This recipe comes from a book I borrowed from the library last week, CLEEN FOOD: A Seasonal Guide to Eating Close to the Source. Since I made it yesterday, the book is now on my “buy” list. I wasn’t so sure about it first… It doesn’t have any pictures. But I perservered, found something in the late fall season and gave it a whirl. It ended up being AWESOME!! My hubby likes it to which means it’s a B+ so far. All I need to do it get the kiddos to try more than a bite 🙂 It’s also not bad to make so I am super excited! Here it is:
Autumn Harvest Soup
“This autumn soup is a nutritional powerhouse. With shiitake mushroom stock to help reduce blood cholestroal levels, dark leafy greens rich in calcium and legumes to regulate your blood sugar, support your thyroid and balance your hormones, this meal in a pot is just what the doctor ordered!”
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 a 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 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 oil and black pepper and serve.
It’s wonderful the next day also. Some other suggestions are if you want a heavier meal to serve this over brown rice or soba noodles.
ENJOY! I know I did 😛