PEACH APRICOT SOUP RECIPE RAW FOOD VEGAN OIL-FREE

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PEACH APRICOT SOUP RECIPE RAW FOOD VEGAN OIL-FREE

For the chunky part (start a little over an hour before desired meal time):

1/2 cup frozen from fresh peas
2 ribs of celery, diced
1/4 cup frozen from fresh asparagus, chopped
1/4 cup frozen from fresh sunchokes, diced
1/4 cup chopped red onion
1 cup tiny diced cherry tomatoes

Dehydrate on a mesh tray for an hour at 115F

At meal time, make the soup base in a high speed blender:

2 cups water
3 ripe peaches, pitted
3 stalks of green onion
1 tbsp lemon juice
1 tbsp apple cider vinegar
2 cloves of garlic
1 tbsp miso paste
2 pitted medjool dates
1/4 cup dried apricots
1 tsp freshly grated ginger
1 tsp chia seeds
1/4 tsp black pepper
1/4 tsp chili powder
1/4 tsp chipotle powder
1 tsp onion powder
1/4 tsp mustard powder

Blend soup base on high for 2 minutes or until warm to the touch. 115F is the max temp to remain raw, keep it under that temp if that is your goal. While the soup base is blending, take the veggies out of the dehydrator and put them in a large soup bowl with *one cup of fresh lentil sprouts* and mix together. Once blended and warm, add the soup base to the chunky ingredients and mix together

Top with sesame seeds, dried chives and dried parsley or whatever you want to top it with!

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Day 2979


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Fruit on!! xo Lissa

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