Sea Vegetable Soup
Sea Vegetable Soup. Yes…sea vegetables. It was surprisingly tasty and VERY healthy. Try it…you’ll like it!
Cookbook: The Vegetarian Mother’s Cookbook
by Cathe Olsen
“…perfect for cold and flu season, or for when you need an extra boost of vitamins and minerals…”
8 oz. tempeh, diced
1 clove garlic, minced
2 carrots, thinly sliced
1/2 cup hiziki, wakame or arame, crushed
4 cups water or veggie stock
1 cup chopped kale, spinach, or other leafy green
1 T minced fresh ginger
1 T miso
2 T minced fresh parsley or cilantro
Place tempeh, garlic, carrots, sea vegetables, and water or stock in a soup pot. Cover and bring to a boil over high heat. Reduce heat and simmer 10 minutes or until carrots are tender. Stir in greens and ginger. Simmer 3-5 minutes…or until greens are tender. Remove from heat. Stir in miso. Add a little sea salt or soy sauce if desired. Sprinkle cilantro or parsley over soup.