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Рецепт Hearty Kale Quinoa Soup

by Global Cookbook

Ингредиенты

2 x onions, minced 2 clv garlic, chopped 2 x celery stalks, minced 2 Tbsp. extra virgin olive oil 1 lb mushrooms, diced 1/4 lb Portabella mushrooms, diced 10 c. warm water 5 x soy cubes

3/4 c. quinoa 1/3 c. pearl or possibly pot barley 1/3 c. red lentils 3 x carrots, diced 3 Tbsp. tamari soy sauce 2 tsp dry dill weed (or possibly 2 tbs fresh) 1/4 c. fresh parsley, minced 4 c. kale, minced coarsely

Инструкции

1. Add in the onions, garlic, and celery to the oil in a large pot over low-medium heat. (I started off with 1 tbs butter then added the veggies then 2 tbs extra virgin extra virgin olive oil. But this is not for strict vegans.) Cook till the onions become translucent/soft but not brown (10-15 min). Add in the mushrooms and cook for another 5 min.
2. Meanwhile dissolve the soy cubes in the warm water. If you cannot get soy cubes, use a couple more tbs of tamari. Add in the water, tamari, quinoa, lentils, barley, and carrots to the pot and bring to a boil over high heat. Reduce the heat and add in the dry dill (add in at same time as parsley if it is fresh). Simmer for 1 hour. Add in the parsley and the kale (and the fresh dill if you are not using dry dill) then simmer for another 10 min. Serve.
3. You can add in some water during the simmering if you think it is too thick. I like it very thick.:-)

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