Soups · From the Detox Companion
Miso Mushroom Soup
A raw recipe from the founder’s Detox Companion booklet, made to go with the twenty-day Full Body Detox program.
Ingredients
- 1 cup cubed portobella mushroom (scrape away the black feathers)
- 1 cup peeled and minced zucchini
- 1/4 cup minced red bell pepper
- 1/4 cup finely minced carrots
- 1/4 cup minced fresh cilantro
- 1/4 cup minced tomato
- 2 tablespoons olive oil
- 1 tablespoons shoyu
- 1 cup warm water
- 2 tablespoons miso
- 2 tablespoons almond butter
- 1-2 garlic cloves
- cayenne, optional
Directions
- Place the mushroom, zucchini, red pepper, carrots, cilantro, tomato, olive oil, and shoyu in a bowl.
- Place the water, miso, almond butter, and garlic in a blender and blend until smoothly combined.
- Stir the miso-almond butter mixture into the fresh vegetable mixture.
- Divide the soup between two bowls, and serve with a dash of cayenne, if you like.
