I made this for dinner, because I wanted something grounding but not too heavy, and this was exactly what I needed. It’s a light blended vegetable soup, but it’s definitely NOT light on flavor!! Absolute yumminess!!!
- 8 oz. Spring Dragon Longevity Tea
- 3 stalks celery, chopped
- 2-3 inch broccoli floret, chopped
- 1 red radish, chopped
- 1-inch piece ginger, skinned and chopped
- 1 medium handful dulse
- 1 TBS Non-GMO Lecithin powder
- 1-2 TBS Greener Grasses
- 8 Cashews (truly raw, without skins)
- 1 TBS Coconut Oil
- 1 TBS Raw Apple Cider Vinegar (I used Bragg’s)
- 1 tsp South River 3-year-old aged Barley Miso
Put tea and veggies in the blender for a few seconds, then add dulse, and pulverize on high in a Vitamix, or other high-powered blender, until all the vegetable fiber and seaweed is broken down. Add the other ingredients. Blend until smooth and creamy.
This is so freaking tasty, loaded with minerals and nerve soothers, and is easy to digest.
Miso soup (???, miso shiru?) is a traditional Japanese soup consisting of a stock called “dashi” into which is mixed softened miso paste. Although the suspension of miso paste into dashi is the only characteristic that actually defines miso soup, many other ingredients are added depending on regional and seasonal recipes as well as personal preference.
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