April 22nd, 2009 by admin

Miso Soup with Kelp

3 cups of water

1 carrot, sliced

1 stalk of celery, chopped

1/4 cabbage chopped

3 cloves of garlic, crushed

1 chunk ginger

1 onion

1/4 cup of miso paste

2 tsp tamari

1/2 sheet kelp, shredded

Heat the water. Add carrot slices, chopped garlic, chopped onion, chopped ginger, chopped celery and cabbage. Heat for 10 to 15 minutes until vegetables are slightly cooked. Mix miso with slightly warm water in another cup, until it has a liquid consistency. When vegetables are cooked, bring down heat and simmer. Add miso water, tamari and kelp. Don’t boil the miso, as this destroys its valuable digestion-aiding enzymes and micro-organisms. Simmer for a couple of minutes, take off heat and season. Sprinkle sea salt and extra kelp on top.

Vegetable Cleansing Soup

You will need:

2 carrots with tops

2 beets with tops

1 onion

2 stalks celery with leaves

1 potato

1 handful spinach

3 cloves garlic

1/2 bunch watercress/kale

2 to 3 cups water

Chop all ingredients and add 2 to 3 cups of water. Bring to the boil, reduce heat to simmer and cook about 20 to 30 minutes, until vegetables are soft. Drain off vegetables and use only broth. This recipe can be refrigerated for future use.

Wholesome Country Soup

1 medium onion, chopped

2 cloves of garlic, crushed

2 small organic chicken breasts (cubed)

1 teaspoon of olive oil

500 g chopped fresh seasonal vegetables such as potatoes, swede, celery, leeks, carrots,

Broccoli, cabbage

225 g tinned tomatoes

1 teaspoon of vegetable stock

Steam fry the onion and garlic in oil with the chicken. Add the vegetables and tomatoes, and enough water to cover, plus vegetable stock or cube. Cover and simmer on low heat until the vegetables are cooked.


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