Raw Cucumber Watercress Soup Recipe
Here is a recipe from my new cookbook available now! Over 250 sugar-free, gluten-free Body Ecology friendly recipes including smoothies, brunch, soups, dressings and dips, quick-and easy meals, desserts, and much more!
Donna’s healthy version of watercress soup, made with raw cucumbers, is both tasty and nutritious. The light cucumber broth flavored with fresh lemon and watercress is perfectly cooling to balance the body in the summertime heat. Raw cucumber watercress soup is one of many non-starchy vegetable soup recipes you can find in Donna’s cookbook — among other favorites like Caramelized Onion Soup, Broccoli and Fresh Fennel Soup, Spinach and Coconut Soup, and Vegetarian Egg Drop Soup. These fresh and filling recipes were created by Donna with the Body Ecology principles in mind: Body Ecology foods use cooking to heal as a way to build the immune system and nourish the body and soul.
Body Ecology’s Healthy Watercress Soup with Raw Cucumber
Make The Body Ecology Living Cookbook your go-to for healthy and delicious recipes! Donna Gates’ new cookbook is the best-kept secret of the healing food movement.
- 3½ cups cucumber juice, from 4 to 6 cucumbers
- ⅓ cup freshly squeezed lemon juice
- ½ bunch fresh watercress
- 3 cloves garlic, peeled
- 2 tablespoons organic, unfiltered olive oil
- 2 teaspoons Celtic sea salt
- Using a juicer, juice the cucumbers.
- In a high-speed blender, combine all of the ingredients and blend until smooth.
Traditionally, soup is served at lunch or dinner but we recommend that you eat it for breakfast, too. Soup has a high water content and is alkaline-forming, and it’s ideal in the morning when your body is dehydrated.
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