Our bodies are made up of mostly water. It’s important to keep hydrated with soups, cruciferous vegetables and fish. This is a great dish to keep you healthy and hydrated.
12 oz. Wild caught USA salmon cut in ½ inch pieces
½ cup raw cashews soaked in water at least 10 minutes (optional but really makes a difference)
¼ cup white wine
1 onion chopped
1 inch ginger grated or finely chopped
1 clove garlic finely chopped
6 cups dashi or fish stock
1 cup sliced carrots
2 cups broccoli chopped in bite size pieces
2 cups cauliflower chopped in bite size pieces
8 oz. Shiitake mushroom caps sliced thin (save stems and freeze for broth later)
½ cup collard or other leafy greens chopped
2 tbsp. miso
2 scallions sliced on the diagonal
Heat the wine on medium in a large saucepan. Add onions, garlic and ginger. Cook for about 5 minutes. Add Dashi or fish stock. Add the rest of the veggies, bring to a boil, cover, lower heat to simmer for 7-8 minutes. Remove ½ the veggies and place into your blender along with the drained cashews (if using). Add salmon to the saucepan with remaining veggies and cover. Blend the other veggies and cashews until smooth. Add the blended mixture back to the pot and combine. Garnish with scallions. Enjoy!!!
