I am on a quest. A quest to replicate the raw broccoli (a.k.a. The Nectar of the Gods) soup from Omar’s Rawtopia located in the Sugarhouse neighborhood of Salt Lake City. It’s thick and creamy and nutty and very un-raw-broccoli-like. After one sip even ol’ #41 (George Bush, Sr.) would fall to his knees in adoration of the mighty green Brassica oleracea after one sip of this soup. Omar tops his with his tantalizing seed cheese (another recipe onto which I’d like to get my raw amateur mitts) and a delicious slice of “bread.”
My search began – as many a search has – with a quick stroll through Google, which yielded many results; none of which even hinted at coming directly from the kitchen of Rawtopia. Perhaps employees sign a Confidentiality Agreement… Anyway, I started with a recipe I found at Food.com and messed with it ever so slightly. It’s delicious, no doubt about it, but it’s not It yet. So the search continues. In the meantime, it will take dedicated and prolonged taste-testing at Omar’s to suss out his secrets. Someone’s got to do it.
- 1 cup raw cashews, soaked for a few hours
- 3 cups water
- 1 tsp. agave nectar
- 2 cups broccoli, chopped into small pieces
- 1 avocado, cut into chunks
- 1/2 Tbsp. extra virgin olive oil
- 1 clove garlic, chopped
- 1 tsp. onion, chopped
- 1" nubbin of fresh ginger root, peeled and chopped
- 1/2 tsp. sea salt
- 1/8 tsp. cumin
- 1/4 cup fresh cilantro
- dash black pepper
- dash red pepper flakes
- sliced radishes, chopped red onion, sesame seeds and fresh cilantro, for topping (optional)
- Drain the cashews and add them to a high-powered blender along with the water and agave nectar. Process until smooth.
- Add the remaining ingredients (except for those used as the garnish) and process until smooth and creamy. Divide among four bowls, top with the cilantro, red onion and radishes and serve immediately. Best eaten the same day it's made.