Raw Food Recipe: Cream of Broccoli Mushroom Soup

serves 2 ~ $2.61 per serving


  • 1 head broccoli, chopped ($.89)
  • 10 ounces mushrooms, sliced ($2.49)
  • 1 medium onion, chopped ($.05)
  • 1 tablespoon olive oil ($.10)
  • 1 tablespoon agave ($.10)
  • 1 tablespoon balsamic vinegar ($.10)
  • 1 clove garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • pinch of basil
  • 1 avocado ($1.49)
  • 1 1/2 cups water
  • red pepper flakes
  • salt and pepper
make this creamy and hearty, the veggies are marinated and
dehydrated just a bit before making the soup. This is optional and it makes a delicious soup with this step.

Chop the broccoli and
onions and add it, along with the sliced mushrooms, to a container.
Whisk together the olive oil, agave, balsamic vinegar, garlic, salt,
and a touch of basil. Pour over the vegetables and shake or toss to
coat. Let marinate for about a half hour. Then pour into solid
dehydrator sheets and dehydrate for about another hour.

make the soup, set aside about a quarter of the marinated
vegetables. Take the rest and put in the blender with the avocado and
water. Puree until very smooth. Salt and pepper to taste if need,
and top with the reserved marinated vegetables and a bit of red
pepper flakes.
nutritional information:      calories: 320      fat: 22 gr      carbs: 30 gr      protein: 9 gr

2 Responses

  1. Glad to have found your blog!

    I'm new to this 🙂 Just made raw zucchini spaghetti w/ pesto for supper. Delish!


  2. erin says:

    Hi! What do you marinate the veggies in for this soup?