Raw Vegan Arugula Soup

Raw Vegan Arugula Soup

Have you ever been to Paris? Would you like to go sometime? I spent a month there a few years ago. Based on the photos on Emily Horne’s website, veganparis.com, Paris looks as charming as it was then. If you think you might visit Paris, you might like to take a look at Emily’s website. She has a site map of all the vegan restaurants (as of 2009) along with reviews of them. Here’s her recipe along with her comments.

Raw Arugula Soup
Arugula is pretty easy to come by here in Paris. I paid 78 centimes for the organic arugula in this recipe.
Arugula is an excellent source of antioxidants, rich in vitamins A and C, folic acid, calcium, manganese, and magnesium. It contains carotenes and chlorophyll and is also a very good source of potassium, iron, zinc, riboflavin, and copper.
I love the flavor of this soup and call me lazy but it’s nice to have a break from chewing!

• 4 cups loosly packed arugula
• 2 tbsp minced red onion
• 1/2 cup pinenuts
• 1 avocado
• 2 tbsp fresh lemon juice
• 2 tbsp olive oil
• 1/2 tsp sea salt or herb salt
• 1 1/2 cups water

Blend all ingredients in food processor until smooth. Add water to the consistency you like. Serve cool and immediately.

Arugula helps to normalize body acids with its high alkalinity. It has a mild peppery flavor and is a perfect accent to pasta salads. You could toss it with salad greens and serve with a vinaigrette dressing. It is fiber and vitamin and mineral rich.

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