Beets are a very potent detox food, so I went very easy, and only used 1/2 of a beet...holy cow, the flavor was so strong, it overpowered most of the other veggies. If you don't mind a strong beet flavor, feel free to add more, but if you are not wowed by beets, use less than a whole one.
Raw Spicy Veggie Beet Soup
1/2 red beet, chopped
1 cup filtered water
1 yellow squash or zucchini
1 red pepper
1/4 red onion, chopped
1/4 cup packed parsley
2 medium tomatoes, chopped
2 stalks celery, chopped
1 carrot, chopped
1 small garlic clove, minced
3-4 basil leaves
2 Tbsp hot poblano pepper, chopped, (optional, if you don't like spicy)
1/4 tsp sea salt
1 tsp dried cilantro (optional)
1 Tbsp olive oil
dash black pepper
1 Tbsp honey (your favorite sweetener)
1/4 cup cashews, soaked 2 hours (optional) - I did not use these because the soup is pretty creamy, but if you like a real cream soup, add cashews for an extra rich and creamy consistency.
The only mistake I made, was to include a small amount of daikon radish which I eliminated it from the recipe. It left a strong after taste that I did not care for. The only way to learn is to try. Now I know - do not put daikon in soup..unless its' daikon soup!
Blend ingredients until smooth, or leave some chunks of veggies, if you like that consistency. I used the blender on high, until the soup was a warm to touch...and very tasty!
I served the soup with my Zippy Veggie Crisps and the combo was RAWFULLY PERFECT!
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