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!
Asian Style Healing Broth
- 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
- Heat the olive in a large stockpot over medium heat.
- To the oil, add the diced shallots and mix well.
- Cook over medium heat for 4-5 minutes, or until the shallots turn translucent and turn to soften. Stir often.
- 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.
- Add the ground anise and fennel seeds to the onion mix, stir and cook until lightly toasted (1-2 minutes)
- Then add the chopped fennel and coat the fennel pieces evenly in the onion and ginger mix.
- 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.
- Cover and continue to simmer for 10 minutes.
- 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.
- Season with salt and pepper to taste.
- Divide soup between bowls and season with toasted sesame seeds and red pepper flakes if you wish.
Amount Per Serving Saturated Fat 5gTrans Fat 0g
Please note that nutrition information is based on averages and can therefor not always be accurate.