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Please refer to Cookidoo® for the Vegetable stock paste recipe.

Many thanks for this recipe to Kate Magic, globally renowned raw food expert and Creative Director of RawLiving.eu.

If you wish, just before serving, replace 300 g of water with the same weight in ice cubes added at the end and mix at speed 1 until they melt.

This soup is served at 50°C which is only a moderate heat. If you prefer a hotter soup you can prolong cooking time and increase temperature in step 3. Alternatively, you can transfer soup into a large bowl, allow to cool to room temperature, then place into the refrigerator to serve chilled.

This soup is served at 50°C which is only a moderate heat. If you prefer a hotter soup you can prolong cooking time and increase temperature in step 3. Alternatively, you can transfer soup into a large bowl, allow to cool to room temperature, then place into the fridge and serve chilled.

Adjust the amount of water depending on desired consistency.