A warming all-raw soup.
For four people:
1/4 cup unpasteurised miso
1/4 almond butter
1/4 cup very finely chopped mild onion or spring onions (scallions to you Americans)
1 tablespoon tamari or shoyu soy sauce (optional)
1/4 cup cold pressed olive or sesame oil
1-2 cloves of garlic
Plenty of sprouts such as alfalfa, clover, lentil and mung bean and very finely chopped salad vegetables, for example snow pea greens, lettuce, avocado and celery
Mix together everything except the sprouts and finely chopped vegetables into a thick sauce. Boil plenty of water, preferably filtered. Pour water into each soup bowl to warm it. Pour out the water and put a large spoonful of the soup mixture into each bowl. Add a little boiling water and mix, then mix in some salad and sprouts and finally more water to make a soup that is warm, but not hot enough to spoil all the enzymes and other good raw nutrition. Serve immediately.
If you make this, as I did today, for one, the rest of the mixture will keep well in the fridge so that you are ready to make more bowls of ‘instant miso soup’ over the next few days.
You can of course customise the recipe, leaving out the almond butter for a thinner lighter soup for example, or adding other spices, using less oil (I used plenty to keep me warm when i go out this afternoon) and varying the amount and kinds of vegetable.
And, for more warming raw soup recipes, head to the home page for a recipe book that just happens to have a whole chapter of different raw soup recipes, good ones of course 😉