Early Spring Eggplant and Kohlrabi Soup

We served this soup on the counter last week. Tony described it as  a home run hit!” Others asked that I post the recipe. I think people liked the umami flavor of the mushrooms. It’s a soup that reflects the exit of winter – the eggplant- and the welcoming of an early spring – the kohlrabi

·       2 medium kohlrabies, peeled and diced small

·       1 medium Japanese or Chinese eggplant, diced

·       1 cup shiitake, lions mane, pippiono or blue oyster mushrooms, sliced

·       1 small red onion, finely sliced

·       1 T muun chi Fermented Roots

·       6 cups light vegetable broth

·       1–2 tsp tamari or light soy sauce

·       1 tsp toasted sesame oil

·       White pepper to taste

·       2 scallions, sliced

·       1 T coconut aminos

·       Optional: small handful chopped cilantro

·       1 c quinoa

·       2 c white navy bean, cooked

Add the Fermented Roots, paprika, a splash of coconut aminos. Saute til fragrant.

Add the veggies into a large pot with about cup of the veggie broth.

Add the broth and simmer till all are nice and tender.  Add the quinoa and beans and simmer for 20-30 more minutes.

Serve with scallions and cilantro scattered on top.

This soup has a ton of flavor and is packed with nutrients - your gut will be saying thank you all day.