Meatless Monday - Garlic, Kale, and Mushroom Soup
It's winter, also known as cold and flu season. Besides taking the proper precautions of hand washing and flu shots it's a great idea to eat very healthy foods. I have read that garlic has anti-viral and antibiotic properties. I don't know if that is true, I'm a potter, not a doctor or scientist or nutritionalist. I do know that it's really tasty. I've also previously mentioned kale's super food status and you've probably heard that eating green, leafy vegetables is good for you. If you don't care for kale this you could try substituting spinach in this recipe. The recipe also calls for wheat berries which I would not think are gluten free. If you need to stay away from gluten you can easily substitute another similar grain like rice or millet. I've included a link to a site that offers some gluten free grain substiutions at the bottom of this post.
I also made a couple loaves of Suzi's cuban bread to go with it. It's delicious and so easy. I've included a link to the recipe at the bottom of the post.
Ingredients:
I also made a couple loaves of Suzi's cuban bread to go with it. It's delicious and so easy. I've included a link to the recipe at the bottom of the post.
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| Garlic, Kale, and Mushroom Soup |
Ingredients:
- ½ cup wheat berries
- 2 Tbs. olive oil
- 1 cup shiitake mushrooms, stemmed and thinly sliced
- 15 cloves garlic, peeled and thinly sliced
- ¼ cup rice vinegar
- 4 cups vegetable broth
- 1 bunch kale ( about 10 oz.), stemmed and coarsely chopped
- 1/4 tsp hot pepper of choice (cayenne or chilli)
Directions:
1. Soak wheat berries in large bowl of cold water for 1 to 24 hours.
2. Heat oil in 2-qt. saucepan over medium heat. Add mushrooms, and season with salt, if desired. Sauté mushrooms 10 minutes, or until beginning to brown. Add garlic, and sauté 2 minutes more. Stir in vinegar; simmer until vinegar is almost evaporated, stirring to scrape up browned bits from pan.
3. Drain wheat berries, and add to mushroom mixture with vegetable broth, hot pepper, and 1 cup water. Bring to a boil, then reduce heat to medium-low, and simmer 20 minutes. Add kale, and cook 10 minutes more (add more water if needed to cover kale), or until kale is just tender. Season with salt and pepper, if desired.
Other Stuff:
Gluten Free Whole Grains
Smart Cat's Cuban Bread Recipe
Check out the gallery page - Future Relics Gallery by Lori Buff
1. Soak wheat berries in large bowl of cold water for 1 to 24 hours.
2. Heat oil in 2-qt. saucepan over medium heat. Add mushrooms, and season with salt, if desired. Sauté mushrooms 10 minutes, or until beginning to brown. Add garlic, and sauté 2 minutes more. Stir in vinegar; simmer until vinegar is almost evaporated, stirring to scrape up browned bits from pan.
3. Drain wheat berries, and add to mushroom mixture with vegetable broth, hot pepper, and 1 cup water. Bring to a boil, then reduce heat to medium-low, and simmer 20 minutes. Add kale, and cook 10 minutes more (add more water if needed to cover kale), or until kale is just tender. Season with salt and pepper, if desired.
Other Stuff:
Gluten Free Whole Grains
Smart Cat's Cuban Bread Recipe
Check out the gallery page - Future Relics Gallery by Lori Buff
you always post the most delicious sounding and looking soups, these winter days soups are perfect to stay warm.
ReplyDeleteThanks Linda, I hope you're able to try some of the recipes yourself.
Deleteoh BOY, so perfect...and I bet spinach works just as well :)
ReplyDeleteThanks Gary, I haven't tried spinach with it but since it goes so well with garlic it just seems like it would work. If you try it please let me know what you think.
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