Comfort Soup for Cold Weather


Raw, Vegan and Gluten and Dairy-Free-     Make a Soup Creamy without Dairy!

A common misconception about eating raw foods is that everything needs to be cold.  While foods retain much more nutrition and enzymatic activity when raw, you can also gently heat them to under 115 degrees F.

Although The Live Food Factor is one of the best books ever written about the raw food lifestyle, when I first saw this recipe by author Susan Schenck, it didn’t sound appealing, which was surprising considering that I love most of the ingredients.  When I finally decided to give it a try, I was astounded by the flavor; In fact, I have yet to find someone in my classes who does not respond well to this soup — even those who don’t like cilantro enjoy how the flavors seems to meld perfectly in this blend.

What’s especially exciting about this soup is how creamy you can make it using tahini (sesame butter)!  This is one of those fantastic Raw Fusion Solutions that make this lifestyle so healthy and appealing.  Whether you are vegan or sensitive to dairy or looking to maintain a more plant-based diet, adding tahini or almond butter to recipes can give you a satisfyingly creamy finish, without the guilt.  (Note:  if you can’t find raw tahini — which can be quite pricey — I have made this using “regular” tahini)

Simple to make in your blender.  If you have the high tech one like Vitamix or Blendtec, keep the motor running until steamy.  Or transfer to a glass or stainless steel pot and gently heat on the stovetop until it feels hot to the touch or just under the simmer point.  This soup works well even as a savory smoothie.  It tastes fantastic soup and stores well for a day or two in the fridge in a glass jar

I garnished these with lentil chips but any kind of raw flaxseed cracker or gluten-free crouton will also add appealing texture and crunch.

Cream Celery & Dill Soup

1 bunch celery (about 8 stalks)
1 bunch cilantro
1 bunch fresh dill
1/2 cup olive oil
½ cup raw almond butter or raw tahini
3 cloves garlic
2-4 T red or white miso  (fermented soy paste)
2 T Tamari, soy sauce or Bragg’s Liquid Aminos (optional)
¼ cup lemon juice or apple cider vinegar
8 cups water
Direction:  Blend all ingredients until smooth – adding more water if needed until very creamy.  Heat gently or drink at room temperature.  Refrigerate leftovers for up to 3 days – tastes good cold, too!

Adapted from Celery-Cilantro Soup by Susan Schenck, author of The Live Food Factor

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