Divine Soup

July 27, 2008

Divine Soup

Alexandra Tracy-Ram, Tucson CSA

Use whatever CSA veggies you have for the veggie portion. Eggplant, broccoli, broccolini, carrots, pak choi, armenian cucumbers, and corn all work well!

Broth:

2-3 veggie bullion cubes (or 2 14 ounce cans veggie stock)
1 chili pepper or green pepper diced
1 small onion or 1 small bunch of scallions or Mexican onions chopped
1 chunk of ginger chopped (or 2 teaspoons minced, 1 teaspoon paste)
3 cloves garlic minced (3 teaspoons minced, 1 teaspoon paste)
2 limes leaves
1 stalk lemongrass, finely chopped

Veggies:

2-3 mini eggplant
1 cup chopped Armenian cucumber (peeled)
1 cup chopped tomatoes
1-2 ears corn, kernels cut from ear
Optional: ½ cup coconut milk ; 1 package Udon noodles, cooked

Simmer broth, lemongrass, lime leaves (broken), garlic, ginger, onion and pepper while you prepare the other veggies (at least 10 minutes). Steam remaining veggies until tender. Strain as much of the broth’s ingredients out as you would like (consider removing the chili pepper for a milder soup). Add steamed veggies and stir in coconut milk if desired. Salt & Pepper to taste. Also tasty served with udon or other large noodles.

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