RAW THAI COCONUT AND TOMATO SOUP

By Liudmila Gersten

Preparation time 1 h 20 min
Equipment: blender, dehydrator

INGREDIENTS

4 servings

FOR THE “BROTH”

• 2-3 tomatoes
• 3 meat of 3 young Thai coconuts
• ½ onion
• 1-2 garlic cloves
• 1 “finger” of fresh ginger or ½ tsp of garlic powder
• ¼ tsp of sweet paprika
• ½ red pepper
• Himalayan salt to taste
• ½ lemon (juice)
• 800 ml of water heated no more than 60ºC (140ºF)

SOUP CONTENT

• Kelp spaghetti, previously soaked in warm water for an hour

VEGGIES

• 1 zucchini
• 1 jícama
• ½ medium cauliflower
• ½ medium broccoli
• ½ onion
• 1 red pepper

VEGGIE DRESSING

• 1 lemon (juice)
• ½ cup of water
• 1 tbsp. of oil
• ½ tsp of salt

PREPARING THE “BROTH”

1. Put all the ingredients for the “broth” in the blender and blend them

PREPARING THE VEGGIES WITH DRESSING

1. Mix all the dressing ingredients
2. Soak the veggies with the dressing
3. Place on the dehydrator sheets and dehydrate for 1 to 1½ hours

ASSEMBLY

Pour two cups of “broth onto a bowl, I like to use the bamboo bowls, add a cup of dehydrated veggies add kelp spaghetti and decorate with aromatic herbs such as dill, cilantro, parsley or a combination of them

STORAGE

Both the “broth” as the veggies should not be stored longer than 3 days in the refrigerator, using glass containers and store the veggies separately from the “broth”.

SHARE THIS DELICIOUS DISH WITH A TOUCH OF ASIA WITH YOUR FRIENDS AND FAMILY AND ENJOY IT”S INCREDIBLY DELICIOUS TASTE!

  ENJOY!!