Sunday, June 17, 2012

Herbivore Lettuce Soup with Turnips

Who is not going to come running for a soup with that name?

Basically followed the Lettuce Soup (http://www.culinate.com/recipes/collections/Contributors/margarett_waterbury/lettuce_soup_with_marjoram_and_spring_onions) recipe from Culinate for the format. Referenced their Turnip and Greens Soup (http://www.culinate.com/books/collections/all_books/fresh_from_the_farmers_market/turnip_and_turnip_greens_soup) because I had some on hand. Added some puréed peeled chickpeas to make it a filling meal. I made the vegetable broth with the turnip greens, some mushroom stems, and the potato peelings added to the traditional onions, leeks, garlic, celery, carrot, and peppercorns. For our second bowls, added some Thai green curry paste, lime zest, and pinch of fresh cilantro to add some interest after my turnips, chickpeas, and broth with mushrooms made it a challenge to enjoy just the subtle lettuce taste. We did enjoy the first bowl which is what is pictured here with its tastes of spring with the juvenile onions and the lettuce. Enjoyed both bowls chilled by adding ice cubes. Will no doubt be trying versions of this again.

Wednesday, June 13, 2012

Pea and Pepper Herbivore Soup

2 tbsp olive oil
2 yellow onions chopped
1 green pepper chopped
1 broccoli stem pealed and chopped
1 cup shiitake chopped
4 cloves garlic chopped
1 can chick peas rinsed
2 cups of water
2 tbsp basil
1 tsp green curry paste
Salt
Sautee veggies. Add chickpeas and water and simmer. Purée soup and mix in basil and paste. Salt and serve or chill and serve.



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