Ingredients – Vegetables:
- ¼ cup minced parsley
- ½ cup crimini mushrooms, thinly sliced
- 1 stalk celery, thinly sliced
- 1 carrot, diced
- ½ cup green beans, cut into 1/2 inch pieces
- ½ cup broccoli, cut into small florets
- ½ cup red pepper, diced
- 1 zucchini, diced
- ½ cup diced onion (To remove strong flavor from onions, place in a strainer and rinse several times in water and squeeze them gently)
- ½ sprouted garbanzo beans (To sprout, soak dried beans in water over night, rinse twice a day until an eighth to a quarter of an inch sprout appears)
Marinade:
- 1 cup fresh orange juice
- 1 tbsp lime juice
- 2 tbsp mellow white miso
- ¹⁄3 cup extra virgin olive oil
- 1 clove garlic, crushed
- 1 tsp onion powder
Soup Stock:
- ½ cup sun dried tomatoes, soaked in ¾ cup water for 1 hour
- 4 tomatoes, seeded and diced (4 cups total, reserve the seeds and juice)
- Dash fresh ground pepper
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- Large pinch of sea salt or to taste
How to make:
In a bowl whisk together the marinade ingredients. Add the chopped vegetable and toss well to combine.
Let the vegetables marinade for at least 2 to 3 hours to soften. If you have a dehydrator place the vegetable
in a glass casserole dish and dehydrate @ 115˚for about 1 hour.
To make the soup stock:
Place 2 cups of the chopped tomatoes in a bowl, place remaining tomatoes along with the reserved seeds
and juice in a juice/nut milk bag or strainer and strain the juice into the bowl of chopped tomatoes. Discard
the remaining seeds and pulp left in the bag.
Add the marinated vegetables into the soup stock and mix well.
Can serve in heated bowls or place on stove and gently heat (baby bottle temperature).
Serves 6