Autumn Harvest Soup
Used with permission from the new cookbook
Clean Food by Terry Walters
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
Autumn Harvest Soup. Serves 6
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 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 pot 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 tasted sesame oil and black pepper and serve.
This autumn soup is a nutritional powerhouse. With shiitake mushroom stock to help reduce blood cholesterol 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! For those with a bigger appetite, serve over soba noodles or brown rice.
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