Marisa's Healthy Kitchen

Michael and I love this soup!!! So Delicious and refreshing! I found this soup perfect, but it was very mild, so if you prefer more spice use more jalapeno. The recipe said that it served 2, but I found that it fed 3 🙂

This recipe comes from Raw: The Uncook Book: New Vegetarian Food for Life by Juliano. Everything I have tried so far from him is so amazing! 

• 1/2 cup walnuts
•  filtered water for soaking walnuts
•  1 1/2 tablespoons white miso
•  1 1/2 cup zucchini, shaved with a vegetable peeler into long strips
•  1/2 cup diced tomatoes
•  1 tablespoon minced garlic
•  1 tablespoon fresh dill, minced
•  1 tablespoon fresh parsley, minced
•  1 tablespoon chopped green onion
•  1 teaspoon minced jalapeno
•  1 ear of corn cut from the cob
•  1 cup filtered water
•  1/3 cup olive oil
•  2 tablespoons Nama Shoyu or 2 teaspoons Celtic sea salt (I used Nama Shoyu, I think this makes it soupier)(I love Nama Shoyu! Awesome Raw Soy Sauce!)

 Soak walnuts 4-8 hours and drain. Set aside. In a food processor, combine white miso, zucchini, tomato, garlic, dill, parsley, green onion, and jalapeno and purée for about 8 seconds. Add corn and process for another 8 more seconds. Pour sop into serving bowls. Just before you’re ready to eat, combine in a blender the walnuts, water, olive oil, and Nama Shoyu or Celtic sea salt and blend until liquefied, about 3 minutes. Add blender contents to soup bowls equally.