nutritional information

Per 1-cup serving:

  • Calories: 59
  • Protein: 2 g
  • Total Fat: 1 g
  • Saturated Fat: 1 g
  • Carbohydrates: 14 g
  • Cholesterol: 0 mg
  • Sodium: 682 mg
  • Fiber: 2 g
  • Sugar: 10 g
Vegan

Live Hot and Sour Soup

Live Hot and Sour Soup

Serves 4

30 minutes or fewer

You can heat this soup until it is warm and it will still be considered "live," according to vegan chefs Mark Reinfeld and Jennifer Murray.
  • ½ cup mung bean sprouts
  • 3 Tbs. nama shoyu or soy sauce
  • 5 dried apricots
  • 1 ½ cups chopped tomatoes
  • ¼ cup thinly sliced green onion
  • 2 Tbs. organic raw apple cider vinegar
  • 1 Tbs. peeled and minced fresh ginger
  • ½ cup diced cucumber or zucchini
  • 1 jalapeño chile, seeded and minced (2 Tbs.)
  • 2 Tbs. lime juice
  • 2 Tbs. chopped cilantro
  • 1 Tbs. raw agave nectar
  • ¼ tsp. cayenne pepper, or to taste

1. Stir together sprouts and nama shoyu, and let marinate while you prepare soup.

2. Soak apricots in bowl of boiling water 5 minutes. Drain.

3. Place apricots, tomatoes, green onion, vinegar, ginger, and 3 cups water in blender or food processor; blend until smooth. Transfer to serving bowl, and stir in cucumber, jalapeño, lime juice, cilantro, agave nectar, cayenne pepper, and sprout mixture.

March 2010 p.36

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comments

While preparing this I thought it was not going to be good...it was fantastic. Loved it.

David - 2012-12-19 19:40:30

Awsome soup one of the best soups I have ever had!!!

Danielle - 2011-04-11 22:15:18

Looks Tasty, but Pittas beware ! Several of the ingredients are NOT recommended if you tend to be firy, have a tendency to have heartburn, excess heat. tomatoes, onion, vinegar, jalapeno, cayenne. Great recipe for Kaphas & maybe Vatas if not too spicy.

Carol - 2011-04-11 22:02:16

I love this soup! It was fairly simple to prepare but the flavors were very complex. I used 2 c water instead of 3, and no one would have thought mine bland! I tried adding some tofu, and to be honest it really didn't need it. I think this is an outstanding vegetarian recipe, even if it isn't quite up to everyone's definition of raw/live. Try it!

Beth - 2011-01-31 15:04:07

Quite bland, watered down

Ashley - 2011-01-24 12:05:35

Looks great, but I wouldn't consider this a "live" recipe because the apricots are soaked in the boiling water. Once you soak them in the boiling water, you've damaged the nutritional value. I'm going to soak the apricots overnight in the refrigerator.

Bob - 2010-06-19 09:51:12

I just made this recipe, and I have to say it was pretty easy, and..... well, delicous. I will definately want to make it again! You have to try this!!!!!!!!!1

Sierra Miller - 2010-06-10 15:54:13

I absolutely LOVE this recipe!

Stephany - 2010-05-12 14:18:37

i was very skeptical when i saw it in the magazine but then decided to give it a shot. raw soup...hmmmmm. i now make it on a bi weekly basis. it is awesome with super good flavors, really easy to make and very versatile. you can chill it for a really good summer weather soup or heat it up a bit for a chilly day. i don't use fresh tomatoes and instead use a can of fire roasted tomatoes, which i think works out really well.

emily york - 2010-05-07 22:33:38

Apricots ???!? I thought. But this is typical of the Good Ideas I've been running across for the first time since I started reading the veggie press a few months ago. So yeah, I think your magazine is super in general, and this recipe is fine in the specific. Cheers, -dlj.

David Lloyd-Jones - 2011-07-18 05:44:17