(recipe from Whole Foods Market)
Serves 4.
1 small yellow onion, chopped
4 cloves garlic, sliced
1 tsp. ground turmeric
8 fresh shitake mushrooms, stemmed and sliced
4 cups vegetable broth
1 1/2 cups julienned fresh kale
1 cup cubed butternut squash
2 Tbsp. grated fresh ginger (or minced)
1/8 tsp. cayenne pepper
Juice of 1 fresh lemon
1 tsp. miso
In a pot, over medium heat, saute onion and garlic in 1/2 cup broth. Add turmeric and mushrooms. Saute 2 minutes. Add broth, kale, squash, ginger, and cayenne. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let cool slightly, add lemon juice and miso (adding miso when still very hot will diminish its probiotic benefits). Cover and let sit 5 minutes before serving.
(I also added 1 small chopped sunchoke to this soup. Good soup, very spicy!)
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