Spicy Vegetable Soup
I have been trying to spice things up in the kitchen by cooking with vegetables that aren't my usual go-to's. I LOVE me some Asian inspired cuisine, but I don't often find myself creating meals that fall into this category. Last week at the grocery store I reached for the book choy and the lemongrass and made a commitment to dive into a new dish. I have been slightly over doing it with heavy foods, and was serisouly craving a refreshing, cleansing soup the other night. Tom Yum Soup is a classic hot and sour soup from Thailand and is where I found my inspiration. It is healing and restorative and I really dig it. Being that the vegetables are only cooked for a small amount of time, they hold onto their nutrients and flavor. The ginger, lemongrass, lime and herbs create the perfect, healing aroma. The heat from the jalapeños clears your mind (and sinuses). The bok choy, celery and carrots are hearty and clean. This recipe is quick and simple to make, packed with healthy ingredients and surprisingly filling. This soup makes your belly feel so nice and will warm that bod on a cold winter's night. I did not have all the ingredients for traditional Tom Yum Soup, so here is my modified vegan variation on the original.Ingredients: 3 cups bok choy (chopped) 3 jalapeño peppers (sliced into rounds, seeds removed) 2 cups Crimini mushrooms (sliced) 3 carrots 2 stalks celery (diced) 2 stalks lemongrass (minced)2 Tablespoons fresh ginger (minced) 4 garlic cloves (diced) 6 green onions (chopped into small rounds) 1 yellow onion 1/2 cup fresh cilantro (no stems) 1 cup fresh basil leaves 1/4 fresh mint leaves juice of 3 limes 3 vegetable bouillon cubes 6-8 cups water (depending on how thick ya like it) 1 Tablespoon grapeseed or coconut oil salt to taste
- In a large stock pot heat up 1 Tablespoon oil over medium heat.
- Add yellow onion, garlic, lime juice, jalapeños, lemongrass, ginger and saute for 3 minutes or so.
- Add 6-8 cups water and vegetable bouillon and bring to a boil.
- Now add your celery, carrots, bok choy, basil, mint, cilantro, green onions and mushrooms. Stir.
- Let your soup simmer on low heat for 30 minutes. Add salt to taste. Enjoy hot and keep leftovers in the fridge to heat up throughout the week.