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Rebecca Leffler
I moved to Paris in October, 2004 thanks to a Reynold's Grant from Dartmouth College to study contemporary French cinema. I i...
La vie en RAW

Soup and salsa dancing

Spring has sprung! OK, no it hasn’t. It’s still cold, rainy and dark in Paris, but technically it’s March so, I’m no groundhog, but I say spring isn’t far away. While winter comfort food has been fabulous, I am one squash, potato and carrot away from stepping over the veg.

So to lighten things up a bit, I decided to make…well, the problem was I couldn’t decide. A soup? A salad? I wanted to use ingredients I had on hand, namely some leftover winter produce and some new spring flavors that just popped up at the market. Since I couldn’t decide, I opted for a mélange of the two. It’s a soup-er salad if you will. Or, to be more culinarily-correct – and more chic, bien sur – a soup with a fancy “salsa.”

This soup has so much flavor and so many nutrients and it’s easy on the digestive tract. The roughage on top may not be the best thing as far as digestion goes, but it uses all raw, fresh ingredients, mixed together into a lovely band of flavors and adds great texture to the soup.

Feel free to play with the soup filling ingredients based on what you have around, or add your favorite garnish – anything with crunch and flavor will do so be creative ! Here’s my recipe for green soup with arugula salsa. It’s creamy and crunchy, light yet rich, easy to make yet impressive for company and healthy yet flavorful – everyone wins!

Green soup (for one as a meal, or deux as an appetizer or snack)

1 zucchini, chopped (about 1 generous cup)
1 cup greens (your choice - I like spinach, but kale or romaine also work - anything green!)
1/2 cup arugula (leave out a few leaves for garnish)
1 tablespoon lemon juice
1/2 tablespoon white miso
1 avocado (leave 1/4 of it for garnish)
2 tablespoons of fresh herbs - basil, parsley, chives or dill are best
1 tablespoon olive oil
1 stem of celery, chopped
water, depending on how thick or thin you want the soup - I recommend around 1/4 cup so the soup is creamy and thick
*optional: garlic, to taste

Arugula salsa
a handful of arugula, chopped
1/4 avocado, chopped
1/4 cup cucumber, chopped
2 sun dried tomatoes, chopped
1 teaspoon of chives, chopped

*optional: hemp seeds

Blend all soup ingredients in a Vita-mix until creamy. Top with a large handful of the salsa. East as is or sprinkle with hemp seeds.

    ‘Twas the night before Christmas and all through the house, not a creature was stirring… Oh, but your stomach is, isn’t it? Your mother’s fruit cake, that extra glass of egg nog at your office Christmas party or one too many fried Hanukah latkes are likely to blame. But have no fear, Rebecook is here!
    ♫ ♫ Deck the Halls with boughs of … ME!
    Oui oui, everyone. My e-Book is officially on for the Kindle! Santé! : Happy Holidays à la Rebecook. Five healthy recipes to ease your digestion during the holiday season
    Instead of paying thousands on insurance, doctors appointments or expensive gifts, why not spend just 99cents for full body health ? OK, so perhaps my five recipes won’t cure all diseases, but they will definitely make you feel much better as the holiday season gets into full swing. Just click and order – it’s SO easy, and so are the recipes. They’re all raw, vegan, dairy-free, lactose-free, kosher and delicious (if I may say so moi-self!) And, if you don’t have a kindle, you can just download it
    Kindle for Macintosh

    Happy Holidays, everyone!

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      Soup and salsa dancing