Today is another rainy day here in Northern California, and soup is definitely on my mind.  Today seems perfect for some “cream” soup.  Great Grandmaster Tae Yun Kim reminds us that we need to eat our vegetables, and lots of them.  Yes, even at Jung Suwon we learn a lot about nutrition!

“Body and Mind as one” is the first of the code of ethics at Jung Suwon, and Great Grandmaster Kim emphasizes that body and mind have to work together!  So, in order to have our bodies function at optimal levels, we need our veggies!

These kinds of soups are quick and easy to make, perfect for after a Jung Suwon class, when we are hungry and don’t want to spend a lot of time cooking.  They are also loaded with vitamins, minerals, and fiber to replenish our body’s resources.  It’s up to us to put in lots of love and good energy when we prepare them!

Right now, this time of year, there is a lot of sickness going around, and a lot of our Jung Suwon students have been sick – Great Grandmaster Tae Yun Kim keeps repeating in classes that we need to eat healthy foods, with the right attitude.  Choose foods that are packed with nutrition and prepare them yourself, if at all possible.  And vegetables are available year round and there are so many delicious ones to choose from!  Great Grandmaster Kim also stresses the importance of eating lots of different kinds of veggies, to make sure we get all the nutrients we need.

Here are is a wonderful recipe Great Grandmaster Tae Yun Kim has shared with me.  These soups work with all vegetables, although I tend to stay away from carrots and sweet potatoes and radishes – seems too sweet for my taste.  My personal favorites in this category of soups is mushrooms, spinach, cauliflower, broccoli or asparagus.  .

How to make healthy “cream” soups:

First, wash your veggies very well.  Several times if needed.

Using either olive oil or all natural butter, sautee most of your vegetables of your choice.  Let’s say you pick asparagus – break off the top 1 1/2 inches and save for addin on later.  Sautee the rest of the asparagus with freshly chopped garlic for a few minutes.  Add chopped onion if you like.  Add either water or chicken broth, a couple of peeled and cubed potatoes, and cook until tender, but not mushy.  Put in blender, and blend (be VERY careful with that or let cool a little, it will want to spill out of blender) until nice and smooth.  Put back into pot, reheat, and add asparagus heads (or if you use other veggies, the amount you have set aside.)  Heat gently until veggies are tender to your liking.  Add seasonings to your taste.  I prefer lightly salted and some black pepper – I love to highlight the flavor of each vegetable.  But experiment!

You should end up with some wonderful, creamy soup, without the calories and cholesterol.  If you want it creamier, mix some corn or potato starch with water, add to soup and boil until thick.

“Dig it in!”  (Great Grandmaster Tae Yun Kim)