This soup is THE autumn soup! It contains all the flavors typical of the period as chestnuts and mushrooms and warms the belly in the cold autumn evenings.
It must be tried at least once!
Since it is a little difficult to do, I suggest you make it a good dose and then freeze it.
Needed for 4/5 people:
- 3 medium potatoes
- 280 grams of fresh chestnuts
- 300 grams of barley (I used to be ready in 10 minutes so we avoid having to soak the night before)
- 30 grams of dried porcini mushrooms
- 1 leek
- 1 celery
- thyme, rosemary
- 1.5 liters vegetable broth
- extra virgin olive oil
- salt and pepper
- bay leaves (optional)
We soak the mushrooms in a pint of hot water.
We begin to cook chestnuts.
We wash and apply a fairly deep incision in the skin, this will peel more easily. Put them to boil in salted water with a few bay leaves (optional), will cook about 40 minutes. They should be soft but not too much because they will continue cooking in our soup.
We prepare the broth.
In a saucepan, put to boil 1.5 liters of water, add vegetable stock cube, a pinch of salt and celery washed and cut into pieces.
When the broth and chestnuts will be almost ready, begin preparation of the soup.
Washed, peeled and diced potatoes.
In a large pan we fry in 3/4 tablespoons extra virgin olive oil all the leek thinly sliced, including green part, with rosemary and thyme chopped well.
After a few minutes, add the celery boiled in broth, 1 liter of the same broth and potatoes. Let cook about 15 minutes.
Meanwhile peel the chestnuts and drain the mushrooms but keep the soaking water.
After the 15 minutes, add the chestnuts and mushrooms to the soup, we stretch with 300 ml of water soaking filtered of mushrooms, add salt and pepper and cook for 20 minutes.
We now add the barley and the remaining water of the mushrooms. Let cook until the barley is cooked (about 15-20 minutes). If it is too dry, add hot water.
Let cool a few minutes and serve with a drizzle of olive oil.
Inspired by girovegandoincucina.
INDIAN STEW WITH TOFU AND CAULIFLOWER
Yesterday I experienced this Indian dish totally vegan and with intense bouquet.
This is the reinterpretation of a recipe found on yummybeet.com.
Needed for 4:
- 1 cauliflower
- 400ml coconut milk (I used Suzi Wan)
- 1 package of tofu
- extra virgin olive oil
- 1 carrot
- 1/2 onion
- 1 or 2 cloves of garlic
- spices: Tandori masala (a spice mix that is ready)
- 1 tin of tomatoes (preferably Organic or otherwise sweet and not acid)
- lemon juice
- Brown rice for accompaniment
Brown rice usually takes about 40-45 minutes to cook after started to boil.
In a very large pan heat the oil and fry a few minutes the onion, garlic and carrot, roughly chopped, then add the coconut milk and spices (Tandori Masala and Curry). Cook about 10 minutes over medium heat and cover. Now add the canned tomatoes and simmer another 15 minutes until the vegetables are tender, now blend all with an immersion blender.
Add the cauliflower and tofu cut into small pieces and lemon juice, add salt, bring to a boil again and cook covered for about 15 minutes, until the cauliflower becames soft.
Serve with boiled brown rice :)