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Salad soup
Traditional Chinese medicine considers leafy vegetables to be “cold,” energetically speaking. People with tummy troubles often find lettuce difficult to digest. By cooking down the lettuce with delicious ingredients, you’ll find you get all the nutrition without the bloat.
YIELDS
4
TO
5
Ingredients
- 2 cups thinly sliced leeks (white and green parts), in rounds (or green onions if leeks are unavailable)
- 1 1/2 cups thinly sliced fresh shiitake or oyster mushrooms
- 1 tablespoon lemon juice
- 1 tablespoon herbs de Provence or Italian seasoning
- 1/2 –1 teaspoon pink rock or gray sea salt (use the lesser amount if using a salted broth)
- 6 cups bone or vegan broth
- 5 cups sliced romaine lettuce, in thin ribbons, or watercress, separated
- 2 cups peas (frozen or fresh)
- 1 tablespoon tahini
- 1 cup sliced water chestnuts, or the center core of a pineapple sliced into coins (when sliced, the texture of pineapple core is the same as water chestnut), optional
- 1 cup chopped fresh parsley or cilantro
- 1/4 cup hemp hearts or other seeds
Directions
- To a soup pot, add the leeks, mushrooms, water chestnuts or pineapple if using, lemon juice, dried herbs, and salt, along with the broth. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Add the lettuce or watercress, peas, and tahini, and cook for two more minutes. Serve garnished with fresh herbs and Hemp Hearts or other seeds. Enjoy! This makes eight cups. Keeps up to five days in the fridge. (Do not freeze.)
This recipe is from Julie’s Book, Hot Detox. Permission has been granted from Harper Collins Canada.
