Friday, February 5, 2016

Raw Vegan Coconut Kimchi "Noodle" Soup

When you are sick or going through a detox, nothing hits you better than a spicy soup. When I first started experimenting with raw foods I thought cold soup sounded really unappealing, but the more I have the more I love it! Just because a soup is cold doesn't mean it can't warm your body up. Hot peppers are an easy solution, but I also get a warming feeling from the living cultures in this soup.

I make my own kimchi, but you can also use the juice from any store-bought living kimchi (just make sure it is vegan). If you don't have kimchi on hand you can also use sauerkraut juice and add extra paprika and cayenne.

I also made the coconut milk for this myself, which is easier than it sounds. Simply throw one part dried coconut flakes in the blender with four parts water. Let it soak and blend. Strain through a nut milk bag and you are done! Or you can short cut with some store-bought cocnut milk, if need be, but try and find one that is free of additives!

2 medium-sized tomatoes
1 1/2 cup kimchi juice (or substitute with sauerkraut juice with paprika and cayenne)
2 cups coconut milk
1/3 cup coconut oil
1 teaspoon coconut aminos
juice of 1/2 a lime
1 teaspoon paprika
1 teaspoon turmeric
dash of cayenne
pink Himalayan salt to taste
1 zucchini
meat from 1 young coconut
1/2 an avocado
small handful of cilantro
sprinkling of black sesame seeds

In a blender, combine tomatoes, kimchi juice, coconut milk, coconut oil, coconut aminos, lime juice, turmeric, paprika, cayenne, and salt. Blend until smooth. Using a spiralizer or vegetable peeler, strip zucchini into thin noodles. Add to stock mix. Scoop small bits of coconut (roughly 1" scrapes), and add to soup. Pour into bowls. Top with avocado, cilantro, and black sesame seeds. Serve at room temperature.

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