The other day, Leo and I both woke up feeling less-than-fab. I decided it would be a perfect time to try out the healing Kinpira soup I learned to make in my macrobiotic cooking class at the Natural Gourmet Institute! This recipe is courtesy of Jill Gusman, Natural Gourmet cooking instructor and author of Vegetables from the Sea.
In class, I learned that this soup is strengthening and great for people recovering from an illness or surgery – and amazing for overall vitality. Leo and I both ate a bowl of this soup yesterday and ended up feeling much better. Who needs meds when you can eat a delicious macrobiotic healing soup? YUM! 🙂
Here’s what you’ll need..
1 tbsp sesame oil
1 tbsp toasted sesame oil
1 medium onion, diced
1 12-inch burdock root – sliced thin (you can find burdock at a health food store)
1 medium carrot, sliced thin
1 small butternut or kabocha squash, cut into small cubes
2 tbsp chickpea miso
1 tbsp barley miso (I couldn’t find this, so I used brown rice miso)
3 scallions, sliced thin
Water to cover the vegetables
Heat a soup pot on low heat – add both oils.
Add the onions to the pot and cover thoroughly with the oil. Cook about 3-5 minutes.
Stir in the sliced burdock root. This is what burdock root looks like:
Add the carrot, squash and water to the pot. Bring to a boil. Lower flame and simmer about 30 minutes.
Put the 2 kinds of miso into a small bowl. Ladle some hot broth from the soup into the miso bowl and stir until well combined. Add the mixture back into the soup pot.
Turn off flame and add sliced scallions. Eat and heal!! xo