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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A fantastic vegetable soup using a few vegetables that most people neglect. Satiny smooth and very filling, this soup also packs a major nutritional punch, for very few calories. The prep goes quickly, but the taste is the best part: earthy and autumnal, but never heavy in your stomach. This one's a staple of my refrigerator, and makes a great lunch to take to work. Ingredients:
1 rutabaga, peeled and cubed |
4 leeks, sliced |
1 onion, diced |
1 cup black beans, soaked and cooked (or one 15 oz can black beans, drained) |
5 oz button mushrooms, thinly sliced |
1 1/2 quarts chicken stock |
1 tbsp oregano |
1 tbsp thyme |
1 tbsp rosemary |
1 tbsp unsalted butter |
1 tbsp olive oil |
Directions:
1. Boil rutabaga in salted water for 15 minuted or until cubes are soft. Drain when soft.
2. While rutabaga is boiling, saute onion and leeks in the butter in a large soup pot. Use the olive oil only if necessary to keep onions and leeks from sticking to pot.
3. Add the boiled and drained rutabaga, mushrooms, beans, and chicken stock. If using fresh herbs (and do try to use fresh, they taste so much better), make a sachet of all the herbs and let the sachet infuse the soup. If using dried herbs, just add the herb directly.
4. Bring soup to a boil, then cover and turn heat down to simmer for 20 minutes.
5. Taste, and add salt and pepper accordingly. Serve hot. Keeps well for up to a week, just reheat using a microwave.
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