Asian Detox Soup
This soup is full of nourishing, healthy vegetables as well as other healthy spices and can easily be tailored for both vegetarians or meat lovers!
In the new year, like most, I am more conscious of my health and what I am putting into my body. I like to start fresh in January and this soup just feels like a fresh start!
This soup is full of nourishing, healthy vegetables as well as other healthy spices and the noodles help keep you satisfied so you're not running back into the kitchen for a snack. The shitake mushrooms are very meaty, and even though I do eat meat, the addition of the shitake mushrooms doesn't make me crave meat at all. If the thought of a vegetarian meal doesn't interest you, thinly sliced beef or chicken or even shrimp will work beautify in this soup.
This soup contains both ginger and turmeric which is loaded with antioxidants. Turmeric has also been known to reduce the risk of cancer - who doesn't want that!?! But best of all, it tastes amazing!
Makes:6 servings
Preptime:
Cook time:
- In a large pot, heat oil on medium heat.
- add onions, garlic. Heat until softened.
- Add mushrooms and cook until softened.
- Add coconut aminos, vegetarian oyster sauce, ginger, turmeric, onion powder, garlic powder, chinese five spice, salt. mix well
- Add the broth and noodles and simmer for 5-10 minutes or until noodles are softened.
- Add bok choy and green onions and simmer for 1-2 minutes.
- Dish into bowls and add cilantro on top. Serve.
Spicy Butternut Squash Soup
This recipe has just the right amount of heat - all the warm and cozy feelings of fall in your bowl.
Now that the weather is getting cooler, I have been keeping warm by making soups at home. And to suit the season, I decided the first soup of the fall season should be a butternut squash.
I was never really a fan of soup - I only ate it when I was sick. But a little while ago, the Mister and I went out to dinner and I decided to try the restaurant's butternut squash soup. I was hooked!
It's a flavourful, rich and hearty soup without any cream or dairy.
This recipe has just the right amount of heat- All the warm and cozy feelings of fall in your bowl.
Makes:6 servings
Preptime:
Cook time:
- preheat your oven to 400 degrees
- In a baking sheet or roasting pan, add your butternut squash, potato, oil, thyme, garlic powder, onion powder, salt and pepper. Roast in the oven for 40 minutes or until soft.
- In a large pot, on medium heat, add oil, onions, garlic, carrots and celery. stir frequently until vegetables are softened. Add salt, pepper, onion powder and garlic powder and cayenne.
- Bring to a boil and lower heat to medium. Simmer until the sauce reaches desired consistency.
- Add broth to the pot and roasted vegetables. With a hand blender, blend until everything is smooth. (Alternatively, place ingredients in a blender and puree.)
- Dish out the soup into 6 bowls and garnish with black pepper and cayenne.
