This is a fresh soup for spring.
Tag Archives: celery
I started with this recipe but made a few changes. I added mushrooms with the courgette/zucchini, left off the cheese to make it vegan, left out the wine, used lemon juice instead of limes, left out the sieved tomatoes, and left out the olives.
Beer gives a rich flavour to this vegetable stew. I have listed the vegetables I used, but of course you can use any vegetables you like, so long as they all hold their shape. I just used the vegetables I had on hand. I used a German ‘landbier’. The colour of the stew comes from the beet; avoid this vegetable if you’d like a more traditional colour.
I had half a bottle of beer left from making pizza crust, so I decided to use it in a stew.
- 1 tablespoon vegetable oil
- 1 large onion, roughly chopped
- 70 grams tomato paste
- 250 ml beer
- 2 carrots
- 3 stalks celery
- 2 potatoes
- 1 purple yam
- 1 beet
- 6 mu-err mushrooms
- 1 teaspoon vegetarian Worchestershire sauce
- salt to taste
- 1 teaspoon thyme
- 2 tablespoons flour
Set the mushrooms to soak in water for at least a half hour. Rinse them well and set aside.
Cook the onion in the oil in a medium pot over medium-low heat until soft, about 10 minutes. While the onion is cooking, peel the root vegetables and chop them into bite-sized pieces. Tear the mushroom into pieces. Chop the celery into pieces.
Add the tomato paste to the onions and continue to cook for another 5 minutes.
Pour the beer over the tomato paste and stir well. Add all the vegetables and enough water to barely cover them. Bring to a simmer. Keep the heat low and simmer for an hour, until all the vegetables are cooked.
Remove the lid. Add the salt, thyme and Worchester sauce. Mix the flour with a little water and add the paste to the stew. Turn up the heat and cook on medium for about 10 minutes or until thickened.
I started with this recipe and added some chopped chard leaves.
I used this recipe but added a fresh chili pepper and gumbo file.