Julieanna Hever – Soups - Holistic Holiday at Sea

Ingredients

• 3 tablespoons wakame
• 16oz (450g) shiitake mushrooms, sliced
• 1 teaspoon reduced-sodium tamari
• 6 cups low-sodium vegetable broth
• 3 scallions, sliced
• 2 cups zucchini noodles
• 4 cups thinly sliced baby bok choy
• 2 tablespoons miso paste
• 1 teaspoon sesame seeds (optional), to garnish
• Togarashi (optional), to garnish
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 3 carrots, diced
• 3 stalks celery, chopped
• 1 medium celery root (celeriac), chopped
• 2 cups dried split peas, rinsed
• 3 medium Yukon gold potatoes, coarsely chopped
• 7 cups water
• 1 bay leaf
• 1 teaspoon celery seed
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1⁄2 teaspoon freshly ground black pepper
• 2 tablespoons reduced-sodium tamari
• 1 tablespoon freshly squeezed lemon juice
• 1 1⁄2 teaspoons liquid smoke or smoked paprika, to taste