Today I was trying to think of a different dish for my lunch using only things in my fridge or cupboard. This is what I came up with.
10 dried flower mushrooms (you can use shitake if you prefer) soaked in boiling water for 1/2 hour. Keep this water as stock for this soup.
1 large onion, chopped
2 heads of garlic peeled & sliced
1/2 head of celery, chopped. Set the chop leaves aside.
1 large beet, chopped
handful of black bean spaghetti pasta broken into small lengths
1 vegan gluten-free stock cube
good pinch of thyme, oregano, basil & tarragon
water
salt
lemon pepper
In a large soup/stock pan add a little water & heat. Add chopped onion & steam fry for about 3-5 mins to soften. Add more water if onion is sticking. Add sliced garlic, stir. Add celery & beets and let them soften adding a little water to stop them sticking if needed. Squeeze mushrooms to reduce water content and then chop into pieces. Add to pan. Add the mushroom water, black bean pasta, stock cube and herbs. Add more water to make a thick soup/stew. Cook for 15-20 mins, Check that the beats and celery are done to your liking. I keep them a little 'al dente' so a bit of texture is present. Add the chopped celery leaves & cook for a minute to soften. Taste & add salt & grind some lemon pepper mix into soup. Stir and serve. Enjoy!
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