TCM Soup by Margaret Lee

TCM Soup by Margaret Lee

In TCM the Lungs and Large Intestine are associated with Autumn, they are the yin & yang pairs responsible for taking in the new and letting go of the old. This time of the year is important to take care of the Lung system to avoid colds, flu and allergies especially since it has direct access to the external environment.

In #TCMnutrition, the food flavour, temperature and colour have healing properties for the body. Eating too much excess cold and raw food creates dampness or phlegm that can result in stagnation and blockages leading to imbalance.

🍁Eat less cold and uncooked foods. That means switching to warmer drinks, soups, stews and steamed vegetables.

What’s in Margaret Lee‘s soup?

Lots of onions, garlic, sweet potato, celery, kale, cherry tomatoes, oyster mushrooms, green onions, miso and bone broth.


Quick & Easy Hot & Sour Soup

Quick & Easy Hot & Sour Soup

Who doesn’t love a delicious soup that comes together fast?  We know we do. Some weeks we can do well with meal planning and everything is a go, but it never hurts to have a back pocket soup you can throw together for lunch or dinner if you need it.  Right?

This one we decided to play a little and try some products out and we’re pretty happy with the outcome.  A traditional hot and sour soup will have soy and tofu in it however, when we use our beef and chicken broths for soups we like to keep things a solid paleo inspired meal.  In this case we skipped the tofu, had the option to add extra egg and tried out the Naked Coconuts Soy-Free Seasoning Sauce in place of soy sauce.  This soy sauce substitute is salty and rich in flavor with 65% less sodium than regular soy sauce and has no coconut taste.  It’s perfect for our low sodium broth.  Also known as coconut aminos, this soy-free seasoning sauce is enzymatically alive and made from fermented coconut sap.  Although we aren’t quite prepared to pair it with our sushi, we are absolutely on board with using it as a substitute ingredient in recipes and cutting back on soy products for our paleo and Whole 30 meals.

We also skipped chopping and shredding ginger and added The Ginger People Organic Ginger Juice to our shopping basket this time around.  It is super convenient and a super clean, delicious product.

Quick & Easy Hot & Sour Soup, makes 4 servings

  • 2 pints of BONED Chicken Broth, frozen or defrosted
  • 2 tablespoons Naked Coconuts Soy-Free Seasoning Sauce
  • ¼ to ½ teaspoon crushed red pepper
  • 8 ounces fresh shiitake mushrooms, caps thinly sliced
  • 3 to 4 tablespoons rice vinegat
  • 2 tablespoons arrowroot powder
  • 2 large eggs, lightly beaten
  • 2 tablespoons The Ginger People Organic Ginger Juice or freshly grated ginger
  • optional, scallions thinly sliced

In a large pot combine broth (heat up first if still frozen than add), soy-free seasoning sauce, crushed red pepper and 2 cups water.  Bring to a bowl over medium heat.  Add mushrooms; reduce heat and simmer until tender, about 10 minutes.

In a small bowl, whisk together 2 tablespoons vinegar and arrowroot powder.  Add to pot stirring until soup is thickened, about 1 minute.

Add egg through a slotted spoon or drizzled into pot, stir and form ribbons.  Remove from heat; let stand, covered, about 1 minute.  Pour in ginger juice or squeeze grated ginger in a small sieve release into soup (discard solids).  Add remaining tablespoon vinegar, season to taste and sprinkle with scallions for garnish.

Happy Soup Making!


Credits // Author and Photography: Suzanne Serwatuk

Maria’s SCALLOPED potatoes

Maria’s SCALLOPED potatoes

* 3 tablespoons butter
* 1 onion, peeled and thinly sliced
* 3 tablespoons all-purpose flour
* 1 container chicken boned broth
* 2 cups milk (I used whipping cream)
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 4 pounds Gold Potatoes, sliced into 1/8-inch rounds
* 1 1/2 cups freshly-grated sharp cheddar
* or yellow and white cheese, divided
Preheat oven to 400 degrees F.
Melt butter in a large saute pan over medium-high heat. Add onion, and saute for 4-5 minutes until soft and translucent. Stir in the flour until it is evenly combined and saute for an additional 1-minute. Pour in the bone broth and whisk until combined. Add in the milk or whipping cream, salt, pepper, and whisk until combined. Continue cooking for an additional 1-2 minutes until the sauce comes to a simmer (not a boil) and thickens. Then remove from heat and set aside.
Meanwhile, grease a 9 x 13-inch baking dish with cooking spray or butter.  Then spread half of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with half of the cream sauce, the sprinkle evenly with the shredded cheddar cheese. Top evenly with the remaining sliced potatoes, the remaining half of the cream sauce, and the remaining 1/2 cup of cheese.
Cover the pan with aluminum foil and bake for 30 minutes. Then remove the foil and bake uncovered for 25-30 minutes, or until the sauce is bubbly and the potatoes are cooked through.

Maria’s Red Lentil Soup

Maria’s Red Lentil Soup

Maria’s Red Lentil Soup

Red lentil with chicken BONED broth.
Clean 2 cups Red Lentil till nice and clean and without foam.
Start cooking.
Add 1 container chicken or beef BONED broth.

Sautéed in a large frying pan:

  • 1 tablespoon of oil
  • 1 chopped onion
  • 4 grated carrots
  • 4 stalks grated celery
  • 1 grated parsnip
  • 2 chopped garlic
  • Chopped parsley.

Add all to red lentil mix

  • 1 tsp salt
  • 1/2 tsp Italian Seasoning
  • 1/4 tsp Pepper

You can add different spices or veggies. Anything goes.




Mediterranean Red Lentil Soup by Fabienne Javadli

Mediterranean Red Lentil Soup by Fabienne Javadli

Some days we just need our own comfort food, may they be soup, stews, pies, chili, casseroles etc. Especially this cold season, there is nothing better than a big bowl warm, cozy and hearty soup.

For Fabienne, it’s a family recipe with her spin on it, the Mediterranean Red Lentil Soup.  In Arabic, it’s called Adas Majroush or Split Lentil Soup but she adds kale, carrots, turmeric plus she uses BONED Broth.

Fabienne: “I love your product. I never buy broth and have always made it myself – the weird one bringing zip locks to turkey dinner for the bones LOL. But I really like your product because I just don’t have time anymore and it’s the only one I’ll use.”

Mediterranean Red Lentil Soup


  • 1 Onion
  • 2 Garlic cloves
  • 4 Celery, chopped
  • 4 Medium Carrots, chopped
  • 2 Kale Leaves, chopped thinly
  • Extra Virgin Olive Oil
  • 1 cup brown rice
  • 1 BONED broth container
  • 1 thumb turmeric, grated
  • 1 cup Red Lentils, rinsed


  1. Sauté an onion and garlic
  2. Add celery, carrots,  kale and sauté for about 5 minutes in EVOO.Add in 1 c brown rice with a bit of broth Sauté another 3 minutes Add in 1 thumb of grated
  3. Add in brown rice with a bit of broth. Sauté another 3 minutes Add in 1 thumb of grated
  4. Add in turmeric then add rinsed red lentils.
  5. Pour in the rest of BONED broth container (add as needed 1/2 of another container) until the liquid covers about an inch above ingredients.
  6. Bring to a boil and simmer for 45 min on low heat.

NOTE for fast cooking:

I like to sauté everything in my pressure cooker, then when I add lentils and broth I close the lid.  Once it whistles, turn to low for 15 minutes.

Thank you for the wonderful recipe Fabienne!  Try this recipe and let us know how it goes.