mistress Rating for Spicy Oyster Chowder:

Healthy (+ slimming + low sodium): (4/5)
Presentation: (4.5/5) 
Taste: (5/5) 

 

Yum Factor With Tomato Basil Organic Soup

tomato-organic-soup-1

Picture 1 of 11

The Completed Tomato Basil Organic Soup

A while ago, Noel Pullen (@noelpullen) (another soup-a-holic like myself) shared Jamie Oliver’s Tomato Soup recipe with me along with his own modifications. I’ve been meaning to make this soup with Noel’s recommendations for quite some time. Noel made the soup a tad thicker (doubling the veggies and not the water/stock) and gave it some zing by adding peppercorns and increasing the amount of basil.

The Verdict? I purchased the same canned tomatoes and vegetable stock cubes that Noel used at Donalds Market (at the Westminster Quay). The canned plum tomatoes are really great and have a thick tomato base, which I think is what gives this soup a very yummy taste. These canned tomatoes don’t seem to be as watered down as other brands – I would buy them again. The extra basil and peppercorns really added some nice depth to the soup for sure. Two thumbs up for this soup and it’s modifications. I feel really healthy eating this soup because I used all organic vegetables! Yum factor indeed.

Ingredients for Plum Tomato Basil Organic Soup:
(Serves 10 – 12,  this is a big batch of soup – great to freeze as well)

  • 4 carrots, chopped
  • 4 sticks of celery, chopped
  • 2 large onions, chopped
  • 4 cloves of garlic, finely chopped
  • 2 tablespoons olive oil
  • 2 vegetable stock cubes, preferably organic
  • 1.5 liters of boiling water
  • 2x 400g tins of plum tomatoes
  • 3 large ripe tomatoes
  • 20 large fresh basil leaves
  • sea salt
  • 10 black peppercorns
  • 1/4 cup parmesan, grated

Cooking Instructions for Plum Tomato Basil Organic Soup:

  1. Heat olive oil in large heavy pan (or pot) over medium-high heat.
  2. Add carrots, celery, garlic, onion and cook for around 10 minutes, stirring occasionally with the lid slightly on until the carrots have softened but are still holding their shape, and the onion is lightly golden.
  3. Bring 1.5 liters of water to a boil and turn off. Stir in stock cubes until dissolved.
  4. Add stock to the pot with vegetables, as well as the canned and fresh whole tomatoes. Stir.
  5. Bring to the boil. Reduce the heat and simmer for 10 minutes with the lid on.
  6. Remove the pot from the heat. Season with salt and peppercorns and add the basil leaves.
  7. Using a hand blender or regular blender, puree the soup until smooth.
  8. To serve, ladle hot soup into bowls. Garnish with grated parmesan and a few small basil leaves. Serve immediately.

Original recipe here: http://www.jamieoliver.com/recipes/soup-recipes/tomato-soup-updated

What was changed from Jamie Oliver’s Tomato Soup recipe:

  • increased to 20 big basil leaves
  • added 10 black peppercorns
  • doubled all the vegetables and not the liquid
  • added parmesan as a garnish (this was my modification)
  • used all organic vegetables

Soup Mistress Rating for Plum Tomato Basil Organic Soup:

Healthy (+ slimming + low sodium): (4.5/5)
Presentation: (5/5) 
Taste: (5/5)