Anji is back at YouTube Space LA for the 3rd video shot in their cute retro kitchen set. This time she’s making a delicious raw chili style soup that’s packed with fresh veggies and comes with lots of options. Smooth or chunky, simple or complicated, make it however you prefer! Lightly warmed, or even chilled, this is a refreshing meal for a hot summer night. Ryan and I were stoked to wolf down a bowl at the end of a long day filming 3 episodes back-to-back. 🙂
This recipe is included in my debut vegan cookbook, Keep It Carbed, Baby!, available in ebook or print format from our website — or as an iBook from Apple or Kindle from Amazon.
INGREDIENTS:
3 cups blended fresh tomatoes
1/4 cup sun-dried tomatoes (preferably no salt or oil variety)
1 red or yellow bell pepper
1 small cucumber (or 1/2 large)
2 stalks celery
1 bunch fresh cilantro
1 lime (or lemon, if you prefer)
2 tsp chili powder (or a fresh chili pepper) [or more to taste]
1 tbsp cumin powder
TOPPINGS:
1 cob sweet corn
1 ripe avocado
1 small summer squash (or 1/2 large)
1 cup cherry tomatoes
MORE OPTIONS:
1/4 cup wild rice (recipe to “bloom” in video)
1/8 cup “raw” pumpkin seeds
1 tbs organic tamari (or nama shoyo, coconut aminos, or soy sauce) [or more, to taste]
1 tsp celery powder [or more, to taste]
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MUSIC:
“Love Me Leave Me’ (Mr. Alfa Remix)” from ‘Love Me Leave Me Remixes’ by Anji Bee available at
Save 50% with discount code THANKS
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