Miso Soup with Dulse:
Dulse seaweed
Root vegetables such as carrots, celeriac or rutabaga
Vegetables such as broccoli, green beans, celery or zucchini
Tofu (optional) in cubes – preferably marinated
Miso (brown rice miso)
Water
Sauté the sliced or chopped root vegetables of your choice in a pot with coconut oil for about 2 min.Add a little water and let them simmer until soft.Add a bit more water and the green vegetables.Let simmer for about 2 min, then add more water until you have as much as you like in a soup.When it comes to a boil, turn off the heat. Take miso and mix it with a little boiled water until smooth and then add to the soup. 1 tsp miso to 2 cups water. Now add the dulse and tofu in small pieces to the soup. Decorate with fresh parsley or green onions in thin slices. Then simply enjoy – Miso soup is very beneficial for the stomach. Serve with a green salad with avocado dressing and seed crackers with cashew pesto.
Avocado dressing for salad:
1 large avocado
5 cups peeled and diced zucchini
2 dates (pitted)
1 cup cilantro leaves
Juice from 1/2 lemon
Sea salt and pepper to taste
Blend everything in a mixer, add water according to how you like the consistency of the dressing, the creamier you want it the less water you add.
Cashew pesto:
4 tbsp finely chopped parsley
2 tbsp finely chopped mint
2.5 cups coarsely chopped cashew nuts
4 tbsp olive oil
2 tbsp apple cider vinegar
Mix everything together in a blender or food processor.
