Thursday, October 20, 2011

Mik's Curry Miso Green Soup

Six Servings (about one and one half cups per serving)

This recipe was inspired by my dear friend Mikaële Holzer, of Mik assists her clients in successfully completing green juice cleanses. This quick and easy blender soup can be made in minutes and is a good way to come off a green juice fast or enjoy anytime. It is so nourishing and delicious you may want to make it often. *When washing and preparing the ingredients for this soup sing a song or chant out-loud. In this way you will be adding your divine joyful energy into every bite of this nourishing soup!

To the Chef: South River Garbanzo Miso is my personal favorite but any light colored miso will do. Be sure to purchase miso from the refrigerator section as this miso will be alive with enzymes and friendly bacteria.

Equipment Needed: High speed blender or if using a kitchen blender blend in 2 batches.

2 ½ cups purified water or coconut water
1 lemon, peeled, seeded and cut in large chunks
1 medium avocado, cut in chunks
1 stalk celery, cut in large pieces
1 handful sunflower spouts or other sprouts
1 handful buckwheat sprouts or pea sprouts
1 handful fresh dill weed
3-5 leaves of kale or chard
3 cloves garlic, peeled
2 tablespoons South River Garbanzo Miso or other unpasterized light colored miso
2 tablespoons Nama Shuyo or tamari
2 tablespoons dulse flakes or ¼ cup dulse
2 teaspoons curry powder
1 pinch cayenne pepper

For An Artful Presentation
2 tablespoons raw tahini (sesame butter)
1 teaspoon lemon juice
1 teaspoon Nama Shuyo or tamari

Blend: In a high speed blender, put all the ingredients and blend until smooth.

For An Artful Presentation: In a small bowl, put the tahini, lemon juice and Nama Shuyo and whisk until smooth. The mixture needs to be the consistency of a thick oil. If too thin add more tahini or too thick add more lemon juice or water. To Create a Feather Pattern: Drizzle the tahini mixture in 3 lines or 3 consecutive circles across the top(s) of the soup that has been placed in a serving bowl or individual bowls. Using a thin knife, draw a line across the lines  or circles of tahini in 4 or 5 places. This will make a beautiful feather design on top of your soup. Now your soup has a beautiful and professional look.

Serving Ideas: Best served immediately. To make this soup a complete meal add a Kale Salad and flax crackers.

How to Store: If you can not finish this soup in 1 setting, put the remainder in a glass jar and secure with the lid. Refrigerate for up to 12 hours.

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