Sunday, May 1, 2011

Fine Vegie Soup (2)

Vegetable Soup.  In this one, some kidney beans added.
It's getting cold here again,  down in the south of Australia.  It's time for some warm, nourishing soup!  Plus,  we're a bit 'meated out' after a week of lamb, chicken and beef galore.  Sometimes, you just need veg.  This should give me a good, clear broth with nicely cubed, distinct vegies.  Unlike the gloop of the other recipe.

Ingredients:
  • 1/2 cup pearl barley,  well rinsed
  • 1/2 cup dried split peas and split mung beans, well rinsed  (Or use commercial 'soup mix' which is these things and a few other dried legumes)
  • 1.5 litres chicken stock
  • 1 tab vegie stock
  • 1 swede, finely diced
  • 5 brussel sprouts, very finely shredded and chopped
  • 2-3 sticks celery, finely sliced
  • 1/4 cabbage, very finely sliced and chopped
  • About 1 cup butternut pumpkin*, peeled & finely diced
  • 1/2 zucchini*, peeled and finely grated
  • green beans could also be added, about 1/2 cup, chopped into 1cm pieces
  • extra water if needed.
  • salt to taste
Method:
  • In large heavy pan heat stock and add soup mix (barley, peas, mungbeans)
  • Heating slowly, you may need to skim top if scum appears
  • Add vege stock
  • As this is cooking, chop and add the rest of the vegies. 
  • Start with swede as it takes the longest to cook,  then add the rest as you chop them.
  • Don't let it boil furiously, but gently simmering with the lid closed.
  • Add more water if you need to.
  • Allow to simmer for at least 30 minutes so it's all cooked,  but preferably longer to get the zucchini  to disintegrate (hey presto!!  disappeared!) and the flavours a chance to really get through it all.
*Moderate Salicylates

Verdict:
This combination of vegetables, grains and legumes is so satisfying and nourishing. Add a yummy home-made bread roll,  warm from the oven...  yum!

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