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Sproutman's Sprout Vegetable Soup

from "Sproutman's Kitchen Garden Cookbook" by Steve Meyerowitz (c)1998

Ingredients:

3-4 cups Pure water
1/2 inch Ginger root
1/4 cup Radish sprouts
3/4 cup Cabbage sprouts
1 Lemon, juiced
3 Tbsp Tamari
2 Tbsp Olive oil
1 1/2 cups Sunflower greens
1 cup Buckwheat lettuce sprouts
1 bunch Garlic or Onion sprouts

Here's a soup that's hot without being heated! Just blend the ingredients together, that's all. It's easier than opening a can. Start with half the water. Add the ingredients in sequence, then slowly add the rest of the water as needed. The last 3 ingredients should not be fully blended, only chopped. This gives your soup a thick, hearty texture.

Vary the recipe by adding your own favorite spices. Hot spice enthusiasts may add cayenne pepper. No chives? Substitute with 1-2 scallion greens. If you are out of buckwheat sprouts, substitute with alfalfa. If you are out of sunflower greens, substitute with spinach. (Try not to run out; even Popeye would prefer sunflower greens.)

These sprouts make a great tasting, nutritious soup.

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