Despite the fact that it's almost June, I've been making a lot of soups this week, what with with spring allergies, the weather not making up it's mind --- changing from hot to freezing within a day, the rain... we need a little something to boost our immune systems and make us feel better. I stopped using any kind of stock years ago because of the high sodium content. These soups are incredibly flavorful with just that teaspoonful of salt.
2 Tbsp olive oil
1 onion, finely chopped
2 cloves garlic
3 ribs celery, finely chopped
3 carrots, peeled and finely chopped
1 tsp turmeric
1 cup lentils, rinsed
plenty of water (about 8 cups)
1 tsp sea salt
1 cup of rinsed quinoa
1 cup brussels sprouts, finely shredded
1 cup watercress leaves
1 cup broccoli, finely chopped
1 cup frozen peas
white pepper, to serve
- Heat the oil in a large stockpot, cook the chopped onion, garlic, celery, and carrots until soft. Add the turmeric, stirring to combine.
- Add the rinsed lentils, water, and salt.
- Bring to a boil, then cover and simmer for 40 minutes.
- Add the rinsed quinoa and continue to cook for another 15 minutes.
- Ten minutes before serving, add the shredded brussels sprouts, watercress leaves, broccoli and peas.
- Serve hot, with a pinch of white pepper.
BEEF, SHIITAKE MUSHROOM, BARLEY, KALE & GINGER SOUP
3 Tbsp vegetable oil
2 ribs celery, finely chopped
1 onion, peeled and finely chopped
1 lb grass-fed lean stewing meat, seasoned lightly with sea salt and pepper
1 Tbsp rice flour
water (about 8 cups)
3 Tbsp soy sauce or GF tamari
2" stem of fresh ginger, sliced
3 carrots, peeled and diced
1 cup small new potatoes, diced
1 tsp sea salt
1/2 cup barley, rinsed
2 cups kale, ribs removed, shredded
- Heat the oil in a large stockpot, add the chopped onion and celery and fry until soft. Scoop out and set aside.
- Brown the meat on all sides, adding more oil if necessary. Sprinkle in the flour.
- Remove the meat so you can de-glaze the bottom of the pot. Do this by adding a small splash of water and scraping the bits off the bottom and stirring.
- Return the meat and onion-celery mixture. Add as much water as you can, the soy sauce/tamari and ginger slices.
- Bring to a boil, skimming and discarding the froth that rises to the surface for the first ten minutes. Cover, and turn the heat down to a simmer for 2 hours.
- Take the meat out, it should be easy to shred the cubes. Return to pot.
- Add the carrots, new potatoes, salt and rinsed barley. Bring to a boil again and simmer for another 30 minutes.
- Ten minutes before serving, add the chopped kale.