Raw Sorrel Soup with Yellow Squash Zoodles

Summers days are perfect for raw cuisine when it’s too hot to eat warm food and you simply feel lazy to cook. My raw sorrel soup with crunchy yellow squash zoodles is so refreshing and makes super fast but full of vitamins, healthy and light meal.

The recipe makes two small portions but feel free to adjust. I can’t handle too much of raw summer squash, but if you’re a fan of zoodles go ahead and double the ingredients.

Enjoy!

Raw Sorrel Soup with Yellow Squash Zoodles

Refreshing raw sorrel soup with crunchy yellow squash zoodles.

• Author: Anastasia
• Prep Time: 10 min
• Total Time: 10 min
• Yield: 2
• Category: Soup, Appetizer
• Cuisine: Vegan, raw

Ingredients

• 1 small yellow squash
• 1 C sorrel leaves
• 1/3 C raw cashews, soaked for 2 hours
• 1 small cucumber
• 1 small garlic clove
• 1/4 C white mulberries*
• salt and pepper to taste
• handful of ice
• 1/2 C water or more

Instructions

1. Using spiralizer make yellow squash zoodles. Place in a middle of each bowl.
2. Blend sorrel leaves, soaked cashews, cucumber, garlic, mulberries, salt and pepper with ice and a little bit of water first until smooth. Add more water gradually and blend until you reach the desired consistency.
3. Pour the soup into the bowls with zoodles and serve.

Notes

If you can’t find white mulberries replace them with one tablespoon of agave syrup for sweetness.

Nutrition

• Calories: 183
• Sugar: 2.9g
• Sodium: 14mg
• Fat: 11.7g
• Saturated Fat: 1.8g
• Carbohydrates: 14.4g
• Fiber: 3.9g
• Protein: 7g
• Cholesterol: 0mg

Keywords: yellow squash, summer squash, sorrel, cashews, zoodles, raw, vegan, vegetarian, gluten-free