Yield: Serves 4

Ingredients:

Soup

• 2 tbsp olive oil
• 1 cup chopped onions
• 3 cups diced turnips
• 2 cloves garlic, minced
• 1 cup sliced shiitake mushrooms
• 1 piece dried ginseng root
• 5 cups stock
• 3 tbsp soya sauce
• 3 tbsp herbed vinegar
• 1 tbsp burdock syrup
• 1/4 cup fresh chopped parsley
• 1/4 cup hot sauce

Garnish

• 1 carrot, cut into matchsticks
• 8 oz firm tofu, cut into 1/2-inch (1cm) cubes
• 1/4 chopped green onions
• 1/4 cup chopped fresh coriander

Directions:

1. In a large saucepan, heat oil over medium heat. Add onions and saute for 5 minutes or until 5 minutes. Stir in turnip and garlic, cook another 5 minutes. Stir in mushrooms, ginseng, stock, soy sauce, vinegar, and syrup; cover and simmer for about 25 minutes or until vegetables are tender. Stir in parsley and hot sauce.
2. Remove ginseng root; chop fine and return to soup.
3. Divide garnish among 4 bowls; ladle hot soup over.

Tip:

If you have the time in step 1, simmer this soup on low heat for 2 or 3 hours instead of 25 minutes. Keep the lid on in order to trap water soluble nutrients that would otherwise escape in the steam.

Variations:

Substitute: Burdock or dandelion for ginseng; Molasses or maple syrup for burdock syrup.

Add: 10 oz package fresh spinach, coarsely chopped, in the last 3 minutes.

Omit: Ginseng if unavailable.

Recipe Source: Healing Herbs Cookbook by Pat Crocker