Raw Sorrel Soup with Yellow Squash Zoodles
Refreshing raw sorrel soup with crunchy yellow squash zoodles.
- 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
- Using spiralizer make yellow squash zoodles. Place in a middle of each bowl.
- 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.
- 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