Miso Soup with Dulse:
Dulse seaweed
Root vegetables such as carrots, celeriac, or rutabaga
Vegetables like broccoli, green beans, celery, or zucchini
Tofu (optional) in cubes – preferably marinated
Miso (brown rice miso)
Water
Sauté the sliced or chopped root vegetables you have chosen in a pot with coconut oil for about 2 minutes.
Add a little water and let it simmer until soft.
Add a bit more water and the green vegetables.
Let simmer for about 2 minutes, then add more water until you have the amount you like for a soup.
When it boils, turn off the heat.
Take the miso and dissolve it in some boiled water until smooth, then add it to the soup. Use 1 tsp miso per 2 dl water.
Now add the dulse and tofu in small pieces to the soup.
Garnish with fresh parsley or thinly sliced spring onions.
Then just enjoy – miso soup is very beneficial for the stomach.
Serve preferably with a green salad with avocado dressing and seed crackers with cashew pesto.
Avocado Dressing for Salad:
1 large avocado
5 dl peeled and diced zucchini
2 dates (pitted)
1 dl coriander leaves
Juice from 1/2 lemon
Sea salt and pepper to taste
Blend everything in a mixer, add water depending on how you like the dressing’s consistency—the creamier, the less water.
Cashew Pesto:
4 tbsp finely chopped flat-leaf parsley
2 tbsp finely chopped mint
2.5 dl coarsely chopped cashew nuts
4 tbsp olive oil
2 tbsp apple cider vinegar
Mix everything together in a blender or food processor.
