I know....it's Tuesday. Yesterday our internet connection was not working again. We are absolutely fed up with our internet provider here in South Florida and have had to invest in a cellular hotspot on the iPad.
No matter, I think this soups tastes a little better on a Tuesday anyway.....
You will need:
3 leeks, just the white part, and sliced very thinly
1 Stick of celery, with some leaves if you wish - chop into tiny pieces
Bunch of organic dandelions, readily available in Publix right now
Two vegetable bouillon cubes
1 beetroot - scrubbed and chopped finely
10 stems/leaves of fresh parsley, washed, and snipped into little pieces
1 tsp ginger paste
1/2 tsp each cinnamon, freshly ground black pepper, powdered garlic
Can of garbanzos/chick peas - thoroughly washed to removed sodium content
Optional ---- also used 3 stems of leftover raw broccoli, discard the tough bits and chop finely.
Heat a little water in a large saucepan (no oil) and add the thinly sliced leeks, with the optional chopped broccoli.
When tender add 6 cups of water the bouillon cubes, celery, beetroot, and parsley, and simmer.
Now blanch the dandelions - plunge them into a boiling pan of water, remove almost immediately, and place them into ice water bowl, this removes the bitterness. Now add them to pan.
Add all the spices - but no salt!!
Add the garbanzos and just simmer on low.
At this point you can add a peeled, raw potato, cut into 3 pieces (apparently this will draw the salt out of the soup). After the dish is cooked, remove the potato pieces ---- Or.. you can just leave the potato in and cut into smaller pieces.
It is really delicious, hope you enjoy!
Preparation:
One hour before starting the soup, chop 8oz organic Tempeh into bite size pieces. Spray a glass pan with Pam and sprinkle Marjoram, salt substitute and fresh ground pepper into pan. Toss the tempeh in the herbs, give a quick spray with Pam and add more Marjoram, black pepper and salt substitute. Put in the fridge to allow the tempeh to absorb seasonings.
14.5 oz can of white beans - Cannellini - drained
1 large beetroot with its greens - chop beet into small pieces, wash greens
1/2 sweet onion - chopped
2 sticks of celery with leaves - chopped
1/2 cup chopped summer squash or corn
14.5 oz can diced tomatoes
4 cups of water with 2 vegetable bouillon cubes
small can tomato sauce
2 teaspoons each cumin, coriander, chopped garlic
3 teaspoons dried oregano (add the oregano when the canned tomatoes are added)
1 tsp each ginger and paprika
1/2 tsp tumeric
optional: 1/4 cup of elbow macaroni
Grapeseed Oil or Canola
Heat oil in pan and saute onions 2 minutes, add the garlic and beets and saute about 6 minutes, the onion will be soft, the beets still al dente. Remove from pan to a bowl, and add more oil to coat bottom of pan, when hot add the tempeh pieces. Allow to sizzle then add the cumin, coriander, ginger, paprika and tumeric. Drizzle a little more oil over tempeh to prevent from sticking to pan. After 5 minutes add the 4 cups of water with bouillon cubes, the canned tomatoes, tomato sauce, the drained, white beans, and the 3 teaspoons of oregano. Now add the beet/onion mix and the chopped celery and squash. Let simmer for 20 minutes and then add optional 1/4 cup elbow macaroni. Shred the beet leaves and put them over the top. Servings: 6 to 8.
After 15 minutes serve with sour cream if desired.
My husband just loves the rich, red broth. I like all the veggies as well. Personally I also thought it tasted better the second day.
