f you want to go the extra mile preparing this scrumptious carotenoid-rich soup (cooked squash is especially rich in breast-protective carotenoids), replace pre-made, organic vegetable stock with homemade vegetable stock.
Recipe Preparation Time:
Recipe Cook Time:
Recipe Ingredient Details:
1 2-inch square rinsed and reconstituted kombu sea vegetable
8 cups vegetable stock
1 1/4 cup rinsed mung beans
1 medium butternut squash (peeled and cubed - approximately 3 cups)
1/4 teaspoon salt
1/2 cup goat's milk yogurt
1/4 teaspoon garam masala
2-3 pinches cinnamon
1/6 teaspoon white pepper
1 tablespoon chickpea miso
1 tablespoon (approximately 6 to 8) cardamom seeds
Reconstitute kombu by wiping gently with a damp cloth, covering with water, and soaking for 20 minutes.
In a large soup pot, combine vegetable stock, mung beans and squash. Add the reconstituted kombu. Bring to a boil. Turn heat down to medium and cook for about 20 minutes, skimming off any foam that appears.
Cook for a couple of hours on medium heat. During the cooking process, you can begin pureeing the beans and squash by pressing down gently with a wooden pestle.
After the ingredients have broken down and combined, add the salt, yogurt, garam masala, cinnamon and pepper, stirring well.
In a small saucer, add 3 tablespoons of the soup to the miso and puree the miso. Add mixture to the pot and stir.
In a small saucepan, gently roast cardamom seeds over medium heat, stirring, for 8 to 10 minutes. Crush the seeds in a food processor. Add the roasted, crushed cardamom seeds to the soup. Stir, adjust seasonings and serve.
Fri, 2012-12-14 18:16