This soup almost doesn’t feel like soup. I eat it as a snack or a pick-me-up. But don’t let the lightness fool you into thinking that this is not a supersoup! Cucumbers are a great source of B vitamins; they rehydrate your body, and help eliminate toxins. I like Persian cucumbers because of their sweet skin. I would never peel them. One of my favorite cucumber soup-er powers is its cocktail of lignans (lariciresinol, pinoresinol, and secoisolariciresinol)* that are known to fight cancer. Paired with mint, it’s a great breath refresher. The sesame seeds provide calcium and protein; and leek brings the bite. Yum!
- 5 Persian cucumbers (3 juiced, 2 chopped)
- 1⁄4 leek, chopped
- 2 Tbs sesame seeds, soaked
- 2 Tbs sunflower seeds, soaked
- 1⁄4 cup fresh mint, plus more for garnish
- Himalayan pink salt
- Place juiced and chopped cucumbers in a Vitamix, add the leek, soaked seeds, mint, and salt to taste.
- Blend until liquid smooth.
- Chill before serving, then garnish with fresh mint.
SOAK THE SEEDS (HOW TO)
Soaking seeds for your soup recipes is an important step. Not only does soaking activate nutrients (especially Vitamins A, B, and C), but it also neutralizes enzyme inhibitors, promotes the growth of digestive enzymes, and makes seeds easier to digest.
- 1 cup raw, untoasted seeds
- 2 cups filtered or spring water (2:1 ratio)
- Place the seeds in a glass bowl or mason jar, cover with room temperature water, and soak overnight.
- Drain and throw away the soak water.
- Rinse the seeds.
- Paper-towel dry the seeds.
Recipe from the amazing new recipe book Soupelina’s Soup Cleanse by Elina Fuhrman.
Available at www.amazon.com/Soupelinas-Soup-Cleanse-Plant-Based-Transform/dp/073821888X
*Cucumber science above: Abu-Reidah, Ibrahim M., et al. “HPLC–ESI-Q-TOF-MS for a comprehensive characterization of bioactive phenolic compounds in cucumber whole fruit extract.” Food Research International 46.1 (2012): 108-117.