These wholesome soups are filling and healthy.
Buckwheat soba noodle soup
Serves: 2
A light and nutritious dish to serve anytime, and suitable for when you’re detoxing. Shitake mushrooms are great for the immune system and lemon and radish add a kick and boost digestion.
Ingredients:
| 80g buckwheat soba noodles | 60g wakame |
| 30g kale, thickly shredded | 50g bok choy, leaves separated |
| 750ml vegetable stock | 1 teaspoon spring onion, finely sliced |
| 20g daikon radish, finely chopped | 1 teaspoon lemon skin, finely chopped |
| 20g French celery, sliced | 10g shitake mushroom, sliced |
| 30g enoki mushroom, whole | 1/2 lemon, juiced |
| Pinch of sea salt | Black pepper, to taste |
Method
- Mix the finely chopped daikon, lemon skin and lemon juice and place in a small dish to be served on the side later. The enzymes in daikon radish begin to break down after about 30 minutes, so to ensure the highest nutritional benefit, make this close to serving time.
- Heat the vegetable stock to a simmer and then add the wakame and shitake mushrooms. Simmer these for about one minute.
- Add the soba noodles and celery to the stock and stir well to separate the noodles. Simmer for two minutes, then add the bok choy and kale and flash-cook for 30 seconds. Finally, add the enoki mushrooms and cook for another 30 seconds.
- Check the seasoning and add salt and pepper if necessary. The wakame has a salty taste, so you may not need to add more salt.
Detox broth
Serves: 2
If you’re embarking on a home detox programme, having a daily bowl – or even three – of this deeply flavoured and nutritious broth will help to alkalise your body. It is very gentle on the digestive system and full of vitamins and minerals. It is a great option for when you’re sick or to keep the hunger pangs at bay if you’re trying to loose weight.
Ingredients:
| 175ml vegetable stock | 60g bok choy |
| 60g kale | 1/2 medium size courgette |
| 60g asparagus | 1/3 carrot, grated |
| 2 tablespoon wakame | Pinch sea salt |
Method
- Place all the ingredients in a saucepan.
- Bring to the boil, then reduce heat and simmer for three-four minutes.
- Season with the sea salt.
- Strain the liquid and serve.
Mange tout and coconut soup with lavender
Serves: 2
| 250ml coconut mix | 450ml vegetable stock |
| 350g mange tout | 30g shallots, sliced |
| Black pepper, to taste | Pinch of sea salt |
| 2 teaspoon fresh lavender | 15ml fresh wheat grass juice |
| 1/2 teaspoon lemon juice | 5ml virgin coconut oil |
| 5ml virgin coconut oil, to garnish |
Method
- Heat the coconut oil in a saucepan, and sauté the lemongrass and shallots on medium heat for about a minute. Add the mange tout and sauté for a further 30 seconds. Add the young coconut mix and vegetable stock.
- Let the soup simmer lightly for about 15 minutes. Remove from heat, allow to cool slightly, and then blend for about one minute.
- Pour the blended soup back into the saucepan to heat. If it seems too thin, reduce until it reaches the right consistency. Season to taste with salt and pepper.
- Blend the lavender with the wheat grass and lemon juice and use this liquid to garnish the soup just before serving. Finish off with a little fresh chopped lavender.
Recipes couresty of Kamalaya Resort Thailand www.kamalaya.com