Thai Coconut Soup

This is another easy favorite creation of mine.  I love soup!

1 small to medium sweet onion halved then sliced thin

1 medium carrot sliced in thin strips

fresh bean sprouts (about 1/3 cup)

fresh chopped cilantro to sprinkle on top before serving

coconut milk (1 can)

lime juice from 1 lime

pinch of cayenne

water (4 to 6 cups)

fresh green beans (about 1/3 cup)

coconut oil (2 tbsp)

fresh mushrooms sliced (shitake are great)

lemongrass - one stalk sliced

salt (1/2 tsp or to taste)

1/2 tsp curry powder

Saute the onions and curry powder in the coconut oil.  Add the coconut milk, lemongrass, salt, cayenne, and water, bring to a boil.  Add fresh veggies and simmer until veggies are slightly soft, but still crunch.  Stir in the lime juice and sprinkle with cilantro.

This soup always feels so clean and fresh to me.  Would be good with fresh sweet peas too!

Luna's rooted winter soup

This recipe was made in a pressure cooker and I don't have exact amounts of anything, but you can make it in a regular pot and cook it longer.  Three of each of the larger root vegetables and maybe more of the parsnips and blue potatoes.

beets

carrots

parsnips

sweet potato

white Japanese sweet potato

Peruvian blue potato

dried spinach leaves (or fresh spinach at the end)

basil

onion

leeks

miso

Parboil the root veggies to 40% cooked.  Peel the beets and potatoes.  Add all ingredients to an electric pressure cooker (except the miso) and cook for about 12 minutes or according to your pressure cooker directions.  Stir in a spoonful of miso into your bowl upon serving. 

Super nourishing and grounding!

Egg-Drop Miso

The art of egg-drop soup seemed a mystery reserved for Asian restaurants, but it is really so easy!  Lita and I make miso soup at night often, and I like to combine the two...

Rica's Egg-Drop Miso

- 1 small sweet onion halved and sliced

- 1 Tbsp ghee

- 4 cups water

- a huge spoon of miso (to taste)

- 1 tbsp dulse flakes

- fresh ground pepper

- 1 head of bok choy chopped

- 2 eggs

Saute the onion in the ghee in a pot and add water when onion is translucent.  Add miso and bring to a boil then simmer, stirring often to dissolve the miso.  Add the bok choy and cook for maybe 5 minutes.  In a separate bowl, beat the eggs and slowly pour them into the simmering soup while stirring.  They make beautiful, delicate white threads.  Add pepper and the dulse and serve.  

Soup is so fun to make because you can add anything really.  I usually keep this one simple but sometimes I also like to add any combination of mushrooms, bean sprouts, sliced cabbage, seaweed, other greens, or tofu.
Leave out the eggs and it is vegan.