I am Polish, and my favorite Polish soup is Szczawianka- Spring Sorrel Soup, but it is cooked and it has eggs and cream. So I invented this raw vegan version – sour tomato soup. I love it, this soup is very fresh and perfect for spring and summer.
Serves: 4
Ingredients
- 2 cups of organic fresh tomatoes (cubed)
- 4 cups of pure water
- ½ cup cashews
- 1 cup of sun dried tomatoes ( soaked for 1 h)
- ¼ tsp sea salt
- black pepper (to your taste)
- a pinch of Cayenne pepper
- curry spice ( to your taste)
- 1 small onion
- Bragg Apple Cider Vinegar (to your taste)
- Bragg Nutritional Yeast (to your taste)
- cinnamon
- 1 clove of garlic
- few pieces of fresh parsley
- 2 dry dates (soaked)
- 2 drops of Young Living lime essential oil
- bunch of fresh sorrel
Instructions
- Blend all ingredients in the Vitamix, or other blender until smooth and slightly warm. Add more liquid if needed. You can also add a little coconut oil. If you don’t have sorrel baby arugula works great too, but you may have to add a little of fresh lemon juice.
- Garnish with sorrel and baby tomatoes on the side. Enjoy!
