This soup celebrates autumn in an entirely raw version. A cooled herbal infusion forms the base, enriched with miso, coconut oil and a blend of spices and powders: wakame, turmeric, spirulina and a pinch of cordyceps. Everything is blended in a few seconds until velvety. The avocado placed on top, not blended, brings the final creaminess.
Raw autumn soup with miso, spirulina and avocado
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Ingredients
- 375 ml filtered water
- 375 ml cooled herbal infusion (nettle, horsetail, alfalfa or wild oat, as you prefer)
- 1 to 2 tablespoons spirulina powder
- 2 tablespoons unpasteurised miso
- 2 tablespoons coconut oil
- 1/2 celery stick
- 2 garlic cloves
- 1 to 1 1/2 tablespoons wakame powder
- 1 pinch of cayenne pepper
- 1 pinch of ground turmeric
- 1 pinch of chia seeds and hemp seeds
- 1 pinch of cordyceps powder
- 1 avocado, diced, to serve
Method
- Blend all the ingredients except the avocado in a powerful blender until very creamy.
- Pour into a bowl, then top with diced avocado, a twist of black pepper and a few fresh parsley leaves.
Tip
A squeeze of lemon juice at the end wakes up the flavours without masking the mellowness of the miso. If you like your soup lukewarm, use a barely warm infusion and blend for one more minute: the friction of the blades warms the mixture without cooking it. As the miso and wakame powder are already salty, taste before adding anything.
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FAQ: your questions about raw miso soup
Can you put raw vegetables in a blender?
Yes, that is the principle of raw soups. A powerful blender easily breaks down tender vegetables such as courgette, cucumber or celery sticks. For harder vegetables, cut them into small pieces and pour the liquid into the jug first to help the blades pull the mixture down.
How do you make soup with a non-heating blender?
Two options: serve the soup cold or at room temperature, like a gazpacho, or warm it gently without cooking it. To do this, use a lukewarm infusion or water and blend a little longer: the friction of the blades gently warms the mixture. Avoid boiling water if you want to keep it raw.
What is the best blender for making soup?
For a really smooth raw soup, a high-powered blender (over 1,000 watts) with a wide jug makes all the difference: it pulverises the fibres and gives a velvety texture without straining. A more modest model works with tender vegetables, provided you chop them finely and blend for longer.
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