Laurel's Good Ole Pumpkin Soup

Ingredients:

• 1 stem of lemon grass
• 4 tbsp of fresh coriander, pulverized
• 1 tbsp of ginger root, grated
• 1 fresh hot red pepper, cleaned and chopped
• 1 onion, chopped finely
• 4 cups of pumpkin, cubed
• 2 cups of vegetable stock
• 3 tbsp of olive oil
• 1 cup of coconut milk
• 1 1/2 tsp of brown sugar

Directions:

1. Add the ginger, coriander chili and lemon grass and 3 tbsp of vegetable stock to a food processor and process them on high until they are blended well.
2. Heat the oil and sauté the onions for 3 minutes.
3. Add the processed ingredients and simmer for 2 minutes.
4. Add the vegetable stock and the pumpkin.
5. Bring everything to a boil and reduce the heat.
6. Allow the soup to simmer for 15-20 minutes or until the pumpkin is soft.
7. Allow the soup to cool.
8. Add the soup to a food processor and process the ingredients.
9. Add the soup again to a pan and add the coconut milk and sugar. Simmer until the soup is again hot.

Serves: 4 persons

 

 

 

Protein-packed Miso Soup

Ingredients:

• 2 chicken breasts, boneless, skinless and cut into small strips
• 1/4 cup of miso paste
• 10 shitake mushrooms, soaked in 1 cup of boiling hot water for 20 minutes. Strain the mushrooms, save the water chopped the mushrooms.
• 2 spring onions, sliced finely
• 2 tbsp of seaweed flakes
• 1 package of tofu, cut into small cubes

Directions:

1. Bring 2 liters of water to a boil and add the chicken.
2. Boil the chicken for 3 minutes.
3. Add the mushrooms and simmer for another 4 minutes. Add the miso paste, seaweed flakes.
4. Add the tofu.
5. Do not boil the soup.
6. Keep it on a low flame, warming.
7. Garnish the soup with the spring onions.

Serves: 4 persons