Raw, Plant Based, Vegan and Dairy Free

This red pepper soup is the perfect relaxed soup for the colder months. Vibrant in colour and a robust flavour, dehydrating the peppers makes them markedly sweeter.

The art and science of raw soup making is just one of the areas that I cover in my raw chef training intensive, Feast. It’s so easy to think that you can chuck everything in a blender in a laissez faire and absent minded fashion and all will come good. However, raw soups aren’t as forgiving as their cooked counterparts so precision is everything if you want a superior raw soup.

Warming the soup brings out the full flavour of the peppers, this soup is even more delicious if served in a warmed bowl.

Red Pepper Soup
  • 2 cups red pepper (bell pepper), cut into 1 inch pieces
  • 1 tsp olive oil
  • ⅓ cup carrot juice (about 3 carrots, juiced)
  • 1 stalk celery
  • 1 tsp lemon juice
  • A pinch salt
  • A pinch cayenne (optional)
  1. In a bowl, coat 1 ½ cups red pepper (bell pepper) with 1 tsp olive oil.
  2. Spread the peppers on a teflex sheet and dehydrate for 2 hours at 115 F.
  3. Juice the celery and remaining ½ cup of red pepper.
  4. In a blender, whizz the carrot juice, celery and pepper juice with the lemon juice, salt and dehydrated red peppers. Blend until smooth.
  5. Season with salt and cayenne pepper to taste.
  6. Heat in a saucepan until just warm to the touch.