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Food historians tell us the history of soup is probably as old as the history of cooking. The act of combining various ingredients in a pot to create a nutritious, filling, simple-to-make meal was inevitable. Healthy and healing soups are part of the cooking tradition in every country.



Rich & Creamy Asparagus Soup

Asparagus, or garden asparagus, folk name sparrow grass, scientific name Asparagus officinalis, is a perennial flowering plant species in the genus Asparagus. Its young shoots are used as a spring vegetable. It was once classified in the lily family, like the related Allium species, onions and garlic. Delicious as a soup, steamed, roasted or sautéed and one...


Adzuki Bean Soup with Tamari and Ginger

Ingredients 1 sachet umami instant stock paste 1 cup dried adzuki beans-soaked overnight night (yields 3 cups cooked beans) or use canned organic cooked beans 3-inch piece kombu seaweed 1 cup each of diced onion, carrot, celery, butternut squash, burdock and parsnip 4 strips kale, (leaves only) thinly sliced Freshly grated ginger juice to taste (approximately 1 tbsp.) 1-2...


Miso Soup

Ingredients 1 small strip kombu seaweed (about 4 inches) ¼ cup tightly packed dried maitake mushrooms or 2 dried shiitake mushrooms 4 cups filtered water 3 spring onions, thinly sliced 1 tsp. wakame flakes, or 1 x 5-inch piece wakame (pre-soaked), cut into small pieces 4 or 5 heaped tsp. miso paste, (approx.1 tsp. miso per bowl of soup) ...

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