YO YO YO
What's up diggity dowgs?
I went into my favourite organic fruit and veg store the other day and snapped up myself a massive bag of tomatoes for $3!!! Wahhooooooooo
I went straight home and created my very first summery raw vegan soup! It was very satisfying!
It does look like gloopey snot, but tastes AMAZING, great with 100% rye bread, or olive bread and is best eaten the day you make it.... after a day in the fridge, it get's a bit weirdy in flavour,,, I actually thought it would get better in time, letting the flavours meld together... but NO!
WHAT YOU NEED
1 blenders worth of whole tomatoes
1/2 1 leek
small tin of organic coconut cream
1 tblsp miso paste
1 cup water
good dash of organic tamari
1 big clove of garlic
2-3 cups of mixed greens (I used parsley, kale, silverbeet, corriander)
1 rib of celery
1 tsp raw sea salt (or good pinch of himalayan pink salt)
WHAT YOU DO
Ahead of time- at least half an hour, finely slice the leek and garlic and cover with juice of the lemon and a small drizzle of extra virgin olive oil.
Wash and roughly chop all your veg.
Place all the tomatoes in the blender with the salt and blitz.
Pour half mixture into a big beautiful soup pot.
Place the miso paste and water in a small bowl and mix until well incorperated.
Place all remaining ingredients into the blender, blitz really well, then pour into your soup pot and mix well with the tomatoes.
** I added some pre cooked french lentils, omitt these or sprout them if you want to remain exclusively raw.
Garnish with a drizzle of EVOO and some nasturtium!