Monday, July 25, 2011

Dill-licious Raw Green Soup

There is nothing better than making something out of nothing. Witness last night's dinner...I had some sad-looking baby spinach, a few pieces of lacinato kale, some huge zucchini my mother-in-law gave me, a few scallions, an overripe avocado, and a huge bunch of fresh dill leftover from the prior night's Tofu Dill Salad Sammiches. What I didn't have was a plan for dinner. All I knew is that I didn't feel like making salad, and I wanted something cool.

Then I had my a-ha moment: back in my pregan (that's pre-vegan) days, my hubby and I used to love a zucchini quiche that I made out of Better Homes and Gardens magazine. This quiche is amazing...but definitely not vegan! But I realized that I had virtually everything I would need to turn that quiche into a raw soup!

I quickly got to work....some chopped zucchini, the spinach and kale, some scallions, an avocado, some dill, some nooch, some water, and some spices were tossed into my Vita-Mix. I blended it up, drizzled in some EVOO, and took a taste. It was incredible...and the flavors were very much like I'd remembered! I decided to put it to the ultimate taste-test: I didn't mention what I had made to my hubby. I poured him a bowl of soup, topped it with some diced tomatoes, dill, and a pinch of garlic salt, and asked him to take a bite. He took a bite, paused, and then said something that was music to my ears:

"It tastes like that zucchini quiche you used to make!!"


Course, genius that I am, I did NOT write down my measurements as I was going along. I tried my best to remember what I'd done, and so here it is!

Dill-licious Raw Green Soup
Serves 4 with a side dish

2 extra-large zucchini, chopped
2 cups raw greens (I used baby spinach and lacinato kale)
3 stalks scallions, chopped
1 avocado
1 cup fresh dill
1/4 cup nutritional yeast
1 cup (or more) water
1/2 teaspoon sea salt
1/4 teaspoon garlic salt

1 large Roma tomato, diced
few sprigs fresh dill, for garnish

Blend soup ingredients on high until fairly smooth, then go to low and drizzle in 1 tablespoon EVOO. Return to high and blend 1 minute until smooth.

Pour into bowls and top with Roma tomato, fresh dill, and sprinkle of garlic salt.

I served the soup with some roasted cauliflower that I tossed with some dried herbs and nooch.

I love how GREEN this soup is! Zucchini, scallions, spinach, kale, avocado, dill. That's some serious green power!


Hannah said...

I have yet to find a raw soup recipe I really like, other than gazpacho, but this sounds very promising! I'll have to try it asap. Love how green it is, too. :)

Bethany said...

Please let me know if you try it, Hannah! I'd love your input!