Ingredients for the soup:

  • 2 carrots
  • 1 beetroot
  • ¼ Granny Smith apple
  • 2 slices of sun-dried tomato
  • 1 Brazil nut
  • 1 teaspoon celery salt – made according to THIS RECIPE
  • ½ glasses of slightly warmed purified water

Ingredients for the garnish:

  • 1 tablespoon grated red cabbage
  • 1 tablespoon finely chopped dill

Ingredients for the sour cream:

  • 1 zucchini
  • 30 g sesame seeds
  • ½ lemon

Equipment:

  • knife and cutting board
  • peeler
  • citrus press
  • juicer
  • blender

Preparation:

First we are making the sour cream.

  • Cut off the zucchini ends.
  • Peel the zucchinis.
  • Chop up the zucchini.

  • Juice half a lemon.

  • Put the chopped zucchini, sesame seeds and lemon juice in the blender.
  • Blend these ingredients.

  • Pour the sour cream into a bowl.

Now it’s time for making the soup.

  • Peel the carrot and beetroot.
  • Juice the carrot and beetroot.
  • Put 2 tablespoons of carrot and beet pulp in a soup plate.

  • Put carrot and beet juice, heated water, apple, sun-dried tomato, Brazil nut and celery salt in the blender.
  • Blend these ingredients into a soup.
  • Pour the soup into a plate over the carrot and beet pulp.

  • Top the soup with some finely chopped dill, grated cabbage and a teaspoon of sour cream.

  • And you have your raw vegan version of traditional Russian and Ukrainian soup!

I hope you enjoy this warm soup. Thanks in advance for commenting and sharing this recipe.

Keep glowing,
Marina

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