Thai Inspired Soup

It has been freezing in Seattle, and we are just not used to this kind of weather. It's been around 20 in the morning (I know, it's balmy for Alaska, Colorado, or most of the East Coast, but we're spoiled!) and Annie has had to wear two jackets outside and still comes inside shaking.

Annie modeling her little jacket

It was frigid on the way to the bus this morning, so when I got home I decided it was time for some soup. I had some bean sprouts, spinach, and a few other ingredients in the fridge, so I decided to go with a Thai inspired soup. The type of food I loved the most was Thai. Then my food allergies came back. And then I went vegan. Fish sauce is a mystery (and it's obviously made from fish), there's soy in several dishes, and I just don't feel good after eating it even if I avoid the suspect and non-vegan ingredients. I didn't have galangal in my fridge or lemon grass, and I obviously don't use fish sauce, so this is a rough interpretation. It's very low calorie and low carbohydrate, which is great for my diet.


Thai Inspired Soup
2-3 TB Grapeseed Oil
3-4 Garlic Cloves, minced
2 Shallots, sliced
2 Ribs of Celery, diced
2 Carrots, diced
4 leaves of Kale, de-stemmed and rough chopped
1 bunch of Spinach
1 tsp Salt
1 Lemon, juiced
1 Serrano Chili, sliced
5 cups of Water
3 T Apple Cider Vinegar
1/2 T Agave
1 pack Mung Bean Sprouts
1 handful Cilantro

Warm up a wok (electric or stove top - I use a stainless steel stove top Wok) and add the carrots, shallots, garlic, and celery. Cook until the shallots start to go a little translucent and then add the salt. Add the rough chopped kale and cook until it wilts a little. Add the spinach, lemon juice, chili, apple cider vinegar, agave, water, sprouts and cilantro. Cook just until the spinach and cilantro wilts a little. I like the vegetables al dante. If you don't care much for spicy food, remove the seeds from the chili before cooking.

As a little added bonus, I add a teaspoon of soy free Miso Master chickpea miso to the soup bowl after I've dished up. It's delicious either way and great for heating up after a cold day.

Soy free chickpea miso