The Big Soup: Recent Episodes
thebigsoup
Syma and Braden have fun pretending reality is just a big bowl of soup. Jump in and see if they can make any sense of it.
Instagram: @symahabib @trooknot
The soup gets deeper than expected. Syma started playing piano! Braden dropped a comedy special on YouTube.
Troo Knot - SPICY vol 1 + 2
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@troo.knot
@symahabib-------------------------------
RECORDED: November 29th 2022
We took summer off to soak up the sun. Syma also got married and almost died.
Winter is back and tis the season for soup!
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RECORDED: November 8th 2022
@troo.knot
@symahabib
Today we rambled about war and music.
Syma suggests listening to -> Mia Gargaret: Body
Braden suggests watching the music video -> Animals as Leaders: Monomyth
RECORDED: March 5th 2022
@trooknot
@symahabib
Part 2 of us yapping about therapy. Braden tricks Syma into giving him free therapy.
RECORDED: January 20th 2022
@trooknot
@symahabib
With our post-covid sniffly noses we ramble about therapy.
Part 1 of 2
RECORDED: January 20th 2022
@trooknot
@symahabib
This episode we ramble about the almighty cancel culture and not your typical kinda gratitude.
RECORDED: DEC 1st 2021
@trooknot
@symahabib
We're taking topic requests from our buddies / listeners! Here's the first one :)
This episode we ramble about post-pandemic-friendships and how to social life...
RECORDED: DEC 1st 2021
We split this convo into 2 episode so the second half will be episode 9 where we dig into the almighty cancel culture and gratitude.
@trooknot
@symahabib
We have our first guest! Tyson and Braden met when they were 4 years old at daycare. They are still best buds.
Tyson is a mobility specialist and Braden is very jealous of his deep squat.
We dig into his coaching expertise, grief, mental health, and selling urine.
Coaching Website = www.natefit.ca
@tysonlee_1
@natefityyc
Reach out to him about fitness stuff. He is da man.
RECORDED - MAY 2nd 2021
Syma and Braden wonder about religion, God, and spirit stuff.
Send questions and comments to trooknot@gmail.com
Instagram: @trooknot @symahabib
RECORDED - MAY 5th 2021
Syma uses her bad ass wisdom to help Braden dig into the nitty gritty of how he could use his unique skills and community to make a lil bit of change happen.
Send questions and comments to trooknot@gmail.com
Instagram: @trooknot @symahabib
RECORDED - APRIL 7th 2021
What the heck is activism? Can we change the world maaaaan?
SOUP RECIPES @ www.trooknot.com/thebigsoup
Instagram: @trooknot @symahabib
RECORED: March 25th, 2021
Today we're pondering the macro big picture aspects of the pandemic that stretch beyond our teeny tiny personal experience of it.
Send comments and questions to trooknot@gmail.com
@trooknot
@symahabib
Syma's Soup of the Day - Macro Miso Mushroom
Harness the power of your fungi and fermentation friends in this gut loving soup as you think about the big picture issues. Ingredients: 2 shallots, diced 4-6 cloves of garlic, minced 1-2 tbsp cooking oil of your choice 375g (ish) mixed mushrooms (I used oyster and shimeji) 2.5 cups broth of your choice (I used homemade from beef bones) 1/2 can of coconut milk 1 tbsp genmai miso, possibly more depending on taste. Process: 1) Fry shallots in cooking oil at a low heat until soft 2) Add mushrooms and garlic, continue to cook at a low heat until it's all a big goopy mess. 3) Cover with broth, bring to a boil, reduce heat and let simmer (covered) for 20 minutes or so. 4) Puree in a blender, return to pot, add coconut milk and miso. Continue to add until desired flavor is reached - mushroomy, creamy, with the nutty salty taste of miso. 5) Serve topped with toasted sunflower seeds and sprouts.
RECORDED - March 17th 2021
Today we're talking about our personal experiences of the pandemic. Some of it tasted good, some of it tasted sad, and we're still digesting.
Send your comments and questions to trooknot@gmail.com
@trooknot
@symahabib
Syma's Soup of the Day - Apocalyptic Asparagus
Soup base: 1 bunch asparagus spears, trimmed 1 head of garlic (top cut off and loose paper removed) 2 medium shallots, diced cooking oil of your choice 3-4 cups broth (I used homemade chicken) salt to taste cashew cream to taste zest and juice of 1 lemon
To make cashew cream: Soak a cup of cashews for 2-4 hours in 2 cups of water. Drain, and then blend on high with an added 1/2 cup water until liquidy and DELICIOUS.
To make soup: 1) Pre-heat oven to 400 2) Drizzle oil over the exposed top of the head of garlic, wrap in foil and place in the oven for ~40 minutes. (You are roasting the garlic) 3) Toss asparagus with a few pinches of salt and oil and place in the oven to cook until just brown and tender all the way through (about 12 minutes). 4) Meanwhile, cook shallots in oil on a low heat on stove. The longer you do this, the more caramelized and goopy they get. YUM! 5) When the garlic is done, squeeze the cloves out into the pot, add roasted asparagus and enough broth to cover everything, bring stove to medium high and bring to a boil before reducing to a simmer. 6) Let the flavors mingle for a bit and then blend this base. You can use an immersion blender, food processor, or regular blender. I prefer a regular blender for this one so it gets SUPER smooth. 7) pour the base back into the pot and then add cashew cream to taste. After you add cashew cream, add a bit more salt to taste, and finally, lemon zest and juice to taste. 8) Eat with a crusty piece of sourdough and if you want more spring vibes, grow some pea shoots and make a salad with them!
We throw the first episode on the stove and get er simmerin!
Who is Syma? Who is Braden? How did we meet? What are we doing here?
RECORDED: FEB 16th 2021
@symahabib
@trooknot
trooknot@gmail.com
RECIPE FOR YOU!
Lentil Leek Soup
- 2 tbsp cooking oil
- 2 large leeks,cut into chunks (including tops)
- 1 onion, diced
- 4 garlic cloves, finely chopped
- 1 tsp chili flakes
- 1 tsp turmeric powder
- 1 tsp ground cumin
- salt to taste
- 400g red lentils, rinsed
- 1.5 L vegetable stock
- 1 can coconut cream
- 2 limes, juiced and zested
- 1 bunch of cilantro, stems and leaves separated and chopped
Heat cooking oil in a large pan on medium heat and sweat leeks, onions, garlic and cilantro stems - 7-10 minutes. Add cumin, turmeric, salt and chili flakes and cook for 1 minute longer. Add lentils and stock and bring to a boil. Reduce to a simmer for 15 minutes or until lentils are cooked. At this point, you can puree the soup for a creamier texture if you like. Add coconut cream, and lime zest/juice to taste.
Serve in a bowl garnished with cilantro.
ps: you can leave the cilantro out.
enjoy!