WINTER VEGETABLE SOUP
Serves 6
A hearty meal on its own, or a terrific opener to a vegan main course like our Celebration Lentil Loaf.
Ingredients
1 ounce (about 1 cup) dried porcini mushrooms or other dried wild mushrooms
3/4 cup unsalted cashews
6 cups low-sodium vegetable broth, divided
3 rutabagas, peeled and finely chopped
1 onion, finely chopped
1 red bell pepper, seeded and finely chopped
Zest and juice of 1 lemon, divided
3 tablespoons chopped fresh chives
3/4 cup unsalted cashews
6 cups low-sodium vegetable broth, divided
3 rutabagas, peeled and finely chopped
1 onion, finely chopped
1 red bell pepper, seeded and finely chopped
Zest and juice of 1 lemon, divided
3 tablespoons chopped fresh chives
Method
Put mushrooms in a bowl, cover with 1/2 cup boiling water and set aside to let soak 10 minutes.
Meanwhile, in a blender, combine cashews and 2 cups broth and blend until very smooth, about 1 minute. Pour cashew mixture into a large saucepan and add rutabagas, onion and remaining 4 cups broth. Remove mushrooms from the bowl with a slotted spoon, cut them into bite-size pieces and add them to the pot; carefully pour in the liquid the mushrooms soaked in, being sure to leave behind any grit that has settled in the bottom of the bowl.
Bring the soup to a boil over high heat, lower heat and simmer, uncovered, until rutabagas are tender, 15 to 20 minutes. Add bell pepper and lemon juice and simmer 3 minutes longer. Serve garnished with chives and lemon zest.
Meanwhile, in a blender, combine cashews and 2 cups broth and blend until very smooth, about 1 minute. Pour cashew mixture into a large saucepan and add rutabagas, onion and remaining 4 cups broth. Remove mushrooms from the bowl with a slotted spoon, cut them into bite-size pieces and add them to the pot; carefully pour in the liquid the mushrooms soaked in, being sure to leave behind any grit that has settled in the bottom of the bowl.
Bring the soup to a boil over high heat, lower heat and simmer, uncovered, until rutabagas are tender, 15 to 20 minutes. Add bell pepper and lemon juice and simmer 3 minutes longer. Serve garnished with chives and lemon zest.
Nutrition
Per serving (about 18 oz/517g): 290 calories (80 from fat), 9g total fat, 1.5g saturated fat, 0mg cholesterol, 190mg sodium, 39g total carbohydrate (11g dietary fiber, 15g sugar), 13g protein
No comments:
Post a Comment