Curried Potato & Leek Soup

Being a huge fan of curry, I really wanted to try out a curried soup so this was a new experience for me. I used an immersion blender at the end to give this a creamy texture, and warmed up some store-bought garlic naan bread for dipping. Honestly, this soup was absolutely amazing and is great for a rainy day. The added red pepper flakes really gave it a kick. If you are a fan of curry, I recommend trying this recipe. Don’t be surprised if you end up licking the bowl! You do not have to blend it at the end if you prefer the chunky vegetables but I think it gave the soup a perfect final touch.

Enjoy!

Ingredients:

4-6 small baby red potatoes -peeled and cubed

2-3 large leeks – cleaned and sliced

1 large clove of garlic – chopped

1 medium carrot – peeled and chopped

1 celery stick – sliced

1 cup coconut milk

1 32oz container of organic vegetable broth

2 tsp butter

Spices:

1 bay leaf

1 tsp cardamom

1-2 tsp curry (to taste)

1 tsp turmeric

1 tsp red pepper flakes

Salt and pepper to taste

In a large saucepan melt 2 tbsp of butter and cook the potatoes, carrots, celery, and leeks until soft.  Add in the chopped garlic and saute for another minute.  If you need more liquid to cook the vegetables, add in some of the vegetable broth. 

Once the vegetables are soft, add the spices and the remaining broth.  Simmer for 15-20 minutes before adding the coconut milk.  Simmer for another minute and then take off heat and remove the bay leaf.  Blend with an immersion blender or use your stand blender in small batches, being careful not to burn yourself.

Add some cracked pepper and then serve with your favorite dipping bread.

Copyright © Mistwalker Herbal 2021

Feverfew, Mugwort and Yarrow tea

There are so many herbs one can find in tea blends, some for calming and others for invigoration. Today I needed something completely different. As we get closer to menopause, our cycles tend to go haywire. At least mine is, and today has been brutal. I have found this particular blend to help me on these painful, heavy days. The herbs I use are ones I have grown myself in my organic garden, so I know they are not tainted with pesticides. I did not have a large chamomile harvest last year, so I’ve purchased a box of organic chamomile tea bags supplement my stock and use as a base for this tea. You can use loose green tea if you prefer.

1 tea bag – Organic Chamomile – promotes relaxation and is an anti-inflammatory herb

1/2 tsp. – Organic dried Feverfew – this is an anti-inflammatory herb that can aid in menstruation

1/4 tsp – Organic ginger -chopped – this has anti-inflammatory properties and can aid in pain relief, even dismenorrhea. I add this for flavor and overall good health.

1/2 tsp – Organic dried Mugwort – used to help regulate menstrual cycles and ease painful menstruation. *Please note Mugwort can cause uterine contractions and should never be used if pregnant or nursing. Not recommended for use for longer than 1 week at a time.

1/2 tsp – Organic dried Yarrow – used to stop wound bleeding and heavy menstrual flow

You can put the loose dried herbs and ginger into a separate tea ball and add to your mug with boiling water and steep for up to 5 minutes. Any longer and you risk the tea becoming bitter.

Sweeten with honey rather than sugar to avoid negating the anti-inflammatory benefits of this tea. It has an earthy flavor overall, and is quite pleasant. I found that one mug does the trick for me on my worst days.

Do you have a favorite tea blend that works for you on your worst days? If so, please feel free to share it here. I’m sure we all could use some healing and relaxation during our monthly cycles, and finding new blends and flavors are always fun to try.

(I am not a doctor or pharmacist, and although I do my due diligence when researching herbs and blends for internal use you should always check with your physician before imbibing herbal blends.)

Copyright © Mistwalker Herbal 2021

Black Bean Soup

This is a wonderfully flavored, spicy soup for those cold rainy days. Serve it with garlic naan or a good french bread for dipping. Top with avocado slices if you wish for an added treat!

Ingredients:

2 cans black beans – rinsed

1 carrot – sliced

1 celery stick – sliced

1 medium shallot -sliced/chopped

1-2 cloves garlic – chopped

1/2 cup fresh cilantro – chopped coarsely

2 Tbsp tomato paste

1 container vegetable broth – 32 oz

**1 small jalepeno – chopped if you want more heat

Spices:

1 tsp cumin

1 tsp tarragon

1 tsp red pepper flakes (or to taste)

1 tsp chili powder *add more to taste

1 tsp cayenne pepper

1 bay leaf

Salt & pepper to taste

Heat 2 tsp olive oil in your stew pot, and add the sliced carrot, celery, and shallot. Saute on medium heat 5 mins or until they are softened. Add the chopped garlic and sauté another minute or two.

Add black beans and vegetable broth to the stew pot.  (You don’t have to use the entire container).  Add bay leaf and spices, bringing the soup to a slow simmer.  Add in the 2 tbsp tomato paste and stir to combine.

Simmer 15-20 minutes, allowing the flavors to blend, stirring occasionally.  Add the chopped fresh cilantro and take the soup off the heat. Add salt & pepper to taste and remove the bay leaf before serving.

Serve with avocado slices, your favorite dipping bread, or cornbread.

Copyright © Mistwalker Herbal 2021