CSA member Jane contributed this veg-hearty comfort soup. She says it takes only 15-20 minutes to make, and can be easily scaled up to feed however many people you have!
Easy Comforting Soup
- Vermicelli noodles, rice noodles, or rice
- 1 1/2 cups broth veggie or chicken
- 2 tbsp tamari/soy sauce
- Juice of about half a lemon or a little less - around 1-2 Tbsp
- pinch of chilli flakes OR some thin slices of fresh chilli with seeds removed
- 1/2 - 1 inch grated fresh ginger root
- 2 carrots
- Mushrooms optional
- Cilantro to taste
Start by either putting water on to boil for the vermicelli noodles, or getting your rice cooking. I made this recipe with rice since I find it extra comforting, but rice noodles are my usual go-to.
Combine the broth, tamari/soy sauce, lemon juice, spices, and ginger in a pot and let simmer on the stove while you are prepping the vegetables.
Slice two carrots lengthwise and then slice in thin half-moon crescents.
Remove leaves from broccoli (set aside to use later), and chop broccoli into small bite-size pieces.
Clean and slice 3 mushrooms (optional).
Remove cilantro leaves from the stem (I use a lot of cilantro - about 1/8 cup per serving of soup).
Start the carrots steaming for about a minute, and then add the broccoli. Steam these together for about 5-7 minutes, or until just tender, with vibrant colour. Add the broccoli leaves for another thirty seconds, then remove vegetables from the steam.
Optional: Saute the mushrooms in a splash of tamari and sesame oil, until fully cooked.
Construct the soup by first putting the rice in the bowls, then covering with a bit of broth, and adding the steamed vegetables, mushrooms (if using) and fresh cilantro. A simple, delicious, spicy-salty-sour-sweet soup.