If I had to live off of one soup this Winter, this would be it. Tender daikon (Japanese radish) coins, bright green beans, buttery onions, melty spinach, & poached white fish in a salty-sour broth over rice is really all I could ask for.
I'm goin' for seconds.
2 Fillets of firm, boneless whitefish
2 T olive oil
1 red onion, sliced in moons
1 large ripe tomato
2 handfuls green beans
1 large or 2 small daikon (looks like huge white carrots)
2 cubes Veggie Boullion
1 bunch spinach or 1/2 head cabbage, sliced
Saute onion & 1 t Real Salt in olive oil until translucent. Add tomato & saute 2 minutes. Add green beans, daikon & boullion cubes. Bring to boil, lower heat & simmer 10 minutes. As daikon starts to soften, add greens, juice of 1 lemon & fish fillets. Poach until greens are just how you like them, bright green. Cover 2 minutes & check fish for doneness & taste the broth. If you want, add more lemon juice or salt. To serve, ladle a bit of everything into your bowl. Add a big ice cream scoop of white rice on one side.
(Going for thirds)