Mixed Vegetable Soup

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* Exported from MasterCook *

 

Mixed Vegetable Soup

 

Recipe By : Complete Guide to Macrobiotic Cooking, Kushi & Jack, p. 143

Serving Size : 1 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup celery -- sliced diagonally

2 cups diced onions

1 cup carrots

cut into matchsticks

1/2 cup burdock

cut into matchsticks

5 cups spring water -- up to 8

1 teaspoon sea salt

1 tablespoon kuzu -- diluted

Sliced scallions and toasted nori strips -- for

garnish

 

Some vegetables go well together in soups and stews and some

don't. Cooking foods together is a little like arranging a symphony: Until

you have experience with the violin, flute, and horn, you shouldn't try to

conduct the whole orchestra. Generally, colors, textures, and tastes tend

to fade and dissolve when mixed together. For example, radish and parsnip

have very strong tastes and should be used sparingly or in minute

quantities in combination with other vegetables. When cooking different

vegetables together, I usually prepare them in different quantities,

shapes, and sizes to give the dish variety, enhance flavor, and create texture.

 

In addition to this recipe, other good vegetable combinations for soup

include carrots, onions, cabbage, and broccoli; corn, onions, and carrots;

corn and cabbage; daikon, burdock, celery, Chinese cabbage, and a small

albi or taro potato.

 

Put the vegetables in a pot, starting with celery, then the onions,

carrots, and burdock. Pour in 3 to 4 cups of water. Bring to a boil,

lower the heat, and simmer until the vegetables become soft, about 35 to 40

minutes. Add 1 teaspoon of salt. Add 2 to 4 more cups of water, adjust

the seasoning to taste, bring to a boil, and add 1 level tablespoon of

diluted kuzu powder to thicken the soup. Lower the heat and simmer for 2

to 3 minutes, stirring to prevent lumping. Pour the soup into serving

bowls and garnish with scallions and nori.

 

Full book title: Complete Guide to Macrobiotic Cooking, by Aveline Kushi

and Alex Jack

 

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