Vegan hearty broccoli stem soup

Vegan hearty broccoli soup

A hearty soup should be filling, a healthy soup should be plant-based, dairy-free and low-fat. Or at least that’s what The Starch Solution from McDougall MD says. I disagree with McDougall on avoiding completely fat and still using sugar. I avoid refined sugar as much as possible and I still use olive oil, but only a tiny little bit, as macrobiotics do. Few drops are enough to add flavour, and the legumes make it so yummy I just had three bowls of it. Can’t hardly move. Gosh, have to stop being such a fab cook.

Credits for inspiring the idea and a much beautiful pic go to Cheezy loaded potato broccoli soup by Lunchbox. I didn’t use any vegan cheese, they are all very fatty anyway, nor my usual oats milk/cream, so this one is gluten-free too. The florets I used them in another dish yesterday but kept the stem for this one. Most people throw away the stem not knowing it’s edible! Broccoli stems are as nutritious as the broccoli crown. Such a waste of resources. Eat the peel of potatoes too, vitamins are underneath, just buy organic ones and it’ll be fine.

Ingredients (makes 2-4):

  • Broccoli stem
  • Two small potatoes
  • 50gr of split peas
  • 50gr of red split lentils
  • Eye of garlic
  • Small piece of red cabbage
  • Half a carrot
  • Piece of red pepper

Directions:

  • Cut broccoli florets and use for something else. For example this steamed broccoli with dried tomatoes and boiled wheat berries. Yummy!
  • Boiled wheatberries and steamed broccoli

  • Save/freeze broccoli stem for this dish.
  • Boil broccoli stem, two small potatoes, eye of garlic and 50 grams of split peas for 20 min.
  • Blend
  • Add 50 grams of split red lentils and boil 20 min further
  • As a topping: chop red cabbage, red pepper and grate carrot. Sauté in a pan with only two drops of oil.
  • Add your toppings plus pepper and black sesame seeds, or just regular sesame seeds, or ground flax seeds. We do eat with our eyes after all
  • Enjoy!
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Widowed lentils soup with carrot and cavolo nero

Widowed lentils soup with carrot and cavolo nero

In Spain, ‘widowed lentils’ stands for meatless lentils. Binary-gender-criticism apart, I wanted to give some sexy greenery and carrot for the widow to play. Cavolo nero is rough enough to stand the long cooking green lentils need, so I gave it a try, and got one new recipe for the win!

Ingredients for 1 serving:
– Green lentils 100gr
– One clove of garlic
– Half bay leaf
– Piede of celery
– Small organic carrot
– Six cavolo nero leaves, chopped
– Salt

Directions:
Soak green lentils for at least half an hour. Some varieties need the whole night, check directions on your label. Boil everything together for at least 15 minutes, you won’t need no oil. Depending on the variety, you might need up to 45 minutes for the lentils to soften. Keep an eye and stir, you don’t want to run out of stock. Serve.

[Recipe review] Tomato, courgette, white bean and basil soup (The perfect pantry)

This is a picture of Lablascovegmenu's Flickr that shows a bowl of Tomato, zucchini, white bean and basil soup

Baked beans had shown to lower total cholesterol levels and low-density lipoprotein cholesterol, according to wikipedia, so I’ve been looking for new ways to cook white beans with vegetables, other than common meat-based spanish fabada (or soyrizo for based vegan fabada).

I followed this perfect pantry’s recipe. Well, more or less, as always. I didn’t use cheese, nor replaced it with anything. I didn’t use heavy stock, just added extra celery, and did not use enough tomatoes, just two cherry ones. But I did use dried beans instead of canned, that gives it more vitamins, is cheaper, has better taste and I bet is more filling. Just bear in mind dried beans do grow a lot from dry to soaked, and to keep an eye not to run out of water.

Ingredients:
– white beans
– olive oil
– courgette, chopped
– tomatoes, chopped
– dried thyme
– fresh basil leaves

Directions:
Start turning on the alarm the night before you want to do this. Soak beans in water when it rings.
The day after, I started with the sauté onion and garlic then boiled soaked beans with water, tyme and celery for more than one hour. Is calles slow cooking for a reason, I guess.
Then I added the chopped courgette and tomatoes and boiled for some ten to fifteen minutes more.
Serve.

Overall rating… meh. Don’t get me wrong, beans were delicious, but they always are. I guess it’s really good if you’re used to baked beans with tomato, because this recipe them an italian twist. But for me, it still lacks something, and I’m not the kind of girl to rely on heavy vegetable stock or cheese for that. Will keep on searching!