Sea Vegetable Soup

January 5, 2008 at 11:55 pm 1 comment

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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.

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Entry filed under: Entree, Soup.

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Words to Eat By

"It is easier to change a man's religion than to change his diet." -Margaret Mead

"I don't understand why asking people to eat a well-balanced vegetarian diet is considered drastic, while it is medically conservative to cut people open and put them on cholesterol lowering drugs for the rest of their lives." - Dean Ornish, MD

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