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Valentine Soup

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This heartwarming soup is an excellent source of vitamins A, B and C. Nuts are your brain food and parsley supplies you with chlorophyll and iron. If you have a juicer, this soup is an ideal way to use up your carrot pulp.

This heartwarming soup is an excellent source of vitamins A, B and C. Nuts are your brain food and parsley supplies you with chlorophyll and iron. If you have a juicer, this soup is an ideal way to use up your carrot pulp.

4 cups (1 l) purified water1 1/2 vegetable bouillon cubes such as Harvest Sun1/4 cup (60 ml) whole wheat or rye flour, freshly ground if possible1 cup (250 ml) carrot pulp (left over from juicing carrots), optional1/2 cup (125 ml) cashews or almonds1/4 cup (60 ml) sprouted wheat, optionalHerbal salt, such as Herbamare or Spike, to tasteCayenne pepper, to taste2 Tbsp (30 ml) fresh parsley, finely chopped1 red bell pepper, seeded and sliced into 1/4" (5-mm) rings

Boil 3 1/2 cups (875 ml) of the water in a medium-size pot. Add vegetable bouillon cubes and carrot pulp. Simmer for 20 minutes, then pour broth through a sieve to strain out pulp. Dissolve whole wheat (or rye) flour in remaining 1/2 cup (125 ml) of cold water and add to broth. Simmer for about five minutes until broth starts to thicken. Pour broth into a blender and add cashews (or almonds) and sprouted wheat; blend until smooth. Season with herbal salt and cayenne, then pour into soup bowls. Sprinkle with parsley and garnish with pepper rings. You can shape the pepper rings into hearts by overlapping them over each other. Serve at once. Serves two.

Source: alive #244, February 2003

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