our lovely portland spring has inspired more soup-making than usual for this time of year. i had to share this recipe - i found variations of it on several websites and tweaked it to my liking. it's soooooo good, vegan, and gluten-free (if made with quinoa only)!
CREAMY AND NUTTY GREENS SOUP
INGREDIENTS
1/2 cup lentils
1/2 cup brown rice or quinoa or combo
1/2 cup onion or leeks, finely chopped
3 cloves of garlic (or more to taste)
4 Tbsp olive oil (or combo with canola oil)
2 tsp sesame oil
bunch of greens (i like kale and chard together - be sure not to use the stalks)
5-7 cups water
1-2 cubes veggie bouillon
SPICES
1 tsp cinnamon
1 tsp of chili powder
1 tsp red pepper flakes
1 tsp of sea salt, to taste
(you could use 2 tsp cumin in lieu of cinnamon and chili powder)
TAHINI DRESSING
1 to 3 Tbsp tahini or creamy peanut butter
2 Tbsp flax oil (optional)
Bragg's Liquid Aminos to taste
Wash greens and chop finely.
Add olive oil to a pre-heated soup pot on medium temperature. Once oil is hot, add onions/leeks and garlic and cook until soft. Add spices, being careful to blend well. Then add lentils and rice/quinoa and stir well. Add chopped greens and mix.
Add water and bouillon to about 1/2 inch above all your goodies. Cover the pot and bring to a boil. Simmer on low for 45 minutes.
While the soup is cooking, combine tahini/PB, flax oil and Bragg's; mix until texture is smooth and creamy. When the soup is ready, puree with the instrument of your choice, until the texture is how you like it. Mix in tahini/PB dressing well.
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E, this sounds really fantastic. Any reason you didn't/wouldn't use the stems of chard? I find they cook up to be quite tender and tasty.
ReplyDeletei just wanted a supersmooth finish to the soup. sometimes even chard is a little stringy in a puree (for me).
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