Kristen Suzanne’s Harvest Soup

By Chef: Kristen Suzanne
Posted: January 6, 2011


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An easy and delicious recipe for a hearty, warming raw food vegetable soup perfect for Fall or Winter time. With Raw being this easy and delicious, who needs cooked food?

Yield: 6 cups


  • 1 cup water
  • 1 large zucchini, chopped
  • 2 medium tomatoes, quartered
  • 3 stalks celery, chopped
  • 2 cups carrot, chopped
  • 2 dates, pitted
  • 1 clove garlic
  • 2 tsp Himalayan crystal salt
  • 1 tablespoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 cup flax oil


1) Blend all of the ingredients, except for the flax oil, on high speed in your blender until really creamy (approximately one minute — I prefer this soup a tad warm and very creamy).

2) Then, while the blender is running on low speed, add the flax oil.

3) Continue blending, at a higher speed, for another minute or less. This will make it slightly warm. Enjoy!


~Substitute olive oil for the flax oil
~Add 1/2 teaspoon coriander
~Add 1/2 teaspoon pumpkin pie spice