Rustic soup

Tis the season to be warmed by a yummy and filling soup. The beans: choose creamy/starchy beans here like: cannellini, butter beans, borlotti, or pinto. Sprout and cook your dried beans as usual, or boil fresh seasonal beans beforehand. Replace brussel sprouts with cabbage if not available. Bake your onion and garlic whole and take what you need for the recipe, the rest goes in an airtight jar and cover with olive oil. Used within 3 days. Refrigerated. If you are going on a winter-time picnic, I highly recommend this soup to take with.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

First let’s start with coriander, fennel and cumin seeds, toast lightly in a pan just until they become fragrant. Take off the heat and place in a dish.

Step 2

Chop the veggies however you like, just make sure size wise they are uniform so they’d cook evenly. How I would chop the veggies: The potato will be thin so it would cook at the same pace as the carrot and courgette. Carrots roundly shaped, thicker than the potato but not much. Courgette I had the heart of one that I used the outer layers for another recipe. Since this is the water filled creamy part of the courgette, I finely chopped it so it would add creaminess to the soup. Brussels sprouts I slices thinly with a couple of quartered pieces.

Step 3

Add the veggies to a stockpot with the olive oil and a bit of the water to cook on low medium heat.

Step 4

Add the spice infuser bag to the veggies, add the water and let it simmer for 30 to 45minutes

Step 5

When to add the beans? Depends on what bean and how well cooked it is, don’t want to add it from the start and the bean start to fall apart. So if the beans are firm I’ll add before adding the water, if not I’ll add in the last 20 to 30 minutes of the cooking time

Step 6

Pour into a plate and top with greens