Kristina’s Raw Minestrone Soup

Here’s a great recipe for raw minestrone soup from Kristina Carrillo-Bucaram.


  • 10-15 tomatoes, juiced
  • 1 bell pepper,  juiced
  • 1 cup of diced carrots
  • 1-2 diced or spiralized zucchini
  • 1 cup of baby spinach
  • 1 cup sliced cherry tomatoes
  • 1 cup of chopped celery
  • ½ cup of parsley
  • ½ cup of cilantro
  • ½ cup of chopped mushrooms
  • ¼ cup of diced leeks
  • ¼ cup of diced green onion
  • fresh thyme
  • fresh sage
  • one small cayenne pepper, chopped finely


Instructions: Juice the tomatoes, the red bell pepper, and a few stalks of celery. Strain several times until you are left with a tomato broth as a base. Pour your base into a large soup bowl, and sprinkle in the other chopped ingredients! Your soup is now ready, but if you can resist the temptation to eat it immediately, the soup will become even more flavorful by waiting about an hour for the broth to absorb the flavors of the other ingredients.

This can be a fully raw (cold) soup. If you want it warm, you can use the warm soup function of a Blendtec or a Vitamix blender, which warms the soup slowly (due to the friction of the blades). Although this method does not actually cook or boil the soup, it is possible that some of the nutrients could be destroyed during this process.