This amazing recipe is from “Best Vegan Recipes from North America’s Vegan-Serving Top Restaurants”, Jamie Parker (2014).  The book contains lots of beautiful photographs and 130 plus recipes from top vegan restaurants in Canada and the US.  This Raw Tortilla Soup recipe is from Feeding Change.  Don’t eat it the day you make as it really tastes best the day after ~ if you can wait that long! 

 

``````````````

Fresh and flavorful, this is the tastiest Tortilla Soup your lips will ever touch. The base is creamy with a slight sweetness and a touch of spice. The bulk ingredients soak up these delightful flavors. The soup is left uncooked so none of the vitamins or minerals are cooked out. This vibrant wholesome soup leaves one full of energy and vitality.

 

In advance: Soak Brazil nuts for 4 hours or overnight. Prepare soup, then let the diced garnish macerate in the base broth for 1-2 hours ~ Preparation time: 30 minutes

Serves: 4 ~ Equipment: Blender, Juicer

 

Method

1. Place all broth ingredients into the blender and blend well to create a smooth base broth.

2. Fold in secondary ingredients.

3. Let the diced ingredients macerate in the base broth for 1-2 hours, refrigerated, before serving.

4. Garnish each serving with cilantro leaves and a lime wedge.

 

For the Broth:

8 roma tomatoes, roughly chopped

2 medjool dates, pitted

50 grams Brazil nuts, soaked and strained (about 18 nuts, depending on size)

4 cloves garlic

1/4 red onion, chopped

3 sprigs cilantro

1/2 cup carrot juice

1 orange, juiced

1 teaspoon lemon juice

1 teaspoon lime juice

2 tablespoons olive oil

1/8 teaspoon chili flakes

1 teaspoon oregano

1/2 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon salt

Pinch each black pepper and chili powder

 

To be folded into Broth: (secondary ingredients)

3 whole tomatoes, small dice

½ whole mango, small dice

¼ bunch parsley, fine chop

¼ cup cilantro, rough chop

¼ of a long English cucumber, small dice

½ red pepper. Seeded and small dice