Green Curry Soup
A lot of raw vegans find it difficult to keep warm in the colder months. This soup uses a lot of warming spices to heat you up from the depths of your belly. I made it in the middle of a hailstorm, parked myself by the heater and got toastie.
1 1/2 cups filtered or spring water
1 cup tightly packed chopped spinach
1 cup chopped broccoli stalks
1/2 cup chopped leeks
4 - 6 soaked sundried tomatoes
1 clove garlic
1 tbsp miso paste
1 tsp himalayan or celtic sea salt
1 tbsp coconut oil
1 tbsp cumin
2 tsp tumeric
1 tbsp tamari or nama shoyu
1/2 - 1 tsp cayenne pepper
Blend the water, spinach, broccoli and leeks in a blender until smooth.
Add the remaining ingredients and blend again until smooth. You can adjust the spices to taste.
This can be served chilled in the summer or in winter it’s nice to warm it up a little. You can warm it either in the dehydrator for about an hour, or it can be warmed on the stove. If you are warming it on the stove, to preserve the enzymes, keep it on the lowest heat, stir constantly and make sure it doesn’t go over body temperature by dipping your finger in. It should be just warm, not steaming hot.
Sprinkle with cayenne pepper, flaxseed oil and top with some crunchy kale chips.