Recipes
for Health and Healing - Nourishing
Soups
Miso
Soup with Squash Skins
Unwaxed organic squashskin is very mineral and vitamin rich.
Wakame is a long, thin green sea vegetable. It is high in protein, iron
and magnesium and helps to keep the blood alkaline. Available in all health
food stores.
Ingredients...
4 – 5 cups water
1/4 cup dry wakame, soaked and sliced
2 cups uncooked winter squash skins, sliced into thin matchsticks
1/2 cup leek, sliced into very thin rounds
2 to 4 teaspoons pureed miso
chopped scallions, chives or parsley
Preparation...
Place the water in a pot, cover and bring to a boil. Add wakame, reduce
flame to low, simmer for 2-3 minutes.
Add squash skins and leek, cover and simmer 5 minutes.
Dilute miso in water and add to the soup. Cover and simmer for 2 minutes
on very low flame.
Garnish with greens.
For variation: grate a small piece of fresh ginger and add together with
the miso.
Lentil
Noodle Soup
Lentils are high in nutrients, calcium, iron complex carbohydrates and
dietary fiber. They stimulate the adrenal system and increases the vitality
of the kidney.
Ingredients...
1 cup lentils
6 cups water
1 strip wakame seaweed, cut in 1/2 inch pieces
1 onion, diced
2 gloves garlic
1 carrot sliced, 1 parsnip, diced
1 cup sliced kale or watercress
2/3 cup noodles
3 tablespoon darker miso
Preparation...
Layer lentils, wakame, onion, garlic and root vegetables in a pot.
Pour in water, bring to a boil and simmer for 35 minutes. Add greens and
noodles and simmer another 20 minutes.
Dissolve miso in water and add to the soup.
Light
Buttercup Squash Soup
Squashes have a deep, vibrant color and a sweet, delicious taste. They
are nourishing for the pancreas , spleen, stomach and give calm, centering
energy. High in beta- carotene ( Vitamin A )
Ingredients...
1 medium buttercup squash
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon dark sesame oil
1 small cabbage, cut into thin strips
about 5 cups water
1/2 teaspoon sea salt
2 tablespoon white sweet miso
2 tablespoon chickpea miso
parsley or scallions to garnish
roasted sunflower seeds, nori strips
Preparation...
Peel and cube squash. Steam squash in medium pot, until very soft. Puree
in blender.
While squash is cooking, sauté onion and garlic in oil in large
saucepan until onion is pearly white.
Add cabbage and continue to sauté vegetables for 3 more minutes.
Pour in water and bring to a boil. Lower heat, cover pot and simmer for
30 minutes until vegetables are soft and sweet tasting.
Add sea salt and squash puree . Dilute miso in little water and stir into
soup. Simmer for 10 - minutes. Serve with parsley or scallions
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