This is one of my favorite spring cleansing soup recipes! I LOVE eating this warm soup for breakfast or lunch and it’s so easy to make. It will fill you up and get your motor running! The first thing I do is make this paste:
PASTE INGREDIENTS :
- 5 garlic cloves, coarsely chopped
- 1 large shallot, coarsely chopped
- 1 1/2 teaspoons peeled, coarsely chopped galangal
- 6 kaffir line leaves, deveined
- 2 Tablespoons chopped fresh cilantro stems (stems have the most flavor)
- 1/2 teaspoon turmeric powder
- 2/3 cups water
- 2 stalks lemongrass, thinly sliced
* Add all to a food processor and blend!
I double the recipe because I usually make a BIG batch of this soup! If you can’t find galangal, you can use fresh ginger and sometimes I add fresh lime juice (I add this after it’s done cooking) instead of adding the kaffir lime leaves. The only place that I have found galangal and kaffir leaves is at Russo’s in Watertown. This paste recipe comes from the amazing chef/author, Longteine de Monteiro of Elephant Walk.
I heat up a big pot and then add some grapeseed oil and sauté the paste for 2-3 minutes. Then I added three bunches of chopped bok choy, about 2 cups of chopped green beans and three to four chopped leeks (read more about how to prepare leeks). I sauté all for about ten minutes and then add filtered water (about a gallon or so) and I fill the pot up almost to the top and then I add vegetable broth. I bring it all to a boil and then simmer on medium to low for about 45 minutes. ENJOY!
You can find more amazing recipes in “From Vegetables With Love” by Siri Ved Kaur.
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