Ann Wigmore’s Energy Soup
Photo by Vincci Tsui
This soup has several properties that facilitate mindful eating. It is served at room temperature, loaded with diverse ingredients and pulsed, rather than liquified, allowing for purposeful chewing, attentive tasting and proper digestion. The liquid base includes cabbage rejuvelac, a fermented, bubbly probiotic resembling unsalted sauerkraut juice that restores electrolytes, B vitamins and gut balance.
Yield: 2 to 4 servings
½ cup cabbage rejuvelac (recipe below)
1 cup non-starchy vegetables such as zucchini, yellow squash, radishes, beets, carrots, celery or cucumbers, chopped
1 cup non-bitter, leafy greens or herbs, chopped
1 Tbsp seaweed
1 Tbsp lentil or pea sprouts
6 cups sunflower microgreens
2 cups buckwheat microgreens
1 Tbsp grated ginger
1 cup papaya, chopped
1 fresh lime, cut into wedges
For the cabbage rejuvelac:
6 cups red or green cabbage, chopped
3½ cups filtered or spring water
To make the rejuvelac, use a blender to purée the water and cabbage. Pour the mixture into a glass jar, cover and store in a room that is 74°F or warmer for 3 days. Open and close the lid of the jar once each day to release air.
To make the soup, use a blender to combine the rejuvelac, vegetables, seaweed and sprouts, pulsing so as to not over-blend, and slowly add the micro greens. Pour into bowls and add ginger, papaya and lime juice. Serve at room temperature.
Can be stored in the refrigerator for 2 to 3 weeks.
Recipe and photo courtesy of the Ann Wigmore Natural Health Institute.