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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
handful fresh oregano
2 cups fresh sweet corn (equivalent to 2 ears)
1 large tomato, diced (approx. 2 cups)
1 avocado, diced
1 cup zucchini, diced
sweet red bell pepper, diced
cup walnuts, presoaked & chopped
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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