Soup to change season

April 10, 2015 | Recipes for Success

Eating to feel nourished can be really hard

This time of year soup is a great transition food because eating gets confusing when we cannot predict the weather. We think it is going to be warm and then it is cold, or we dress up with a sweater and coat and then the sun comes out. This is just one of the reasons diets and meal planning goes wrong; life is unpredictable and so is the weather and with that come different needs and desires. So we have to learn how to navigate our food-day instead of being rigid, this is the way we learn to master our food choices instead of feeling like we have to exercise control. In my new book EAT TO FEEL FULL I talk about how to eat to feel nourished by staying in touch with our bodies’ need for food, fuel and comfort, which is all wrapped up in NOURISHMENT.

Sweet potato, leek, fennel soup w. shrimp (optional)

  • 2 leeks
  • 1 fennel
  • 1 sweet potato (or you can use yam)
  • 1 large Vidalia onion
  • 4 shiitake mushroom (dried or fresh)
  • 7 cloves of garlic chopped
  • shrimp 4-6 per person – omit if you are vegan.
  • kale
  • sea-salt
  • whole pepper corn
  • paprika
  • 8-10 cups of water depending on how high a batch you want to make
  • white miso (optional)
Serves 4-6 people
Sauté the leeks, fennel and onion and garlic in a stew-pot
with 2 tsp oil, 1 tsp mirin and 1/2 tsp of salt, 1 tsp whole peppercorn
5-10 min medium heat
Add 8 cups of water and 4 whole shiitake mushrooms.
I use dried because they give a lot of flavor and texture, but you don’t actually have to eat them.
1/2 tsp paprika.
Add 3-4 tsp of sea-salt – don’t over-salt when cooking, it is better to salt individually at the table as needed.
Bring it to a boil.
Simmer for 20 min with 1/2 tsp paprika.
Add the shrimp and cook for 5 min unless you want your soup to be vegan.
Add the chopped kale right before serving (a handful per portion) so it stays crisp.
Serve with 1 tbs of white miso per serving (optional)

 

 

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