Brazilian vegetable soup
You put de lime in de coco-nut…….
I adapted this from a recipe I used to make called “Brazilian Fish Soup” it was always a huge hit, everyone who ate it, went on to make it. I think this raw vegan version is better, of course! It’s packed with all kinds of good stuff.
½ cup of each of the following:
red or yellow bell pepper, chopped
1 cup mushrooms, chopped
juice of one small lime
1 clove garlic, pressed or finely minced
2 teaspoon olive oil
½ teaspoon salt (more or less to taste)
1 baby Thai coconut, meat and water
1 tomato (divided), chopped
1 teaspoon dulse flakes
1 bay leaf
cayenne (to taste)
½ cup water
½ sheet nori, cut into thin 1 inch strips
4 green onions, sliced
¼ cup cilantro, chopped
1 kernels from one ear of corn
Optional first step: Put bell pepper, zuccini and yellow squash in dehydrator to soften while you prepare soup. Not a necessary step, but it takes out a little crispness.
Marinate mushrooms in lime juice, garlic, olive oil and salt while you prepare the broth.
In your blender (I used a good old Osterizer, it worked fine) put the coconut meat and water, 1/2 of the tomato (chopped), dulse, bay leaf, cayenne and water. Blend until completely smooth. This should be broth like, you may need to add a small amount of water to achieve this based on how much water your coconut contained.
Pour “broth” into a large bowl, mix in chopped and possibly softened vegetables, mushrooms with the marinade, nori, the other half of your tomato (chopped), green onion, cilantro and corn.
Heat in dehyrator or coffee maker if desired. And then eat up!
It’s great garnished with a little cilantro and chopped avocado.