Recipes
A new recipe for you to try.
Spring is the season of new growth. Winter has passed and everything is turning green. The days become longer and warmer. TCM theory associated Spring with the Liver and the Wood element. Fresh greens, leafy vegetables. An increase in Sweet and Pungent flavors help to regulate Liver Qi.
This recipe is for a Springtime soup with seasonal ingredients. Give the recipe a try at home and let me know what you think.
Springtime Soup (and a broth that can be added to your pet’s diet)
2L vegetable stock (recipe below)
12 fresh peas in their pods
10 green beans (sliced)
4 purple or green asparagus spears (chopped into even pieces)
1 stick of celery (finely sliced)
1/2 zucchini (julienned)
2 iceberg lettuce leaves (torn into pieces)
1 baby spinach leaf (torn into pieces)
fresh parsley (coarsely chopped)
2 spring onions finely sliced
extra virgin olive oil for drizzling
To prepare 'Easy Vegetable Stock, simply chop vegetables and place with water and seasoning into a heavy based saucepan.
Bring to the boil and reduce to a simmer for 30 to 45 minutes.
Strain off liquid and set aside your stock until ready to use.
Place vegetable stock in a heavy based saucepan on high heat.
Prepare vegetables as outlined. It is great to have a mix of different textures and sizes of veggies in the soup so feel free to mix it up!
Once stock is boiling, add the celery, asparagus, beans, peas and zucchini. Cook until tender but not overcooked (2-3 minutes). You want them to still retain their color and have some firmness.
Stir in the lettuce leaves, baby spinach and parsley and remove from heat.
Ladle into bowls and garnish with some sliced spring onion. Drizzle with extra virgin olive oil and serve.
Easy Vegetable Stock
2 1/2L water
2t sea salt
4 button mushrooms
1/4 zucchini
3 swiss chard leaves
2 sticks of celery
1/2 carrot
2 spring onions
1 dried shiitake mushroom
1/4t pepper
1/2t ground coriander
Recipe from ElisabethStauntonTCM (https://elisabethstauntontcm.com/recipes/springtime-soup/)