Soup Recipes made with a juicer

You've come to the right place for yummy, healthy soup! Switch up your juice regimen a bit by juicing your meal! Are you tired of replacing a meal with juice on your diet or you just want some fresh, healthy recipes?

Your juicer can make some wonderful soup! It’s a great way to get that concentrated nutrition into a meal instead of a juice glass.

All of these recipes are raw (meaning uncooked and living) but if you prefer cooked versions and want to make them warm I’ve included directions to do that too. Your juicer can help you make both cooked and raw. Try out both!

These all make about 1-2 servings depending on your appetite and bowl size :) They take only a few minutes to prepare and are super nutritious! Double, tripple or half the recipe according to your serving size needs.

Raw Tomato-Carrot

Ingredients 

• 6 tomatoes
• 3 carrots
• salt and pepper to taste
• 1 tbsp of braggs amino acids
• 1tsp of dried dill or parsley
• 1 tbsp of olive oil

Directions 

Juice the tomatoes and carrots.

Add salt and pepper, the dill and olive oil.

If you want a raw soup, then it’s ready to enjoy.  If you’d like a cooked and warmed version, simmer for 10-15 minutes in a pot over medium-low heat.

The leftover pulp:  The pulp from this recipe makes a great salsa, so use it!  Add in 2 chopped tomatoes, ½ onion. Salt, a bunch of chopped cilantro and a few tablespoons of olive oil.

Raw Tomato Basil 

Ingredients

• 8 tomatoes
• 1 carrot
• 1 handful of basil (approx ½ cup- less is fine too)
• Salt and pepper to taste
• 1tsp of dried parsley
• 1 tbsp of Braggs amino acids
• 1 tbsp in olive oil

Directions 

Juice the tomatoes, basil and carrots. Roll the basil in a long oval shaped ball to easily fit into the juicer. 
Add salt, dried parsley and pepper. If you want it raw, then it’s ready to enjoy. 
If you’d like a cooked and warmed version, simmer for 10-15 minutes in a pot over medium-low heat. If you like it creamy add a ½ cup of cream to the recipe before simmering. 

Raw Creamy Carrot-Avo

Ingredients 

• 1 and ½ cup of carrot juice (approx. 7-10 carrots)
• 1 avocado
• 1 handful of cilantro or parsley (chopped)
• salt and pepper to taste
• 1 lime (peeled)

Directions 

Juice the carrots, and lime. Mash the avocado and add it to the juice(use a blender if necessary to make it a very smooth consistency. 
Add some salt and pepper (I prefer Braggs aminos). Pour into a serving bowl and add the chopped cilantro for garnish (and nutrition!) 
This is a recipe for an uncooked version. It is not recommended that you cook this as avocado’s really shouldn’t be heated (but it makes the soup creamy). If you really want a cooked warm soup, leave out the avocado an simmer in a pot for 10-15 minutes over medium low heat. 

Plain Asparagus Soup

Ingredients 

• 1 and ½ pounds of asparagus
• 1 avocado
• 2 cloves of minced garlic
• Salt (1/2 tsp at least) and pepper to taste

Directions 

Juice the asparagus, reserving 1/3 cup of the pulp. Mash the avocado and add it to the juice (use a blender if necessary to make it a very smooth consistency. 
Add some salt and pepper and then the minced garlic. Mix it all together until the garlic and spices are combined. 
This is a recipe for an uncooked version. It is not recommended that you cook this as avocado’s really shouldn’t be heated (but it makes the soup creamy). If you really want a cooked warm soup, leave out the avocado and simmer for 10-15 minutes over medium low heat.

Corn-Carrot Soup

This soup is super sweet but has a savory flair to it too. Once I made it, I wasn’t sure I’d like it…then I couldn’t stop eating it.

Ingredients 

2 cobs of fresh corn 
1 carrot
salt and pepper to taste

Directions 

Cut the corn off of the cob. Juice the corn & carrot. Add salt and pepper. If you want a raw soup, then it’s ready to enjoy. 
For a cooked , warmed version that yields two bowls: 
Extra ingredients: ½ chopped onion and 2 cups of vegetable stock. Simmer the chopped onion in a tbsp of butter until translucent (5 minutes). Add the corn and carrot juice to the mixture. Add 2 cups of vegetable or chicken stock if you’d like two bowls and a different flavor. Simmer for 10-15 minutes in a pot over medium-low heat. If you like it creamy add a ½ cup of cream to the recipe before simmering.

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