Soups | vegetology

|recipe copyright of: Vegetology|

1 container organic chicken stock, add additional water if desired

2 cloves garlic

1/2" knob ginger, sliced

1-2 tsp peanut oil

1-2 tsp oyster sauce

1 tsp whole peppercorns

2 cups sliced Chinese cabbage

1 bell pepper chopped

1/2 zucchini, sliced

1/2 -1 cup sliced mushrooms

2 green onions, sliced

Chinese Chuen Wild Pepper

1/2 potato, chopped

Begin by bringing the chicken stock to a boil. Add a little sea salt and black pepper to the broth. Once the broth is at a boil, add the garlic, peppercorns, ginger, and the potatoes. Allow to boil a few minutes. Add the peanut oil, and oyster sauce. Continue to boil until the potatoes are tender. Once they become tender, add the bell peppers, zucchini, mushrooms and cabbage to the broth. Boil just a few minutes until the vegetables are tender. Top with green onions and wild pepper; serve!

{Chinese Cabbage Soup}

{Creamy Cauliflower Spinach Soup}

|recipe inspired by: whole lifestyle nutrition|

3 cups organic chicken broth

2 cloves garlic, minced

1/3 large yellow onion, chopped

1/2 large head cauliflower, chopped

1 Tbs butter

1/4 cup milk

2-2+1/2 cups spinach

pinch rosemary

dash italian seasoning

sea salt

cracked black pepper

Begin by sauteing the garlic & onion together in a stock pot with the butter. Over medium-high heat, add the chicken broth, cauliflower, sea salt & black pepper (to taste). Bring back to a boil, adding in the italian seasoning & rosemary, simmering for twenty minutes. After it has simmered, remove the pot from heat and allow to cool for 10-15 minutes. Then, puree half the batch of soup in a food processor. Repeat with the other half of the soup. Return back to medium heat in the stock pot. Stir in 1/4 cup milk, along with the spinach. Cover and simmer until the spinach has wilted, or until desired time.

{Egg Drop Soup (蛋花汤}

{Udon Shanghai Mein with Fried Tofu & Greens}

|recipe copyright of: Vegetology|

(Serves 2)

200g fresh Udon Shanghai mein noodles

1/4 tsp. Chicken Bouillon powder

2 stalks Gai lan 芥兰, chopped into thirds (rinsed)

1/2 cup bean sprouts

3/4 carrot, chopped

1/4 zucchini, grated into large shreds

handful of cilantro, chopped

handful spinach, rinsed

4-6 cubes fried tofu (be sure to rinse before using)

sea salt (to taste)

4-6 cups of water

Bring 1/2 pot of water to boil in a medium-sized pot (or enough liquid to your liking for a soup base). Add the noodle, and celery. Allow to boil 5-10 minutes. (Separate the noodle before adding to the water, so that it does not stick together after boiling, as the noodle is fresh, and so it is at a dough-state). Then, add the gai lan, and shredded zucchini. Add the chicken bouillon powder and salt. Stir. Turn down the heat a little, so that the soup is at a very minimal boil. After 1 minute, add the tofu, bean sprouts, and the cilantro. Allow to cook one minute. Serve the noodles out of the pan first, top with veggies, and tofu. Pour desired amount of broth over the top of the mixture. Enjoy with a pair of chopsticks.

|recipe copyright of: Vegetology|

(Serves 2)

3 cups organic chicken broth

½ cup water

2 Tbs soy sauce

2 cloves garlic, smashed

1 large slice of ginger

2 Tbs cornstarch

2 eggs, beaten

1 green onion, sliced

1 large carrot, sliced

2-3 large Chinese cabbage leaves, sliced

3 button mushrooms, diced large

Boil chicken broth and water. Add the soy sauce, garlic cloves and ginger. Reduce to medium heat. Add the noodles, cook for 5 minutes. In a small bowl, combine water and corn starch (2 Tbs water, 2 Tbs cornstarch). Add to soup. Stir the soup with a whisk, so that the liquid starts to circulate. Stir in the beaten eggs, whisking for 1 minute. Top with scallions.