Satisfying Soups

Satisfying soups are the perfect antidote to when you’re feeling under the weather.

If you’re feeling anxious, the green tea in the Green Tea, Chicken and Rice Soup eases the anxiety and also contains L-thiamine, an amino acid that can improve mental focus.

If you’ve an annoying scratchy almost-sore throat, then cook up the soothing Apple, Butternut Squash and Honey Soup. Dark honey adds more antioxidants than the light honey. Walnuts are cholesterol free, and pack a healthy dose of B1, B6, folate and vitamin E.

For better bones, eat the Broccoli Watercress Soup because it’s high in vitamin K, which helps build bone tissue. Note that dark greens, such as Brussels sprouts, kale, and turnip and mustard greens all are great for bones.

Bon appétit!

Green Tea, Chicken
And Rice Soup

(Serves 4)

5 cups water

3 green tea bags

1 lemongrass stalk, smashed and sliced

1 quarter-sized slice fresh ginger

1 cup shelled frozen edamame

1 cup extra fancy petite peas

1 cup sliced shiitake mushrooms

Sea salt and freshly ground black pepper to taste

1 pound cooked chicken breast (1 large whole breast, poached or grilled), shredded

1 cup cooked brown rice

About 1 tablespoon sesame oil, or more to taste

4 scallions, sliced

Fresh cilantro for garnish

To prepare:

Bring water to a simmer in a large non-reactive saucepan over high heat.

Turn off the heat and add the tea bags, lemon grass and ginger.

Steep for 10 to 15 minutes.

Strain out the solids from the tea broth.

Bring back to a simmer.

Add the edamame, petite peas and shiitake mushrooms.

Bring to a boil.

Reduce the heat and simmer about 5 minutes.

Season the soup with salt and pepper to taste.

Add cooked chicken, brown rice and sesame oil and cook until the chicken is heated through, about 4 minutes.

Add scallions and simmer about 2 minutes.

Ladle into warm soup bowls.

Garnish with cilantro and serve at once.

Apple, Butternut Squash and Honey Soup

(Serves 6)

1 tablespoon olive or grape seed oil

2 large shallots, chopped

1 large clove garlic, minced

1 stalk celery with leaves, minced

1 medium butternut squash, peeled, seeded and cubed

1 medium Granny Smith apple, peeled, cored and cubed

2 quarter-sized slices fresh ginger, peeled and minced

1 tablespoon dry sage or 4 or 5 leaves fresh sage, minced

Pinch of cardamom

About 14 gratings of a nutmeg, or more to taste

Sea salt and freshly ground black pepper to taste

5 to 6 cups vegetable stock (or chicken stock if desired)

2 tablespoons dark honey (preferably buckwheat)

About 1/2 cup English walnuts, toasted

To prepare:

Coat the bottom of a stockpot with oil and cook over moderate heat.

Sauté the shallots and garlic about 1 minute.

Add celery and sauté until tender, about 3 minutes.

Add squash, apple, ginger, sage, salt and pepper, cardamom and nutmeg.

Sauté briefly, until the vegetables are coated with oil.

Pour in the stock and bring to a boil.

Reduce the heat and simmer until the vegetables are tender, about 20 to 30 minutes.

Working with an immersion blender or food processor fitted with the stainless steel blade, purée the soup until smooth.

Whisk in honey.

Taste and adjust the seasonings.

Ladle soup into bowls and garnish with walnuts on top.

Broccoli Watercress Soup

(Serves 6)

1 tablespoon grape seed oil for sautéing

1 leek, chopped

2 large cloves garlic, minced

4 cups vegetable stock

1 large bunch broccoli, florets removed and stalks peeled and chopped

About 1 teaspoon oregano

Sea salt and freshly ground black pepper to taste

1 tablespoon red wine vinegar

1 jalapeño pepper, seeded and chopped

1 bunch watercress, washed and tough stems removed

Juice of 1/2 lemon

1 cup unflavored almond milk

About 1/2 cup freshly grated Parmesan cheese for garnish

About 1/4 cup sunflower seeds, toasted for garnish

To prepare:

Coat the bottom of a stockpot with oil and cook over medium heat.

Add leek and garlic and sauté until softened, about 3 minutes.

Add stock, broccoli, oregano, and salt and pepper.

Bring to a boil.

Reduce the heat and simmer until the vegetables are tender, about 20 minutes.

Stir in vinegar, jalapeño pepper, watercress and lemon juice.

Cook about two minutes.

Working with the food processor or an immersion blender, purée the soup until smooth.