Page 216 - 27040_eyal.27040_pnim_eyal.1.1A

213
soups & yields 7 quarts yields 4 quarts simmer for 5 minutes. paragus to the pot, and bring to a boil. Reduce the heat and ered, for 30 minutes. With a blender, puree until smooth. limp and transparent, but not brown. 20 minutes, adding water as necessary. The onion should be mediately before serving. This soup freezes well. cubes and return it to the soup. smooth. three-quarters full and cook for 2–3 hours. beans, squash, garlic, salt, and pepper. Add water to fill the pot
accompaniments

ROOT VEGETABLE SOUP WITH MUSHROOMS yields 7 quarts
2 large white onions, diced 1. In an 8-quart pot, sauté 1 onion and the garlic in
2 cloves garlic, minced ¼ cup oil until lightly browned, about 20 minutes.
all about raw soups ½ cup oil 2. Place the chicken or turkey bones in a cooking bag

1½–2 pounds chicken or turkey and place in the pot, along with the parsley, parsnip, celery
For those who don’t like to eat a large make the switch to a raw food diet live bones root, kohlrabi, turnip, fennel, potato, and zucchini. Fill the pot
breakfast or don’t have time for one, you on 80 percent raw foods and 20 percent 1 bunch (about 3) parsley roots, with enough water to cover the vegetables. Bring to a low boil
can launch your day with any of the quick, cooked foods. Cooked foods are comfort peeled and chopped and cook for 2 hours.
easy-to–prepare, and health-promoting raw foods, but although we may feel we need 1 parsnip, peeled and sliced 3. While the soup is cooking, sauté the remaining onion with
soups you’ll find here. a little comfort now and then, especially 1 small celery root, peeled the sliced mushrooms in the remaining ¼ cup oil until golden
The human body is a machine that needs when living in a cold climate, once cooked and cubed brown.
the correct fuel, much like your car needs above 118 degrees Fahrenheit, food is defi- 1 kohlrabi, peeled and cubed 4. Remove the bones from the soup and discard. Blend the soup
fuel, oil, and water. Humans have a physi- cient in many vitamins and enzymes. The 1 turnip, peeled and cubed with an immersion blender until smooth and creamy.
ological need for enzymes, vitamins, min- very act of cooking destroys much of what 1 fennel bulb, sliced 5. To serve, ladle the soup into individual bowls and garnish with
erals, and other organic nutrients, such as is beneficial to sustain optimum health. You 1 potato, peeled and cubed the sautéed onion and mushrooms.
essential fats. These nutrients need to be should definitely avoid microwaved foods; (optional)
supplied regularly in high enough quanti- they might be convenient and you may be 2 small zucchini, peeled and sliced
ties in order to maintain a healthy body. If eating foods you enjoy, but microwaves 1 tablespoon salt
you deviate from the formula, you increase denature food and the vitamins, minerals, Dash of ground black pepper
your chances of lowering your immune and proteins will be destroyed. 16 ounces fresh mushrooms, sliced
system, which is your main ally against Be sure to consume raw soups immedi- yields 4 quarts
disease. Switching to a healthier diet con- ately after they’ve been blended for optimal DILL-ICIOUS CAULIFLOWER SOUP
sisting of at least 80 percent raw foods natu- nutrition, energy, and the freshest flavors. The larger-than-usual amount of salt in this recipe will extract the natural moisture in the
rally replenishes those vital nutrients. The Remember to “chew” your raw soups in vegetables while it slowly simmers in the oil, which gives the soup its buttery flavor and texture.
nutrients available for the body to absorb in order to mix them with the enzymes in 3 pounds (48 ounces) cauliflower 1. Set aside 2 cups of the cauliflower florets. Chop the rest into
a raw diet is very high because the proteins, your mouth. Use the freshest ingredients florets bite-size pieces.
fats, and nutrients are unaltered. available as they impact the quality of your 1 parsnip, shredded 2. In a 5-quart pot, cook the chopped cauliflower, parsnip, garlic,
Reasons that people keep a raw-food diet soup. 6 cloves garlic, sliced salt, and pepper in the oil on low heat until soft and lightly
vary from weight loss, better health, and “Living” soup: simplicity and perfection 1 tablespoon salt browned, about 25–30 minutes. Stir occasionally.
improved energy levels. Most people who from nature’s kitchen. Dash of ground black pepper 3. Add water to cover the cauliflower plus 1 inch. Bring to a low
½ cup oil boil and cook for 30 minutes.
3 cups water 4. With a blender, puree the soup. Add the 3 cups water, the re-
2 tablespoons minced fresh dill served cauliflower, and the dill. Cook for 5 more minutes and
or 1 tablespoon dried dill serve with Garlic Croutons (p. 110).

216 HEALTHY EVER AFTER 205