October 11, 2012

Soups To Warm Your Bones

Try to set aside time this weekend to make some of these dishes. Put them in portion-sized containers to nourish you during the week ahead. You can bake cornbread, quinoa almond pancakes, or rice to go with any of these soups.

Reishi Astragalus Broth

This vegetarian broth will deeply nourish and strengthen your immune system.
You will need:
  • 8 cups water
  • 1 onion, diced
  • 1 bulb garlic (at least 10 cloves), chopped
  • One 1 1⁄2 inch (3 1⁄2 cm) piece of fresh ginger root, chopped
  • 5 pieces sliced dried Astragalus Root
  • 2 cups fresh, sliced shiitake mushrooms
  • 1 large reishi mushroom
Bring all the ingredients to a boil in a large stock pot. Reduce to medium low heat and simmer for 30 minutes to 2 hours. Strain and use as a base for the soup recipes below.


Pumpkin Cashew Soup

For this soothing and sweet soup, you will need:

  • 1 Tablespoon coconut oil 
  • 1 can coconut milk (8 oz.)
  • 1 onion, chopped 
  • 3 cloves garlic, chopped 
  • 1 inch fresh ginger root, chopped
  • 2 cups pie pumpkin, peeled and diced 
  • 1/2 cup roasted cashew nuts
  • 4 cups vegetable or chicken stock
  • pinch each: ground nutmeg, ground cinnamon, ground coriander
  • freshly ground black pepper 
Heat coconut oil in a large stock pot. Add onion and sauté for a few minutes, until softened. Add garlic, ginger, pumpkin and cashew nuts. Save some nuts for garnish if desired. Cook gently for 2 minutes. 
Add the stock and bring to a boil. Reduce heat, add coconut milk and simmer to 20 minutes, until pumpkin is tender.
Place into a blender or use an immersion blender and process until smooth.   Serve with a garnish of cashews if you like.

Mushroom Goulash Soup

For this traditional Austrian recipe, you will need:

  • 2 tablespoons vegetable oil
  • 4 medium onions (about 1 1/2 pounds), chopped 
  • 3 garlic cloves, minced
  • 1/4 pound crimini, shitake, or a mix of both mushrooms, chopped
  • 3 tablespoons paprika (preferably Hungarian sweet)
  • 1 1/2 teaspoons caraway seeds
  • 1/4 cup apple cider vinegar
  • 1/4 cup tomato sauce
  • 5 cups chicken or vegetable broth
  • 1/2 teaspoon salt
  • 4 large russet (baking) potatoes (about 2 1/2 pounds)

  • Heat oil in an heavy stock pot. Add onions and garlic and cook, stirring, until golden. Stir in paprika and caraway seeds and cook, stirring, for about 2 minutes. 
    Add mushrooms and saute for 15 minutes.

    Whisk in vinegar and tomato sauce and cook, whisking, about 2 minutes. 
    Stir in broth and salt. Bring to a boil, reduce to medium and simmer soup, covered, stirring occasionally, for about 30 minutes.

    Peel potatoes and cut into 1/2-inch pieces. Add potatoes to soup and simmer, covered, until tender, about 20 minutes. Season soup with salt and pepper. Soup may be made 3 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.

    Serve with freshly chopped parsley as a garnish if you like.


    Corn and Beet Soup

    For this traditional southwestern soup, you will need:
    • 1 tablespoon vegetable oil
    • 1 cup chopped onion
    • 3 medium carrots, coarsely chopped
    • 3 medium beets, coarsely chopped
    • 1 large garlic clove, minced
    • pinch each: coriander and cumin
    • 3/4 teaspoon salt
    • 6 cups chicken or vegetable stock
    • Freshly-ground black pepper to taste
    • 1/4 cup fresh or frozen corn kernels
    • freshly chopped cilantro 

    In a stock pot over medium heat, heat the oil. Saute the onion until it is translucent. Add the beets, carrots and garlic. Add salt and spices.

    Cook for 5 minutes, stirring frequently. Add stock, bring to a boil, reduce heat to medium and simmer the soup, covered, for 50 minutes. Taste for salt and add some if necessary.

    Add corn kernels, cilantro and black pepper. Simmer for 5 more minutes and serve hot!

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