A light and lively vegetable soup that will have you feeling the same in no time.
1 Tablespoon organic Alberta canola oil
2 teaspoons garlic, chopped
2 teaspoons ginger, minced
1 bunch green onions, chopped
1 leek, green ends trimmed, washed, halved and chopped
1 teaspoon chilli flakes
1-2 litres mushroom or vegetable stock
1 whole daikon, peeled and chopped into bite-size pieces
1 head Napa cabbage, chopped
1 head broccoli, chopped
2 cups brown button (cremini) mushrooms, halved
Salt and pepper to taste
2 Tablespoons fresh lime juice.
4 cups bean sprouts
½ cup fresh cilantro, chopped
Heat the oil in a large soup pot on medium heat and add the garlic and ginger.
Cook for about 15 – 30 seconds until the garlic and ginger become fragrant.
Add the green onions, leeks and chilli flakes and stir, cooking until the vegetables are soft and translucent.
Add the stock followed by the daikon, cabbage, broccoli and mushrooms.
Cook for about 5 to 10 minutes or until these vegetables are hot and tender but not mushy.
Season with salt and pepper to taste.
Add the lime juice.
Enjoy garnished with cilantro, ¼ cup of bean sprouts and a wedge of lime for each bowl.
Keywords: January Recovery Soup