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Melanie Andersen's Website God | Family | Health | Education | Environment |
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Soups Healthy soups are filled with lots of nutrients in a form that is easy for our body to absorb. I like to eat soups in the winter months when it is cold outside. Simmering food slowly over a long time brings out wonderful flavour and energy. Here are my favourite recipes: ROASTED SQUASH SOUP 1 butternut squash,
peeled, seeded, and cut into 2-inch pieces Preheat oven to 400 degrees. In a large roasting pan, toss the squash, onions, garlic, and apples with the oil, salt, pepper and chili powder to coat. Roast, stirring every 10 minutes, for 40 minutes. Wash the cilantro well and cut off the ends. Put the cilantro (leaves and stems) and ginger in a food processor fitted with a steel blade. Place the roasted vegetables on top (only fill the food processor 3/4 full, if there are vegetables left over, put them in the food processor after you have pureed the first batch for 1 minute). Add 1 cup of water. Puree until smooth. Transfer the soup to a pot. Add the remaining 1 cup of water. Add more water to the desired consistency (I personally like it thick). Correct the seasoning and heat to a simmer. Serve. Add 1 tablespoon flax or walnut oil to each individual serving bowl just before eating (once the soup has cooled to an appropriate temperature for eating). You can also add 1 tablespoon of ground flax seed before eating. This is a modified version of an Andrew Weil recipe.
MISO SOUP 1 tablespoon extra
virgin olive oil Heat the oil in a medium saucepan. Sauté the onion and carrot until soft. Add the cabbage and sauté for another minute. Add the water and the wakame. Remove a cup of broth and dissolve the miso paste in it. After the soup has boiled for 5 minutes, add the tofu. Reduce the heat to low. Add the miso and simmer for 2 - 4 minutes. Turn off the heat. Add the green onion and cilantro (these can be placed in a small heap in the middle of each individual serving as a garnish). Serve. Don't boil the miso. It will destroy the benefits of the enzymes in the miso paste. This soup can be made with any variety of vegetables that you wish (including julienned daikon, squash, beets). The cabbage can be replaced with kale or other green leafy vegetables. You can add minced garlic and ginger when you sauté the cabbage. You can add thin rice noodles for a more hearty meal (though I don't think it's necessary). You can also add thinly sliced shiitake mushrooms, white fungus or black fungus (available in Asian grocery stores). You can try making this soup with different types of miso paste such as: barley or brown rice. The green onion and cilantro are a garnish which adds a fresh flavour to the mellow, warm soup.
Other soup recipes soon to come: Lentil Soup Egyptian Lentil and Chickpea Soup Chicken Soup
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