Warming Turmeric & Cauliflower Broth

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Weekly Recipe

Warming Cauliflower & Turmeric Broth

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Yield: 1 Large Stock Pot

Warming Turmeric & Cauliflower Broth

Warming Turmeric & Cauliflower Broth
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 1 shallot, diced
  • 1 garlic clove, diced
  • 5 tsp yellow Lupin Miso (I don't use Soya products as I strongly believe these increase inflammation in the body). You can omit this ingredient and just flavour more with salt, pepper, stock, and coconut aminos or lupin sauce.
  • 1 tsp anisseeds
  • 1 fingerlong fresh root of turmeric, minced
  • 1 inch fresh ginger, minced
  • 1/2 cup of water
  • 200g brown button mushrooms, chopped
  • quarter head cauliflower, chopped into florets
  • 1 medium zuchini, chopped and diced
  • 1.5 litres vegetable stock
  • 6 tsbp cocos aminos
  • 3 tsp powdered turmeric
  • one chicoree head, sliced
  • salt and pepper to taste
  • brown rice noodles (I use king soba noodles)
  • juice of 1 and 1/2 lemon

Instructions

  1. To a large stock pot, add the shallot, ginger, the fresh turmeric, garlic and aniseeds (ground in pestle and mortar). Add half a cup of water, and stirr occasionally, cooking on low heat until the shallot and garlic become fragrant and translucent for a about 5 minutes.
  2. Stirr in the lupin miso and cook for another 2 minutes.
  3. Stir in the chopped mushrooms and keep cooking on low heat for another 5 minutes, stirring occassionally.
  4. Stirr in the chopped zuchini and cauliflower and cook for another 2 minutes on low heat, stirring occasionally.
  5. Add the vegetable stock to the mushroom mix, stirring well.
  6. Add the cocos aminos and the turmeric powder.
  7. Bring to the boil, then lower heat to a simmer.
  8. Simmer for 15 minutes, lid on.
  9. Add the chicoree and simmer for another 5 minutes, plus add salt and pepper to taste.
  10. In the meantime boil the rice noodles according to instructions in a seperate pot.
  11. Stir the lemon juice into the broth and let it sit off the heat for 1 minute.
  12. Ladle the broth into bowls and serve with the rice noodles.
  13. Voila!
© jayjagger
Cuisine: Vegan

Gut Healing Turmeric & Mushroom Curry Soup

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Get stuck into a bowl of bubbling, warming, yellow-goodness
and enjoy the healing powers of turmeric, ginger and shitake mushrooms.

This healthy but yet tasty yummy broth will help your body fight bacteria and inflammation, boost your immune system,
and to keep those pesky bugs at bay (always good in a corona crisis!).

Weekly Recipe

Gut Healing Turmeric and Mushroom Curry Soup

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Yield: One Large Pot of Broth

Gut Healing Turmeric & Mushroom Curry Soup

Gut Healing Turmeric & Mushroom Curry Soup

Inflammation calming, immune-boosting, gut healing yellow turmeric curry soup.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1 tsp sesame oil (leave out if on a cleanse, or if this is your evening meal, leave in).
  • half a shallot, chopped finely
  • 1 tsp anisseed
  • 1 tablespoon thai yellow curry paste (try and find a curry paste without added fats, maltodextrin, natural or unnatural flavourings, etc.)
  • 1 thumb size knob of fresh turmeric, sliced finely. If you haven't got fresh, use 2 tsp ground turmeric
  • 1 thumb-size knob fresh ginger, minced
  • 1 garlic clove
  • 1 tsp fennel seeds, grind small in a pestle and mortar
  • 1/4 tsp dried thyme
  • 2 stalks of celery, chopped
  • 1 bok choi, chopped 
  • 1 zuchini, chopped
  • 200g shitake mushrooms, fresh or dried (important if dried: soak at least for 5 hours beforehand. If you can't get hold of shitake, brown button mushrooms work as a replacement)
  • toasted sesame seeds to garnish
  • 1.5 liter vegetable stock
  • 6 tbsp cocos aminos or lupin sauce, or both, depends how strong you like your flavouring.
  • salt and pepper to taste
  • juice of 1 lime (if you haven't got limes lemon juice works ok as well)
  • handful of fresh coriander, chopped
  • gluten free brown rice noodles, cooked to your liking
  • toasted sesame seeds or toasted nuts of your choice to garnish (leave out nuts and seeds if on a cleanse)
  • spinach or other leaves to garnish

Instructions

  1. Grab a large stock pot, and add about 3 tablespoons of water to the bottom.
  2. Add the sesame oil and place cooker on a low heat (skip this step if on a cleanse).
  3. Add the chopped shallot, minced ginger and chopped garlic. Mix well with the oil and the water. Add the yellow curry paste. Keep heat on a low setting and cook for 5-10 minutes, until onion is translucent and onion and garlic flavourful.
  4. Add the anisseeds, turmeric, thyme and fennel and mix in well. Up cooker to a medium heat and cook for another 5 minutes stirring frequently.
  5. Add the sliced celery and zuchini, stirr in well with the onion spice mixture and cook on medium heat for a few minutes.
  6. Add the vegetable stock and bring to a boil.
  7. Cover and simmer for 5 minutes.
  8. Add mushrooms and cocos aminos. Cook for another 10 minutes.
  9. Add the sliced bok choi, the lime juice and half of the coriander and cook for another 5 minutes.
  10. Taste and season with salt and pepper. Depending on what you used (cocos aminos, lupin sauce, or both), taste the broth and add more of what you feel is needed. I usually can't get enough of the cocos amino taste so I always add a bit more of that at the end.
  11. Serve the soup over gluten free brown rice noodles (or any other asian style noodles of your chosing), sprinkle with the rest of the coriander and top with sesame seeds, nuts or chilli flakes.
  12. Enjoy!
© jayjagger
Cuisine: Asian

Healing & Nourishing Asian Style Broth

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This is my go-to soup recipee when I simply need something warming, nourishing, and simply healing:
when you had a stressfull day, when you are feeling run down or when your boss has just simply driven you up the wall:
This broth will pick you up, give you a hug and will fill you with a
warm feeling telling you that everything, really, is ok.

Particularly good for people with digestive issues
and sensitive bellies (bloating, gas, etc.), this recipe is a winner.
Fennel and anissed will soothe your digestion and flush out toxins,
garlic will help to clear your mucus membranes and kill of any pathogens,
and plenty of greens assist in moving foods through your sensitive digestive tract.
You can replace the vegetables used in this recipee with anything you might prefer.
Choose any leafy greens of your choice, and along the zuchini,
try it with added carrots, sweet potatoes or any other root vegetable.

This soup always works in any combo!

Picture credit: Mae Mu 

Weekly Recipe

Asian Style Healing Broth

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Yield: 1 Pot of Broth

Healing & Nourishing Asian Style Broth

Healing & Nourishing Asian Style Broth

This is my go-to soup recipee when I simply need something warming, nourishing, and simply healing:when you had a stressfull day, when you are feeling run down or when your boss has just simply driven you up the wall:This broth will pick you up, give you a hug and will fill you with a warm feeling telling you that everything, really, is ok. Particularly good for peope with digestive issues and sensitive bellies (bloating, gas, etc.), this recipe is a winner. Fennel and anissed will soothe your digestion and flush out toxins, garlic will help to clear your mucus membranes and kill of any pathogens, and plenty of greens assist in moving foods through your sensitive digestive tract.You can replace the vegetables used in this recipee with anything you might prefer. Choose any leafy greens of your choice, and along the zuchini, try it with added carrots, sweet potatoes or any other root vegetable.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1 tbsp olive oil (leave out if on a cleanse, or ok for the evening meal).
  • 3 shallots diced (or use half a red onion instead)
  • 2 garlic cloves, minced
  • 2 tbsp fresh ginger, minced
  • 1.5 litre vegetable broth
  • 1 tsp aniseeds (grind in pestle and mortar)
  • 1 tsp fennel seeds (grind in a pestle and mortar)
  • 4 x tablespoons cocos aminos (or lupin sauce or both).
  • 2 tsbp miso (I use soya free miso made from lupins)
  • 1.5 heads bok choi OR kale OR chard OR substitue any other green leaf of your choice
  • 1 zuchini, chopped
  • juice of half a lemon
  • half a fennel bulb, sliced
  • 1 pack of rice noodles
  • sesame flakes for topping
  • red pepper flakes for topping

Instructions

  1. Heat the olive in a large stockpot over medium heat.
  2. To the oil, add the diced shallots and mix well.
  3. Cook over medium heat for 4-5 minutes, or until the shallots turn translucent and turn to soften. Stir often.
  4. Add the minced garlic and minced ginger to the shallots and mix. Cook, stirring occasionally, for 1-2 minutes or until garlic and ginger are fragrant.
  5. Add the ground anise and fennel seeds to the onion mix, stir and cook until lightly toasted (1-2 minutes)
  6. Then add the chopped fennel and coat the fennel pieces evenly in the onion and ginger mix.
  7. Then add the vegetable stock and bring to a simmer. Add the cocos aminos and the miso, and stirr everything well to combine, then add the chopped courgette.
  8. Cover and continue to simmer for 10 minutes.
  9. Afterward add the bok choi (or other leafy green) and the rice noodles. Cook everything for a further 5-8 minutes (until the vegetables are tender and the noodles are cooked through). Add the juice of half the lemon, stirr in, then turn off the heat and leave for 1-2 minutes to sit before you serve.
  10. Season with salt and pepper to taste.
  11. Divide soup between bowls and season with toasted sesame seeds and red pepper flakes if you wish.

Nutrition Information

Yield

6
Amount Per Serving Saturated Fat 5gTrans Fat 0g

Please note that nutrition information is based on averages and can therefor not always be accurate.

© jayjagger
Cuisine: Asian