Nutritious crème de coco raw soup

During working days I hardly have suffuciant time to cook and enjoy my meal peacefully, so I try to create nutrition dense raw soups in my lovely Vitamix blender. Yesterday was a super stressful day, so I made a really smooth green soup that included: baby spinach, zucchini, parsley, avocado, carrots, broccoli sprouts, coconut cream, garlic cloves, chili, a few ripe tomatoes, turmeric, ground fennel, cumin and a bit of water (always filtered). I usually do not add salt, but feel free to add the kind you love. We usually add that individually, I prefer to use Himalayan salt or black salt.

When working day’s stresses kick in I try to nourish my cells extra carefully by boosting myself with loads of vitamin and fiber. Uncooked vegetables and fruits are just perfect for that!

Before serving this raw soup I added some lemon juice (I think it is better to add the lemon juice separately), put some paprika powder on top along with some hemp seeds, pumpkin seeds and drizzled over a bit of pumpkin seed oil. I love the nutty taste of pumpkin seed oil and it looks beautiful too. To garnish, I placed a few parsley leaves on top. I think next time I will add some fried tofu cubes on top as well. This soup turned out awesome, the avocado gave it just the right creaminess I desired and the parsley was nicely lifted out by the lemon drops. For my husband’s soup we added some finely grated parmesan cheese on top of the soup that worked really well as well. So it is easy to create this vegan or not. Enjoy any way you like it, I think it is worth a try!

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