I had a good run of giveaways there. I was considering whether I could do an entire month of giveaways but quickly discounted that by writing this post. Although, to be fair, this was a recipe I discovered while previously reviewing a cookbook. This soup, in its original incarnation, belongs to Angela from within The Oh She Glows Cookbook. While I love the glo bar recipe I shared earlier, this is the soup I keep returning to, time and time again.
I have a hard time explaining what the soup is. Angela called it a detox soup which makes me cringe, but it is filled with a nicely fragrant broth made from ginger, cumin with a touch of cinnamon and filled with loads and loads of vegetables. Mushrooms, broccoli and carrot. Sometimes I use kale or collards, sliced into thin strips, but this time I used a crunchy cruciferous mix of kale, cabbage and brussels sprouts for more variety. I also continued with the green theme and used frozen edamame as my protein of choice. It fits well with the uniquely Asian twist brought by the last minute addition of shredded nori.
Like the recent article in The Guardian addressed, You can’t detox your body. It’s a myth. So how do you get healthy? A healthy mix of vegetables with protein is indeed the way to go.
Looking for more good articles, these were good finds:
The secret to a long, happy marriage – So far, I think Rob and I are doing very well in this regard 🙂
Everything I thought about recovery is a lie – An excellent post about recovery from an eating disorder.
Why do pigs oink in English, boo boo in Japanese, and nöff-nöff in Swedish? – Rob has always wondered why Polish dogs say “hau hau”. But do you know what noises porcupines make? Very cute noises.
Floating feasts – Almost makes me want to go on a cruise. Almost… Anyways a great article about food on cruise ships
A Warning on Nutmeg – Beware of nutmeg overload!
Secret Lives of Passwords – What does your password say about yourself?
Anyways, it is a good time for vegan cookbooks and I have a few more to tell you about. I hope to finish my reviews before the holidays so it is like a mini present for the winners. 🙂
1 tbsp oil of choice
1 onion, diced
3 cloves garlic, minced
3 cups sliced mushrooms (about 8 ounces)
1 cup chopped carrots (2 carrots)
2 cups chopped broccoli florets
fine grain sea salt and lemon pepper seasoning, to taste
1 tbsp grated peeled and minced fresh ginger
1/2 tsp ground turmeric
2 tsp ground cumin
1/8 tsp ground cinnamon
2 cups vegetable broth
2 cups water
1 tbsp nutritional yeast
1/2 tsp no-salt seasoning
2 cups shelled edamame
2 large nori seaweed sheets, cut into 1 inch strips
2 cups thinly sliced greens (I used a mix of kale+cabbage+brussels sprouts)
1. In a large pot over medium heat, heat the oil. Once hot, add the onion and saute for 5 minutes until the onion is soft and translucent.
2. Stir in the garlic and saute for 1 minute until fragrant but not brown. Stir in the mushrooms, carrots and broccoli, allowing to combine. Season with salt and lemon pepper seasoning, to taste and cook until the mushrooms have wilted slightly, 5 minutes more.
3. Add the ginger, turmeric, cumin and cinnamon. Stir to combine and continue to saute for 1-2 minutes more, or until fragrant.
4. Deglaze with the broth and water. Stir in the nutritional yeast, no-salt seasoning and edamame. Raise heat, cover and bring to a boil. Once boiling, reduce heat to a simmer and cook until the vegetables are tender, 10-20 minutes.
5. Remove from heat and stir in your greens of choice. Allow the heat to wilt the vegetables. Prior to serving, stir in the nori.