Maybe this could be called "Stay Warm and Strong Soup"
To whip together the perfect soup takes about 5 minutes of preparing and 2 hours of cooking, while doing 101 other things.
Step 1- clean 1 cup of Whole Oat and 1 cup of Whole Spelt
Step 2- put it in a heavy bottom casserole and add 10 cups of water Step 3- Add 20 cm of Kombu. I like to add 1/2 a cup of dried Burdock root or it can also be dried Daikon root.
Step 4- Let simmer for about 1 1/2 hours to 2 hours. Just check on it from times to times.
Step 5- At the very last 5 minutes, add clean Tuscan Kale.
Step 6- Add a teaspoon of Miso paste for taste at the very end. it should not boil.
This soup is topped with Alfalfa seed sprouts. A great herb for building strength and vitality.
KOMBU - is a japanese KELP seaweed and add healthy minerals as well as a good taste. Instead of a vegetable stock this is easy to use.
DAIKON - is an Asian root and is easily available in Natural food stores. Help cleansing. It is a tradition to eat Daikon root in Germany after the Beer Festival. I always have stored in a dried form.
BURDOCK - is the root of a Thistle plant, popular since the Middle ages. It is low in calories and high in calcium. It is actually promoting hair growth.
TUSCAN KALE - Is considered to be a highly nutritious vegetable with powerful antioxidant properties.
It is very high in vitamin C.
MISO - probably do not need an introduction after a few years of popularity of Japanese food. But just in case/It is a traditional Japanese seasoning produced by fermenting rice, barley or soya beens.High in protein and rich in vitamins and minerals.
Did you notice that I never mentioned Salt ?
I am not a Salt fan...and normally add a pinch for cooking in the beginning and add other tasty seasonings at the end.
But I leave it up to you,
G
