Even if you are not taking part to Veguanuary this year, you are going to love this soup. This soup brings you back to the rural tradition and colors of the winter season. It’s very versatile, as you can use any cereal or legumes you like, and add any vegetable you prefer. It’s simple, tasty and very nutritious, full of proteins, minerals and vitamins. Perfect for a cozy night in after the bingeing over the holidays.
After all the food we had over the holidays, nothing’s better than some hearty and healthy soul food. Don’t get me wrong I have absolutely no regrets on how much I ate at my parents’, I enjoyed every single moment surrounded by family and friends. I have to admit, however, I came back craving some healthy and nutritious food and with the strong desire of getting back to my usual habits, to loose all those kilos I put i=on in the last month.
In the past, legumes were considered the meat of poor people, and were commonly present on the peasants’ table. Indeed, they are full of nutrients and highly recommended in the vegan diet, thus perfect for your Veganuary resolutions. I am not entirely sure I will be completely vegan this January, but I’ll try my best and hopefully give you some vegan inspirations.
“Farming looks mighty easy when your plow is a pencil and you’re a thousand miles from the corn field.”Dwight D. Eisenhower
Farmer’s Soup-Zuppa del Contadino
- Big Pot
- 80 gr Dried Canellini Beans
- 80 gr Dry Lentils
- 80 gr Dry Split Green Peas
- 80 gr Buckwheat
- 250 gr Carrots
- 1 Big Onion
- 250 gr Celery
- 2 lt Water
- to taste Chilli
- to taste Salt and Pepper
- 1 tbsp Olive Oil plus extra for dressing
- to taste Fresh Herbs I used Rosemary
- Wash and then soak the dry legumes overnight in a big pot.
- On the day after, drain the legumes. Chop the vegetables and warm up the olive oil in a pan. Briefly fry the vegetables and then add the legumes and herbs. Pour half of the water and bring to boil. Let it boil at low-medium heat for about 4 hours, until the legumes are cooked and tender. Do not add salt now as this would make the legumes very hard.
- Add the buckwheat and cook for 10-15 minutes. Add salt, pepper herbs and chili to taste. Serve warm with some bread and enjoy!
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!