Happy Friday friends! It's cold and dreary here in Atlanta today, so what better time to break out another soup recipe? Like many other cooks I know, I rarely make the same exact combination twice, but it's always fun to share all kinds of variations in case one inspires someone to get in the kitchen and make something yummy. I have also learned the hard way that when I forget to write a variation up, that's when it's something delicious enough to make again!
After being under the weather last week, I'm still doing my best to boost my immune system back up. This time of year it is definitely not a bad tactic to try to consume as many immune boosting ingredients as you can anyway. You never know when you might get exposed to some funk and need a little extra bit of support from your dinner plate. Ginger is always an amazing ingredient to incorporate daily as it can help not only support your immune system but also help your body deal with inflammation in general. The best thing about it is I love the flavor anyway! That little bit of spicy heat warms me up on a cold day and adds a wonderful taste to so many meals. I also added plenty of fresh lime juice, celery leaves and green onion at the finish for added nutrients and a bright, fresh flavor.
This particular soup I loaded up with a huge amount of fresh ginger, but you can easily tone it down a bit for your preference. We are lucky enough to still have some of the turmeric we harvested a few months back to use in meals, as well. It pairs so well with ginger to also pack a huge nutrient boost. We are going to try to grow more of both in the garden after the winter to keep plenty in stock. An inexpensive, delicious set of plants for the kitchen medicine cabinet. If you don't have access to any fresh, feel free to use some dried in your soup. Just make sure to use a good deal less lest you REALLY pack a punch in one spoonful!
As usual, pretty much all of the ingredients came from the farmers market, so the refrigerator is getting bare in time to stock back up tomorrow morning! We are down to the last few markets of the year before they close up for a few weeks during the holidays. I need to make it count and load up for the extra time. You all know I'm going to have some withdrawals on those few Saturday mornings until my farmers come back in the new year. 馃槣
Until then, I'll enjoy every fresh, nutritious bite! Soup's on!!
In a large stock pot warmed over medium heat add the onion, celery and carrots. Saute for 5 minutes, or until the vegetables start to soften. Add a few tablespoons of water as needed to prevent sticking.
Next add the ginger, turmeric, garlic, and mushrooms. Cook for another 1-2 minutes, then add the cabbage. Continue to cook over medium just until the cabbage starts to wilt before adding the lentils and the liquid. Raise the heat to bring to a boil. Once boiling, reduce heat to low and simmer partially covered for 30 minutes.
Test to make sure the lentils are cooked through, then remove from heat. Take out about 1/2 cup of the broth and mix in the miso. Return to the pot to evenly distribute. Squeeze in the lime juice and taste. Adjust the seasonings to your liking. You can also go ahead and stir in the celery leaves and green onions if you are lazy and don't feel like getting fancy with your garnish. 馃槈
Serve warm and refrigerate the leftovers for healthy lunches all week (or weekend)!
I used multi-colored carrots this time, so I was pleasantly surprised to see the purple actually retained a lot of the color! Usually as soon as you cook them they all look the same. It's always fun to have that extra pop of brightness in your bowl to get excited about your meal!
I told 
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