When the excesses of the holiday season start to drag you down, take a few days off to eat nothing but this soup along fresh-pressed veggie & fruit juices. You will come right back to life!
1 bulb (yes, the WHOLE bulb) garlic – chopped
1 medium onion – diced
fresh ginger – about the size of 2 thumbs, peeled and chopped
1/4 -1/3 lb. shiitake mushrooms – thinly sliced (remove stems)
1 bunch red swiss chard, dinosaur kale, or your fave greens – chopped
1 bunch carrots – thinly sliced rounds
4 stalks of celery – thinly sliced half-moons
64oz low sodium vegetable broth
1/4-1/2 cup miso paste
Tamari or Bragg’s Liquid Aminos
Heat sesame oil in caste iron pan. Add garlic, onions, and ginger. After a couple of minutes, add sliced shiitake mushrooms and splash of tamari or Bragg’s and sauté until mushrooms are glassy. Add chopped greens and stir until wilted and bright green, then turn off heat.
In a stock pot, simmer carrots and celery in veggie broth and water. When carrots and celery are super soft, turn off heat and stir in enough miso paste for your liking. When you’ve adjusted the broth so it tastes right to you, stir in contents of pan. Done!
Serve soup sprinkled with toasted sesame seeds and cayenne. Or pour over short-grain brown rice for a heartier meal.
High in fiber, vitamins A, C and K, antioxidants and antimicrobials…basically, its REALLY GOOD FOR YOU so don’t worry about it 😉
Tahirih lives and practices yoga in La Jolla. As a nutritionist, she utilizes food science along with the body’s intuitive knowledge to maximize health, wellness, and joyful living. As a yoga and meditation teacher, she understands the value of daily mindfulness practices in guiding our food and lifestyle choices. When all else fails, she and her kids swim in the ocean and eat straight out of the garden. She is the founder of Salmonberry Consulting where she helps people balance the interplay between food, movement, and spirit. Connect with Tahirih on Facebook as well as Salmonberry’s website.