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Food:

Bok Choy Quinoa Soup with Miso, Herbs and Lime- 4 servings

4 c. veggie broth (I used homemade, *recipe to follow)

4 c. water

3 c. cooked quinoa

4-6 baby Bok choy, cleaned and chopped

2 large cloves of garlic, peeled and cut in half

2 inch long pieces of ginger, peeled and cut in half

1 Fresno chile, chopped (remove seeds if you don’t want it to spicy)

1 tsp. coconut oil

1/4 c. Bragg’s Liquid Amino’s (you could use tamari or low sodium soy sauce)

1/4 c. mirin (rice cooking wine, find in the international isle)

2 T. chopped mint

2 T. chopped parsley

2 T. chopped cilantro

1/4 c. scallions, chopped and divided

2 limes, one for the broth and the other divided into 4 wedges for garnish

4 tsp. unpasteurized miso (I like Westbrae Natural Organic Mellow Red Miso)

*sesame oil and or chile oil to drizzle on top

*Gomashio to sprinkle on top

Directions:

1. Place a medium size soup pot on stove over medium heat. Add the coconut oil, when the coconut oil is warm add the garlic and the ginger. Let the garlic and ginger brown on each side for just a minute. When the garlic and ginger are toasty add the Fresno chile and saute for another minute. When the Fresno chile becomes fragrant and browned just a bit add the veggie broth and water. Bring to a boil, then turn down the heat to a simmer and simmer for 20 minutes, add 2 T chopped scallions.

2. While you are waiting for the broth, divide the Bok choy and the cooked quinoa (3/4 c. each) between 4 bowls (don’t worry the broth will wilt the Bok choy just enough). In another bowl mix together the chopped mint, parsley, cilantro and scallions. Divide the herb/scallion mixture between the 4 bowls.

3. When the broth has simmered for 20 minutes fish out the garlic cloves, place them on your cutting board and smash them with a fork. Add the smashed garlic back to the broth along with the Bragg’s Liquid Amino’s and the mirin and simmer for another 5-10 minutes.

4. When you have simmered the broth for the last time take the soup pot of the heat and whisk in the miso (heat will kill all the good stuff in miso this is why it is important to remove from the heat before adding) and the juice of one lime. Divide the broth between the four bowls and garnish with sesame oil and or chile oil, a little gomashio and a wedge of lime. EAT IMMEDIATELY! (or place in individual containers like I did for lunch…mmm!)

*Homemade Veggie Broth

I like to make my veggie broth with whatever I have hanging out in the fridge at the end of the week, this week it was…

Carrots, celery, onions, scallions, bell peppers, garlic and broccoli stems.

Then I added, fresh swiss chard and tomatoes from my garden along with parsley and cilantro stems.

Add a gallon of water and 1 T. each of celtic gray salt and white peppercorns. Simmer for three hours. Let cool. Strain through a colander and then through a fine mesh strainer. Store in freezer safe bags in the freezer until ready to use. My last batch made 9 c. of veggie broth!

Nutrition:

Ginger- Ginger is a classic tonic for the digestive tract. It stimulates digestion and keeps intestinal muscles toned. Is an anti-inflammatory agent, it also helps support healthy cardiovascular system.

Garlic- Broad-spectrum antibiotic that combats bacteria, intestinal parasites and viruses. Lowers blood pressure and blood cholesterol, discourages dangerous blood clotting. Contains multiple anti-cancer compounds, antioxidants, and tops the National Cancer Institutes list of potential cancer preventative food. Great for colds and helps boost immune system.

Parsley- A blood builder and purifier, good for stimulating brain activity. High in iron and rich in copper and manganese. Helps release retained water from the body.

Cilantro- Helps to eliminate the heavy metal build up of mercury and lead from the bones and the tissues in the body.

Mint- Great for an upset stomach, helps soothe the intestines.

Miso- Is rich in active enzymes and probiotics, or friendly bacteria.

Love:

This soup is very similar to my other recipe The Soup which is a staple in my house. But what I like about this version is that it is a great transitional soup from summer to fall and fall to winter. It is very light because of the quinoa and Bok choy but warm from the spicy ginger, garlic and Fresno chile, soothing from the herbs and has fresh kick from the lime. I like to believe it is very healing like Homemade Chicken Soup but a vegetarian or vegan version. I made this for our lunches this week and what I great idea that was considering the last two days have been a little cooler. I was happy to get my garlic, herbs and Bok choy from the Farmers Market this last weekend.  I hope you are all starting to slow down a bit like us, this soup is a good place to start. ENJOY!

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