Raw Corny Soup

Michael and I love this soup!!! So Delicious and refreshing! I found this soup perfect, but it was very mild, so if you prefer more spice use more jalapeno. The recipe said that it served 2, but I found that it fed 3 🙂

This recipe comes from Raw: The Uncook Book: New Vegetarian Food for Life by JulianoEverything I have tried so far from him is so amazing! 


  • 1/2 cup walnuts
  •  filtered water for soaking walnuts
  •  1 1/2 tablespoons white miso
  •  1 1/2 cup zucchini, shaved with a vegetable peeler into long strips
  •  1/2 cup diced tomatoes
  •  1 tablespoon minced garlic
  •  1 tablespoon fresh dill, minced
  •  1 tablespoon fresh parsley, minced
  •  1 tablespoon chopped green onion
  •  1 teaspoon minced jalapeno
  •  1 ear of corn cut from the cob
  •  1 cup filtered water
  •  1/3 cup olive oil
  •  2 tablespoons Nama Shoyu or 2 teaspoons Celtic sea salt (I used Nama Shoyu, I think this makes it soupier)(I love Nama Shoyu! Awesome Raw Soy Sauce!)

 Soak walnuts 4-8 hours and drain. Set aside. In a food processor, combine white miso, zucchini, tomato, garlic, dill, parsley, green onion, and jalapeno and purée for about 8 seconds. Add corn and process for another 8 more seconds. Pour sop into serving bowls. Just before you’re ready to eat, combine in a blender the walnuts, water, olive oil, and Nama Shoyu or Celtic sea salt and blend until liquefied, about 3 minutes. Add blender contents to soup bowls equally.

1 Comment (+add yours?)

  1. Trackback: Raw Sweet Summer Creamed Corn « Marisa's Healthy Kitchen

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