This vegetable soup had everything from zucchini to broccoli, corn, green peas & carrots. I puréed half the soup and returned it to the pot so that there was still some texture and body. But I was also craving pho so I added some rice noodles mixed with cilantro and topped it with some sea grapes (lato). As long as you wash the vines, it becomes less salty and soaking helped to hydrate the grapes to a nice crunch that pops with juice when you bite them. Once you mix them it becomes spoon full of heavenly delight.
Wash the zucchini, celery & use your chef knife to chop your onion and celery into small pieces on your cutting board. While you can cut the zucchini into circles. They you will want to put a 1 tbsp of avocado oil in the pan and turn the heat to medium/high to caramelize the onions. This should take ten to fifteen minutes, while they are cooking you can also put the tomato paste and seasonings and work them together. Once the onions start to soften add the zucchini and cook for another five minutes.
Once you add the bags of frozen vegetables it's time to add the chicken stock and water. Now you can turn up the heat to boil for 10 minutes.
Mix 1/2 of the soup in your Vitamix and return back to the soup to cook for another 15 minutes
Cook the bean noodle for 3 minutes and rinse under cold water to stop the cooking process. Next you need to add the chopped cilantro to the noodle. Roll in a fork and then add to the center of each bowl.
While you are cooking the noodles, place the lato in a bowl of water so that the grapes absorb the water.
Last step is to ladle you soup into your bowl, and add a few strands of lato on top of the noodles and it's ready to serve.