Well, we’re smack in the middle of the holidays. How ya feelin’? I, for one, have indulged in a few more sweets and starchy foods than my body would like.
You know what’s worse than breaking down and binging on too much sugar? The few days or weeks afterwards when you’re stuck in a cycle of dependence and disgust with sweets. Perhaps you have no idea what I’m talking about. Or perhaps you feel like I can read your mind. But either way, this recipe is my go-to favorite when I’m in need of something both nurturing and cleansing.
This green soup is the perfect antidote to a celebratory weekend or a string of over-indulgent choices. Though delicious at any time of the day, this soup surprisingly makes a great breakfast food. Try it topped with grilled salmon or a small spoonful of leftover quinoa or rice for a more substantial meal.
Green Soup Ingredients (Per person)
- 1/4 onion, chopped
- 1/4 cup peas (frozen are fine)
- 1 cup of homemade chicken or fish stock (optional) or use filtered water (where to find a quality water filter)
- 1-2 large handfuls of dark leafy green, washed and chopped (I prefer black kale, but collards, dandelion, chard or other kales are fine too)
- 1 small handful of dried seaweed (wakame works best) -Where to find dried wakame
- 1 tablespoon unpasteurized miso
- Juice of 1/4 lemon
- 1 tablespoon tahini paste (optional) - Where to find Tahini Paste
- Unpasteurized soy sauce to taste (optional) - Where to find unpasteurized soy sauce
Green Soup Steps
- Place onions and peas in a medium saucepan, cover with stock or filtered water, and bring to a boil.
- Add the dark leafy greens and dried seaweed. Steam/blanch briefly until greens are emerald in color.
- Use an immersion blender
or countertop blender (or counter top blender) to puree the contents of the pot (including liquid), plus miso and lemon juice until smooth.
- Spoon into bowl(s), top with optional tahini and soy sauce – serve immediately.
This looks like a delicious recipe! I’m sticking to fruit and veggies only this week after a few too many holiday cookies.
I love your blog. I just found it from the nourished kitchen site. I have never been a big miso user because I like to make things I use…. And I really want to make miso. I have been making natto but cannot seem to find the small, and I am assuming less hybridized soybeans. Do you have any idea where one can find these? Here is another thing: I really don’t want to give up coffee. It is a psychological addiction. I am going through menopause and I know that many of the new real-foodies are younger and do the mother and kid thing…. Which I did all on my lonesome 25 years ago. Imaging all that soaking without a community. I’m taking fermented cod liver oil and doing the green dance but I am suddenly getting night sweats. Any ideas?
Thanks Leta! I’ve never made miso myself… I just buy an unpasteurized organic one at Whole Foods. Let me know if you make it… I’d love to hear how it turns out!
As for your question, are you asking how to give up coffee even though you don’t really want to? Or are you asking how navigate menopause while still drinking coffee? In the first case, I would agree with Rachel’s comment that habits/addictions most often come from deficiencies, and cannot be overcome in the long term with will-power. If you simply don’t want to give up coffee, but want to address the night sweats, I would see a good Chinese medicine practitioner that can help with acupuncture and herbs. Personally, I find that the longer I eat Real Food, the less my cravings for coffee, chocolate, and wine rule me. They are still there (which means I probably still have some deficiencies) but I can choose to pass on a latte or cookie with much more ease.
Also, make sure you are taking enough FCLO – I would consider taking the dose recommended during pregnancy (2 tsp/day) as you transition through this phase of your life.
Leta, you should check out CheeseSlave’s blog post on The Mood Cure and how she kicked her coffee and wine habit using diet, amino acids, and good sleep. It’s a matter of balancing not of stronger will-power.
Okay, I am going to farmers market tomorrow to get kale and making this soup for dinner. I can’t wait to try it out. Thanks.
Ester
You’re welcome! Hope you like it as much as I do.
I have to chuckle to myself, as just before reading your blog, I made myself a couple bowls of miso soup. I never thought of adding kale, I seem to add it to everything else. I made my miso soup with left over cajun sweet potato baked fries chopped from last night, with chopped onion, seaweed, and tahini. I am wondering would a handful of spit peas work for your recipe instead of the frozen peas? Just wondering.
Hmm. I’m not sure. Split peas are really just dried peas, I think, so it makes sense that split peas should work. Can you sprout split peas? That might be really good. I love sprouted mung beans pureed into soup.