We are finding creative ways to be connected without being in the same physical space- and sharing recipes is one of them! These two nurturing soup recipes come to you with our love, and our wishes for your wellbeing on all levels.
Golden Turmeric – Ginger Immunity Soup
This golden yellow soup, adapted from a recipe by The Mississippi Vegan, is a favorite at the retreat. Though it is best if you can use fresh spices, during this time when we are asked to stay home, use what you have on hand- and substitute different veggies and ingredients as needed…
Ingredients:
3 cups sliced celery (appx 5-6 stalks)
2 cups sliced carrots (4-5 carrots)
2 cups chopped leeks, white & light green part (appx 2 leeks)
2 cups sliced shitake mushrooms, de-stemmed (or use regular mushrooms)
3 cups chopped onion (1 large)
½ cup fresh ginger, peeled & grated, then minced (or ¼ tsp powdered or to taste)
2 TB turmeric, grated, then minced (or ¼-½ tsp powdered)
2 TB chopped garlic (3-5 cloves)
2 Tb olive oil
¼ cup nutritional yeast
½ tsp black pepper
¼ tsp cayenne or to taste
1 tsp sea salt, or to taste
8 cups water (or more)
(optional) 4 cups lightly cooked chopped golden beets, sweet potato, yellow squash, and/or cauliflower florets
A few handfuls of kale, torn into small bite-size pieces
2-3 TB of chopped parsley if desired
¼ cup fresh lemon juice
¼ cup miso paste (Any mild miso will do. Vegetable bouillon can be substituted – follow directions on the package for 8 cups of liquid)
Cooking instructions:
*Combine the celery, carrots, leeks, mushrooms, onion, oil, ginger, turmeric, black pepper, nutritional yeast, cayenne and salt in a large pot. Mix well and cook over medium heat, stirring for appx 10 minutes until the vegetables begin to soften but still have crunch.
*Add the water, turn heat to high and bring to a boil. Add any additional cooked vegetables and simmer briefly to heat through. Remove pot from heat and add the kale pieces, and parsley.
*In a small bowl, combine miso (or bouillon cubes), lemon juice, and a cup of the broth, mixing until smooth; then stir this mixture into the soup, taste and adjust- adding more spices if desired, then serve.
For a heartier meal, serve over cooked rice or pasta
Appx 6 servings
Tom’s Famous Delicious Anti-inflammatory Soup (Green Soup)
Contributed by an Ananda member, this soup allows for infinite variety- use whatever greens you have on hand, and season to taste!
Ingredients: Chopped kale, chard, collard greens, onion, leeks, spinach, plus veggie broth, olive oil, herbs, salt and pepper – and anything else that is green and tasty!
General Cooking Instructions: Saute’, Puree, and Simmer!
Heat skillet, soup pot or non-stick pan, add 1 – 2 T olive oil, saute’ onions and leeks, then add greens one at a time, coating each with oil and sauteeing for a total of 5 minutes.
Lightly salt the mixture, then transfer to a blender. Puree with enough veggie broth to thin the mixture to the consistency you desire. Return to a pot and simmer for 3 minutes. Season to taste with fresh herbs (such as parsley, cilantro, basil or dill), dried herbs or garlic powder, salt, and pepper to taste.
You can also add other lightly cooked veggies (like cooked carrots or peas) at the end for color or taste.
This soup can be eaten hot or cold and is great to alkalinize the body. It provides fiber, enzymes, and minerals to support organ function and digestion. The soup takes all the work out for your body and allows your digestive system to easily absorb all the beneficial ingredients.
Enjoy!
