Happy new year, my darlings. I am popping in on this arctic day to offer up this absolutely savory bowl of soup that you can make for your very own lunch! Or dinner, if you happen to be doing a weird cleanse, which I happen to be doing. It's the second year in a row, and I won't go on and on about it. Like, I won't tell you that I mostly do it to clear up a weird rash (TMI!) or because by the end of the year I am on the verge of drinking too much (TMI!). (Extra credit if you know the rhetorical device praeteritio. Thank you Latin IV!) Also, annoyingly, I find that eating like this gives me more energy than I tend to have on my usual diet of kale and pastries and lattes and quinoa and Cheezits and grapefruits and IPA. Sad but true. That said, I am only doing it for 2 1/2 weeks, instead of the prescribed 3, because we are going to New York. And I am not completely crazy.
|I only bought cashew butter because Trader Joe's was out of almond butter, but I like it.|
This soup, though, is unconditionally wonderful, cleanse or no: an umami bowlful of tender mushrooms and bursting celery and robust greens and rich broth and wallops of flavor. The nut butter lends a nice hit of protein, and the cider vinegar and cayenne keep it all just this side of unctuous. If these things in the picture are all things you already have in your house, the soup will come together in about 10 minutes. Otherwise, you should probably skip it, because it's probably not worth all that. Although it might almost be.
Edited to ask: Is Dr. Bragg secretly the same person as Dr. Bronner?
Clean and Delicious Soup for One
Serves--wait for it--1
Needless to say, you could easily multiply this recipe to cook like a normal person for a normal amount of people.
3 dried shiitake mushrooms
1 1/2 cups boiling water (or very hot tap water, if you're lazy)
1 tablespoon coconut oil
1 stalk celery, sliced
1 large clove of garlic, minced or put through a press
1 cup water
2 large handfuls baby kale or chopped kale (or spinach or another green of your choosing)
1 (slightly heaping) tablespoon white miso
1 tablespoon cashew or almond butter (peanut would take it in a different, but maybe great, direction)
1 teaspoon cider vinegar
1/4 teaspoon cayenne pepper
A splash of Bragg's or tamari to taste
Put the mushrooms in a heatproof boil and pour the boiling water over them. Put a small plate on top if they want to bob to the surface. Leave them to soak while you prepare the rest of the soup.
Heat the coconut oil in a medium-sized pot over medium-low heat. Saute the celery and garlic until outrageously fragrant, about 2 minutes. Add the water, then simmer another 5 minutes, until the celery is just on the verge of being tender. By now the shiitakes should just about be soft enough to sliver, which you should do (discard the stems). Add the mushrooms to the soup, along with a cup of their soaking liquid and the kale. Simmer another 3 minutes, then turn the heat off.
Stir in the miso (this is easiest if you first dissolve it in a little broth, but I always forget), the nut butter, the vinegar, the cayenne, and the salty thing, then taste and add more if it needs it.
Serve to your own self!