Raw Summer Vegetable Soup

    • Difficulty
    • Easy
  • 12345 (14 votes, average: 4.36 out of 5)

This raw soup by Amy Lyons of Fragrant Vanilla Cake was definitely inspired by summer gardens everywhere now in full glory! If you’ve got an explosion of zucchini, tomatoes, basil, corn, and bell peppers in your garden (or have a great farmer’s market close by!) this soup makes for a truly delicious way of putting everything to use. Super flavorful and since no heat was used FULL of vitality and life. Enjoy!


2 cup fresh organic corn kernels
2 bell peppers, diced
1 medium zucchini, diced
2 cup cherry tomatoes, quartered
4 scallions, sliced
1/4 cup chopped fresh basil
2 cups filtered water, or as needed
1 Tbsp apple cider vinegar
1 garlic clove, minced
1/4 tsp red pepper flakes
a couple sun dried tomatoes
1 date, pitted
2 Tbsp nutritional yeast
1 Tbsp miso
sea salt to taste


1) In a large bowl, combine the corn, peppers, zucchini, tomatoes, basil and scallions.

2) Remove 1/3 of the mixture and add to a blender with the remaining ingredients.

3) Blend until smooth, and add back to the bowl with the veggies. Let sit a few hours in the fridge to allow the flavors to develop before serving.

Amy LyonsAbout Amy Lyons

Amy is passionate about real food.  She is the recipe creator at Fragrant Vanilla Cake, a blog specializing in raw, vegan, vegetarian  recipes.  She graduated with a degree in studio art from Bethel University.  Currently she uses her eye for art to create food that is pleasing to eat as it is to look at and nourishing to the body as well.  She has been an elite runner, so she knows how important it is to treat your body well including nutrition.  It is her mission to revamp classics to make them healthier as well as create new and interesting dishes that taste delicious as well as make the body feel good.

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