Tomato-Basil Bisque

Tomato-Basil Bisque

Tomato-Basil Bisque

It is always a weird thing making cold soup – but this one was surprisingly hearty and extremely zesty. ย It leaves a delicious tang on the tongue making you want some more (something not often said about raw soups!).


3-4 ripe tomatoes

1/4 cup Raw Parmesan

2 garlic cloves

1/4 cup fresh herbs (basil and parsley)

pinch of sea salt

pinch of black pepper

1/2 Tsp. cumin

pinch of cayenne pepper

1/4 Tsp. paprika


In a high speed blender, blender together all ingredients except the Parmesan and herbs until well processed.

Add in the herbs and give it a quick pulse.

Pour into a bowl and stir through the Parmesan.

Top with…


Combine together a few chopped olives, lemon zest and some chopped parsley.

Yet another, so simple, so tasty and zesty raw food lunch made in under 10 minutes ๐Ÿ™‚



Ally x


Day 348 – Avocado and Cucumber Dip

Avocado and Cucumber Dip

Avocado and Cucumber Dip

This recipe was actually under the soup section of the recipe book. ย It makes a really rich and creamy soup if you were going to eat it as a soup – I think it works better as a dip – but try it and see what you think!

Ingredients:… makes 2 cups…

2 avocados, peeled and pitted

2 cucumbers, rough chopped

1/2 cup of fresh dill

1 Tbsp. lemon juice

1/2 Tsp. sea salt

1-2 Tbsp. water (to blend) (I used 1/4 cup of coconut water)


Place all ingredients into a blender and blend until lovely and creamy.

Serve as a dip or serve as a soup – best eaten within an hour of making it.

Ally x

Giving credit where credit is due…

This is another great recipe from Alissa Cohen


Day 336 – Corn Chowder

Corn Chowder

Corn Chowder

Need a quick lunch idea?

This corn soup takes just a few minutes…

Ingredients:…serves 2…

2 1/2 cup corn kernels (fresh or frozen is fine)

2 cups hot water

1/2 cup raw cashews

4 Tbsp. extra virgin olive oil

1 Tbsp. miso paste

1 1/2 Tsp. coriander leaves to garnish


Place all ingredients into a blender (except the coriander) and blend until smooth and creamy.

Pour into 2 bowls, garnish with some pepper and coriander leaves and serve.

Quick, easy simple and filling.

Ally x



Day 303 – Ann’s Energy Soup

Ann's Energy Soup

Ann’s Energy Soup

Ann Wigmore is renown for her establishment of the Hippocrates Institute – a place to go for healing and wellness.

One of her favourite recipes and one she’d have each day was this – Energy Soup!


1 large apple

1 cup Rejuvelac

1/2 cup dulse

1 Tbsp. sprouted lentils

1-5 cups green leaves (buckwheat, lettuce, sunflower greens, parsley, kale etc…)

1/2 – 1 avocado


Simply blend together and serve ๐Ÿ™‚

I found the recipe a little bland so I add some cayenne pepper, a sprinkle of chill flakes and an extra handful of sprouted lentils after serving ๐Ÿ™‚

Makes you feel very healthy eating this!

Enjoy this simple wholesome recipe.

Ally x

Day 299 – Garden Blend Soup

Garden Blend Soup

Garden Blend Soup

This soup is rich in protein and fibre and is loaded with essential vitamins and minerals… it has a lovely creamy texture and it vibrantly green.

I made this up in my Thermomix and heated it through at 37 degrees Celsius ย – but you could just as easily add hot water instead of cold to make it a little warm.


1/4 cup freshly squeezed orange juice (1/2 half a peeled orange)

1 1/2 Tsp. lemon juice

3 – 4 cups chopped kale leaves, de-stemmed

1/2 cucumber

1/4 cup coriander (fresh)

1 1/2 Tbsp. miso paste

2 spring onions, chopped

1/4 chilli

1/2 clove garlic, minced

3/4 cup cold or hot water

1/4 ripe avocado

mung bean sprouts, for garnish


Place all ingredients into a blender and blender until creamy, smooth and green!

Serve immediately or chill or you prefer cold soup.

I added a dash of cayenne pepper and some mung beans on top.

Absolutely delicious!

You can substitute other fresh veges in place of the kale as you like, try with spinach, celery, red capsicums, zucchini etc…

Ally x

Giving credit where credit is due…

Yummy and super healthy – thanks Brenda Davis

Day 277 – Vegetable Stock

Vegetable Stock

Vegetable Stock

Use this recipe as a base for vegetable soups. ย You can add spices and herbs to it as you wish.

Juice the following: (makes 3-4 cups)

9 stalks of celery

2 tomatoes

2 carrots

1 cucumber

2 zucchini

Once juiced, place the juice into a blender and blend with 1 Tsp. sea salt and 1/4 cup olive oil.

Place in a jar in the fridge if not using immediately. ย It will last for 5-7 days.


Day 256 – Raw Ramen Bowl

Raw Ramen Soup

Raw Ramen Soup

A warming creamy and filling soup that leaves that lovely tang on your tongue.

This makes 4 good sized soup servings.

Making the Broth:

In a blender combine;

4 cups hot water

1 large zucchini, roughly chopped

1 1/2 cups pine nuts

Juice of 1 lemon

2 cloves garlic

1 Tbsp. miso paste

2 spring onions roughly chopped

dash of cayenne pepper

1 Tsp. curry powder.

Once combined, pour into entree sized soup bowls.

For the Topping:

Add to the served soup:

dulse flakes

julienned squash

diced red capsicum

chopped spring onion

diced avocado.


All that is left is to enjoy a hearty warming soup.

Ally x

Giving credit where credit is due…

Thank you Jenny Ross for this yummy soup recipe from ‘The Art of Raw Living Food’… I’ll be doing a few more recipes from Jenny in the next few days.