Raw Veggie Soup
Bursting with vibrant flavors and wholesome ingredients, this Raw Veggie Soup is a quick and nutritious way to enjoy fresh produce at its finest. This no-cook recipe combines ripe tomatoes, crisp cucumber, sweet red bell pepper, zucchini, celery, and a hint of garlic, blended to silky perfection with lemon juice, olive oil, and fresh parsley for a refreshing, light meal. Ready in just 15 minutes, this vegan and gluten-free soup is perfect for busy days or as a chilled appetizer during warm weather. Rich in vitamins and free from any cooking fuss, it’s a detox-friendly dish that’s equally delicious served immediately or after being chilled for a couple of hours.
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Recipe Information
Ingredients
- 3 medium Tomatoes
- 1 large Cucumber
- 1 medium Red bell pepper
- 1 medium Zucchini
- 2 pieces Celery stalks
- 1 clove Garlic
- 2 tablespoons Fresh parsley
- 2 tablespoons Fresh lemon juice
- 2 tablespoons Olive oil
- 1 cup Water
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Wash all vegetables thoroughly to remove any dirt or residue.
Core the tomatoes and roughly chop them into large chunks.
Peel the cucumber and cut it into pieces small enough to fit into a blender or food processor.
Remove the seeds and stem from the red bell pepper and chop it into large pieces.
Trim the ends of the zucchini and cut it into chunks.
Chop the celery into smaller pieces for easier blending.
Peel the garlic clove and mince it roughly.
Add the tomatoes, cucumber, red bell pepper, zucchini, celery, garlic, parsley, lemon juice, and olive oil to a blender or food processor.
Blend the ingredients on high speed, adding water gradually to achieve your desired consistency.
Once the soup is smooth, season with salt and black pepper, blending again briefly to mix.
Taste and adjust the seasoning as needed with additional salt or lemon juice.
Pour the soup into bowls and serve immediately, or refrigerate for 1-2 hours to enjoy it chilled.
Garnish with a sprig of fresh parsley or a drizzle of olive oil before serving, if desired.
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3144 mg | 137% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 32.3 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 2169 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
