Sorry for the break in posts there, the chilly warehouse has worn me down a bit! I’m slowly building myself back up with lots of yummy nutrient dense foods and warm teas. I’ve been very keen on soups and broth as of late that can be eaten warm, if not hot. I have been cooking up some nutrient dense seaweed broth but also making some warm and warming raw noodle soups. Adding some warmed water to a blended soup and some warming spices is a great way to get through chilly days. Here is a lovely soup recipe that has both!
4 cups water, cool to warm depending on the temperature you would like the soup
2 limes, juiced
2 inches ginger, peeled & chopped
2 cloves garlic, peeled & chopped
1 tbs. miso
1 piece wakame, broken up
1 tbs. olive oil
1 tbs. yellow curry paste or curry powder
1/2 tsp salt
cayenne pepper or hot pepper sauce to taste
1/4 cup coconut creme, melted
1 bag kelp noodles, soaked in warm water about 30 minutes
1 red pepper, quartered & sliced
1 sweet potato, shredded (or 2 carrots, shredded)
1/2 bunch cilantro, finely chopped
1/4 pineapple, chopped
1 avocado, sliced for garnish
In a high-powered blender combine water, lime juice, ginger, garlic, miso, wakame, olive oil, curry, salt & cayenne. While blender is running pour in melted coconut creme.
Drain kelp noodles and chop into shorter lengths. Toss in a bowl with red pepper, sweet potato, cilantro and pineapple. Pour in curry broth and mix well. Serve in bowls topped with avocado slices. In the picture I’ve also sprinkled each bowl with sea lettuce flakes.