A client sent this to me after she got frustrated making sprouted wheat bread – instead she made soup!
To add to the story, her husband is from Oaxaca, Mexico, where they celebrate their dead relatives on a special day called ‘dia de los muertos’. One of the things they do is cook their dead relatives’ favorite food and take it to the cemetary and “eat” it with them. Like a picnic, but at a cemetary. So she made this soup, packed it up, and ate it at the cemetary sitting on the earth between her grandmother and brother’s graves!

She entitled it: Sprouted Wheat Soup for the Dead

5 cups water
1 large bunch collard greens, stems removed, chop leaves into strips, stems diced
1 large onion
2 small carrots
1 Tbsp. olive oil or ghee
1 cup wheat sprouts
1/4 cup parsley, chopped
1 Tbsp. dried herbs (I had basil, thyme, and oregano)
2 tsp. miso
1 Tbsp. Bragg’s aminos

(I also threw in a dash of garlic salt and topped it with hot sauce because I love pungent hot sauce and I live with a Mexican. Oh, and my brother likes hot, pungent things and this was for him, too. You could leave these things out if you eat more purely than I do.)

I boiled the water and then turned off the heat. I didn’t want to boil the miso, sprouts, or greens. In a skillet, saute onion and carrot in oil until soft. Add cooked onion mixture, collards stems and leaves into the pan with other ingredients except miso. Let it sit for 15-20 minutes. Put soup in your bowl and stir in 1 tsp. miso. Yum!

Sprouted Wheat Soup