Healing Seasonal Vegetable & Seafood Soup
I have been on the road traveling for the last week or so. With that generally comes lots of meals out...and because the weather is chilly here on the east coast where I am, I have been going for things that are "cozy"...aka heavy and not so clean. Sure once in awhile this is totally fine, but after a few days my bod just craves fresh, heathy and lighter meals. Last night my brother Paul (who graciously offered to make me dinner) read my mind. He is very creative in the kitchen and whipped together this meal with seasonal, fresh ingredients. Jam packed with herbs & spices, vegetables and protein, this soup is not only healing and comforting, but super nutritious and filled with certain vitamins and minerals that we all need to thrive. The spices were perfectly balanced and blended with the veggies and seafood harmoniously. Another thing about this dish that I love is that it calls for many ingredients that I would normally never choose to cook with or to eat at first choice. I had to get the recipe to share with you all. Tres vibrant! Make it tonight (or this fall) and thank us later! Ingredients: vegetables - 1 large organic butternut squash (peeled & cubed) - 2 large organic carrots (largely diced) - 1 cup organic shitake mushrooms - 1 large organic bunch bok choy (sliced lengthwise into large pieces) - 1 diced tomato - 1 clove garlic (diced) proteins: seafood/legumes - 2 cups chickpeas (1 can) - 1 pound fresh wild cod - 1/3 pound freshly shucked oysters liquids - 6 cups organic sodium free vegetable broth - 1/2 cup organic whole milk - 1/2 cup organic half & half herbs/spices - salt (Paul used a combination of fun salts like Selina Naturally's Light Grey Celtic Sea Salt & Berkshire Salt Company's Black Lava Sea Salt) - fresh ground black pepper (lots!) - 1 Tablespoon dried basil - 4 bay leaves - 1 cup fresh dill (finely chopped) - 2 teaspoons turmeric - 1/2 Tablespoon paprika - 1 teaspoon lemongrass
Directions: 1. Rinse your veggies! 2. In a large stock pot combine vegetable broth and salt and turn to medium heat. 3. Add butternut squash, carrots, chickpeas, bay leaves and dried basil. Stir. Let simmer for 15 minutes. 4. Take your cod and rinse under cool water. Pat dry. Dust with with sea salt & fresh diced garlic. Cut into bite sized pieces. Add cod to stock pot. Stir. 5. Wait 15 minutes or so and add your shiitake mushrooms, bok choy, dill, tomatoes and oysters. Stir. 6. Wait 3 minutes. Add milk, half & half, fresh ground pepper, turmeric and paprika. Stir
Serve hot. Ladle into your favorite soup bowl. It is PERFECT as is. My first reaction was the need to dip fresh bread into this amazing creation just soak up the broth...but to my amazement I did not need any bread and was just hearty enough. Super satisfying, comforting and absolutely delish on a chilly fall evening while sitting fireside with people you love.
Thank you Paul for warming my heart and my belly with this home cooked meal...and for sharing this unique and healing recipe with us!