Serves 4

This raw recipe is designed for people on a cleanse, albeit, you may enjoy it at anytime.

  • 2-3 English cucumbers, juiced (no pulp)
  • 1-2 Cups Fresh Silky Almond Milk (see Milks page)
  • Water from 1-2 young Thai coconuts (reserve coconut meat, for another use; water should be clear and sweet)
  • 1 Tbs fresh dill (tear or cut leaves off stalks so when added to soup, they float on top and look like grass clippings)
  • Dehydrated red bell pepper powder (optional, see Toppings)

Stir together the first three ingredients. Sprinkle with the dill and red bell pepper powder (if using) just before serving.

Creamy or Crunchy Broccoli Soup

Serves 4-6

This high-protein soup is a must for broccoli lovers! And it takes just 15 minutes to prepare.

  • 2 cups vegetable stock or water
  • 3-4 cups chopped broccoli
  • 1 red bell pepper, chopped
  • 2 red or yellow onions, chopped
  • 1 avocado
  • 1-2 celery stalks, cut in large pieces
  • Whole pure salts, to taste
  • Cumin and ginger, to taste (experiment with different spices!)

In an electric skillet, warm the water or stock, keeping the temperature at or below 118 degrees (finger test). Add the chopped broccoli and warm for 5 minutes.

In a blender, puree the warmed broccoli, bell pepper, onions, avocado, and celery, thinning with additional water if necessary to achieve the desired consistency. If desired, save the broccoli stalks, peeling off the tough outer skin; process them in a food processor until they are small chunks, and add to the soup just before serving to add crunch!

Serve warm, flavoring with whole pure salts, fresh ginger, cumin, or any other spices you like. Add a slice of lemon on top to garnish.

Green Raw Soup

Serves 4-6

This is wonderfully alkalizing soup that you can serve cold in the summer months and warmed in the winter months. It’s energizing and easy to digest.

  • 1-2 avocados
  • 1-2 cucumbers, peeled and seeded
  • 1 jalapeno pepper, seeded
  • Juice of 1/2 lemon
  • 1-2 cups light vegetable stock or water
  • 3 cloves roasted garlic
  • 1 Tbs fresh cilantro
  • 1 Tbs fresh parsley
  • 1/2 yellow onion, diced
  • 1 carrot, finely diced

Puree all ingredients (except the onion and carrot) in a food processor or Vita-Mix. Use more or less water for your desired consistency. Add the onion and raw crunchy carrot bits at the end for a garnish.

AsparaZincado Soup

Serves 3-5

This great soup is loaded with zinc and has a rich tomato flavor and takes only 15 minutes to prepare.

  • 12 medium stalks asparagus (or 17 thin stalks)
  • 5-6 large tomatoes
  • 1 cup fresh parsley
  • 3-5 sun-dried tomatoes (bottled in olive oil)
  • 1-2 tsp Herves de Provence (Spice Hunter)
  • 2 tsp Deliciously Dill (Spice Hunter)
  • 4 cloves fresh garlic
  • 1/4 cup dried onion
  • 1 red bell pepper
  • 1 avocado
  • 2 lemons or limes, cut in thin slices

Trim and dice the tips from the asparagus and set aside for garnish. In a food processor or Vita-Mix, blend the asparagus and the red tomatoes, parsley, dried tomatoes, spiced garlic, onion, and red bell pepper. Then blend in the avocado until the soup is smooth and creamy. Warm in an electric skillet and garnish with lemon or lime slices on top. Season with whole pure salts (mineral or Celtic Sea Salts) to taste or serve cold in the summertime. Sprinkle dices asparagus tips on top of the soup just before serving.

Sauteed Edamame Vegetable Soup

Serves 6-8

This soup gets its wonderful silky broth from straining it after you puree it, an extra step, but well worth it. If you saute the veggies until they are brown, you will notice a wonderful roasted flavor in this soup. The edamame beans add sweetness.

  • 1 Tbs grape seed oil
  • 3 large tomatoes, cored and quartered
  • 1 large onion, sliced
  • 1 large red bell pepper, cut into 1/2 inch strips
  • 1 carrot, sliced
  • 1 clove garlic, chopped
  • 2 quarts veggie broth
  • 3 large sprigs parsley
  • 3/4 tsp dried tyme

Whole pure salts (mineral or Celtic Sea salts), to taste

1 (10 oz) pkg. edamame beans (found in frozen section of grocery store)

Heat the oil in the bottom of a soup pot over high heat. Add the tomatoes, onion, red pepper, carrot, and garlic. Saute until the vegetables are a deep golden brown, about 15 minutes. Then take about half of those veggies out of the pan, chop fine, and set aside.

Add the veggie broth, parsley, and thyme to the remaining vegetables, heat to boil, cover, turn the heat down, and simmer for about 10 more minutes. Remove from the heat and cool slightly.

Working in batches, place the soup into a Vita-Mix or any blender and puree. Transfer to a strainer set over a bowl. Pour the puree through the strainer, coaxing the liquid into the bowl. Discard the solids left in the strainer and return the silky broth and the remaining chopped vegetables to the soup pot. This broth should be a beautiful orange color. Add salt to taste at this point. I add a teaspoon. Add the edamame beans and simmer until heated through, about 5 minutes longer.

Popeye Soup

Serves 4-6

This is a wonderful alkalizing soup because of the cucumbers and greens. It is ready in just 10 minutes. Serve warm with a fresh sprouted tortilla (Ezekiel brand) for dipping.

  • 1 avocado
  • 1 cup water or vegetable stock
  • 2 cucumbers, unwaxed
  • 1 cup fresh raw spinach
  • 2 green onions
  • 1 clove garlic
  • 1/3 red bell pepper
  • Whole Pure Salt (mineral or Celtic Sea salt), to taste
  • Middle Eastern spices (i.e. curry 1/2 tsp to 1 tsp)
  • Fresh lime juice, to taste
  • 4 spearmint leaves, for garnish

In a Vita-Mix or blender, add the avocado and half the water or stock. Pure, then add the rest of the ingredients (except the spearmint leaves) one at a time, blending to your desired thickness and thinning with the remaining water if desired. Add salt to taste, and flavor with spices and lime juice as desired. You might add a couple of minced sun-dried tomatoes, too, Experiment! Also, this soup is good while on the liquid cleanse.

Warming options: This soup can be served warm or cold. If you’re blending in a Vita-Mix, the longer you blend, the warmer the soup will get. If you do not have a Vita-Mix, you can carefully warm the soup (not cook it) in an electric stovetop skillet over low heat. Warm the soup only until you can hold your finger in it without having to pull it out. This will keep the food at about 118 degrees, which will keep the food warm but uncooked. Serve with spearmint leaves on top. Enjoy!

Healing Soup

Serves 6-8

This soup is good anytime, even when you are on a cleanse. It is soothing when you are tired or stressed, or if you have a cold or flu, and is very antifungal.

  • 2-3 whole cloves garlic
  • 1 large whole onion
  • 2-3 quarts of water
  • 3 Tbs yeast-free instant vegetable broth
  • 1 cucumber
  • 1-2 carrots (optional)
  • 1 small head cabbage or broccoli (optional)
  • 3 celery stalks (optional)
  • 2 Tbs fresh cilnatro
  • Whole pure salt (mineral or Celtic Sea salt), to taste

Crush the garlic cloves and lightly steam-fry. Set aside. Put the whole onion in the water in a deep pan, and simmer until it’s transparent (approximately 1 hour). Add the garlic and vegetable broth. Slice the cucumber and any of the optional veggies you are using, and add to the soup. Simmer for 10 to 15 minutes. Add the ginger, cilantro, and salt, adjusting according to taste.

Variation I: You should also bring the water to a boil, then take the soup off the burner and drop assorted finely chopped veggies into the water. This would just warm, but not cook the vegetables.

Variation II: You can grate, juice, or food process the ingredients into a wet paste, and then add them to hot water.

Broccoli/Cauliflower Soup

Serves 4

  • 1/2 cup soaked almonds
  • 1 cup cucumber juice or veggie broth
  • 1 clove garlic, minced
  • 1-2 cups chopped broccoli
  • 1-2 cups chopped cauliflower
  • 1/4 tsp cumin
  • 1/4 tsp curry powder
  • 1 Tbs. lemon or lime juice
  • 1/2 tsp to 1 tsp Real Salt

In a food processor or blender, combine the almonds with the cucumber juice or broth and the garlic. Blend well. With the machine still running, add the broccoli and cauliflower and blend until smooth. Finally, blend in the seasonings, lemon or lime juice, and salts. Add more broth or water to reach your desired consistency.

Variation: Use an avocado instead of the almonds and use this recipe for a salad dressing.

Celery/Cauliflower Soup

Serves 6-8

  • 1 onion, peeled and chopped
  • 1 Tbs oil (olive)
  • 1 whole head celery, trimmed, and chopped (save some celery leaves for garnish)
  • 1 head cauliflower, trimmed and chopped
  • 1-2 quarts vegetable stock
  • 1/2-1 qts almond milk
  • Salt, pepper, and seasonings of choice, to taste

Steam-fry the onion in a little water and oil in a large soup pot for about 5 minutes without browning. Pulse-chop the celery and cauliflower in the food processor until finely chopped.

Add the celery and cauliflower mix to the pot and warm until tender. Add the vegetable stock and almond milk and simmer for about 15 to 30 minutes, or your can leave this raw and not cook it at all.

Puree the soup mixture in a blender or food processor until a smooth texture is achieved. Season with salt and other seasonings of choice. Serve warm or cold.

Chunky Veggie Soup

Serve 4

  • 2 1/2 cups fresh carrot juice
  • 1 avocado
  • 6-8 celery stalks
  • 1 summer squash
  • 2 carrots
  • Small bunch arugula
  • Spice options: parsley, basil, or coriander
  • Whole pure salts (mineral, or Celtic Sea salt), to taste

For the broth, blend the carrot juice, avocado, and 3 to 4 stalks of the celery. Grate the squash, carrots, and remaining celery, adding the finely chopped arugula and other fresh green spices last. Serves in a bowl or cup, decorated with fresh herbs. Add salt to taste.

Broccoli Creamed Soup

Serves 6

  • 1/2 cup chopped celery
  • 1 chopped onion
  • 2 Tbs oil (olive oil)
  • 1/2 qt vegetable broth
  • 2 cups pure water, divided
  • 4 cups chopped broccoli
  • 1 medium to large turnip, cut
  • 1 heaping tsp lecithin powder
  • Dash of white pepper
  • 1/2 tsp Real Salt

Carefully saute the celery and onion in the oil. Add the broth, 1 cup of the water, and the broccoli. Cook over medium heat until the broccoli is tender-crisp. Meanwhile, steam the turnip until it’s hot but not very soft. Let it cool slightly and puree it with enough water to get a thick, smooth consistency. Add the lecithin to the blender and continue mixing for a few seconds. Add the puree to the soup and season. Cook for a few minutes.

Anticancer Soup

Serves 2

  • 2 Tbs caraway seeds
  • 2 broccoli stalks
  • 2 slices each purple and green cabbage
  • 2 carrots
  • 2 green onions, cut
  • 2 cups of hot water
  • Mineral or Celtic Sea Salt to taste
  • 3 Tbs fresh dill weed
  • 1 red bell pepper

Soak the caraway seeds in pure water for 24 hours before use, then pour off the liquid. Put finely cut broccoli florets and thinly sliced, peeled stems in a pot with a cover. Grate the cabbage and carrots over the broccoli and add the caraway. Blend the onions into the hot water and pour over the veggies. Cover, steam for 5 minutes, season, and serve, garnishing with dill and sliced red pepper (20 minutes to prepare).

Mock’s Split Pea Soup

Serves 4

  • 2 carrots, shaved
  • 2 celery stalks, cut as desired
  • 6 sprigs parsley
  • 1 onion
  • 2 cups crisp steamed green beans
  • 1 1/2 cups crisp steamed asparagus
  • 4 cups water or vegetable stock
  • 1 bay leaf
  • Dash of mace
  • 1/2 tsp whole mineral or Celtic Sea salt, or to taste
  • 1/2 tsp cumin, dill, or Spice Hunter’s Herbes de Provence (optional)

Chop all vegetable ingredients in a food processor and add to the water or vegetable stock and bay leaf in a soup pot. Lightly simmer until the vegetables are just softened, about 10 minutes. Remove the bay leaf, then put the contents into a blender and thoroughly puree until thick, creamy texture is achieved. Add the seasonings. Serve warm.

Vegetable Minestrone

Serves 4

  • 1 small cabbage
  • 1 red bell pepper
  • 1 onion
  • 2 carrots
  • 2 celery stalks
  • 1 zucchini
  • 1 yellow summer squash
  • Flax seed oil, to taste
  • Mineral or Celtic Sea salt, to taste
  • Cayenne pepper, to taste

Cut the vegetables as preferred. Cover the carrots and celery with water or vegetable broth in a soup pot. Cook gently until they just begin to “give” then add the remaining vegetables. Do not overcook. Serve hot with flax seed oil, mineral or Celtic Sea salt, and cayenne pepper to taste.

Celery Soup

Serves 2

  • 4-5 celery stalks (including leaves, if fresh)
  • 1 tsp coconut oil
  • 3 cups pure water
  • 2 Tbs yeast-free instant vegetable broth
  • Flax seed oil, to taste
  • Mineral or Celtic Sea Salt, to taste
  • Cayenne pepper, to taste

Cook the celery in coconut oil until tender. Add the remaining water and broth mix. Pour everything into a blender. Blend 15 to 20 seconds. Reheat and serve, adding flax seed oil, mineral or Celtic Sea salt, and cayenne pepper to taste .

Special Carrot Soup

Serves 4

  • 1 small onion, chopped
  • 4 large carrots, sliced
  • 1 clove garlic, minced
  • 1 Tbs coconut oil
  • 1/4 tsp mustard seeds
  • 1/4 tsp turmeric
  • 1/4 tsp ginger
  • 1/4 tsp cumin
  • Pinch of ground cinnamon
  • Pinch of cayenne pepper
  • 1/4 tsp Real Salt
  • 7 cups water, divided
  • 1/3 cup kuzu root
  • 1 tsp lecithin liquid or powder

In a saucepan, steam-fry the onion in oil. Add the carrots, garlic, mustard seeds spices, and salt. Cook for 2 to 3 minutes, stirring constantly. Add 1/2 cup of the water, cover, and simmer until the carrots begin to soften. Let cool.

In a large saucepan, bring 5 cups of the water to a near boil and reduce the heat to medium. Sir the kuzu root into 1 cu of cool water. Slowly pout into the heated water and cook until thick.

Place the cooled carrot mixture in a blender and puree on low speed until smooth, add a bit of water if needed. Add the puree to the thickened water and cook for 5 minutes, stirring as needed. Add the lecithin and stir for a minute. Adjust the thickness if desired.

Creamy Vegetable Soup

Serves 8

This rich soup gets its creaminess from tofu. Be sure to blend it thoroughly (blender is probably the best) so you get a rich, even smooth, creamy texture.

  • 1 cup chopped onions
  • 2 cloves garlic, minced
  • 2 cups shredded green cabbage
  • 3 celery stalks, chopped
  • 1/2 lb asparagus, cut small
  • 2 large leeks, chopped
  • 4 cups vegetable broth
  • 2 Tbs chopped fresh parsley
  • 2 tsp dried dill
  • 2 tsp dried basil
  • 1 tsp dried oregano
  • Real Salt and pepper, to taste
  • 1 pkg soft tofu

In a skillet, steam-fry the onions and garlic for a few minutes. Add the cabbage, celery, and asparagus. Transfer to a large pot and add the leeks and vegetable broth. Stir in the parsley, dill, basil, oregano, salt, and pepper. Simmer just to brighten the veggies. Let cool a bit, then puree in a blender or food processor 2 cups at a time with some of the tofu, and return to another pot. Heat the soup no higher than 118 degrees, and serve.


Serves 6 (3/4 cup servings)

  • 4 cups tomato juice (you make)
  • 1/2 cup chopped cucumber
  • 1/4 cup chopped green bell pepper
  • 1/4 cup finely chopped celery
  • 1 Tbs olive oil
  • 1/2 tsp pepper
  • 1 tsp basil
  • 1/2 tsp minced garlic

Combine all ingredients. Cover and chill overnight

Madrid Gazpacho

Serves 6-8

  • 3 large tomatoes
  • 2 cucumbers
  • 1 red bell pepper
  • 1 small jalapeno pepper
  • 1 qt pure water
  • 3 Tbs olive oil
  • 2 lemons, juiced
  • 1 tsp cumin
  • 2 tsp Real Salt
  • Garlic, to taste

Blend the vegetables, then add the water, oil, juice, and spices. Blend again (in batches, if necessary). Serve chilled, garnished with chopped tomatoes, celery, green onions, cucumbers, red peppers, and avocados.

Roasted Butternut/Celery Soup

with Caramelized Onions

Serves 6-8

This is a satisfying soup for chilly autumn and winter days. It is also delicious made with pumpkin and makes a great breakfast, lunch, dinner, or snack.

  • 2 butternut squash
  • 2 Tbs avocado oil
  • 3 celery stalks, cut in big chunks
  • 1 onion, peeled and chopped in big chunks
  • 3-4 cups veggie stock
  • Cinnamon and nutmeg or salt and pepper, to taste
  • 1 onion, peeled and sliced into think rings, for garnish.

Preheat the oven to 400 degrees. Cut the squash in half and remove the seeds. Lightly oil the cut side of the squash and chunks of celery and onion. Place the squash (cut-side down) and the celery and onion chunks on an oiled cookie sheet. Roast for about 45 minutes or until tender and lightly browned. Scoop out the soft squash from the skins.

Puree the roasted vegetables in a blender or food processor with some of the stock. If you’d like a smoother texture, pass the soup through a strainer into a clean pot. Add the rest of the stock, season to taste, and keep warm.

To make the onion ring garnish, fry the onion in oil for 10 minutes until brown and somewhat crisp. Top the soup and serve immediately.

Veggie Borscht

Serves 8

  • 6 cups veggie broth
  • 1 cup shredded carrots
  • 1 cup roughly chopped beets
  • 1 cup thinly sliced onions
  • 1 1/2 cups shredded cabbage
  • 1 red bell pepper, shredded
  • Vegetized or Real Salt, to taste
  • Pepper, to taste

Combine the broth, carrots, beets, and onion in a large saucepan. Cook gently until the vegetables are tender. Add the cabbage, red pepper, and salt and pepper to taste; cook for 5 minutes more. The soup will have a a richer flavor if you let it cool completely before serving time and then reheat it.

Sweet Pepper Consomme

Serves 6

  • 3 medium red peppers
  • 2 tomatoes
  • 1 medium onion
  • 3/4 tsp Real Salt
  • 1 whole clove garlic
  • 2 qt boiling water

Cut the peppers in quarters and remove the seeds. Quarter the tomatoes and onion. Put all the ingredients in boiling water. Simmer, covered, for 1 1/2 hours. Strain and taste for seasoning. A delicate and delicious broth, which may be served hot or cold.

Thick Puree of White Bean Soup

Serves 8

  • 2 lb dried white beans, washed and picked over
  • 2 onions, chopped
  • 3 large cloves garlic, minced, divided
  • 7 cups of water
  • 1 bay leaf
  • 2 sprigs parsley
  • 1 whole Swiss chard leaf, sliced crosswise
  • Mineral or Celtic Sea salt, to taste
  • Black Pepper, freshly ground, to taste

Soak the beans for 24 hours, in three times their volume of pure water, and drain. Steam-fry the onions and 1 garlic clove until the onions are tender. Put in a large pot with 7 cups of water; add the drained beans, remaining garlic, bay leaf, parsley, and chard, and bring to a boil. Reduce the heat, cover, and simmer for 1 hour. Add the salt and pepper and continue to simmer until the beans are tender. Remove the bay leaf and parsley. Puree the soup in batches in a blender. Return to the pot and adjust the seasonings. This can be frozen.

Chilled Cucumber Refresher

Serves 6

  • 4 cups yeast-free vegetable broth
  • 1 cup shredded cucumber
  • Dill weed

Combine the broth and cucumber; chill. Sprinkle each serving with Dill weed.