1 1/2 cups water
1 cup spinach (tightly packed, chopped)
1 cup chopped broccoli stalks
1/2 cup chopped leeks
4 - 6 soaked sun-dried tomatoes
1 clove garlic
1 tablespoon miso paste
1 teaspoon himalayan or celtic sea salt
1 tablespoon coconut oil
1 tablespoon cumin
2 teaspoons tumeric
1 tablespoon tamari or nama shoyu
1/2 - 1 teaspoon cayenne pepper
1. Blend the water, spinach, broccoli and leeks in a blender until smooth.
2. Add the remaining ingredients and blend again until smooth. You can adjust the spices to taste.
3. Sprinkle with cayenne pepper, flaxseed oil and top with some crunchy kale chips.
Kellymyra's ThoughtsBy kellymyra
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.
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.
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