Despite a few sunny days, winter isn’t over yet and it can still feel cold and windy, especially in the evening. So what a better way to warm yourself up than starting your dinner with a nice bowl of soup? Give a try to our personal simplified (and vegan) version of the famous thai soup Tom Yum!
Really easy and effective, the habit of starting the meal with something warm comes indeed from the far East. This culinary grounds its roots in the belief that cold drinks (and raw food in general) can be harmful for the digestive system. It actually does make a lot of sense, since we know that our body temperature stays around 36°C to get everything working at its best. There is no point then at drinking liters of icy water or eating tons of raw salads, all the more if it’s cold.
Chop some winter vegetables then, such as carrots, mushrooms, broccoli and topinambur. Add a bit of flavor with lemongrass, lime and chilly peppers and make the soup creamier and more nourishing with the coconut milk. For an extra boost of energy add some thin slices of ginger, and meat lovers can use as a base some home made chicken broth and add a few pieces of chicken together with the vegetables.
It is Souper good, you’ll see!
Serves 2 –Easy– Prep time: 30 minutes
You will need:
- 1 l of water/vegetable broth/chicken broth;
- 1 stick of lemongrass (10 cm);
- 1/2 lime zest;
- jerusalem artichokes;
- 1 small broccoli;
- 1 carrot;
- 6 mushrooms;
- 4 cm ginger root;
- 200 ml of coconut milk
- a pinch of salt;
- chili pepper ( at you own taste).
- Wash the vegetables (broccoli, carrot, mushrooms) and cut them into small pieces;
- peel the Jerusalem artichokes and the ginger, wash and cut into small pieces;
- cut the stick of lemon grass into 3-4 pieces then crush them to facilitate the release of the aromas;
- wash a lime and cut half of the peel (you’ll need it!);
- bring the water to boil together with the lemongrass, the ginger and the lime peel and let boil for 5 minutes;
- add all the cut vegetables (carrot, broccoli, mushrooms and Jerusalem artichokes) and and the chilly pepper, let cook for another 15 minutes;
- finally add the coconut milk and, while stirring, leave on the fire for 2 more minutes;
- serve hot.
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