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No Cook Blender Soup
No Cook Blender Soup - nice way to eat more vegetables - simple and tasty.
Course: Soup
Cuisine: American
Author: dieTTaste
  • 1 fresh tomato
  • 1/2 fresh cucumber
  • 1/2 celery stalk
  • 1/2 cup rice flakes or oat flakes
  • 1 - 2 Tbsp pumpkin seed flour or ground pumpkin seeds or hemp protein or green pea protein powder or other nuts and seeds rich in protein
  • cup about 1 hot or cold water or vegetable broth
  • 1/2 - 1 Tbsp olive oil
  • 1/2 Tbsp soy sauce
  • Seasonings : salt ground black pepper, dry garlic, dry porcini mushrooms, smoked paprika, cayenne pepper, Italian spice, to taste
  • RED:
  • 3 sun-dried tomatoes from oil
  • 1/2 fresh red bell pepper
  • 1/4 tsp paprika
  • GREEN:
  • 1/2 cup chopped spinach leaves (or Swiss chard kale, cabbage)
  • 1 tsp barley grass powder
  • 1/2 tsp spirulina or similar algae
  1. Put tomato, cucumber, celery stalk and rice flakes to your blender.
  2. Add pumpkin seed flour, olive oil, soy sauce and spices. Blend for about 30 seconds or until smooth (or chunky, depends what you like). Divide the mixture in half.
  3. To make RED soup: To the first half of mixture, add sun-dried tomatoes, red bell pepper and paprika. If you're not vegan, you can add some Parmesan cheese, while vegans can use a bit of nutritional yeast.
  4. To make GREEN soup: To the second half of mixture, add spinach, barley grass powder and spirulina. Blend until smooth.
  5. Serve with a dollop of yogurt (dairy or non dairy).