1 head garlic, cloves separated, peeled & crushed
1/2 cup fresh cilantro leaves, chopped (save stems for the broth)
1 large ripe avocado, quartered & sliced
2 limes
2 cups bite-size broccoli florettes
1 large carrot, peeled, halved lengthwise & diced
1 jalapeno pepper (with seeds), sliced into paper-thin rings
1/2 cup white miso, or to taste
- In a medium saucepan over high heat, combine 6 cups of water, garlic & the cilantro stems and bring to a boil.
- Reduce heat & simmer, covered, for 10 minutes.
- Strain out the solids & return the broth to the saucepan.
- Cover to keep warm.
- Juice 1 lime (or use 2 TBSP jarred) & cut the other lime into wedges.
- In a small bowl, toss the avocado pieces with the lime juice & set aside.
- Add the broccoli, carrot & jalapeno to the broth & simmer over medium heat for 3 mins, until the veggies are crisp-tender.
- Place 1/2 cup miso in a small bowl.
- Add a little of the hot soup broth & stir until the miso becomes creamy.
- Transfer the miso to the soup & simmer 1 minute longer.
- If desired, add more miso to taste.
- Stir in the chopped cilantro leaves (& add avocado to each individual bowl, as they may get mushsed if you add to soup pot & stir around).
- Serve with tortilla chips & lime wedges.
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SIDE NOTES:
~ From “Fresh Food Fast.” Ay carumba!
~ A garlic press works well 4 this one.
~ I don’t like chopping large amounts of cilantro/parsley/basil by hand & always use my small food processor for this type of work.
For those avoiding certain foods, this recipe falls into the following categories:
Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, Raw
