Vegan MoFo Day 23: Raw Cream of Celeriac Soup

Here's another raw soup from John Tobe's "No-Cook" Book (1969). We really liked this one a lot, better than his Country Soup I posted a few days ago. Strangely, the recipe makes a tiny amount. I tripled it, but I will give you the original amounts, with the only substitution being agave instead of honey:

Juice of 2 large oranges

1 oz. roasted peanuts (not raw - you could use another nut if you want)

1/4 oz. thyme

2 oz. chopped celeriac

1/2 oz. (approx 1 T.) agave

Blend thoroughly until creamy! It doesn't look like much, but it tastes great.

Vegan MoFo Day 21: Raw "Country Soup"

As the crisper drawer was overflowing, we tried a raw soup from John Tobe's "No-Cook" Book (1969). I'll give you the original amounts - which I used - and which resulted in an enormous vat. I had to put it through the blender in stages. If making again, I would definitely cut it in half - or less.

Combine in the blender:

2 T vegan margarine (not raw)

2 T warm water

1/2 c green beans, cut in 1 inch segments

Then add, and blend:

2 c carrots, sliced

2 c turnips, sliced

2 leeks, sliced

1/2 c celery, finely chopped

1/2 c warm water

Then add and blend:

1/2 c green peas

2 c shredded cabbage

1 1/2 t salt

1/4 t black pepper

1/2 t paprika

4 c warm nondairy milk (I used oat milk, which, of course, is not raw)

1/2 c shredded lettuce

When everything is thoroughly blended together, ladle into bowls and top with chopped dill. We warmed it gently before serving. The oat milk made the soup nice and creamy, and evened out the strong green "VEGETABLE" taste. You could preserve true raw-ness by using a raw nut milk, and subbing olive or coconut oil for the margarine.

One note: if you are anti-turnip, avoid this recipe or leave them out. The peppery earthiness of the turnips came through loud and clear.