Last week I posted a review of Viva Naturals' Goji Berries. Click for that post and a recipe for Spiced Ginger-Turmeric Tisane with Goji Berries: here.
So, I've been inspired to create new ways to use my gojis. For this recipe, I decided to go for a savory dish. I whipped up a pot of this sweet, tart, and spicy soup for lunch one afternoon this weekend. It was well-received!
Ingredients
- 2 C dried goji berries
- 1 to 2 C boiling water
- 2 C stock (I used my Mineral Rich Vegetable Broth)
- 1 large onion, diced
- 1 T olive oil
- 1 t ground cumin
- 1 broccoli bunch, chopped into cubes
- 2 summer squash, chopped into cubes
- 1 C red and yellow bell peppers, chopped
- 2 C kale, chopped
- 1 T fresh herbs
- freshly ground salt
- freshly ground pepper
- sour cream for serving, optional
Place dried goji berries in a small mixing bowl. Pour 1 to 2 C boiling water over them. Let them soak to rehydrate for, at least, 10 minutes.
In a large soup pot or Dutch oven, heat the olive oil and saute onions until they are softened and translucent. Stir in the ground cumin. Add in the broccoli, squash, and peppers. Cook for 1 to 2 minutes, then pour in the stock, goji berries, and goji soaking liquid. Bring to a boil. Fold in the kale and cook until just wilted. Stir in fresh herbs.
Season to taste with salt and pepper. Ladle into individual serving bowls and garnish with sour cream, if desired.
In a large soup pot or Dutch oven, heat the olive oil and saute onions until they are softened and translucent. Stir in the ground cumin. Add in the broccoli, squash, and peppers. Cook for 1 to 2 minutes, then pour in the stock, goji berries, and goji soaking liquid. Bring to a boil. Fold in the kale and cook until just wilted. Stir in fresh herbs.
Season to taste with salt and pepper. Ladle into individual serving bowls and garnish with sour cream, if desired.
This sounds really good.
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