Warm Soup for Cool Weather
Is there anything better than soup in the fall? We don’t think so. Especially if it’s this Autumn Harvest Soup from Integrative Nutrition graduate Terry Walter’s cookbook Clean Food, which can only be described in Terry’s own words as a nutritional powerhouse. The dark leafy greens, mushroom stalk and legumes will help reduce inflammation, regulate blood sugar levels, and reduce blood cholesterol levels. Not to mention it will keep you warm and toasty all season long!
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
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.
Chef note: Not familiar with Mirin or Tamari? Both can easily be found in your local health food store!