The Art of Soup Making - Part 2 Recipe Video
Ingredients
| Cabbage | 1⁄4 , chopped | |
| Celery | 1⁄4 , chopped | |
| Water | 2 Cup (32 tbs) | |
| Vinegar | 1 Teaspoon | |
| Garlic | 6 Clove (30 gm) | |
| Ginger | 1 | |
| Burdock | 1⁄2 | |
| Brazil nut | 2 Tablespoon | |
| Cumin | 2 Tablespoon | |
| Miso | 1 Teaspoon | |
| Coconut butter | 1 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Rosemary | 1 Teaspoon (optional - oregano and thyme) | |
| Egg yolk | 1 (organic) | |
| Seaweed | 3 | |
| Olive oil | 1 Teaspoon | |
| Green apple | 3 Tablespoon, sliced |
Nutrition Facts
Serving size
Calories 402 Calories from Fat 222
% Daily Value*
Total Fat 26 g40%
Saturated Fat 10.2 g51.2%
Trans Fat 0 g
Cholesterol 92.5 mg30.8%
Sodium 642 mg26.8%
Total Carbohydrates 40 g13.5%
Dietary Fiber 8.2 g32.6%
Sugars 7 g
Protein 10 g19.7%
Vitamin A 9.5% Vitamin C 63.2%
Calcium 33.2% Iron 77.8%
*Based on a 2000 Calorie diet
Directions
1. Cut the cabbage and celery into chunks, and put them in blending jar.
2. Pour water in the jar.
3. Pour in vinegar and blend for a few minutes.
4. Add garlic cloves, ginger, burdock, brazil nut, cumin, miso, coconut butter. Blend for a few minutes.
5. Sprinkle some salt and rosemary.
6. Add the egg yolk and blend again.
SERVING
7. Garnish the soup with chopped sea weed, burdock, sliced apple and drizzle with some olive oil and serve.
Chef
