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 Japanese Vegan Seaweed Vegetable Comfort Soup Recipe

Japanese Vegan Seaweed Vegetable Comfort Soup Recipe

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Here's a soup I made last night from what I had on hand at home.  This is great for fall, it's calming and hearty. Cauliflower is good for the adrenals and thyroid, ginger heals the adrenals too; the garlic and sea veggies are great at detoxifying heavy metals. 

INGREDIENTS

1 tablespoon avocado oil
2 inches or more of ginger, peeled and minced
1/2 bulb garlic, minced
1/2 red onion, chopped
6 carrots, chopped
1/2 head of cauliflower, chopped
1 quart vegetable broth
1 sheet of kombu seaweed, cut to 1-inch pieces
2 sheets of nori seaweed, cut to 1-inch pieces
tamari to taste
sea salt to taste
1 teaspoon per serving, sesame oil, to garnish
1 teaspoon per serving, sesame seeds, to garnish

DIRECTIONS

  1. Sauté ginger for a few minutes first, then add garlic and onion.  Sauté for a few more minutes or until browned.
  2. Add carrots and sauté for five minutes, then add cauliflower and broth. 
  3. Bring to a boil, then simmer with a lid on for 20 minutes.
  4. Scoop out about 3 cups of soup and blend.  Add back to the pot.
  5. Add kombu and nori, simmer for at least 10 minutes.
  6. Add tamari, sea salt to taste
  7. Garnish with sesame oil and seeds
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