Raw vegan soups are a fun way to incorporate warm spices for cool winter months!


1 cup sprouted lentils
1/4 cup sliced scallions
¼ cup chopped fresh cilantro
1½ tablespoons dulse flakes

1 cup sprouted lentils
1/4 cup chopped scallion
1/4 cup chopped carrot
1/4 cup chopped celery
½ tablespoon chopped fresh ginger 1 clove garlic
1½ teaspoons curry powder
½ teaspoon kelp powder
1 cup water
1/4 cup raw sesame oil
1 tablespoon fresh lemon juice, optional
2 teaspoons Bragg Liquid Aminos or Nama Shoyu
1/8 teaspoon liquid stevia extract

1. In a mixing bowl, combine the lentils, scallions, cilantro, and dulse flakes. Set aside.

2. In a blender, combine the sauce ingredients. Blend well and season to taste. Pour this sauce over the chopped vegetable mixture. Allow to stand for at least 30 minutes before serving.


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