Eli’s Dude Food Soup… a rich full flavor totally Parve soup you will that is almost a meal in a bowl. Just right for winter months. Why “Eli Dude Food Soup”, because my friend’s 7 year old son likes his vegetables cut small in his soup, and dude meat sandwiches.. His friend and him tucked into this soup on a cold rainy winter’s day as if eating was going to go out of fashion, then declared it the best soup ever. If two discerning seven year olds like it this is worth sharing 3 onion, chopped 2 bay leaf 4 cloves garlic, minced 4 cups dried mixed beans white red chick peas and black beans ½ cup red lentils ½ cup green lentils 1 cup barley ½ cup quick cooking oats 1 tea spoon organic sea salt 15 cups water 6 carrots, chopped 6 stalks celery, chopped 6 potatoes, diced ½ kilo pumpkin diced 2 leeks chopped and washed 4sweet potatoes small diced 1 cup chopped parsley 1 teaspoon ground black pepper 1 cup of vegetable stock made with marmite or homemade vegetable stock 1/2 cup brown rice 4 leaves of fresh sage 1 cup of celery leaf chopped 1 stalk fresh Thyme 1 tea spoon Hawaij I teaspoon dried cumin 1 teaspoon dried coriander 1 cinnamon stick 1 inch ginger peeled and chopped 1 tablespoon good quality organic oil preferably coconut The zest of one lemon Put the beans, chick peas, lentils and barely brown rice into soak overnight or at least 8 hours. Changing the water at least once. Chop all the veg very small. Heat the oil in a large heavy bottom pot, one that has a tight fitting lid Add the chopped onion, leek ginger, garlic, bay leaves, celery and carrots, cook on a medium heat till the onion is just transparent Rinse the soaked beans barley etc brown rice under cold water and place on the pot stir, add the rest of the vegetables, all the herbs and spices and the vegetable stock and water. The water should just cover the top of the vegetables no more no less. Bring to the boil, a scum will appear on the top because of the beans remove it with a slotted spoon. Then reduce to a simmer. Add the oatmeal stir . Add the fresh herbs , celery leaf and parsley and lemon zest Simmer for at least 2 hours. Check for seasoning. Serve with crusty bread. This soup is better made the day before and heated very well all the way through or cooking slowly all day works too enjoy!
Posted on: Thu, 11 Dec 2014 04:11:22 +0000
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