Pine Nut Soup
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Ingredients
- 4 red bell peppers
- 6 cups of water
- 1 ½ cups onion, chopped
- ¾ cup celery, chopped
- ½ cup shiitake mushrooms, sliced thin
- 4 teaspoons garlic, minced
- 1 tablespoon miso paste
- 6 tablespoons tamari
- ½ teaspoon black pepper
- ½ teaspoon Celtic Sea Salt
- 3 tablespoons chopped parsley
- ½ cup pine nuts
Instructions
- Preheat the oven to 400 degrees. Roast red bell peppers. While roasting, place water, onions, celery, mushrooms and garlic in a 3 quart pot, cook over medium high heat for 20 minutes, stirring occasionally. Remove from heat, allow to cool for 15 minutes. Place in a blender with peppers and remaining ingredients except pine nuts and blend. Garnish with parsley and pine nuts.
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