All winter long after the holidays, I made this soup 2 times a week to help keep my body running well, cleansed and purified.
It also plays a major role in my steady weight loss since having two children over the last 3 years. I lost 20lbs from January to March this year, just from switching half of my diet to a mostly macrobiotic vegan based diet.
I love this soup for breakfast, mostly, as it shapes how I eat all day, and I can eat it for snacks or lunches too. I usually make it with a pot of short grain organic brown rice and a side of steamed greens to make it a full meal if I feel the need for more nourishment, or you can add it right to your soup bowl with a dash of shoyu.
Eat it when you feel tired, bloated or ate poorly the day before – you will feel noticeably better. Eat when you are hungry. Start to get to know when you know you are hungry and you will see great change in your body and diet.
You can work with a variety of seasonal vegetables from the list below, but the daikon is one of the most important ingredients for purifying the blood, and I feel it makes the soup taste great! Use organic produce as much as possible, as clean food is medicine to the body.
Make this soup for someone who is sick or someone you love. It will change your life!
Nourishing & Healing Daikon Radish Soup
Into a large soup or stock pot add, nicely chopped or diced:
2-3 celery stalks
1 small onion
3” daikon radish sliced and then diced
Cabbage (1 cup chopped into small pieces)
½ bunch of chopped greens of your choice, or a mix (kale, chard, collard, work nice). I like to add these later so they stay fresh, about 10 minutes before I think the soup is done.
Fresh herbs to taste, my favorite is parsley, I usually use ½ cup
Slowly pour in as much water as you like, I usually use around 2 quarts or so. Simmer until vegetables are soft enough to your liking.
Eat with a splash of shoyu (not too much) as it is high in sodium, or eat plain. Ladle soup into mason jars in your fridge for quick meal or freeze a batch and set it out to thaw to make sure you stick with having it for a meal during the day.
I like to wake up very early, and chop vegetables in the quietness of the morning – it is meditative and fills my soup with that same nourishing quality. I know when I make this soup I am taking good care of myself and the others who will eat it.
You can play with adding other things like:
Sweet potato (1/2 is usually enough of a medium sized potato)
Squash of any kind, summer, zuchinni, and butternut are my favorite
Stay away from nightshades, like eggplant, tomatoes, and peppers for this soup.
Recommended cookbooks for a better you!
We carry all three in my little bookstore at the studio:
Want more recipes?