Bok Choi & Fennel Super Food Soup Recipe
This is how I made this today, but you can just use some semblance of these vegetable ingredients for the base:
1/2 cup coined carrots
3 small onions, chopped
1 chopped pepper
2 giant cloves of garlic halved and thinly sliced
2 tbs olive oil
2 tbs Bragg's liquid aminos
2 tbs rice wine vinegar
1 heaping tsp sesame seeds
1 tsp hot suace (like Frank's)
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp paprika
1/4 tsp smoked chipotle
1/4 tsp smoked paprika
limited salt (on account of the Bragg's)
pepper
Cook all the above up over medium high heat. Get it well married and fragrant then add:
3 big tomatoes (all mushily chopped to make the base of the soup)
1 cup water
Stir all ingredients, bring it a boil add:
1 cup 1/4 in sliced fennel
1 head of bok choi, 1/4 sliced thick, about an inch long, both stem and leaf
1 bunch well chopped Thai basil
1 bunch well chopped water cress
1 cup halved and sliced 1/2 in thick summer squash
1 ear of corn, sliced off the cob
1/2 cup frozen edamame
1/2 cup dry brown rice
2 cups water (enough water to cover the veggies in the pot)
Stir and bring to a boil. Taste for flavor. Add anything from the base (spices, herbs, or liquids) that you think it might need. Set to low and simmer. Taste and adjust throughout the next hour as it simmers. Turn off heat and allow to sit for a while. Reheat before serving.
This is how I made this today, but you can just use some semblance of these vegetable ingredients for the base:
1/2 cup coined carrots
3 small onions, chopped
1 chopped pepper
2 giant cloves of garlic halved and thinly sliced
2 tbs olive oil
2 tbs Bragg's liquid aminos
2 tbs rice wine vinegar
1 heaping tsp sesame seeds
1 tsp hot suace (like Frank's)
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp paprika
1/4 tsp smoked chipotle
1/4 tsp smoked paprika
limited salt (on account of the Bragg's)
pepper
Cook all the above up over medium high heat. Get it well married and fragrant then add:
3 big tomatoes (all mushily chopped to make the base of the soup)
1 cup water
Stir all ingredients, bring it a boil add:
1 cup 1/4 in sliced fennel
1 head of bok choi, 1/4 sliced thick, about an inch long, both stem and leaf
1 bunch well chopped Thai basil
1 bunch well chopped water cress
1 cup halved and sliced 1/2 in thick summer squash
1 ear of corn, sliced off the cob
1/2 cup frozen edamame
1/2 cup dry brown rice
2 cups water (enough water to cover the veggies in the pot)
Stir and bring to a boil. Taste for flavor. Add anything from the base (spices, herbs, or liquids) that you think it might need. Set to low and simmer. Taste and adjust throughout the next hour as it simmers. Turn off heat and allow to sit for a while. Reheat before serving.