Hi, I'm Kim

Hi, I’m Kim Christensen, M.Om., Dipl.OM, L.Ac. I’m a licensed acupuncturist, herbalist, and owner of Constellation Acupuncture & Healing Arts in Minneapolis, Minnesota. Back before going to school and becoming a healthcare practitioner, Affairs of Living was my creative outlet while healing from chronic health issues. These days, I'm in a new phase of life, and this website is no longer updated.

Want to stay up to date? Check out my new website www.constellationacu.com.

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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

Entries in Recipes: Soups & Stews (28)


Celery Root & Jerusalem Artichoke Soup (gluten free, vegan, ACD)

I went to the last Saturday farmer's market last weekend. It is tragic to think that this coming Saturday, my bags and I will not be going to the market. I won't be able to flirt with cute farm boys, I will no longer have the anticipation of which vegetable will finally be ready harvest, and I will no longer be able to buy the tasty Cauliflower Pakoras made by the friendly woman who makes kitchari and chutney and all sorts of delightful Indian entrees.

The upside?

I made out like a bandit and got some great deals from farmers looking to get rid of the last of their harvest.

I purchased some beautiful celery roots, jerusalem artichokes, turnips, beets, parsnips, and kohlrabi, among other things. I had a lot of cooking to do this weekend - and that I did. But my fridge is still bursting, and I needed to use up some veggies. I wanted to use up my celery roots and make a small dent in the stash of jerusalem artichokes in my crisper. So, a quick soup was needed.

The result? A creamy, dreamy puree of two of the most unattractive members of the vegetable kingdom, the celery root and the jerusalem artichoke. Knobby and gnarled, they both are far too often ignored in American cuisine! The French use celery root, or celeriac, frequently in cooking, and have lots of tasty recipes for it. It tastes like celery, but more mellow and starchy and delicious. Perfect for a pureed soup. The jerusalem artichoke, also known as the sunchoke, is the tuber from a variety of sunflower. It is starchy and tastes a lot like a potato, and lends itself well as a potato substitue. Jerusalem artichokes make great 'home fries' if you roast them, or can be shredded and made like hash browns. Or, eat them raw, grated on a salad. Paired with celery root, it makes this soup tasty and creamy as can be. Quick and easy, this recipe makes a ton in a very short amount of time.

Celery Root and Jerusalem Artichoke Soup

2 celery roots (a.k.a. celeriac), diced
5-6 jerusalem artichokes, about 2 cups diced OR 1-2 potatoes
3 medium carrots, finely chopped
1 large onion, finely chopped
3 stalks celery, finely chopped
2 garlic cloves, minced
1 bay leaf
1 T thyme
1/2 t red pepper flakes
salt and pepper to taste
2 T olive oil/butter combination
7-8 c broth
optional: splash rice/soy/hemp/nut milk

In heavy bottomed soup kettle, heat oil/butter over low heat. Add onions, and saute for 5 minutes. Add garlic and celery, saute for 2 more minutes. Add carrots, saute for 2 minutes. Add chopped celery root, jerusalem artichokes, bay leaf, and broth, and bring to a boil. Turn heat to low, and simmer until vegetables are soft.

Remove from heat, and using a blender, food processer, or immersion blender, puree soup until smooth and creamy. If desired, add a splash of your preferred milk substitute to add to the creaminess. Add thyme, red pepper flakes, salt, and pepper to taste, and puree again to mix and make smooth.

Serve warm with anything!


Kohlrabi Garlic Soup a.k.a. Kick Parasites and Fungus in the Ass Soup

kohlrabi, my favorite antibacterial food

This recipe makes a naturally anti-fungal, anti-parasite super soup. I love kohlrabi. An odd-looking member of the cabbage family, kohlrabi is a versatile vegetable that can be eaten raw or cooked, and has a slightly sweet flavor. Raw, it is crunchy and light. Cooked, it has substantial body. Even better, kohlrabi is a really healing food! Kohlrabi, Garlic, Onion, and Thyme are all naturally anti-fungal, and help transform dampness in the body. Garlic and onion also help dispel worms and parasites. Yes! This soup is fast, easy, tasty, and full of good things for you.

Kohlrabi Garlic Soup a.k.a. Kick Parasites and Fungus in the Ass Soup

Serves 4

4 Kohlrabi
1 bulb garlic
1 onion
fresh thyme sprigs
fresh parsley
dash Herbamare, Trocomare, or sea salt
dash kelp powder
1 1/2 - 2 c broth
optional: unsweetened rice/soy/oatmilk, flax oil

First, prepare your garlic and onions for roasting. Cut off the top of the garlic bulb, exposing each clove. Peel the onion and cut in half. Wrap the garlic and onion in tin foil and roast until soft at 350* (about 30-40 minutes). Meanwhile, peel kohlrabi and chop into chunks. Cook kohlrabi until tender with your favorite method - steam, saute, roast (yum!), braise, etc. Important note: Don't overcook kohlrabi! It takes on a funky, overcooked cabbagey flavor if overcooked.

Once garlic is roasted, squeeze out as many cloves as you would like - or as much as you can stand! Wrap up any unused garlic and refrigerate, and use in other recipes. Place roasted garlic mash, onion, cooked kohlrabi, thyme leaves, parsley, and broth into a blender or food processor. Puree in batches if necessary. Blend/process until smooth. Use more or less broth, depending on how thick or thin you'd like the soup. If you'd like, add a splash of your favorite milk substitute to make it creamier.

Once pureed, heat soup through in pot and adjust seasonings/liquid quantity as necessary. Then serve up! I like to pour on a little flax oil once I have it dished up, for some added flaxen goodness. The flax oil could also be added during the pureeing process. If you do add while pureeing, just make sure that you do not heat the soup to a high tempurature after - the flax oil will lose potency.

Once heated through, dish up and enjoy!

This soup is also great served with salads, grain/vegetable dishes, or meats. Or, want a really antifungal/antiparasite meal? Serve up with some pumpkin seeds. Pumpkin seeds, in addition to being delicious and nutritious, also have anti-parasitic properties.

This is a flexible recipe - I've added a little lemon juice, have made without parsley and with other herbs instead, have sauteed garlic and onion instead of roasting, have added dulse flakes and mixed in other seaweeds. I have also added blanched kohlrabi greens and blended them in - resulting in a very very bright green soup. If you can tolerate raw garlic (I can't, but lucky you!), use raw instead and blend up for a super strong treat. You can do just about anything! Make this recipe yours!



Gypsy Soup, a variation (gluten free)

I love Mollie Katzen's Moosewood Cookbook. My copy is dogeared and stained, its wellworn pages stuffed with torn out recipes from other magazines and scribbled recipes on napkins and receipts. This cookbook is a classic, every kitchen needs it. One of my favorite recipes is Gypsy Soup, a savory, paprika soaked mix of green and orange. I'm a sucker for soup, I could eat it everyday. I like this one because it is flexible, you can substitute and replace ingredients easily (anything green with anything orange), and it is a sure win no matter what the mix. Here's the original if you're interested, but seriously, just go buy a copy of that book. 

Yesterday I created this version of the Moosewood favorite, without tomato and with the addition of chicken for some extra protein.

Mollie Katzen's Gypsy Soup, A Variation

2 onions, chopped
3 cloves garlic, crushed and minced
4 stalks celery, finely diced
2-3 medium turnips, peeled and chopped
1 roasted red pepper, peeled and chopped (see instructions below)
1 c black eyed peas, cooked
2 c green beans, chopped
2 boneless, skinless chicken breasts or thighs, trimmed and diced
2 tsp paprika
1 tsp turmeric
1 tsp basil + fresh
dash of cinnamon
dash of cayenne
1 bay leaf
1/2 tsp Vogel's Herbamare
3 c water (substitute part with chicken broth if desired)
grapeseed oil or ghee

Heat oil or ghee in large heavy pot, saute onions, garlic, celery and turnip until softened. Add salt, saute 5 more minutes. Add spice mix, water/broth, and chicken pieces, and simmer for about 15 minutes.

Add green beans, roasted red pepper, and black eyed peas. Simmer until chicken is fully cooked and vegetables are the way you like them! Adjust seasonings as necessary. If adding fresh basil, add just before serving or use as garnish.

Gas range version:
Hold the whole pepper, or slices if you prefer, over the gas burner until skin is blackened. Throw in a paper or plastic bag, put it under a bowl, and let sit for 15 minutes. Remove skins, and voila!

Broiler version:
I like to do this in the toaster oven on the 'broil' setting. Slice pepper into quarters, remove seeds. Put in broiler, peel side up, until blackened. Follow bag/bowl instructions above.

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