Fall and winter are perfect times to roll out new soups. With the weather chilly outside, sipping warm soup with a piece of rustic bread for lunch or dinner is soothing. This one evolves on the Curried Cauliflower Soup which I have enjoyed many times. This time I wanted to use fresh green vegetables. The obvious choice was broccoli And Brussels sprouts. And kale. It doesn’t get any greener than that!
2 cups broccoli florets
1 cup Brussels sprouts sliced
1 cup chopped kale
8-10 cherry tomatoes sliced
1 small onion chopped
2-3 garlic cloves minced
1-2 tbsp sour cream
4-5 cups water or broth
1 tbsp butter
1 tbsp olive oil
2 tsp curry powder
salt and fresh ground pepper
dash of lemon juice
Preheat oven to 375 degrees. Rinse broccoli florets and Brussels sprouts (slice into halves) and toss in a little olive oil, salt and pepper. Bake for 30-40 minutes until the edges start to brown lightly.
Meanwhile heat the butter in a large pan. Add garlic and onion and fry for 5 minutes. Add the roasted broccoli, Brussels sprouts and kale and broth or water. Add salt, curry powder and fresh ground black pepper. Bring to boil and turn down to medium low and cook for 30 minutes until the vegetables soften. Turn off stove and cool before processing with a hand blender. I normally like to keep some chunks instead of blending into a puree. Return to the stove. Add sour cream and sliced cherry tomatoes and dash of lemon juice and cook for an additional 10 minutes.
Serve warm with a piece of bread.
It was clean up time again. The refrigerator was cluttered with half a bell pepper here, some zucchini there, a bunch of beans, a small floret of broccoli, some cauliflower and other remnants of vegetables I had used the last few days. Perfect time to weed out of the refrigerator and transform the left over vegetables into an ingredient for a stew or soup with my favorite choice of beans. I go through this at least once a month. It is a perfect precursor to clean the refrigerator to make room for some fresh and vibrant produce to inspire new cooking ideas.
Nothing new here…
I pulled my 13 bean soup mix, some fresh kale and herbs from the garden and tossed all vegetables in a huge bowl with some spices and lemon juice.
Lunch was a delicious hearty 13 bean and vegetable soup. Perfect for a fall day.
Hope you are off to good fall season!
Each visit to Whole Foods I look for new ingredients to bring back to try. Beans and grains are always foremost on my mind. Being vegetarian I tend to get my protein from dairy and beans. I have never worked with fava beans, raw or dried. Period. In my mind, what I planned for it was some sort of stew possibly Morrocan. With that in mind I picked some fresh mint (unfortunately my mint perished as I was out of town for 4 weeks :-(). Fortunately kale, basil and parsley have revived since I started watering them again. So here’s what I did with my fava beans.
1/4 cup fava beans
1/4 cup adzuki beans
1/4 cup lentils
2-3 garlic cloves
salt to taste
Soak the beans overnight in some water. I usually like to cook my beans in a pressure cooker first. This expedites the cooking of the stew in the next step. In a large dish add the chopped vegetables and leafy greens, top with cooked beans and 4-6 cups of water and spices. Bring to a boil, lower the flame and cook for an hour or two until the flavors are infused and everything is cooked.
Top with sour cream when serving.
2 cups Cannellini beans (soaked overnight)
1 onion chopped
3-4 cloves garlic
1 bunch of kale
1-2 tbsp olive oil
Salt to taste
Pre-cook cannellini beans until cooked.
In a pan heat 1-2 tbsp olive oil. Add the chopped onion and garlic and fry till lightly brown. Lightly crush the tomatoes and add to the onions. Add the cooked beans along with the water to the onions and continue cooking in low flame for 10-15 minutes. Add salt to taste and add some crushed pepper flakes if desired. Loosely cut kale leaves and add to the rest. Cook for 2 minutes and remove from flame. Serves 4.