Making nourishing soups is a ritual I enjoy and make a habit of at least weekly. It is most likely made on a Sunday, when there is time during the day to stock up on fresh produce at the market and buy some organic meat for slow cooking. A packet of Little China Soups is essential, as they add nourishment using high quality medicinal ingredients. I usually opt for the Ginseng + Shiitake mix, as it is an energizing and strengthening tonic that acts as a pick-me-up after a busy week. Plus, nothing beats the taste of medicine-grade shiitake mushrooms! Read More ...
The meat you add is up to you, but I love to add slow cooking meats that are inexpensive. Lamb necks are a current favourite, but if you’d prefer chicken drumsticks, chopped sausages or even want to keep it vegetarian then that’s perfect too. Also making a soup is a great opportunity to clean out the vegetable crisper and use up half carrots or greens that a looking a tad old. If you have some chicken or beef broth in the freezer, then pop some of that in too – but the soup mix will add enough flavour and act as a broth.
Now this recipe can act as a guide, but obviously add whatever meat and vegetables you like.
- 1 x packet Ginseng + Shiitake Soup Mix
- Lamb necks
- Chicken broth
- 1 Onion
- 2 x Carrots
- 1 tbsp fennel seeds
- 1 tsp fresh or ground turmeric
- In a wide saucepan brown the lamb necks, a few minutes on each side
- In another deep saucepan start frying the chopped onion and carrots. Add the fennel seeds and turmeric for another minute
- Add the lamb necks to the onion mixture along with the soup mix and chicken broth (if using)
- Bring to the boil and simmer covered for 1-2 hours
- In the last 20 minutes or so add the vegetables
- Serve in bowls and eat mindfully
- Hannah is a health writer and holds a Bachelor degree in Nutritional Science.