This isn’t completely authentic but the broth has a good taste and it is just packed with vegetables. I added Thai basil and lime to garnish, which the recipe didn’t call for. I only had 10 star anise on hand so that is what I used. For mushrooms I used chestnut and dried shiitake; I let the shiitake simmer the entire 40 minutes. The mixed root vegetables in my case consisted of just one carrot, and a purple one at that, hence the lovely hue of my broth. I left out the black pepper. For the green leaves I used chard/mangold which I cooked with the rice noodles, and cress.
Tag Archives: celery
You can find the recipe here. I thought this was quite tasty.
I didn’t follow the recipe, as usual. I simmered the celery, garlic and spinach together with the lentils for a while, because I like them well-cooked. The lettuce, however, I only wilted. I also let it cool completely before blending it, because it is safer to blend that way, and I was making it in advance for lunch anyway.
This green soup looks very much like the other green soups I’ve made in recent weeks – broccoli stalk soup, pea parsley soup, and greens soup – but each has a distinct flavour.
Here’s the recipe. I used two bunches of fresh spinach in place of frozen spinach. Because this soup contains both potato and lentils, it is a filling soup.
I used this recipe as a starting point. I replaced the tamari with soy sauce. Since I couldn’t find any chipotle peppers in adobe sauce, I got a hot sauce made with chipolte. I also wasn’t able to find any kale and replaced it with spinach. I also opted to pre-cook the beans in a pressure cooker, and then cook the combined dish for half an hour.
I also used purple carrots.
This adaptation of the traditional Filipino dish comes from Astig Vegan. I couldn’t find a turnip or jicama, so I used swede. I found the dish a little bland.