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Energy Soup

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raw vegan Energy Soup~ raw, vegan, gluten-free, nut-free ~

I am slowly coming to raw soups.  Not because they are raw, I think mainly because I am not a large soup eater overall.  But they are starting to appeal to me more and more.

When it comes to soup, I am looking for substance, creaminess, mouthfeel, and one that brings a mouth full of bud-popping flavors.  For this, I needed some inspiration, and that is when I stumbled upon www.gracegrove.com.

I think it was the only recipe on their site, but it was interesting enough to get my wheels turning.  So I took the recipe and made several modifications to fit my tastes.  If you try it, I would love to hear your results!

There are so many nutrient ingredients in this recipe that I am not sure which one to point out. For on-the-go lifestyles, store the soup in a few jars and take one with you to the office, traveling or running errands.  If it has been refrigerated, it is advisable to allow a couple of hours to adjust to room temperature before consuming.

I updated the photo 9/17/17. I made the soup without the tomatoes this time around because they seem to be aggravating my digestion at the moment.  The bread in the photo is not raw. It is a special gluten-free bread that I make for my husband. I hope you enjoy this green soup. It’s fresh and full of vibrant energy. Blessings, amie sue


Yields: 5 cups


  1. Put all of the ingredients in a high-speed blender EXCEPT for the avocado, blend until nice and incorporated.
    • The dulse and nori are optional. They not only add a saltiness to the soup, but they add lots of nutrients. If you omit them, add salt to your taste after blending.
  2. Now add in the avocado.  It is possible to over process avocados in recipes, and it will change the consistency. So blend gently.
  3. Enjoy right away.


11 thoughts on “Energy Soup

  1. Gabriela says:

    I just came across your website.And I’m glad I did.Gave me a lot of answers.

  2. Maricarmen says:

    What are dulse flakes?

    • amie-sue says:

      Hello Maricarmen,

      Dulse is a red seaweed harvested in the cool waters along Atlantic coast of Canada and also along the shores of Ireland and Norway. It can be eaten raw, roasted, fried, dried, or roasted, or as a thickening agent for soups.

      It helps to alkalize our bodies and contains 10 to 20 times more bioavailable minerals and vitamins than land vegetables. There is a lot to this little ingredient. You can Google it and find tons of great information on it. Have a great evening, amie sue

  3. Nathalie says:

    Hello Amie Sue

    Thank you for such beautiful recepies, I love your site. I just made your Energy soup and it is delicious. The only comment I have to make is that next time I make it I’ll put less lemon juice pehaps 1/4 cup would be enough. I found myself puckering but I added a little more avocado to make up for it as well as garlic. I’ve made numerous recepies from your site and they are all excellent.
    Once again Thank You!

    • amie-sue says:

      Good evening Nathalie. So nice to hear from you. I really love it when people leave comments after trying the recipes. I am happy to hear that you enjoyed the soup, even while puckering hehe. Thank you again for sharing and have a wonderful holiday season! amie sue

  4. GG says:

    Good morning Amie Sue,
    I cannot wait to make this “wonder for my health” :>)) soup today after getting the dulse at WF. I noticed the (baked?!) no gluten bread next to the soup and if you ever add a “not totally raw” site to your nouveauraw.com one, please let us (me) know the recipe of the bread. I too make the no gluten bread for my hubby and use either one or a combination of: almond flour, cassava, arrowroot, coconut, oatmeal etc. Which flour did you use in this bread? Thank you

    • amie-sue says:

      Good day GG,

      I haven’t opened up a cooked section on my site but I hope too perhaps in the future. When I did a poll on the idea 75% of the members wanted it to be added. For the bread in the photo I used almond flour and coconut flour. The bread isn’t vegan because it has eggs in it so I don’t know if that is an issue for you. If you are interested in the recipe, send me an email at [email protected].

      Blessings and have a wonderful day! amie sue

      • GG says:

        Thank you for the prompt reply, Amie Sue. I too use eggs in John’s bread.

        I will send you an email to appeal to your kindness in sending me your recipe. You know the story with…”the grass is greener on the other side of the fence” :>)) I don’t want to miss a better bread recipe.
        Many thanks, cheers and hugs,
        GG (Mikaela)

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