Sea Vegetable Soup

A Heart-Healthy Soup Recipe

• 1 cup various sea vegetables (dulse, kelp, wakame, kombu, etc.)
• 3 quarts spring water
• 3 Tbsp. toasted sesame seed oil
• 1 large onion, chopped
• 1 carrot, chopped
• 1 ½ cups broccoli, chopped
• 2 cloves garlic, minced
• 1 tsp. thyme
• 1 tsp. marjoram
• Dash of cayenne pepper, freshly ground pepper, or ginger
• 2 Tbsp. miso
• Fresh parsley, chopped
• Optional ingredients: mushrooms, potatoes, brown rice

Soak sea vegetables for 30 minutes and discard water (this takes out the excess sodium). Place in spring water and simmer. Saute onion, carrot, broccoli, and garlic for five minutes, or until onions are partially translucent. Add vegetables to spring water with remaining ingredients except miso. Simmer for 30 minutes. Turn off heat. Remove one-half cup of liquid and dissolve miso in it. Return to soup and heat for three minutes. Do not boil. Adjust seasonings to taste. Garnish with parsley.

This recipe, with slight modification, was taken from Fighting Radiation with Foods, Herbs, and Vitamins—Documented Natural Remedies that Boost Your Immunity & Detoxify (Vitality, Ink., 1990) by Steven R. Schechter, N.D.

Makes 4 servings.

Nutrition Facts (per serving): Calories 147, Fat 11 g, Sodium 397 mg, Carbs 11 g, Fiber 3 g, Protein 3 g

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