Harvest Soup

With Robert Reid

By its name, you know that this soup is perfect for this time of year. Autumn is the time to incorporate some of the cold weather vegetables such as winter squash and carrots into this hearty, tasty and satisfying soup. It is also a good introduction into vegan cooking and eating. If you are looking for a good recipe to be introduced to vegetarian, raw food, or vegan cooking this soup is a perfect choice. Although made without any cooking or use of meat or dairy by-products, it tastes as delicious as any squash based soup you have ever had.

As Rob Reid of the Organic Garden Café tells us in this video, although he prepares it as a “vegan” recipe, you can alter and modify it yourself by heating it and even adding a few flavoring agents such as stock. If you try it as is, however, he is confident that you will not miss anything.

For example, instead of using dairy products, the soup derives its creaminess from using raw almonds as a flavoring agent. The almonds are liquefied into the soup using a blender. The carrots and lemons are prepared using a juicer that liquefies the fruit and vegetable while throwing away the pulp. If you do not have a juicer, as a substitute you can purchase lemon juice and even ready-made carrot juice in most supermarkets.

According to a 2011 report by the Associated Press, the vegan diet was moving from marginal to mainstream in the United States. Many celebrities and famous Americans are incorporating vegan dishes into their diets or adopting the diet completely. Former President Clinton adopted the diet after cardiac surgery in 2010 after his daughter already was eating that way.

What is a vegan dish? It is different from being a vegetarian. Vegetarians do not eat meat, fish, or poultry. Vegans, in addition to being vegetarian, do not use other animal products and by-products such as eggs, dairy products, honey, leather, fur, silk, wool, cosmetics, and soaps derived from animal products. People choose to be vegan for health, environmental, and/or ethical reasons.

The key to a nutritionally sound vegan diet is variety. A healthy and varied vegan diet includes fruits, vegetables, plenty of leafy greens, whole grain products, nuts, seeds, and legumes. Any plant-based dish may be vegan. Common vegan dishes prepared without animal ingredients include ratatouille, falafel, hummus, veggie burrito, rice and beans, veggie stir-fry, and pasta primavera.

Ingredients

1 ¾ cups blanched almonds
2 tablespoons lemon juice
1 tablespoon olive oil
2 cups carrot juice
2 cups water
1 tablespoon fresh ginger
1 1/2 teaspoons cumin
1 1/2 teaspoons nutritional yeast
2 teaspoons sea salt

Instructions

1. Blend all ingredients in a blender to creamy smooth.  

Recipe courtesy of Robert Reid, The Organic Café, 2011.

Rawbert's journey began in 1994, when he was impassioned by the desire to save the life of his 33-year-old sister-in-law Elizabeth to terminal cancer (she lived 1 1/2 years longer than 2 month diagnosis). It was at this time that Rawbert threw himself deep into the study of holistic medicine, nutrition & digestion, and natural lifestyle & hygiene. 
This ultimately led Rawbert to raw foods and the conclusion that a mostly organic, vegan and raw food diet supported a properly alkaline, hydrated and oxygenated body & circulatory system and could easily provide an abundance of living nutrients; vitamins, enzymes, minerals, essential amino acids and fatty acids. 
The loss of his sister-in-law gave his life a purpose and the information he discovered changed his life from a meat and potatoes tax accountant to a vegetarian health educator. 
Prior to founding Organic Garden Cafè, Robert Reid ventured out to serve in more of a teaching capacity. 
He conducted recipe classes, held various seminars and produced prolific writings on the Restorative Power of Natural Foods and Holistic Healing.
Eyeing enough of a national shift towards healthy living and eating options, Robert decided to open his restaurant and to apply his culinary abilities to the purpose of proving to people that healthy food can not only provide great physical benefits, but also be both aesthetically appealing and extremely delicious. 
Organic Garden Café opened to the public on December 22nd, 1999, the winter solstice. 
Rawbert always feels the sincerest obligation to site the contributions and support of his life-long friend, James Pistorio of Lake Tahoe, NV (formerly a MA resident) for his contributions in establishing and continuing this venture. 
He is also thankful to raw foods advocate, Robert Yarosh, who also assisted in the initial design of the restaurant.
Robert continues to move forward in his personal campaign to reach more people and bring greater health to a wider audience. The wave starts with a ripple.