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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Here's a main dish soup with the recipe coming from Better Homes and Gardens' Fresh and Simple Vegetarian Dinners cookbook(let). Cooking time does not include the time needed to cook the wheat beeries, which can be cooked no more than 3 days in advance. Ingredients:
1 cup wheat berries |
2 garlic cloves, minced |
1 tablespoon extra virgin olive oil |
1 teaspoon curry powder |
1/2 teaspoon ground ginger |
1/8 teaspoon ground red pepper (optional) |
2 (14 1/2 ounce) cans vegetable broth |
3 cups butternut squash, peeled, seeded, chopped |
1 cup papaya, finely chopped (or peaches!) |
Directions:
1. Bring 3 cups water to boiling, then add the cup of wheat berries.
2. Return to boiling, then rreduce heat & simmer, covered, about 1 hour or until tender.
3. Drain well, & if not using right away, cover & refrigerate up to 3 days. Reheat before serving. Makes about 2 2/3 cups of cooked wheat berries.
4. In large saucepan, cook garlic in hot oil over medium heat for 30 seconds.
5. Add curry powder & ginger (& red pepper, if desired), & cook, stirring, for another minute.
6. Stir in broth, squash & papaya (or peaches).
7. Bring mixture to boiling, then reduce heat & simmer, covered, about 20 minutes or until squash is tender.
8. Cool slightly, then place half the squash mixture in food processor or blender.
9. Cover & process until smooth, then repeat with remaining squash mixture.
10. Return processed mixture to saucepan & heat through.
11. To serve, divide wheat berries among 4 soup bowls, then add soup.
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