This recipe comes from the wonderful people at Maine Seaweed. Seaweed is a powerful food source when it comes to balancing metabolism, fighting disease, eliminating metals, radiation, and other toxins from the body, and cancer prevention. So it is a wise and important ingredient to include in your diet. For this particular soup:
1⁄3 cup barley, washed (for creamier texture, soak barley 8-10 hours in advance)
8-10 cups of filtered water
1⁄4 cup Seaweed Soup Mix (this can be purchased from Maine Seaweed)
2 tsp sesame oil
2 cups diced onion
2 ribs celery with leaves, chopped
1⁄2 small broccoli, chopped
1⁄2-1 cup fresh or (frozen*) peas
2 cups shredded cabbage
1 large carrot, sliced in thin rounds
1 tsp sea salt
1⁄8 tsp each thyme, marjoram
1 bay leaf
3 cups shredded kale or collards
1⁄4 cup shoyu or tamari
In a soup pot, combine barley, seaweed soup mix, water and salt. Bring to boil, cover and simmer 30 minutes.
Heat sesame oil in large skillet. Sauté in order: onion, celery, cauliflower, cabbage and carrot. Add to soup pot with peas (if the peas are fresh and not frozen), salt and herbs. Simmer 30 minutes more.
Add kale or collards. Add peas here if using frozen peas. Add tamari or shoyu. Simmer 5 minutes or until greens are tender but still bright and colorful. Serves a crowd. Enjoy.