kombu

vegetable barley ginger soup with lemon thyme

7th December 2014

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A soup to warm your hands and to strengthen your courage…

We can do anything if we sit with intention, just holding it in our thoughts, our hearts and lifting it up with LOVE, LIGHT, JOY, PEACE and COURAGE.

There are no limits to what we can do…..try it!

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vegetable barley ginger soup with lemon thyme

Serves 4 – 6

Inspired by Noa.

If I am out of home-made vegetable stock, I add the rind end of a wedge of parmesan – it adds a savoury, salty flavour to the soup.  This recipe also called for 4 dried shiitake mushrooms, thinly sliced – I tend not to eat mushrooms, so I left them out. But if you like the deep earthy flavour of mushrooms, add them to the soup with the vegetables.

ingredients  

2 Tbsp olive oil

2 stalks/150g celery

3 Tbsp/30g fresh ginger, finely chopped

1 tsp turmeric powder

1 stick of kombu

1 fresh bay leaf

1 medium/300g sweet potato or pumpkin

2 medium/170g carrots

a large wedge cabbage (200g)

⅓ cup/70g whole barley

10 cups/2½ L vegetable stock or water

1 bunch/15g lemon thyme

1 bunch/30g each fresh parsley and dill

Extra parsley, dill and chard/kale

2 tsp rock salt

¼ tsp freshly ground pepper

preparation 

1.  Finely chop the celery, wash and peel the remaining vegetables, then cut into generous chunks so that they do not break up in the cooking.

2.  In a heavy-based saucepan, heat the olive oil, then add the celery, ginger, turmeric, kombu and bay leaf – saute until all are coated.

3.  Add the remaining vegetables, barley and pour in the water so that the vegetables are covered.

4.  Tie up tightly the lemon thyme, parsley and dill and place on top, bring to the boil and turn down the heat  – simmer covered for 1 hour.

5.  Remove the bunch of lemon thyme, parsley and dill and discard.

6.  Add the salt and freshly ground pepper, roughly chop a handful of fresh parsley, dill and chard/kale and stir this into the soup.

7.  Using a potato masher, press down a few times to break up the vegetables – allow to sit for 5 minutes before tasting – adding extra seasoning where needed.

Serve with a drizzling of olive oil and extra cracked pepper.

Goodness shared from Stacey

:: lentil millet chilli ::

17th November 2011

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Before you taste…

Pause to smell.

 Take in the beauty of dish in front of you.

Take a moment to be grateful.

Breathe!

Take a bite.

Let the flavours greet your tongue.

Feel your mouth water.

Then, chew, slowly.

Close your eyes.

::lentil millet chilli::

Inspired by this post

Serves 4 – 6

ingredients 

1 Tbsp olive oil/ghee

1 red bell pepper/capsicum, finely chopped

1 Tbsp cumin powder

1 Tbsp sweet paprika

1 tsp hot paprika (or chilli powder)

1 Tbsp coriander powder

1 x 240g can crushed tomatoes

1 x 100g tub tomato paste

2-inch strip of kombu (optional – adding seaweeds to recipes soften the beans/lentils and speed cooking time, as well providing a wealth of nutrients)

¾ cup green-brown lentils

¼ cup red lentils

¼ cup millet

4 – 6 cups water/stock

salt and pepper, to taste

finely chopped fresh parsley

preparation 

1.  Heat ghee in a saucepan, add chopped red capsicum and saute gently for a few minutes, then add cumin, paprika and coriander powder – continue to cook for 1 minute.

2.  Pour in the tin of crushed tomatoes, refill the can and rinse out any goodness left into the pot.

3.  Add the tomato paste and kombu.

4.  Rinse the lentils and millet, add to pot with another 3 – 4 cups water.  Partially cover and continue to cook at a slow simmer for 1½ hours.  Add extra liquid if needed.

5.  After the long simmer, add salt and pepper to taste and sprinkle with finely chopped parsley.

Serve with cooked millet or quinoa, a dollop of yoghurt, green salad and guacamole.

Goodness shared by Stacey

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