Victoria Moran’s Raw Shangri-La Soup
By Jamie Webber
Victoria Moran, author of the Main Street Vegan book series and founder of Main Street Vegan Academy, is one of my main inspirations for healthy, easy and delicious meals and we are thrilled she will be a guest speaker at Camp Reboot! We reached out to Victoria to share one of he favorite healthy recipes to help inspire you in the kitchen. If you want more from Victoria, well make sure you sign up for Camp Reboot.
Victoria’s Raw Shangri-La Soup
Among the ageless women and men I know, a percentage too high to be happenstance attribute their youthfulness to a high-raw, plant-based diet, so I’d like to share with you here a raw soup – gazpacho isn’t the only one! Raw soups are creamy and tangy and when I have one for lunch, I feel as if I couldn’t be taking better care of myself – because that’s the truth. This recipe, named for the legendary land of eternal youth, makes two appetizer-sized servings, or lunch for one healthy, hungry person.
Ingredients
- 8 baby carrots
- 6 cherry tomatoes or 1 medium tomato
- 4 scant cups organic arugula
- ¾ tsp Italian herbs (sometimes called “Italian seasoning”)
- ½ tsp onion powder
- 1/8 tsp lemon pepper
- 1/8 tsp cayenne
- 1-2 tbsp lemon juice
- ½ medium avocado, chopped or mashed
- chopped red bell pepper to garnish, optional
Directions
- Chop carrots and tomatoes in food processor. Add half the arugula and a little water to process until it’s a soupy slurry.
- Add remaining arugula, spices, and lemon juice (start with 1 tbsp.; if you like a tart flavor as I do, you’ll want to add more), plus more water to process to a chunky consistency.
- Add the ½ avocado and process briefly. Garnish with chopped red pepper if you like.
From Main Street Vegan: Everything You Need to Know to Eat Healthfully and Live Compassionately in the Real World, © Victoria Moran 2012, published by TarcherPenguin.
Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 30 minutes
Servings: 1 - 2