Nori Tomato Soup
This is one of those recipes that is flexible and is great for using what’s available in the garden, fridge or pantry. The base is water rich fruits and vegetables, and the rich tasting mineral dense nori seaweed. The nori also gives the soup more body.
4 or 5 tomatoes
4 or 5 lemon cucumbers or equivalent of another variety
4 or 5 stalks of celery
2 sheets nori seaweed
juice of ½ lemon
Blend all ingredients in the food processor until desired consistency.
Add any of these fresh ingredients to change it up:
fresh corn off the cob
flat leaf parsley