Blend all ingredients adding water until desired consistency is reached.
Eat raw, or warm to 104 degrees or less.
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Cook the onion in water in a large pan for 5 minutes. Do not brown.
Add the peppers, garlic and potatoes, then cover and cook gently without browning for 5 – 10 minutes.
Add the AVM Broth and simmer 15 – 20 minutes, until the vegetables are very tender.
Puree the soup in a blender or food processor, adjusting the consistency with water if necessary.
Add the lemon juice, a tablespoonful at a time and seaweed to taste.
Chill and garnish with fresh basil.
Sauté the onion in water in a large saucepan, covered, for 5 minutes, without browning. Add the potatoes and enough water to cover them, and cook covered and gently for a further 5-10 minutes.
Add the beets. Bring to a simmer for 20 min., until the potatoes and beets are tender.
Puree the soup in a blender or food processor, add the lemon zest and juice, dill and seaweed.
Serve or chill until ice cold. Delicious either way.
In a large skillet, sauté the onion, garlic and celery or celery root in water for 5 to 10 minutes until celery root is soft and onions translucent.
Add potatoes, spices and lemon juice. Cover and cook for 8 to 10 minutes, stirring occasionally. Add more water if needed to prevent sticking and cook a bit longer if necessary to make sure potatoes are starting to get soft.
Add remaining ingredients. Cover and let stew over medium heat for about 30 minutes, stirring occasionally.