Soup’s on!

Let's talk about longevity for a minute. I had the great honor of working alongside an eminence in my field of medicine who has written extensively about longevity. Dr. Maoshing Ni interviewed nearly a hundred centenarians in China as part of his research. He shared with me what all these centenarians had in common - A life philosophy of letting bygones be bygones and drinking a daily cup of soup - In the spirit of longevity, here is a sample of my weekly soup prep. You may prepare on Sundays and keep in the fridge for up to 3 days or freeze. Enjoy!

ZUCCHINI & PEA

Zucchini, pea, basil, garlic and preserved lemon garnished with fresh mustard greens (inspired by Ottolenghi).

  • 8 cloves of garlic

  • 2 tablespoons olive oil

  • 6 zucchini cut into cubes

  • 2 cups vegetable or bone broth

  • 1 cup water

  • 1 bag of frozen peas

  • 2 cups fresh basil

  • 1/4 of a preserved lemon

  • zest of one lemon

  • 1 leaf mustard green (optional)

  • salt & pepper to taste

  1. Sauté the the garlic cloves whole in olive oil until lightly browned, then add the chopped zucchini and stir until it softens (around 5 minutes).

  2. Add the broth and water and bring to a simmer.

  3. Add the peas and allow to cook through (around 7 minutes).

  4. Take off the flame and add the basil, preserved lemon and blitz with a wand or food processor.

  5. Garnish with lemon zest and finely chopped mustard greens for and extra bite.

CHICKEN BONE BROTH

Chicken bone broth is the base for most of my soups. Mix with miso and kimchi for a delicious and hydrating snack.

  • 1 cup of bone broth

  • 1 teaspoon of miso paste of choice

  • 1/4 cup of Kimchi

  1. I like to use Bonafide Bone Broth. You may find it at Whole Foods, Sprouts, etc.

  2. Heat the broth in a pan until it just starts to boil.

  3. Add the miso paste and, using a coffee frothing wand, mix until dissolved.

  4. Add in Kimchi and drink immediately for a flavor packed, hydrating snack!

BLACK LENTIL & CARROT

Black lentil, carrot, onion and garlic seasoned with last month's Kumquat and lemon pickle.

  • 1 small onion diced

  • 2 tablespoons olive oil

  • 3 carrots peeled/chopped into 1/2 inch cubes

  • 8 cloves of garlic crushed and finely diced

  • 2 cups vegetable or bone broth

  • 1 cup black lentils

  • salt and pepper to taste

Tip - this simple soup is best prepared in a pressure cooker of instant pot for speed and flavor!

  1. Sauté the onion with olive oil until softened, then add the carrots and cook for around 5 minutes.

  2. Add the garlic, broth and lentils. If cooking on the stove top, add a lid and simmer at medium to low heat for 30 to 40 mins. If preparing in the instant pot, set on pressure cook for 15 mins.

  3. Cook until the lentils are tender. Season with salt and pepper and garnish with kumquat & lemon pickle.

Andrea Thorpe