The month of May brings beautiful weather and plenty of nutritious produce. Now is the time to embrace a wholesome lifestyle if you are still struggling with health issues or need to lose some weight. For many people, raw food is the way to go even if it is only for a short time.
My first recipe this month is a delicious raw soup made of homegrown sorrel and organic nutrient-dense pili nuts. Unlike many other nuts popular with raw foodies, pili nuts are truly low carb and therefore great for those who embraced ketogenic or paleo diets. They are high in monounsaturated and polyunsaturated fats, and rich in nutrients such as magnesium, manganese, phosphorus, calcium, potassium, copper and zinc, as well as Vitamins E and B1 (thiamin), and fiber. Unlike other nuts, pili nuts contain all essential amino acids and are considered to be a complete protein source. Their magnesium content is the highest of all nuts. Pili nuts are also high in biologically active compounds such as flavonoids, alkaloids, saponins and glycosides. The buttery texture makes them a perfect ingredient for nut butters and nut milk, and therefore a great base for raw soups, sauces and desserts.
Ingredients:
- 1 1/2 cup shelled pili nuts soaked in water overnight
- 2 cups chilled filtered water
- 2 cups roughly chopped organic garden sorrel leaves, packed
- 1 Tbsp red onion, chopped
- 1 small garlic clove
- 1 Tbsp aged balsamic vinegar or raw apple cider vinegar, add more as needed
- 1 Tbsp freshly pressed lemon juice
- 1 tsp raw white miso paste (umami flavor)
- tiny pinch allspice
- tiny pinch nutmag, optional
- sea salt and frshly ground black pepper to taste
for the garnish
- a few drops of high polyphenol virgin olive oil
- edible flowers
- baby greens
Method:
- Rinse the pili nuts and remove the hard brown skin. In a blender whiz the nuts with filtered water. Blend until smooth. This rich nut milk is the base for your soup.
- Add the chopped sorrel, onion, and garlic to the nut milk, and blend until well combined. Add the spices, vinegar, lemon juice, and the miso paste, and blend until the soup is smooth and creamy. Adjust the taste if necessary.
- Portion out the soup and garnish it with edible flowers and baby greens. Drizzle with a little olive oil and serve right away. Enjoy it in good company!
Tip: To make this soup very creamy, you can add ripe avocado or peeled and deseeded zucchini. These ingredients would also help you offset the acidity of sorrel.
You could also use this recipe to make a raw soup with different wild or garden herbs. And if the pili nuts are hard to come by, use the raw macadamia nuts.
Note: I added a little balsamic vinegar and lemon juice to my soup. Adding more acid to something already acidic might seem somewhat counterintuitive to you but give it a try. Addition of balsamic vinegar (or raw apple cider vinegar) and lemon juice results in a more balanced flavor and acidity that is a little more nuanced and complex than the plain, harsh sourness of sorrel. Taste the soup as you are blending the ingredients together and only add what is really needed. Do not skip the salt! Salt provides some trace minerals and is necessary to balance the flavors together.
Last but not least, this is a summer raw soup. It is meant to be served chilled but you can also gently warm it up and serve it warm for those who prefer their soup served in a more traditional way. Just monitor the temperature to keep it raw.
In radiant health, passionately raw - Dominique
Dominique Allmon©2026
*Information in this article is for educational purposes only. It is not meant to diagnose, treat or cure a disease.