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What I most appreciate about this soup, in order
1) It’s tasty
2) The kids like it
3) It can be made with ingredients that store well
4) It can be made raw for extra enzyme power!

I got the idea for this soup from the cookbook Raw Foods for Busy People by Jordan Maerin – first recommended to me a few years ago by Laureen. This is my blending and adaptation of the two almond soup recipes in the book.

  • 1/2 cup raw almond butter
  • 2 cups water
  • 1/4 cup fresh-squeezed lemon or orange juice
  • 2 Tb. raw miso paste
  • 1/4 cup raw honey

Whisk ingredients together over a low flame for a touch of warmth – or heat through if you don’t care about it being raw 🙂 Serves 2 adults and 2 small children.

For some variations – tonight we thinly sliced poblano peppers from our garden to garnish the adults’ servings of soup. Other nights we’ve put sliced onion or mushrooms in the soup as it’s warming. The cookbook suggests a variation with 4 cups broccoli or cauliflower added in, processed in a blender, with the honey omitted and spices added.

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