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

DIRECTIONS:

  1. 1. clean out and slice the squash (remove the seeds, but leave the skin on)
  2. 2. Add the sliced squash, mushrooms, bullion, chopped shallot, crushed and diced garlic and coconut milk to  3 cups of water.
  3. 3. Bring to a boil,
  4. 4. Chop the kale and bok choy, add it to the soup, then let simmer on med-low heat for 15 minutes.
  5. 5. Add salt and pepper to taste, and serve.