I am beyond thrilled to be partnering with Traditional Medicinals this season as well as braiding a few of their offerings throughout my upcoming cookbook, Tales from a Forager’s Kitchen! I have been such a huge fan of this company for so long and it was such a joy to create a recipe inspired by a few of my favorite tea blends.
I made a warm vegan turmeric stew with a maple sap base. We have been drinking the sap raw and when used in soup, gosh I don’t even know how to explain the flavor. It’s simple sweet and delightful. overflowing with jasmine rice, carrots, potatoes, English peas, thyme, warm sunflower oil, dried meadowsweet herbs, fresh ginger and paired with a steeped glass of @TraditionalMedicinals Turmeric with Meadowsweet and Ginger tea. The team at Traditional Medicinals goes through great lengths to make sure their products do what they say they are going to do. This process starts with herbalist-crafted formulation, carries through into sourcing high quality, organic ingredients, and ends with their cupping team tasting to confirm what they have worked hard to achieve. I would choose them over any other brand for their intense commitment to sustainability throughout the entire process. I feel completely drawn to their tea lately and the way it nourishes my body and picks me up or calms me down. Turmeric is gorgeous in pigmented color and supports a healthy response to inflammation associated with exercise, as well as supporting digestion.* Meadowsweet can be foraged from riverbanks, wet fields, and roadside ditches. It blossoms June through September and is such a beautiful and wholesome herb. Ginger has always been one of my absolute favorites all year long for its hug to my digestive system, making this tea one of the most warm and nourishing. Perfect for an end-of-winter, welcome-spring type rainy day.
Warm Thyme and Turmeric Soup
6 Cups of water or fresh maple sap
1 Cup of water for the rice
1 Cup sunflower oil
1 Cup Jasmine rice
1 Handful of fresh asparagus
1 Cup mushrooms (In season)
1 Small bag of carrots (about a pound)
5-6 Stems of thyme
4 Tablespoons of turmeric powder or 3 small turmeric roots
2 Tablespoons of ginger powder or 1 small ginger root
1 Cup English Peas
4 Medium-sized potatoes
The turmeric bubbles up on the top of the pot as it cooks and is utterly rich and foamy and delightful both in flavor and color. The palette is a capturing of the essence of the most intense sunset. Such a deep yellow, it almost as if a pastel drawing crayon was crushed and molded into an edible. It is earthy and savory with a bite of spice. The stew pairs well with a warm glass of Traditional Medicinals Turmeric with Meadowsweet and Ginger tea. Turmeric’s wide appeal may have recently gained momentum here in the West, but this healing rhizome or horizontal root has been celebrated as a cooking spice, a dye, and as a medicinal herb in India for over 3,000 years. Used in Ayurveda and Traditional Chinese Medicine to support everything from digestion to everyday discomfort, it has such an enduring legacy.
The goal of this soup is a soft, welcoming texture and aroma. First, chop the carrots, asparagus, unpeeled potatoes, and mushrooms into small cuts. In the fall and winter, I make my cuts chunkier and wider. In the spring and summer, I chop them up skinnier and lighter. It pairs well with the season, warm and rich and thick like a stew and then once the warmer days are here, I keep the soup more free flowing and lighter in texture. Pour in the sunflower oil and the chopped vegetables and simmer on medium for about five minutes. This allows the oils to soak into the vegetables but not get overly caramelized or burnt.
During the five minutes, give the vegetables a stir here or there….begin to prepare the rice.
Jasmine rice mixed in makes for a tender bite with each spoonful, fueling the belly with a warmth and a fullness. In a separate pan, bring 2 cups of water to a boil and pour in the Jasmine Rice. Turn to simmer on a medium heat and cover.
Pour the water or sap if available, into the pot with the vegetables. The rice will cook for about 20 minutes or until all the water has left your sight when you peek into the pot. Set aside, uncovered so the rice does not “over-steam.”
Place four fingers on the top of the thyme stem and gracefully pull down the leaves to separate from the stem. Chop these leaves of thyme finely and toss into the pot. Add in the turmeric and ginger powder. If you are using fresh roots of each, chop finely, as small as possible to simmer into the base of the soup.
Let vegetables simmer on a low to medium heat for about 25 minutes.
Don’t forget your peas! These are my favorite! Their firm pop and fresh flavor adds so much texture and excitement. English peas are known as shell peas or garden peas. They grow inside the same type of shell as snap peas and enjoy a short-lived season during late spring and early summer. They are harvested at their best in May! Once the soup has simmered for 25 minutes, sneak out a carrot or potato and blow to cool it down, then test its softness. If it feels just about right, add in the rice and popped peas and simmer for another 5 minutes. Warming it all together, sometimes I drizzle a little extra sunflower oil in on top to swoosh it all around together.
Tie a small amount of bakers twine around a bundle of thyme for presentation. It can be bowed to hang on the side of the pot, dipping in just tenderly like a tea bag, or presented on the side of the final bowl, or chopped finely and kneaded into the butter for warm bread. Sprinkled with turmeric on top. The tea can be made ahead time in bulk to be warmed or as a beverage on the side, slightly sweetened with honey or a dash of maple syrup!
Check out Traditional Medicinals for more ideas on which teas to pair with your meal or morning.
Thank you so much to Traditional Medicinals for sponsoring this post!
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.