CREAMY MISO KABOCHA SOUP WITH TURMERIC, LEMONGRASS & CRISPY LENTILS

It’s Winter.  There’s that bleakness in the air of people desperately craving Spring.  Although, we're closer to sunnier days than we were a couple weeks ago, we're still (unfortunately) in the thick of it.  Temperatures are unstable, snow storms & "frozen rain" have both been in the forecast this last week.  We’re all seeking a bit of comfort, in whatever way we can get it.  

I'm still calling it the beginning of the year even though it's practically (already) March.  Although it's passing quickly, the year so far has been an unprecedented one, in so...so many ways.  Not just “the world” / politically, but I’m personally feeling that “off-ness”.   When it’s time for change - transition - and it feels a little like growing pains.  Not really sure yet where to go with it all, so until then, I’m putting one foot in front of the other, and making soup.

CREAMY MISO KABOCHA SOUP WITH TURMERIC, LEMONGRASS & CRISPY LENTILS (gluten-free, vegan, grain-free) Serves 4-6

This soup is simple, delicious and the perfect warming bowl for these Winter months.  It may seem like a lot of ingredients, but in reality mostly requires a little chopping and adding things to the same saucepan.  If you don’t have fresh turmeric (or ginger) root, add about a teaspoons or so of the ground versions, taste it and decide whether you want more.  For the lemongrass, use the back of your knife to “bruise” the lemongrass - this helps bring out its flavor (don’t forget to remove before ou blend!).  Also, this would still be great without lemongrass, so feel free not to follow the recipe exactly ;)

• 1/4 cup coconut oil, divided
• 2 medium carrots, medium diced
• 2 celery stalks, medium dice
• 1 bunch of scallions, roughly chopped
• 2 in. piece of ginger root, minced
• 4 in. piece of lemongrass, bruised then halved
• 1.5 in. piece of turmeric root, diced
• 6 cups of cubed kabocha (or about 1/2 a medium squash)
• 1 (15oz.) can of coconut milk
• 3 cups of water
• 1/4 cup miso
• 1 1/2 teaspoon sea salt or to taste
• 1 lemon, juiced
• Freshly ground pepper to taste
• About 1/2 cup cooked lentils
• Greens, to serve

In a large saucepan, add 1 tablespoon coconut oil over medium high heat.  After a minute, swirl oil around in the pan to coat the bottom, then add carrots, celery, scallions, stirring often for about 5-7 minutes or until they begin to cook down and scallions have softened.  

Then, add ginger, lemongrass, turmeric, and kabocha, cook the mixture for 2-3 minutes, then add coconut milk, water, miso and salt.  Bring to a boil, then simmer for about 25-30 minutes or until squash is softened (very easily pricked with a fork).  Taste the broth, it should taste flavorful (if it doesn’t, let it go another 5-10 minutes).  *Don’t forget to fish out your two pieces of lemongrass, if you choose to blend.  Then, use an immersion blender to blend until smooth, or add to a vitamix to whirl up.  Add the juice of one lemon, and stir to combine.

For crispy lentils:  Add 3 tablespoons or so (enough to coat your pan well) coconut oil to a skillet over medium high heat.  Once the pan is hot (hover your hand over the skillet to test), add cooked lentils in an even layer. (You might need to do batches for these, depending on your pan size, don’t overcrowd!)  Let them cook, stirring occasionally to keep from burning.  Add more oil if necessary, they should be “sizzling” in the oil to get them real crispy.  They will take about 2-3 minutes to get crispy, use a slotted spoon to remove and set over a paper towel-lined plate.  

To serve, top soup with freshly ground pepper, a handful of greens or herbs (cilantro or parsley would be great, I used baby arugula), and a small handful of crispy lentils per bowl.  It serves 4-6, depending on what you consider to be a “bowl” or if you’d like this as a meal, or starter.  Store the soup in a jar (beware, it will stain plastic) or tupperware, for up to a week (it hopefully won’t last that long).  The soup will thicken once refrigerated, feel free to use a few teaspoons of water when reheating, or keep it nice and thick.

BRIGHT GREEN PEA & COCONUT SOUP

It’s beginning to be that dreary time of Winter where it feels like the beginning of the end.  After getting back from LA over the holidays, I arrived to 20-something degree weather, and the last few days couldn't have been more dreary.  It’s easy to feel like spending all day on the couch or eating a banana for dinner is not out of the realm of possibilities.  I’m fighting my “dreary” feelings by blasting myself with brightness, in food more than feelings, but I’m working on both.

This soup, from Anna Jones’ new book, is a fresh and vibrant recipe that is remarkably flavorful despite its few ingredients. I doctored it up just barely, but it was exactly what I needed.  It uses those frozen peas I always have in my fridge, and made me feel a little more “awake” after eating it.  Bright foods for fighting seasonal depression ? I’ll take it. 

Bright Green Pea & Coconut Soup (Gluten-free, Vegan) Serves 4-6

*Adapted from A Modern Way to Cook

• 1 tablespoon coconut oil
• 1 bunch of green scallions, chopped (green and white parts)
• 1 shallot, minced
• 1 celery stalk, finely chopped
• 2lbs. frozen green peas
• 1 (15oz.) can of coconut milk
• 1 tablespoon white or yellow miso
• 1 1/2 teaspoons sea salt
• 1 bunch of fresh cilantro, roughly chopped (stems, too!)
• 1 bunch of fresh basil, roughly chopped (stems, too)
• 1 lemon
• Extra virgin olive oil, to serve
• Freshly ground pepper, to serve
• Microgreens, to serve (opt.)

In a large saucepan, heat coconut oil over medium high heat.  Once pan is hot, add scallions, shallots and celery. Cook, stirring often, for 3-4 minutes or until ingredients have softened.

Then, add frozen peas, coconut milk, miso, salt and 3 cups of filtered water.  Bring mixture to a boil, then reduce to a simmer for 5 minutes.

Remove from heat.  Stir in all herbs and the zest + juice of 1 lemon.  Transfer mixture to vitamix/blender and puree until smooth.  (*If you have an immersion blender, use it here and dirty one less dish.)  Once soup is smooth, divide amongst bowls.  Top with freshly ground pepper, micro greens and a drizzle of olive oil. 

HOME/MADE: HOW TO MAKE CELERY SALT

I'm such a sucker for all the overtly artisanal products out there.  Chestnut honey? $16 infused simple syrups? I need it.  Part of me is embarrassed by my complete submission to this kind of insanity, but I can't help loving little touches that add something special to an otherwise mundane meal. 

Same goes for salts, compotes, etc.  Save your $16 and just make it yourself.  It's more fun and you'll realize how painfully easy it is to make ginger simple syrup or the like.  It's usually better homemade anyway ;)

HOW TO MAKE CELERY SALT (Makes about 1/2-2/3 cup)

1 head of celery (leaves removed, washed and dried)

About 1/3 cup maldon sea salt

Preheat oven to 300 degrees.  Add clean celery leaves on baking sheet in a single layer.  Cook for 7-10 minutes or until dried, but not browned.  Set aside to cool.

Using a mortar and pestle or muddler, combine sea salt and dried celery leaves.  Using muddler or pestle, grind salt and celery leaves together until evenly ground and well combined.  Add to a small air-tight mason jar.