Ingredients
Additional Notes
IMPORTANT! Always use great caution when puréeing hot liquids. If you have time, allow the soup to cool before blending. Never fill the container more than half full. Cover the lid with a folded kitchen towel and hold it in place before you turn on the blender. The initial surge of the blender's contents can cause the lid to pop open, possibly scalding you if it's still hot, and certainly making a mess of your kitchen.
Instructions
Heat oil in a large soup pot and add spices, salt, pepper, onion and garlic, cooking until onions are soft, about 3 - 5 mins.
Add vinegar, cabbage, celery and apple and cook till soft, about 5 mins. Add broth, dulse and pumpkin/squash and simmer for 10 mins. Puree soup to desired consistency. You can use an immersion blender, food processor, or traditional blender for this step.
Add tofu, shrimp and lemon juice and simmer for another 3 - 5 mins until shrimp are pink. Add spinach, parsley and cilantro and simmer until greens are wilted. Serve and enjoy! (Recipe♦350)