Fall recipes may have arrived to the Blogosphere, but it’s still quite hot here in Patagonia. I’m not sure why October has brought us such high temperatures (last week we were 17 degrees F above average recorded temps for the day!), but we’ve been taking advantage of the cooler mornings by enjoying warm, delicious raw soups. This morning’s iteration featured soy-free chickpea miso, red bell peppers with kelp flakes and a bit of tomato concentrate. Feel free to substitute Aduki miso or soy miso if you’d like, and if you have kelp noodles, chunks of avocado or wakame on hand, they work great, too. Crushed nori sheets can also be fabulous, and their bold sea flavor definitely complements the mildness of the miso. Enjoy warm, hot, or at room temperature!
Chickpea Miso Soup With Red Bell Peppers And Kelp (Serves 1-2)
Red bell peppers (ours were local from our garden today, lucky us!)
Raw kelp flakes
Tomato Concentrate (We use PR Labs brand)
Avocado chunks (optional)
Wakame strips (optional)
Kelp noodles (optional)
Crushed nori sheets (optional)
Heat hot water until nearly boiling. Add 1-1 1/2 Tbs chickpea miso to a bowl. Pour hot water into miso, then add raw vegetables and seaweed. Stir, and allow to cool to desired temperature.