Boy, I almost thought that I wouldn't be able to keep my resolution! The week has been busy and my cat-fueled fatigue resulted in two naps today. (NOTE: my cat, sweet as she is, has a habit of waking me up too early). Anyway, since the weather was rather dreary for the third day of spring (overcast, snow showers, cold and windy, thankfully not with the snow that others were hit with), I thought "SOUP"! I decided to make Nofunlatte's version of Heidi Swanson's Spring Minestrone Soup (from Super Natural Cooking). Recipes nofunlatte-style mean that I use what I've got (except for getting some of the fresh ingredients). To give you a soup synopsis, it's a flavorful broth/stock with rice and spring vegetables--peas (whole and sugar snap) and asparagus. Filling, but light and healthy. It's quick, too, which was a bonus (I also had a snotload of grading to do, so I didn't have the luxury of Big Cooking today).
I did, however, decide to WALK to my grocery store today for the asparagus and s-snap peas (not really a long walk, maybe a little over a mile)--I'd hoped this would give me a bit more energy, plus allow me to leave the car in the garage for the day. It was windy, cold, and snowy, but it did perk me up, especially when I found 51 cents on the way home!
So, here is this week's new recipe: Spring Soup My Way (a bonus recipe for me, because I got to use my faboo Staub soup pot, quite possibly my favorite cooking vessel ever! It has an acorn for the knob, which you can see, since I use it as my avatar).
1 Tbsp EV Olive Oil
2 thinly sliced shallots
2 cloves pressed garlic
3/4 cup long grain brown rice
6 cups water + 3 cubes Rapunzel brand no salt vegan bouillon dissolved in the water (or use veggie stock or broth)
6 oz. sugar snap peas, trimmed and halved (in the short direction)
12 asparagus spears, trimmed and cut into 1-inch pieces
1/3 cup frozen green peas (no thawing necessary)
Salt (I used A. Vogel brand organic Herbamare, an herbal seasoning salt)
Heat oil in saucepan over medium heat. When warm, add shallots and cook for a few minutes, then add the garlic and cook for another minute or two. The shallots should be soft. Add the rice and cook for a minutes. Add the water/bouillion (or stock or broth) and bring to a boil. Reduce to simmer, cover, and cook for about 35-40 minutes, until the rice is soft and tender.
Add the vegetables, plus about 1 tsp of the seasoning salt (or plain salt, if that's what you are using). Simmer for 3-4 minutes, so that the veggies warm through. Eat.
The original recipe called for brown basmati rice. I'm sure that would add flavor to the soup; however, I didn't have any and I did have plain brown rice.
BTW, this recipe is on the cover of Super Natural Cooking!