Here’s the recipe. Naturally, I made a few changes. First, I halved the recipe. Second, I used canned chickpeas, as I had a tin which was about to expire. Third, I used the Chinese cabbage I had left over in place of green cabbage. Fourth, I did not add the water that the cabbage was cooked in, but drained the cabbage before adding it. No doubt some vitamins are lost this way, but it also serves to diminish taste of sulpher that would otherwise come from cooking the cabbage a long time. Of the options given, I used carrot, added rosemary, and used water rather than stock.
Tag Archives: soups
I had some mung beans left from my last sprouting, so I decided to riff off of mung dip yum. I made a lot of substitutions to work with what I had on hand: a Madame Jeanette chili instead of a Jalapeno, soy sauce instead of tamari, leftover peanut sauce from my lettuce wraps instead of creamy pecan sauce, Chinese cabbage as the green leafy vegetable, glass noodles instead of rice noodles, and different proportions of most of the main ingredients!
I liked this because the taste of the bean sprouts was mild and the broth had a lot of flavour.
In making this Finnish blueberry soup, I used only 1/4 cup of sugar, and used stevia to add to the sweetness. I did not include lemon zest. I served it with oat cream.
Instead of throwing away the fibre, I ate it warm with a dash of stevia as a snack.
I enjoyed the Estonian rhubarb soup so much that I decided to make a Finnish berry soup, which I haven’t had in a few years. I used a mixture of blueberries, strawberries and raspberries. No recipe is really required, but here is one. I sweetened mine with a mix of stevia and apple-based fruit sweetener.
I topped it with oat cream.
I used king oyster mushroom, rehydrated black fungus, rehydrated Shiitake mushroom, and chestnut mushrooms in this soup. I opted for vegetable stock and green onions. I also took the opportunity to use up some frozen spinach instead of adding fresh spinach.
This simple Estonian rhubarb soup can also be served with yoghurt, although I have chosen to top it with oat cream. Because it has so few ingredients, the taste of the rhubarb really comes through.
I think when I make this again – which I plan to, as I really liked it – I will try substituting some of the sugar with stevia to make it healthier.
This isn’t completely authentic but the broth has a good taste and it is just packed with vegetables. I added Thai basil and lime to garnish, which the recipe didn’t call for. I only had 10 star anise on hand so that is what I used. For mushrooms I used chestnut and dried shiitake; I let the shiitake simmer the entire 40 minutes. The mixed root vegetables in my case consisted of just one carrot, and a purple one at that, hence the lovely hue of my broth. I left out the black pepper. For the green leaves I used chard/mangold which I cooked with the rice noodles, and cress.