Ingredients:
6 cups water or vegetable stock
1/8 cup mixed SEAWEED ~ eg.
WAKAME,
DULSE LEAF or
DULSE FLAKE
1 leek, finely sliced
1 Tbsp fresh ginger, minced
2 stalks celery, diced
1 small zucchini, diced or noodled
2 carrots, diced
1 Tbsp coconut oil
2 Tbsp nutritional yeast
2 -3 Tbsp tahini
4 Tbsp miso (preferably shiro)
Peruvian Pink Gourmet Salt to taste
Method:
Soak seaweeds in water or stock while preparing the remaining ingredients.
Heat liquid to almost boiling. Add leeks, celery, carrots and ginger, simmer for 5 minutes over low heat.
Add zucchini and coconut oil. Simmer until veggies are tender, 5-7 minutes.
Remove 1/4 cup of liquid and blend with tahini, nutritional yeast and miso. Add back to the soup and remove from heat.
Taste before adjusting seasonings or adding salt.
Fyi: ~ Never allow miso to boil, this will destroy the enzymes and life force.
