Posted by Healthy Bitch Daily on Sep 21, 2012
This soup is like a savory smoothie. It's fast, vegan and mostly raw. If you cook cruciferous veggies (like kale) and allium veggies (like onions), the nutrients are destroyed. But if you puree them together first, they chemically bind together making a superfood, as well as keeping all nutrients in tact even when heat is applied. It's delicious and cures a cold in no time!
What You Need
2 cups kale
1 cup vegetable stock (homemade is best)
1/8 of a cup of any variety of onion (I like green onions)
1 clove of garlic
1/2 of an avocado
1 tablespoon of white miso paste
3 tablespoons of extra virgin olive oil
Juice of 1 lemon
Sea salt and pepper to taste
Related: Teff Salad With Cilantro Dressing
How to Make It
Blend all ingredients except the avocado and miso together in a food processor or blender for about five minutes until smooth and bright green. Add miso and avocado and heat through on the stove top. Or you can allow your Vitamix to heat the soup as it blends to retain live cultures in miso. Serve immediately. Variation: Add dandelion greens instead of kale when cleansing in the spring. Add half of a small cucumber and serve cold as a gazpacho in the summer.
*Recipe courtesy of Jessica at Glow Nutrition
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