Anti-Inflammatory Beet Green Soup (Raw)


Words don’t do justice to the way I feel after eating a raw, nutrient-rich meal.  Not only do I feel lighter and more energized, but my inner-peace and clarity of mind are through the roof.  Raw foods are loaded with nutrients and enzymes, which can be compromised in the cooking process, and thus as some believe, higher in that somewhat elusive “life-force.”  While some raw foods can be hard to digest, I find that combining my favorite vegetables into a soup makes them much more palatable and filling – because really, who can eat a bunch of beet greens plain?  Besides gorillas, of course 😉 …

Beet greens are one of my favorite greens – they have a sweet taste and buttery texture that is unmatched in the leafy-green world!  Not to mention they are jam-packed with protein, fiber, antioxidants, vitamin B6, a whopping 220% RDA of vitamin A, and iron (to name a few).  Anytime I see a bunch of beets with beautiful greens at my local market I pick them up, and use the beets for another recipe (be sure to check back for my upcoming probiotic Beet Kvass recipe!).  Turmeric is widely known for its anti-inflammatory and cancer-fighting properties, and makes a tasty addition to this soup.  Mushrooms and garlic have amazing immunity-boosting properties, especially in their raw state (and even if you don’t like the taste of mushrooms, they are actually quite mild and palatable in this soup).  Both are optional, however – feel free to mix and match with your own favorite vegetables as this recipe is easily customizable.  Namaste ❤

Attributes:  Vegan, raw, gluten-free, grain-free, sugar-free, soy-free, low-carb, low-fat

Prep Time: 20 minutes
Serves: 2


1 large, ripe avocado (plus more for serving, if desired)
1 small heirloom tomato (or regular tomato), washed and chopped
1 bunch beet greens (from about 3 beets), washed and destemmed
7 white button mushrooms, washed & 3 set aside for serving
2″ piece fresh turmeric root, grated
4-5 cloves garlic, grated or minced
Juice of 1 lemon
1-2 cups filtered water

To Serve:

3 button mushrooms, chopped or sliced
Fresh zucchini noodles
Chopped avocado pieces (optional)
Extra virgin olive oil (optional)
Himalayan or celtic sea salt (to taste)
Black pepper (if desired)


Combine all ingredients in a Nutribullet or high-speed blender and process until smooth and creamy, adding additional water as needed. Mix in chopped or sliced button mushroom pieces by hand. Serve over fresh zucchini noodles, topped with avocado pieces, a drizzle of olive oil, and salt & pepper to taste.

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