This soup has a unique and delicate flavor.
Ingredients
2 bunches bok choy
2 leeks
1 bunch of green onions, sliced
1 red or yellow bell pepper sliced lengthwise into thin strips and then cut diagonally into 1 inch lengths
1 pound crimini mushrooms, thinly sliced, larger pieces then cut again to bite-size pieces
1/2 cup cashew butter, preferably raw
5 tablespoons olive or peanut oil
raw sesame oil
water
Procedure
Separate the bok choy leaf stalks and wash. Slice them diagonally into bite- size pieces, including the greens.
Remove the leek root tips and about 1/4 inch of the leaf tips. Slice each leek lengthwise in two. Wash them carefully, making sure to get the dirt out of the crevices. Slice the leeks diagonally into bite-sized pieces.
Bring 2 quarts water to a boil in a 6 quart pot. Stir in the bok choy and cover. Cook over low heat for 4 minutes. Remove heat.
In a large saute or fry pan saute the bell pepper in 1 tablespoon oil for 2 minutes over low heat. Stir in the leeks and 2 more tablespoons oil. Continue to saute an additional 2 minutes, stirring frequently. Stir in the green onions and continue to saute an additional 2 minutes. Cover and allow the mixture to steam for 3 additional minutes. Remove heat and remove cover.
Bring 3 cups water to a boil in a 4 quart pot. Stir in the bok choy and cook for 3 minutes, stirring occasionally. Remove heat. Add the sauteed vegetable mixture to the pot of bok choy.
Saute the mushrooms in 2 tablespoons oil stirring over low heat. After the mushrooms release their moisture, continue stirring while cooking for 2 more minutes. Stir the mushrooms and their remaining liquid into the pot of bok choy and vegetables.
In a blender add 2 cups water and 1/2 cup cashew butter. Blend at high speed until liquid consistency is reached, about 1 minute. Stir this in to the soup mix.
Enjoy warm or cold, not hot.
Serve in soup bowls and salt to individual preference with table salt or sea salt. Stir in 1/2 teaspoon sesame oil to individual servings if desired.
Soy or teryaki sauce will easily overpower the delicate flavor of this soup. Tamari sauce could be added to individual servings in very small amounts, 1/2 teaspoon at most.
I suggest always cooking over low heat (under 250°F) and for short durations. I do this in order to avoid toxic transformations of cooking oil and to preserve natural flavors and nutrients. Avoid using polyunsaturated fats for cooking because they can undergo unhealthy chemical changes when heated.
© 2010 Charles Farrier
Veggie World Cooking
Ingredients
2 bunches bok choy
2 leeks
1 bunch of green onions, sliced
1 red or yellow bell pepper sliced lengthwise into thin strips and then cut diagonally into 1 inch lengths
1 pound crimini mushrooms, thinly sliced, larger pieces then cut again to bite-size pieces
1/2 cup cashew butter, preferably raw
5 tablespoons olive or peanut oil
raw sesame oil
water
Procedure
Separate the bok choy leaf stalks and wash. Slice them diagonally into bite- size pieces, including the greens.
Remove the leek root tips and about 1/4 inch of the leaf tips. Slice each leek lengthwise in two. Wash them carefully, making sure to get the dirt out of the crevices. Slice the leeks diagonally into bite-sized pieces.
Bring 2 quarts water to a boil in a 6 quart pot. Stir in the bok choy and cover. Cook over low heat for 4 minutes. Remove heat.
In a large saute or fry pan saute the bell pepper in 1 tablespoon oil for 2 minutes over low heat. Stir in the leeks and 2 more tablespoons oil. Continue to saute an additional 2 minutes, stirring frequently. Stir in the green onions and continue to saute an additional 2 minutes. Cover and allow the mixture to steam for 3 additional minutes. Remove heat and remove cover.
Bring 3 cups water to a boil in a 4 quart pot. Stir in the bok choy and cook for 3 minutes, stirring occasionally. Remove heat. Add the sauteed vegetable mixture to the pot of bok choy.
Saute the mushrooms in 2 tablespoons oil stirring over low heat. After the mushrooms release their moisture, continue stirring while cooking for 2 more minutes. Stir the mushrooms and their remaining liquid into the pot of bok choy and vegetables.
In a blender add 2 cups water and 1/2 cup cashew butter. Blend at high speed until liquid consistency is reached, about 1 minute. Stir this in to the soup mix.
Enjoy warm or cold, not hot.
Serve in soup bowls and salt to individual preference with table salt or sea salt. Stir in 1/2 teaspoon sesame oil to individual servings if desired.
Soy or teryaki sauce will easily overpower the delicate flavor of this soup. Tamari sauce could be added to individual servings in very small amounts, 1/2 teaspoon at most.
I suggest always cooking over low heat (under 250°F) and for short durations. I do this in order to avoid toxic transformations of cooking oil and to preserve natural flavors and nutrients. Avoid using polyunsaturated fats for cooking because they can undergo unhealthy chemical changes when heated.
© 2010 Charles Farrier
Veggie World Cooking
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