Easy, inexpensive, everyday soup following one of the most basic, most simple soup making techniques. Learn it once, make it forever in many varieties by simply switching the ingredients for the local, in season vegetables realistic for you! I rarely end up with the exactly same soup twice. Especially in colder weather, this soup is often my family's main (and sometimes the solely) dinner course.
2 tbsp fat (coconut oil, olive, ghee, butter, lard, tallow...no vegetable oils - some of the most chemical, harmful substances you can put in your body - I don't)
1 piece of renkon (lotus root)
3 tbsp grain-like seed (millet, amaranth, quinoa) *optional
liquid to cover/fill your pot (water, home-made stock - definitely more flavor and more minerals, dashi - gives it nice smokey flavor, I used this time 1/2 dashi & 1/2 filtered water)
salt & pepper to taste (1 tsp of salt works for me, and just invisible pepper amount due to kids. I add more into my bowl.)
* ideally washed, even soaked, could be already cooked too (in such case you can add it later, or even straight in your bowl, and it will cool the soup for you!)