Minestrone Soup

  3 cups filtered water, heated to 118 degrees

  2 tablespoons Savory Magic

  1 heaping tablespoon mellow white miso

  1 tablespoon Braggs Liquid Aminos

  1 tablespoon olive oil

  1 teaspoon Celtic sea salt or to taste

  2 large tomatoes

  2 cloves garlic

  1 small onion

  1 handful fresh basil

  ½ handful fresh oregano

  2½ cups fresh sweet corn (equivalent to 2 ears)

  1 large tomato, diced (approx. 2½ cups)

  1 avocado, diced

  1 cup zucchini, diced

  ½ sweet red bell pepper, diced

  ½ cup walnuts, presoaked & chopped

  ½ cup pecans, presoaked & chopped

  1 large handful fresh sunflower sprouts

  4 scallions, chopped

 Combine the first 6 ingredients in the top of a double boiler for the broth and set aside.

Put the tomatoes, garlic, onion, basil and oregano in a blender until liquified and add to the broth.

Add the remaining ingredients to the broth and carefully reheat to 118 degrees.

Delicious served with some raw crackers.

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