Raw Vegan Red Pepper Soup & Cucumber & Zucchini Noodles with Spicy Almond Sauce

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I have a tendency to brag about Perth’s balmy weather but the reality of it is that by having great weather for most of the year many of us Perthites are poorly acclimatised for any remote resemblance of winter. We are notorious for being winter whingers when the reality of it is our winters are comparatively short and mild and we really have nothing to complain about. The Boy and I have been sticking to our Raw Food Meatless Monday for over four weeks now and both of us are feeling vibrant and our skin is glowing. Or maybe that’s still some post wedding bliss?!

However waking up in the morning when it is still dark outside and the temperature is in the single digits drinking a cold smoothie isn’t that enjoyable, no matter how tasty and nutritious it is. So prompted by this cold snap, I decided this week our Raw Food breakfast would be a raw vegan red pepper soup instead; warmed in just minutes by using my blender on high speed which then gently heats the soup with friction.

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Raw Vegan Red Pepper Soup
Recipe type: Soup
Cuisine: Vegetarian, Vegan, Raw
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 cup roughly chopped red bell capsicum (approx. 1 medium pepper)
  • ½ cup of cashew cream
  • ½ teaspoon celtic sea salt
  • ½ cup more diced red capsicum (reserve for garnish - do not blend)
  • ½ tbsp. parsley
  1. Add ingredients (except for the garnish) into the blender on low speed until smooth, then blend on medium to high until warmed.

Adapted from www.therawtarian.com


Cucumber & Zucchini Noodles with Spicy Almond Sauce recipe has been moved. Click here for the recipe. 




The Boy’s review of the Raw Vegan Red Pepper Soup & Cucumber & Zucchini Noodles with Spicy Almond Sauce:

 With the “cold” of winter making its brief appearance in Perth these last couple of weeks Chomp decided that it was time to make a nice warm raw soup for breakfast rather than the usual cold smoothie. Her choice of a raw Red Capsicum Soup was spot on for a cold winter’s morning and was absolutely delicious without being too heavy or filling. Being only lightly warm it needs to be eaten quickly as it loses some of its appeal once it cools down to room temperature.

Our dinner that night was one of my favourite raw, vegan dishes – Raw Zucchini Noodles – which we first had at the Raw Kitchen in Fremantle last year. Chomp’s interpretation of the dish was a Cucumber & Zucchini Noodles with Spicy Almond Sauce and without a doubt it was a winner. There is something about Zucchini noodles that just really appeals to me and I actually prefer them over the real pasta. This dish was beautifully prepared with the almond sauce, pumpkin seeds and goji berries complementing the cucumber and zucchini perfectly.

Both of the dishes were fantastic this week and it is going to be a shame that it ends next week as I am quite enjoying having all these new, interesting meals cooked for me!

Over the next coming weeks I will be publishing some blender recipes that I have created with my OmniBlend. The concept is for each Monday to not only stick with Meatless Monday and eat only vegetarian but to take it to the next level and make it a Raw Food Meatless Monday. For the whole day we will only eat raw, vegan, gluten free, dairy free and fructose friendly.

● Tropical Green Smoothie (Week One)

● Curried Raw Butternut Pumpkin Soup (Week One)

 Pineapple Beet Smoothie (Week Two)

● Thai Chilli Coconut Zucchini Noodles (Week Two)

● Pineapple Kale Coconut Smoothie (Week Three)

● Creamy Garden Chowder (Week Three)

 Savoury Green Smoothie (Week Four)

● Fruit & Cinnamon Chia Pudding (Week Four)

● Raw Vegan Red Capsicum Soup recipe (Week Five)

● Cucumber & Zucchini Noodles with Spicy Almond Sauce (Week Five)

● Sweet Treat Smoothie (Week Six)

● Holiday Medley and Sweet Potato Mash (Week Six)

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Omniblend Australia provided me with an free Omniblend V machine to use to develop these recipes. Read my review for more information.

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