This incredibly flavorful soup that I created is hearty enough to be served as a meal on its own, or will compliment a salad, pasta, or a casserole quite nicely. Did you know that Porcini mushrooms – with their high concentration of protein, B5, B9, and Zinc – form symbiotic relationships with trees? They exchange crucial minerals for fixed carbon at the root level. Wow! The dried porcini also makes for a robust soup when when added to hot water. Delicata squash, shallots, kale, garlic, bok choy, and a touch of creamy coconut milk make this soup simply irresistible.
WHAT YOU’LL NEED (serves 2):
- • 1/4 cup dried/sliced porcini mushrooms
- • 1 large shallot
- • 3 cloves garlic
- • 1 medium delicata squash
• 2 baby bok choy heads
- • 4 med-large leaves of green kale
- • 1 cube vegetable bullion
- • 2 tbs coconut milk
- • salt and pepper to taste
- 1. clean out and slice the squash (remove the seeds, but leave the skin on)
- 2. Add the sliced squash, mushrooms, bullion, chopped shallot, crushed and diced garlic and coconut milk to 3 cups of water.
- 3. Bring to a boil,
- 4. Chop the kale and bok choy, add it to the soup, then let simmer on med-low heat for 15 minutes.
- 5. Add salt and pepper to taste, and serve.