This is my prana soup. Even more yummy than it looks.
We have hit the high prana circuit big time at our house, and the veggie garden is even more of a Great Thing than ever. In case high prana eating is new to you, go here:
‘Prana’ is the ayurvedic term for ‘life force’ and in as far as it applies to diet, it indicates food that has not been compromised (lost its life force and life-giving properties) through processing, radiating (think microwave), and having the nourishment just cooked out of it through boiling, baking, or roasting. Not to say that roasted veggies aren’t a good thing, but there is something better.
Fresh, raw, colorful veggies and fruits. Food that has spent its entire life in the sun and been minimally tampered with or just left raw before eaten.
My husband and I work prana foods into our diets as far as our working-class lifestyles allow. Ideally, it would be all prana. More realistically, we are aiming for mostly prana.
But O.M.G. – I love it when a recipe comes together, one that I can really share with pride. A recipe that is just perfect. This one is, and it incorporates prana food with a touch of processed (tofu), and fresh garden veggies. Of course, if you don’t have a garden, then organic veggies from your health food store are great. But really, there’s nothing higher prana than a green pepper, carrot, bean, tomato, or squash just picked minutes ago from your garden. So plant a veggie garden next year, OK?
So here is the best soup in the world. The mango gives it sweetness, the garden veggies crunch, the pressed tofu chewiness, and the hot pepper bite.
This is really yummy.
Four Truths Homestead High Prana Thai Coconut Mango Soup
1 can coconut milk
½ can cream of coconut
1 onion, sliced thick
1 green pepper, sliced thick
6-8 cloves garlic, minced
2 ripe mangoes, peeled and cut into cubes
1 cup thickly sliced carrots
Package extra firm tofu, pressed and cubed
Fresh ginger, minced very fine, to taste
Salt to taste
Red pepper flakes
Fresh chopped garden basil, to taste
In a pot with 1 tablespoon extra-virgin olive oil, very lightly ‘sweat’ onion, pepper, carrot, ginger and garlic. You don’t want the veggies to lose their crunch.
Add coconut milk, cream of coconut, tofu, red pepper flakes, basil, and salt, stir, and simmer for 5 minutes, no more.
Add spring water to desired consistency.
NOTE: I press a large block of extra firm tofu in the fridge, between 2 dinner plates, with a stack of books on top of the top plate, for at least a day. Drain it a few times. This yields a really firm, chewy tofu.