3 Warming Winter Soups by ‘Eat More Raw’ author Julie Mitsios.
Looking for inspiration for warming winter soups? Julie Mitsios, the creator of award-winning raw food cafe, Earth to Table in Sydney, urges us to eat more raw food. Transforming our wellbeing and our planet, one bite at a time, her recipes are as delicious as they are efficacious.
Julie Mitsios is the creator of award-winning raw food cafe, Earth to Table – the first raw, vegan, organic cafe to sprout in Sydney. Earth to Table created a legacy of serving nourishing and equally tantalising treats for six years in Bondi from 2012 to 2018, and while the cafe is no longer in operation, Julie’s mission is now to demystify the world of raw foods and to inspire and empower others through cooking classes and with the launch of her new cookbook Eat More Raw.
At the very heart of Eat More Raw is Julie’s food philosophy – spreading the word on conscious eating – using pure, organic, whole food ingredients to create nourishing food to thrive on. Julie strongly believes that her culinary purpose is to serve up delicious food that can help support the health of society and the planet.
Here are three delicious warming winter soups recipes to try;
RED CAPSICUM, TOMATO AND CHIPOTLE CHILLI SOUP WITH SOUR CREAM AND HERBED BREAD
This healthy yet insanely creamy red capsicum (red bell pepper) tomato soup is nutrient-rich and perfect for those chilly days or when you just need a comforting bowl of soup. Tomatoes are rich in lycopene and capsicums provide plenty of beta carotene, which are both free-radical fighting antioxidants. Paired with sour cream and herbed bread, it’s a perfect complete meal.
Prep: 20 minutes • Soak: 4 hours • Equipment: blender • Serves: 3–4
1 cup cashews, soaked 4 hours
3 cups filtered water
2 cups red capsicum (bell pepper), seeded and chopped
1 cup tomato, seeded and chopped
1 tablespoon brown rice miso,unpasteurised
1 tablespoon nutritional yeast
1 teaspoon smoked paprika
ó teaspoon onion powder
ó teaspoon garlic powder
1 teaspoon apple cider vinegar
1 teaspoon smoked salt
. teaspoon chipotle chilli powder
To serve
Sour Cream,
Herbed Bread
Rinse and drain the cashews well.Place all the soup ingredients together in a blender and blend until creamy. Adjust seasoning to taste. Serve with sour cream and herbed bread.
Note: For a warm soup, blend the mixture for an extra 2 minutes to warm through or use warm water to blend.
CURRIED PUMPKIN SOUP WITH CASHEW YOGHURT
This soup is creamy and soul warming. Subtly spiced and infused with freshly made coconut milk, it’s super quick and easy to put together.
Prep: 15 minutes • Soak: 4 hours • Equipment: blender • Serves: 3–4
2ó cups butternut pumpkin,chopped
3 cups Coconut Milk (page 178)
ó cup young coconut meat
2 tablespoons brown rice miso,unpasteurised
2 tablespoons curry powder
1 tablespoon tamari
1 teaspoon turmeric
ó teaspoon cinnamon
salt and pepper, to taste
To serve
Cashew Yoghurt
Place all ingredients in the blender and blend until smooth and creamy. For a warm soup keep blending for an extra 2 minutes – the friction of the blender will help warm the soup up.Serve in bowls with the cashew yoghurt and some fresh sprouts. Note:If you don’t have butternut squash you can use any other pumpkin variety.Try changing up the spices for a different variation.
MINTED PEA, SPINACH AND CUCUMBER SOUP
This soup is full of fresh flavours. It’s light and creamy without the need to use any actual cream.Served chilled, it’s the perfect dish to throw together when you don’t have much time on your hands. It’s easy-peasy!
Prep: 15 minutes • Equipment: blender • Serves: 2–3
2 cups Coconut Milk (page 178)
2ó cups peas, fresh or frozen
1 cup spinach
1 whole cucumber
1 tablespoon lime juice
1 tablespoon brown rice miso,unpasteurised
1 teaspoon spirulina
salt and pepper, to taste
1 cup mint
To serve
Cultured Coconut Yoghurt
Cucumber, peeled into ribbons
Place all the soup ingredients in the blender, except ó cup peas and the mint. Blend until smooth. Add the reserved peas and mint and pulse so that the soup has some texture. Pour into bowls and serve with coconut yoghurt and cucumber ribbons.
For more recipes get your own copy of EAT MORE RAW…
EAT MORE RAW by Julie Mitsios
Julie’s sole purpose has now become to help people reconnect with their bodies and nature through food whilst guiding people to their ultimate wellness goals. This has led Julie to the launch of her new cookbook: Eat More Raw. The recipes cover every course including essential techniques for soaking and sprouting, DIY plant-based milk, fermentation and nut cheeses and most importantly, the unrivaled desserts and signature offerings from Earth to Table. Alongside a collection of more than 80 recipes, each chapter in the book shines a light on the complex and intimate relationship between what we eat and our optimal health and wellbeing by taking a closer look at raw food.
