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7 recipes of soups


CHILLED CUCUMBER SOUP WITH MINT
Ingredients:
· 3 cucumbers without peel and grains;
· 1 lemon without skin;
· 60 g of pine nuts or almonds;
· 800 ml of clean water;
· 60 g of fresh or dried mint leaves;
· 1 teaspoon of sea salt;
· 2 tablespoons of olive oil.
Preparation:
1. Mix all the ingredients, except mint leaves, in the mixer for 3 minutes or until the pasty state.
2. Add the mint and stir for another 15 seconds.
3. Eat chilled.
If possible, use sun-dried sea salt or pink Himalayan salt, which can be found in health food stores.
SPINATE SOUP AND RED ALGAE PRODUCTS
Ingredients:
· 1 chopped zucchini or cucumber;
· 1 stalk of celery;
· 1 shallot;
· 1 tablespoon of olive oil;
· 60 g of any seaweed (sold in large supermarkets);
· A quarter of the avocado;
· 500 grams of soaked spinach leaves;
· 800 ml of clean water.
Preparation:
1. Mix the ingredients in the mixer for 3 minutes or until pasty.
2. Add sea salt to taste.
3. Add the seaweed and olive oil.
LIGHT GASPACHCHO FROM ANANAS AND AVOCADO
Ingredients:
· 500 g of pineapple, cut into small cubes;
· 1 finely chopped avocado;
· Half finely chopped chili without seeds;
· Juice of one lime or half a lemon;
· Germs of coriander.
Preparation:
1. Put all the ingredients, except coriander, in a saucepan.
2. Place half the mixture in a mixer and stir.
3. Pour the shredded mixture into a saucepan and gently place the pieces of avocado and pineapple into it.
4. Add the remaining half cups of the mixture if you need a more liquid consistency.
5. Cool the mixture and add coriander sprouts to it.
Sprouts are a living food rich in enzymes. Look for them in the supermarket. Especially good are germinated sunflower seeds.
Soup from Zukkini and basil
Ingredients:
· 1 cut zucchini;
· 1 stalk of celery;
· 1 tablespoon finely chopped red or sweet onions or white leeks;
· 1 tablespoon of olive oil;
· 5 leaves of fresh basil or half teaspoon dried;
· Half a teaspoon of sea salt;
· A quarter of the avocado;
· 800 ml of clean water;
· Basil leaves for decoration.
Preparation:
1.
Mix all the ingredients in the mixer.
2. Sprinkle the soup with finely chopped basil leaves.
SOUP FROM CASHED NUTS
Ingredients:
350 grams of peeled and chopped Californian, walnut or almonds (optional);
· 2 shredded celery stalks;
· 1 tablespoon of red or sweet chopped onions or white leeks;
· 100 g finely chopped zucchini or cucumber;
· 1 tablespoon of olive oil;
· 1 teaspoon of sea salt;
· 1 teaspoon of turmeric;
· 1 teaspoon of apple cider vinegar or fresh lemon juice;
· 800 ml of water;
· Fresh parsley, shoots or sprouted sunflower seeds.
Preparation:
1. Mix all ingredients except parsley, shoots or sunflower sprouts.
2. Add spices, parsley, shoots or sprouted sunflower seeds.
3. If desired, you can add fresh chilli to taste.
SOUP FROM APPLE AND WHITE NUTS
Ingredients:
· 500 g softened and chopped California, walnut or almonds (optional);
2 stalks of celery;
· 2 peeled green apples;
· 60 g of pine nuts;
· 1 teaspoon of apple cider vinegar or fresh lemon juice;
· Half a teaspoon of sea salt;
· A quarter cup of fresh chopped or dried tarragon or other greens to taste;
· 1 liter of clean water.
Preparation:
1. Mix all the ingredients in the mixer.
2. Add the spices, tarragon and mix for another 10 seconds.
3. The soup should be slightly warm or have room temperature.
SOUP FROM CARROTS AND GAMES
Ingredients:
· 350 g of softened and crushed Californian, walnut or almonds (optional);
· 500 g of chopped carrots;
· 350 g crushed pumpkin;
· 60 g of chopped leeks (only white part);
· 60 grams of sliced ​​celery;
· 2 tablespoons of olive oil;
· 1,5 tablespoons of apple cider vinegar;
· 1 teaspoon of sea salt;
· Juice, squeezed out of a piece of ginger length of 5 cm;
· 800 ml of clean water;
· Extra: olive oil and chopped greens. Preparation:
1. Mix all ingredients in the mixer for about 3 minutes or until pasty.
2. The soup should be slightly warm or have room temperature.
3. Add a little olive oil and fresh chopped greens before use.
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7 recipes of soups

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