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Soup with Wakame seaweed


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Wakame seaweed
vegetable broth
beans and chickpeas (already put to soak for 24 hours)
tomato puree
nutritional yeast flakes
extra virgin olive oil
soy sauce


Make a vegetable broth and pour it in a pot with beans and chickpeas, dried seaweed, oil qb and a glass of tomato juice.
Cook until the vegetables are not fully cooked, adjusting the water.
Turn off the heat and mix in a small amount of miso soup and spices to taste.
Serve hot with gomasio, soy sauce or nutritional yeast.

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