Autumn has arrived, and with it a crisp breeze and falling leaves in all my favorite colors! I love bringing the season’s mood and color into my kitchen, and nothing does it better than these bright and naturally detoxifying Asian soups.
Voila, 6 delicious soups to nourish your body and soul!
Mushroom Soup with Coconut Milk. Prepare the broth: boil 2 cups of water with the juice of 1 lemon, 1 crushed garlic clove, 1/2 inch grated ginger, 2 finely chopped shallots, 1 diced lemongrass stalk, and a cube of vegetable or chicken stock. Lower the heat and let infuse for 30 minutes. Filter the broth. Then add 1 cup of coconut milk and 4 cups (500g) of mushrooms of your choice, which have been cleaned and sliced. Cook the soup for an additional 10 minutes and then season as desired.
Miso Soup with Vegetables. Peel 1 carrot and slice it into strips. Peel 2 onions, 2 cloves garlic and 1/2 inch of ginger. Slice them thinly. Clean and slice 3.5 oz (100g) fresh button mushrooms. Cube 9oz (250g) of firm tofu. In a saucepan, heat a little sesame oil. Brown the tofu cubes for a few minutes, then add all the other ingredients. Cook for about 10 minutes. Prepare the miso by stirring 8 tbsp. of miso paste in 1 liter of water and then add to the preparation in the pan. Simmer 20 to 30 minutes. Serve hot, garnished with chopped cilantro and sesame seeds.
Spicy Duck Soup. In an oiled Dutch oven, fry 2 cloves of finely chopped garlic. Add 2.5 cups chicken stock, 14 oz (400g) minced tomatoes, 2 tbsp. red curry paste, 1/2 tsp. hot pepper of your choice (Cayenne, Espelette, etc.) and other seasonings as desired. Add 1 duck leg per person and simmer for about 20 minutes. Add 14 oz (400g) of adzuki beans that have been soaked overnight and cooked (or go for traditional red kidney beans). Cook the soup for an additional 10 minutes. Serve hot with a spoon of vegan cream and a drizzle of lemon juice.
Creamy Cabbage & Red Pepper Soup. In a lightly oiled stockpot, sauté 3 diced onions and 3 diced red peppers. Finely chop 1 head of Chinese cabbage, and add to the pot. Cover with vegetable or chicken broth and let simmer. Once the vegetables are well cooked, remove from heat. Blend carefully with a hand blender until smooth and creamy. Serve hot, garnished with your favorite herbs.Chicken Carrot & Daikon Soup. In an oiled Dutch oven, cook 2 julienned carrots, 1 daikon, peeled and diced, and 1 garlic clove, finely chopped. Add 10 oz (300g) sliced chicken breast or any leftover chicken. Cover with 1 liter of chicken broth and 2 glasses of homemade carrot juice. Add 1/2 tsp turmeric powder and season with salt/pepper to your liking. Simmer for 20 minutes. Add a 3.5 oz (100g) pack of rice noodles and continue cooking for 10 minutes. Serve hot, sprinkled with sesame seeds.
Cream of Bok Choy Soup. Wash and chop 14 oz (400g) of bok choy and 3.5 oz (100g) of watercress. In a Dutch oven, heat a little olive oil. Add 3 crushed garlic cloves, the watercress and bok choy, and cook for 15 mins. Cover with vegetable broth and let simmer. Remove from heat and add 1 cup of rice milk. Season with salt and pepper, and blend carefully with a hand blender until smooth and creamy. Serve with a piece of grilled turkey bacon.
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