Warming Winter Squash Ginger-Turmeric Soup скачать в хорошем качестве

Warming Winter Squash Ginger-Turmeric Soup

Be A Plant-Based Woman Warrior: Live Fierce, Stay Bold, Eat Delicious PREORDER our new book here - https://amzn.to/3L9Ioh2 Women vs. Inflammation: Prevent and Reverse Heart Disease and Inflammation - https://bit.ly/3yWbue3 Well, Now! Camp - Where Plant-Based Women Warriors connect, learn and play! - https://www.eventbrite.com/e/well-now... Recipe: Warming Winter Squash Ginger-Turmeric Soup This is an absolutely simple, super-clean, deeply nourishing, warming, and energizing winter soup—perfect for the winter doldrums. Just a few fresh ingredients—incredible invigorating flavor and compelling texture. You’ll want to eat this for breakfast, lunch and dinner. 6-8 servings INGREDIENTS 1 medium-large Kabocha squash, washed and sliced into 1/2 inch half-moons 4-6 small baby bok choy, roughly chopped 1 small Napa cabbage (or 1/2 of a large one), roughly chopped 3 TBS grated ginger + thumb size chunk for steaming (thickly sliced) 3 TBS grated turmeric root + thumb size chunk for steaming (thickly sliced) 12 cups filtered water 6 TBS miso (mellow white, brown rice, or chickpea) INSTRUCTIONS 1. Set up your biggest steamer on medium-high heat and throw the chunks of ginger and garlic in the water 2. Add the grated ginger and turmeric to the water in a large soup pot or Dutch oven and simmer for 15 minutes. 3. Start prepping the vegetables, slicing the squash first. 4. Once you’ve got a good steam going, start steaming the squash in batches. Steam until VERY tender (til basically falling apart). Then move on to the greens (they will need much less time). 5. Add the steamed vegetables to the ginger-turmeric broth as they come out of the steamer. 6. Once all the ingredients are in the soup pot, give it a few stirs. Then dip out a cup of the broth and add the miso. Stir briskly to create a slurry of miso and broth, then add to the soup. Keep the soup on low and give it a few stirs until you see the broth thickening with the miso and the broken up squash. You can serve immediately—or, even better—I like to cover the soup and let it sit for a few hours, then gently re-heat (never boil miso as that destroys the aromatics and enzymes). At this point, some of the squash will have melted into the broth making it irresistible creamy. NOTES: You can use any squash you like, preferably a skin-on type. Koginut and Red Kuri are good alternatives. Experiment with the vegetable mix: you can use any greens, peas, carrots, whatever you have on hand In the video, I hold aside the steamed squash before adding to the ginger-turmeric broth. You can skip that and just toss it into the broth as you pull it from the steamer to keep the process going! Thanks for watching! Follow me on other social media platforms below. Facebook:   / healthcareisselfcare   Instagram: jane_esselstyn_rn https://www.instagram.com/jane_essels... Twitter: @JaneEsselstyn https://twitter.com/janeesselstyn?lan... Learn more about the Esselstyn Family Foundation here - https://esselstynfamilyfoundation.org/ For more information, recipes, and resources, please go to www.janeesselstyn.com Purchase the book here! https://www.amazon.com/gp/product/158... To see what tool we use in the kitchen, check out this link! https://janeesselstyn.com/store/ Video Production by Bumble Media LLC (Email:[email protected]) Song Credit - https://app.soundstripe.com/songs/7942 Rag Deluxe - Avocado Junkie #plantbased #plantbasedcooking #vegan #vegancooking #janeesselstyn#Annesselstyn