The Power of Natural Healing

This vegan soup is so sweet and rich, it’s like a dessert.

Ingredients (serves 4)

3 cups water (or optional “dashi” broth – see below)
1 cup diced onion
1 cup diced celery
Kernels sliced from 5 large ears of corn
Pinch of salt
2 teaspoons white miso
Green part of 1 scallion, sliced thin, for garnish

Directions:

1. In a saucepan, combine 1/4 cup of the water or dashi broth with the onion, celery and pinch of salt. Cook over high heat for a few minutes, stirring, until the onions are translucent.
2. Add the rest of the water or dashi broth and corn, cover, and simmer for 15 minutes on low heat.
3. Remove half the soup and blend in blender until smooth
4. Pour blended soup back into pot and bring back to low simmer.
5. Dilute white miso with some soup until thin liquid then mix into soup in pot.
6. Simmer for 2 minutes.
7. Ladle into serving bowls and garnish with scallion.

Optional Dashi Broth

1. This broth not only gives a richer flavor to the soup, it provides an abundance of healthy minerals, trace minerals and other nutrients found only in sea vegetables.
2. Put 3  1/2 cups of water and a 4 inch strip of dried kombu sea vegetable into a pot. Bring to a boil, reduce heat, and simmer, covered for 20 minutes.
3. After the broth is made you can slice the kombu fine and use in any other dish.

Enjoy!