Nourishment Soup by Simone Jowell
I hope that you have friends in your life who inspire you to cook in better ways. I am fortunate to say that I do. Two of these friends, not only inspire me in how and what they prepare, but also in their resourcefulness and ingenuity. My friends are Debbie and Toby. Both recently gave birth – Debbie, 11 weeks ago and Toby, 3 days ago. For Debbie this was kid number 4 and for Toby, number 5.
A couple of weeks before Debbie was due to give birth, Toby starting spending Tuesday mornings in Debbie’s kitchen. Whilst Debbie rested, Toby cooked up marvelous stews, soups and salads. Debbie gave birth. Toby continued to nourish her. Two weeks ago, Debbie starting spending Tuesday mornings in Toby’s kitchen. On Sunday Toby had her baby, at home.
This morning I dropped by to find Toby and Debbie sitting across from each other in Toby’s sun-filled kitchen. Each had a baby strapped to their chest. Toby sipped on a green smoothie and Debbie chopped up some baby beets to add to a large green salad. The kitchen was filled with the delicious aroma of a simmering soup and relaxed conversation. I hadn’t eaten a thing in Toby’s kitchen, yet after 20 minutes I felt nourished simply sitting with my two friends.
1-inch piece ginger root, peeled and cut into small pieces
4 medium carrots, peeled and julienned
10 ounces shitake mushroom, sliced
½ medium leek sliced
4 inches of daikon radish, julienned
½ cup dandelion leaves
2 tablespoons Tamari
8 cups of vegetable broth
1 block of extra firm tofu cut into cubes
Sauté all ingredients (through dandelion leaves) in sesame oil for 2 minutes. Add tamari. Cook for another 2 minutes. Add broth. Bring to a boil and then simmer until vegetables are soft. Add tofu.
Photography by Simone Jowell