This recipe is fantastic. Although Dr. Ann Wigmore’s energy soup is not the most palatable the first time you try it, it really starts to grow on you the more you consume it. I use this recipe whenever I am feeling moody, depressed, need to detox, or whenever I’m in pain (for example, toothache). Sometimes, I grow my own bean sprouts but I often buy them for convenience. Eating a 1.5-liter jar of homegrown bean sprouts is quite the challenge for one individual.
I doubt other 20-somethings eat energy soup at all. Even my husband cringes a the thought of eating this stuff on a weekly basis. Eventually, I hope to make this soup on a daily basis. The health benefits outweigh the taste, and the bland flavor is greatly improved with a little garlic and lemon juice. The original recipe was created by Ann Wigmore and you can read about her here. However, the recipe I have adapted comes from Karyn’s, so be sure to check out these two amazing women.
“Let me share my vision with you: I see a world without sickness, sorrow or mental disturbance in which we are living in perfect balance with abundant health and harmony. Reconnect with nature and your body will take care of the rest. This is the beauty of self-healing.”
– Dr. Ann Wigmore
Confession: I do not use Rejuvelac. Instead, I substitute Rejuvelac for green tea. I have adapted and modified Karyn’s version of Ann Wigmore’s energy soup. I do not think my version is necessarily healthier. In fact, I highly doubt it contains as many vitamins and minerals compared to the original recipe. However, as a university student who is tight on time and energy, my recipe is easy to make and very palatable. I am NOT a vegan or raw foodie by any means and I do not encourage you to hop on the bandwagon. I am currently dealing with Iron Deficiency Anemia and can use a boost of vitamins and minerals every now and then.
RAW GREEN ENERGY SOUP
Servings: 2 Time: 10 minutes Difficulty: easy
- 1-2 cloves garlic
- 1 tbsp lemon juice
- 1 1/2 cups green tea
- 1 teaspoon seaweed
- 1-2 apples, coarsely chopped
- 1 cup baby spinach leaves
- 1 cup beansprouts
- 1 avocado
- Prepare 1 1/2 cups of green tea. Set aside. Soak the dried seaweed in water and add 1 teaspoon of soaked seaweed to the green tea. Pour into a powerful blender such as the Vitamix (what I use).
- Coarsely chop the garlic and add to the blender. Blend on low until smooth
- Coarsely chop the apples and add to the blender. Add the avocado. If you don’t have avocado you can substitute with coconut oil. Pulse the apple and avocado to combine with the green tea base Pulsing adds texture to the soup.
- Add the beansprouts and the spinach leaves. Pulse in blender until you have reached the desired consistency. Add the lemon juice for freshness and flavor.
- Pour into a bowl and serve. Garnish with parsley if desired. Store the leftover soup in a glass container and refrigerate up to a week. The soup tastes best when consumed within 1-2 days.
Note: I garnished the soup with cilantro because I couldn’t find the parsley. I tried making the soup from memory and the color of the soup ended up being much lighter. Why?! Because I forgot to add the seaweed! The raw green energy soup was still delicious – a perfect midnight snack!
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