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Cook time
1 hour
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makes
6 servings
Author Notes
I opened the refrigerator the other day in search of ingredients to make soup. The goal was to make a low sodium, low fat soup that I could have for lunch that week. I looked at the huge carrots that I bought earlier in the week at Produce Junction. These carrots were so big that just one would have fed Bugs for a week. So here is what I came up with and it is pretty good and I think “Doc” would have approved. —blaganella
Ingredients
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4 to 6
carrots cut into small pieces
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2
leeks sliced into small pieces
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1 pound
shiitake mushrooms sliced thinly
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2
large russet potatoes peeled and cut into small pieces
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1 and 1/2 tablespoons
EVOO
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1 tablespoon
ginger paste
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2 quarts
low sodium chicken broth
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1 teaspoon
yuzu Nanami togarashi seasoning
Directions
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warm the olive oil over low heat
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add the vegetables and the seasons and sauté until lightly browned
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add the chicken stock and simmer until vegetables are very soft
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using an immersion blender or regular blender, blend until quite smooth
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taste and then add salt and pepper
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serve with peppitas and the remainder of the shiitakes
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