With this hot summer sun, I’ve been craving a cold soup for weeks now, but haven’t felt inspired to test out any new recipes. Then I came across this recipe on Sarah Britton’s blog, My New Roots, for a chilled parsley and green pea soup. Her recipe was a cooked variation served cold. It looks incredible, but without onions or broth around, I opted to test out a raw variation with a few extra herbs thrown in. I added in an avocado for a creamier texture, and opted for water and Himalayan pink salt instead of broth – I also sprinkled some black lava salt on for a garnish to contrast the bright green soup. With raw soups, the flavors tend to intensify after they sit for a while, so go easy on the salt and citrus at first. I recommend making this and storing it in your blender pitcher in the fridge for 30 minutes to an hour, then tasting again to adjust the flavors as desired. If you add in more ingredients, you can quickly blend it before serving.
Now back to the blogs! I’m a sucker for a good food blog, especially the ones with healthy, innovative recipes and gorgeous photography. My New Roots is one of those blogs that hits all those marks and has been a favorite of mine for years now. If you haven’t bookmarked this one, make sure you do! You can also catch some of her recipes over on Martha Stewart’s Whole Living website. Instead of cookbooks, food blogs are always my go-to when I’m feeling stuck in a rut and needing some culinary inspiration. Here are a few other healthy + gorgeous food blogs on my favorites list:
A classic. Probably the first vegetarian food blog I was ever introduced to and a favorite still to this day. Heidi Swanson has published two vegetarian cookbooks, Super Natural Cooking and Super Natural Every Day. Her blog is an endless resource/database of recipes classified by ingredient, season, and meal.
Green Kitchen Stories
A husband and wife Stockholm-based duo. She’s the foodie, he’s the photographer – together they create magic in the kitchen. Their recipes are bright and colorful, primarily vegan, sometimes raw and sometimes cooked, always incredible. They even have an App and an upcoming cookbook!
Swoon, swoon, swoon! Caitlin Van Horn’s Roost blog is a like a poetic dream that you never want to wake up from. It’s a mix of gorgeous lifestyle photography, captivating storytelling, and healthy seasonal, gluten-free fare.
A mother-daughter duo with an eye for styling and some seriously creative recipes. Their recipes are mostly raw, mostly vegan, but their philosophy is to follow what makes them feel good – sound familiar? They also have a kid-friendly recipe section for all you mamas needing some ideas for your little ones.
My talented friend, the radiant Summer Sanders! We met in Oklahoma when I was working at Matthew Kenney’s raw restaurant and culinary academy. She was a student at the academy with some serious talent. Now she posts regular raw vegan recipes and holistic nutrition info over on her blog, Radiantly Raw Lifestyles. She’s a great resource for living a balanced raw lifestyle.
This girl is just plain awesome. Carly and I have yet to meet in person, but we feel like internet soul sisters. I swear, every time she posts something – from crystals to essential oils, to supplements and superfood elixirs – we’re always vibing on the same wavelength that day! I love how she keeps it real with her food philosophy and avoids the dietary dogma by focusing on how her body feels rather than what a label means. You’ll love her clean, high vibration recipes over at Culinary Karma.
SNAP PEA & PARSLEY SOUP
1 cup shelled snap peas
1 bunch parsley
2 tbsp chopped dill
1 clove garlic
juice of 1 lemon
1 tbsp olive oil
1 ½ cups warm water
½ tsp Himalayan pink salt
fresh cracked pepper
Handful shelled snap peas
Sprinkle of black lava salt
A sprig of dill
Combine all ingredients in the blender. Add salt and pepper to taste. Pour into a bowl and add garnishes.
Decreases Vata (-)
Decreases Pitta (-)
Increases Kapha (+)