AUTUMN HARVEST SOUP
Download PDFCLEAN FOOD, revised edition | Fall | Page 167
THIS AUTUMN SOUP IS A NUTRITIONAL POWERHOUSE. With shiitake mushroom stock to help reduce blood cholesterol levels, dark leafy greens rich in calcium and legumes to regulate your blood sugar, support your thyroid and balance your hormones, this meal in a pot is just what the doctor ordered. For those with a bigger appetite, serve over soba noodles or brown rice.
Ingredients
| 4 | dried shiitake mushrooms |
| 6 | cups water |
| 2 | tablespoons extra virgin olive oil |
| 1 | large onion, diced |
| 3 | garlic cloves, minced |
| 1 | tablespoon grated fresh ginger |
| 3 | carrots, diced |
| 4 | cups chopped kale or collard greens |
| 2 | cups cooked cannellini beans |
| 1⁄4 | cup mirin |
| Splash of tamari | |
| Splash of apple cider vinegar | |
| 4–5 | dashes toasted sesame oil |
| Freshly ground black pepper | |
PREPARation
Place dried mushrooms in medium pot with 6 cups water. Bring to boil, then reduce heat and simmer 15 minutes. Remove from heat and set aside to cool slightly. When mushrooms are soft, remove from broth and cut off and discard stems. Dice caps and place back in pot with broth.
In large pot over medium heat, sauté onion, garlic and ginger in oil 3 minutes. Add carrots and sauté 3 minutes. Add kale or collard greens, beans and mirin and sauté until greens are deep green and tender. Pour broth and mushrooms into pot with kale, add tamari and vinegar and simmer 5–7 minutes. Season to taste with toasted sesame oil and black pepper and serve.
SERVES 6
© 2012 Terry Walters
One Comment
This is one of my favorite soups!
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[…] You can also try adding Kale to quesadillas, add it to burgers instead of (or with) lettuce, or throw it in your soup. […]