I continue my streak of weekly soup, warming the body and the soul in the chill of the winter months, sharing this Special Dish for the Week with several guests throughout the week—ones from as nearby as my next door neighbours who drop by for a short visit, from a little further away but very close to the heart, and from years past but remaining true—as I serve:
Mushroom and Lentil Soup with Rosemary
I select mushrooms as the main source of nutrients for this soup for their ability to produce and deliver their own vitamin D.
I begin my soup by soaking lentils over night, and preparing chicken bone broth a little in advance.
- green lentils, pre-soaked and cooked separately with finely shredded wakame
- carrots, cubed and cooked with lentils
- broccoli stems, coarsely chopped and cooked with lentils
I use my hand blender to purée the lentil base to add later to the soup as another protein source and to make the soup more creamy.
The star herb / spice of this soup is rosemary, where I use its powdered form. Herbs and spices are known to have potent antioxidant and anti-inflammatory properties that help protect the body’s cells from damage by free radicals. The ingredients of the soup include:
- bone broth (chicken, turkey, or duck)
- small bits of meat flaked off the bones used to make broth
- onion, coarsely chopped
- garlic, minced
- shiitake mushrooms, chopped finely
- portobello mushrooms, chopped finely
- 1 tsp rosemary powder
- 1 tsp coriander powder
- 1 tsp turmeric
- 1 tsp black pepper
- 1 tsp sea salt
- 1 cup coconut milk
- broccoli flowerettes, finely chopped and added raw as garnish
- cilantro as garnish
Mixing the puréed the lentil base with the seasoned mushroom bone broth, I serve the soup garnished with finely chopped broccoli flowerettes that join the chopped cilantro, a recent favourite addition for raw nutrients and added texture.
Meal ideas & recipes from “The Wahls Protocol” book.