Here's a recipe for my "almost vegan soup" (note that my soups usually turn out to be more stew than soup, so you might want to add extra water). It's a good way to use up leftover veg. Vegetables used for this soup have included carrot, parsnip, potato, mushrooms, broccoli, leek, onion - occasionally all at the same time!
Base recipe as follows - 1-2 crushed garlic cloves - 10 cm sliced leek (green bits for preference) OR 0.5 red or white onion. - 1-2 carrots, thinly sliced - 0.5-1 tsp each of cinnamon, ground ginger and coriander (tumeric can also be added) - 1 tin of chopped tomatoes - 1/3 cup red lentils - 1/3 cup French le puy lentils - 1/2 - 2/3 cup bulgur wheat (if you have some quinoa, add that if you want) - vegetable stock cube - a few leaves of kale or savoy cabbage (can do without, but tastes better with) - 0.5-1 chorizo, sliced or cubed
Boil the le puy lentils separately, as they take longer to cook than red lentils and bulgur. Fry the onion and carrots soft in oil. Add garlic and spices. Add lentils and bulgur and let fry a bit before adding tomatoes. Add hot water to cover, and a bit more (add more water if you want a thin soup). Sprinkle the stock cube into the mix. Let boil and then simmer/slow boil for c. 20 minutes until the lentils and bulgur are done. If you want to add broccoli, do that after 15 minutes or so, unless you want it boiled very soft. If you time it well, the le puy lentils will be done a minute or so before the bulgur and red lentils. Add the le puy lentils, the chorizo, and the kale/cabbage to the soup. Let simmer under lid until the cabbage is soft (or just as crunchy as you like it). Add some more spices if necessary.
It's a very improvisable recipe, so add or discard ingredients and change amounts to suit your preference and your cupboard.
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Date: 2009-11-10 04:10 pm (UTC)Here's a recipe for my "almost vegan soup" (note that my soups usually turn out to be more stew than soup, so you might want to add extra water). It's a good way to use up leftover veg. Vegetables used for this soup have included carrot, parsnip, potato, mushrooms, broccoli, leek, onion - occasionally all at the same time!
Base recipe as follows
- 1-2 crushed garlic cloves
- 10 cm sliced leek (green bits for preference) OR 0.5 red or white onion.
- 1-2 carrots, thinly sliced
- 0.5-1 tsp each of cinnamon, ground ginger and coriander (tumeric can also be added)
- 1 tin of chopped tomatoes
- 1/3 cup red lentils
- 1/3 cup French le puy lentils
- 1/2 - 2/3 cup bulgur wheat
(if you have some quinoa, add that if you want)
- vegetable stock cube
- a few leaves of kale or savoy cabbage (can do without, but tastes better with)
- 0.5-1 chorizo, sliced or cubed
Boil the le puy lentils separately, as they take longer to cook than red lentils and bulgur.
Fry the onion and carrots soft in oil. Add garlic and spices. Add lentils and bulgur and let fry a bit before adding tomatoes. Add hot water to cover, and a bit more (add more water if you want a thin soup). Sprinkle the stock cube into the mix. Let boil and then simmer/slow boil for c. 20 minutes until the lentils and bulgur are done. If you want to add broccoli, do that after 15 minutes or so, unless you want it boiled very soft. If you time it well, the le puy lentils will be done a minute or so before the bulgur and red lentils. Add the le puy lentils, the chorizo, and the kale/cabbage to the soup. Let simmer under lid until the cabbage is soft (or just as crunchy as you like it). Add some more spices if necessary.
It's a very improvisable recipe, so add or discard ingredients and change amounts to suit your preference and your cupboard.