Nothing turns me off of a recipe more than an ingredient list longer than a Robert Louis Stevenson poem. ”But Brinleigh, Mr. Stevenson’s poems are so short, sometimes two can fit on a single page!!!” you cry, Yes, exactly. So after reading through 2764 hot and sour soup recipes, while battling a nasty snotty cold, I decided to throw in the towel (or apron) and make my own. ”But Brinleigh, you always make your own recipes, we weren’t even aware you knew other recipes existed,” you will cry, “you are so smart and all knowing when it comes to food! Praise thee!” Oh stop! Really! You’re making me blush! Anyway, onto the recipe.
Makes 4 servings
You will need:
4 cups of vegetable broth
3 carrots (peeled if you want, I’m not into peeling so I buy organic) sliced
2 celery sticks sliced, chop chop chop (celery is my favorite thing to chop)
3 green onions, sliced
big ol’ handful of bean sprouts
5 cloves (or more) of garlic, chopped into pieces a mouse would appreciate
a yellow onion, chopped the same
put your two index fingers together, thats how much ginger you need, peeled and chopped
what ever kinds of vinegar you have, I use red wine, balsamic and white, 1/4 c each
dried chili flakes, cayenne pepper pinches
Woops, looks like a fibbed about the length of the ingredient list.. So what, most of them are spices or garlic or something.
Okay, put everything in a pot on the stove on medium heat EXCEPT the green onions, sprouts, vinegar, lemon, cayenne and chilies.
When the carrots are soft (fall off of a fork when you stab ‘em) add juice from 1 lemon.
Now the vinegar, I usually start with 1 tablespoon of each and work my way up until it starts to taste a little sour.
Add some cayenne and chilies until you feel it is not quite spicy enough, they will steep and become hotter.
It may take a bit of playing around to get the flavour right so just add a little bit of each ingredient until you feel it is right.
About 5 minutes before serving, turn off heat and add the sprouts and green onions.
My mom got me a julienne slicer for my birthday, which has been amazing in the kitchen. I’ve been eating 100% more salads than I was, therefore, more raw food (which was my birthday resolution!) It’s great for beets, carrots, ginger… any root vegetable really but not so much for cucumber as I learned the hard way, probably not so good for watery vegetables like squashes or tomatoes.
I whipped up this salad and made a salad dressing to go with it this morning, Kyle even got to take one to work, lucky guy;)
Not only is this salad delicious AND beautiful to look at, but it’s also a plethora of of our body’s favorite thing: nutrients!
Mixed baby greens, julienne sliced carrots and beets (see what I did there?) cashews and sunflower seeds with a dollop of fresh guacamole and a raspberry vingaret.
Vitamin A, B6, C and K. Manganese, zinc, folate, phosphorus, protein, iron and fiber are also hugely featured in this bowl as well as chlorgenic acid, quinic acid, and caffeic acids for our anti-oxidants.