Joel Rendall

It looks like I need to work on my raw vegan soup technique. I’ve been getting too cocky with all of my improvised recipes. And it is very hard to mess up a fruit smoothie, so that further increased my confidence.

To make raw soup, the friction from the high-powered blender heats up the mixture so it can be eaten warm, without cooking it and murdering all the enzymes and nutrition in the process.

The blender did it’s job, but unfortunately, I wasn’t nearly as reliable. It’s hard to find good help these days…

First of all, you’ll notice the goop spattered across the wall. That’s from opening the lid too quickly.

But the biggest problem was that the final product didn’t taste great. I’m lying – it was gag-worthy. No amount of dried parsley can save this disaster.

In case you want the recipe: I added random vegetables from the fridge, garlic, spices, and water. I also added too much jalapeno, so while I thought I was adding a clever zing, I ended up further reducing the edibility of the already questionable soup.

But my penny-pinching instincts tells me to eat it anyway. And I even have leftovers for tomorrow – yay.

As a reward for injecting mass amounts of this theoretically healthy concoction, I washed it down with some fresh applesauce made from a couple red delicious apples, raw cashews, and cinnamon. Yum. It was almost worth it. Almost.

So the lesson I learned today was…  learn to make better soup, or stop trying.

This entry was posted on Tuesday, March 10th, 2009 at 7:00 am and is filed under Raw Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.