I’m going to be in India from November 1 to 17. When I arrive back in Calgary I’m going to be jet-lagged from traveling – literally – half way around the world.
That’s okay. I’ve got the best cure for jet lag ever.
On November 18 I’m going to be a chef leader for #TheBigStir event. This is a very cool thing and the video above really communicates how easily I’ll find the energy to be there.
I’m writing this in October and #TheBigStir event is already sold out. Calgary’s incredible volunteer ethic triumphs once again. #TheBigStir event will utilize the skills of over 200 volunteers to make 2000 litres of soup for the women and families fleeing domestic abuse and currently rebuilding their lives in the eight designated shelters here in Calgary.
Read on to find out how you can support the work of Soup Sisters and Broth Brothers no matter where you live.
No matter where you live you can buy this brand new Soup Sisters and Broth Brothers cookbook. It’s filled with over one hundred heart-warming seasonal soup recipes. It will make a wonderful holiday gift for all the soup lovers in your life and you’ll be supporting the Soup Sisters programs in 20 cities in Canada (they’ve recently started up in Los Angeles too – I predict the program will spread like a California wildfire in the U.S. – I’m sure Oprah will like to have her own chapter).
I’m thrilled that Soup Sisters founder Sharon Hapton asked me to contribute a recipe to both of the Soup Sisters cookbooks. I just submitted a new recipe for the upcoming #TheBigStir event. I called it The Great Wall of Chinese Vegetables Soup and my friends who’ve tried it thought it was worthy. I’m thrilled it will help feed the women and their families who need it this November.
I savour the life I have. I have a loving and supportive husband, son and extended family. I know that I will be making soup filled with love with the team I’ll be leading on November 18th and that thought helps me savour it all.
Sharon Hapton is a Souper Hero.
Here’s my new soup recipe. Maybe you could make some soup and take what Hapton calls “a warm hug in a bowl” to a friend who might need a little show of support right now? I guarantee it will make you both feel warm all over.
The Great Wall of Chinese Vegetables Soup
From Karen Anderson – Owner Calgary Food Tours Inc.
I developed this recipe because many people I meet wonder what do to with the great wall of very unfamiliar vegetables available at Asian markets. Soup is always a good answer. Play with the vegetables you choose – it’ll always turn out well with these classic flavours to hold your bowl together.
Makes 15 – 20 litres (this is how much we need for Soup Sisters – divide it by four for home use)
½ cup sunflower or canola oil
8 leeks – green tops cut off, halved, washed and chopped in ½ inch slices
4 Tablespoons garlic paste
4 Tablespoons ginger paste
4 Tablespoons of lemongrass – this will take about 3 stalks with which you’ll need to cut the tough tops off, peel the outer layer and mince the tender white bulb
4 teaspoons of green curry paste (I used Thai Kitchen brand)
8 cans coconut milk
4 litres chicken stock
4 lbs bok choy (about 4 bunches), chopped in bite-size chunks
4 medium-sized daikon, peeled and chopped in bite-size chunks
4 pkgs extra firm tofu (may substitute 8 cups of cooked chicken), cut in cubes
4 cups assorted Chinese mushrooms, sliced thinly
2 bags of frozen edamame beans
2 heads of broccoli or gai-lan, chopped
Salt to taste
4 red peppers, chopped in thin strips and cut in 1 inch segments
2 bunches green onions, chopped
1 bunch cilantro, chopped
Lime wedges (optional)
Heat the oil in a large stockpot and add the leeks.
Cover and cook on low heat until the leeks are moist and soft but not brown.
Add the garlic, ginger and lemongrass, stirring to mix and cook on medium heat until fragrant – about one minute.
Stir in the curry paste until well distributed and then slowly add the coconut milk while continuously stirring to mix well.
Add the chicken stock and then the bok choy and daikon.
Simmer about 10 minutes until the vegetables are tender.
Add the tofu (or chicken), mushrooms, edamame and broccoli and heat through – about 5 minutes.
Taste the broth and season it with salt as desired.
Serve each bowl topped with chopped red peppers, green onions, cilantro and a wedge of lime if desired.