Friday, April 26, 2013

Juice Your Soup!

Veggie Juice Soup

I'm not a fan of cold V8 juice and similar juices, but I love tomatoes and use them in salads and as an ingredient quite often. For this soup, I thought, why not make the base of the soup a juiced veggie concoction and just warm it (no lengthy process or boiling allowed). 

It was pretty darn good, as well as a healthy replacement for us who are attempting to add in more fresh juices to our daily diet. 

The second time I made this juice soup, I decided to add in a few sautéed vegetables which made it more soup-like and satisfying to us.

Veggie Juice Soup
Keywords: raw juicing soup/stew raw gluten-free low-sodium vegan

Juice your soup!
Ingredients (serves two)
Juice the following Ingredients:
  • 11 large carrots
  • 3 large tomatoes
  • 3 celery ribs
  • 2-3 garlic cloves
  • 3 mushrooms
  • sprigs of parsley
Saute the following in coconut oil (low—med heat)
  • 1/4 purple onion cut up
  • 2 mushrooms sliced
  • 1/2 yellow bell pepper cut (or red/orange)
Add sautéed veggies to juice with seasonings to your taste. I like: sea salt, pepper, basil, rosemarry, real onion powder, and a dash of hot pepper flakes.Variation: Juice fresh cut corn and or a handful of spinach to add to the juiced items. (This will turn your soup to an olive green color.)Eat at room temperature if you like or just warm and serve! 

Try it sometime and see how you like it!

For more info about our life of juicing and a list of many other juicing and smoothie recipes check out the post: A Juicing Lifestyle

Linking up Wellness Weekends, and with Gluten-Free Cat and Raw Foods Thursdays


  1. I think I might make this one day this week minus the shrooms. That looks downright YUMMY! Thanks for sharing!

    1. We found it to be a nutritious and tasty substitute—hope you like it.

  2. Loved this soup and enjoyed sharing it on Facebook this week!


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