• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

  • Privacy Policy

Multiculturiosity

Exploring food traditions through (mostly) healthy, gluten-free recipes, restaurants and travel

  • Recipes
    • Asian
    • African
    • American
    • Breads
    • Chinese
    • Canning and Preserves
    • Chicken & Poultry
    • Cooking With Booze
    • Desserts
    • Fish and Seafood
    • French
    • Fruit
    • Gluten-Free & Dairy-Free
    • Greek
    • Greens & Herbs
    • Honey & Maple Syrup
    • Indian
    • Italian
    • Japanese
    • Korean
    • Local
    • Main Dishes
    • Sides
    • Vegetarian
  • Restaurants
    • Fine Dining
    • Casual Dining
    • Gluten-Free & Gluten-Free Friendly
    • Vegetarian & Vegetarian-Friendly
  • My Montreal
  • About
  • Cookbooks I Love
  • Food & Travel Writing
  • Quarantine Cooking E-Book
  • 5à7 Podcast with Amie Watson

Ultimate “Good-For-What-Ails-You” Healthy Soup

February 27, 2011 MissWattson Leave a Comment

There are many reasons to eat soup. When you’re sick, it’s heavenly. When you’re cold, it warms you up. When you’ve been eating heavily or poorly, it lightens you up. Or it should if it’s made from quality ingredients. No cheap commercial broths, and no seasoning packages that come with dried noodles.

I had dulse (seaweed), dried mushrooms, ginger, garlic, green onions, and zucchini. All together, I had soup.

Heat a large pot of water and when it comes to a boil remove it from the heat and add the dried mushrooms and seaweed (about a handful of each, maybe). It really doesn’t matter how much, as long as it’s completely covered in water. Put a lid or a large plate on top of the pot and leave it for 30 minutes to resuscitate the vegetables.

Then heat another large (empty) pot over medium heat just until it’s warm. Don’t let it smoke or burn. Pour a tsp of olive oil into one place in the pot (don’t swirl it around) and then add the ginger and garlic – diced – to the oil that you pool on the side of the pot. This way you don’t need to add a ton of oil and your ginger and garlic will cook and not burn. Let it cook for maybe 30 seconds or a minute and then pour in about 6 cups or so of water. If you really want to speed this along you can bring the water to a boil in another pot in advance so it doesn’t need to reheat once you add it to the soup pot. Drain the mushrooms and seaweed (reserving the soaking liquid if desired) and add to the soup pot. The only reason I don’t use the soaking liquid as broth is because I find it’s too salty from soaking the seaweed. It’s a very flavourful, thick broth, so adding a little of it to the soup pot is good, but all of it is too much. Maybe a 1/2 cup. You can dilute the soup with more water or soaking liquid later if you like.

Add the chopped zucchini (I put in about 5, but I love zucchini) and return the soup to a boil. Boil just a few minutes until the zucchini are slightly softened, and enjoy. Just the broth alone is still very good and easy on the stomach because the seaweed keep releasing their gooey broth. Avoid the caps on the mushrooms if they’re shiitakes and they’re tough. Other than that, top with green onions if desired and enjoy. You can add herbs if you like – anything that won’t mess up your digestion (i.e. probably avoid hot sauce, and that’s coming from me, the chili paste queen)

It’s a really boring soup, I know, but it goes down slippery and easy, and when you’re sick that’s maybe just what you need.

All Recipes, Vegetarian detox soup, dried mushroom soup, healthy soup, soup for colds, sweaweed soup

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Sign up for my newsletter and all the food (writing) will come to you!








Flashbacks:

Satisfaction and Christmas Eve Indian: Madhur Jaffrey’s Kashmiri Lamb Rogan Josh, cabbage with peas (bund gobi aur matar), basmati rice and yes, naan

December 25, 2009 By MissWattson 2 Comments

There are … [Read More...] about Satisfaction and Christmas Eve Indian: Madhur Jaffrey’s Kashmiri Lamb Rogan Josh, cabbage with peas (bund gobi aur matar), basmati rice and yes, naan

Buttermilk Pound Cake with Blueberry Honey Wine Glaze

October 25, 2009 By MissWattson Leave a Comment

What does … [Read More...] about Buttermilk Pound Cake with Blueberry Honey Wine Glaze

minestrone-vegan-gluten-free-healthy-2

One Love Soup: Vegan and Gluten Free Minestrone

October 21, 2018 By MissWattson Leave a Comment

Ras Iville … [Read More...] about One Love Soup: Vegan and Gluten Free Minestrone

pistachio-gelato-with-amareno-cherry-compote

The Ultimate Dairy-free Vanilla Gelato and What Seattleites Don’t Know About Coffee

August 31, 2012 By Leave a Comment

The first … [Read More...] about The Ultimate Dairy-free Vanilla Gelato and What Seattleites Don’t Know About Coffee

Videos

June 2025
M T W T F S S
 1
2345678
9101112131415
16171819202122
23242526272829
30  
« Mar    

Archives

Tags

alice medrich amie watson aux vivres becky selengut best montreal restaurants best restaurants montreal bonnie stern chicken & poultry cooking classes montreal crudessence dairy-free gluten-free gluten-free montreal gluten-free restaurants montreal gluten free good fish hari nayak healthy vegetarian recipes heartsmart cooking how to make sushi jean-talon market lima lufa farms made with love modernist cuisine montreal montreal en lumiere montreal farmers markets montreal gazette montreal highlights festival montreal restaurants montreal restaurant week my indian kitchen natural wine oenopole peru plenty raspipav rezin sustainable seafood montreal toque! toronto vegan vegan restaurants montreal yotam ottolenghi

Copyright © 2025 · Daily Dish Pro on Genesis Framework · WordPress · Log in