For the Broth:
To be folded into Broth: (secondary ingredients)
In advance: Soak Brazil nuts for 4 hours or overnight. Prepare soup, then let the diced garnish macerate in the base broth for 1-2 hours ~ Preparation time: 30 minutes Serves: 4 ~ Equipment: Blender, Juicer
Don’t eat this soup the day you make as it really tastes best the next day after ~ if you can wait that long!
This recipe is from “Best Vegan Recipes from North America’s Vegan-Serving Top Restaurants”, Jamie Parker (2014). The book contains lots of beautiful photographs and 130 plus recipes from top vegan restaurants in Canada and the US. This Raw Tortilla Soup recipe is from Feeding Change. http://best-vegan.com/about/