Finally, spring is arriving here in the Northeast, and crocuses are certainly a welcomed sight! I’m also so excited to experience the first of spring outside of NYC – Dan and I are moving to Connecticut tomorrow. This is what I wish I could make for supper tonight: Daikon and butternut squash soup, an excellent fix for any spring allergies settling in or winter colds still floating around. Instead, however, I’ll be scrubbing away at the stove.
Last year, yoga practitioner, fellow life coach, acupuncturist, and Chinese herbalist Esther Hadasa suggested this excellent remedy for my pollen irritated, scratchy throat. I cooked up a batch that evening and must say, it was soothing, voice clearing, and delicious! As Esther told me, daikon releases mucus from the body and therefore helps the lymph system flow more efficiently, making it a great fix for allergies, colds, and gall bladder issues. I also added onion, ginger, garlic, bok choy, miso, a bay leaf, and thai red chili paste.
This is the process:
Wash and cut the daikon into approximately ¼-inch quarter circles. Peel and cut butternut squash into 1-inch pieces. Put aside.
Heat some olive oil in a large pot (a Dutch oven is perfect), and then sauté roughly diced onion and a few garlic cloves until soft.
Add minced ginger, daikon, butternut squash, and bay leaf and sauté for a few minutes, stirring occasionally.
Pour about 8 to 12 cups of water or stock over vegetables (if you have fewer veggies, add less; more, add more) and bring to a boil. Reduce to a simmer and add miso, salt, and pepper. Cook for about 30 to 40 minutes over low heat.
Just before eating, add the bok choy leaves and red chili paste (or flakes) if you’d like a little kick.