Last night I made a vegetable soup with a porcini mushroom broth, sauteed button and shiitake mushrooms, leek, ginger, vine-ripe tomato, vidalia onion and fresh thyme. I then added chopped napa cabbage, kale and cooked soba noodles into the soup right before serving. For garnish I added diced Avocado (sorry for the smeared avocado on the bowl...). It was a warming dish after almost being blown away by the wind during our evening dog walk. Soba noodles have a nutty flavor and are great for cold or warm dishes. For anyone avoiding gluten look for GLUTEN-FREE SOBA NOODLES (containing only buckwheat flour). Kale deserves to be highlighted because it is EXTREMELY nutritious. KALE is a great source of calcium, iron, and vitamins A and C. AND...it's an amazing source of chlorophyll.* I have been mildly obsessed with mushrooms this winter. They have a great flavor and add texture to soups, root veggie and grain based dishes, "Mushrooms are a rich source of glutamic acid (the natural version of the flavor enhancer monosodium glutamate) and so enhance the flavor of any savory food they are cooked with. They are high in protein and a good source of vitamin B2 and zinc."* Dan and I have been eating a lot of soup recently because it's a great vehicle to add a huge variety of vegetables. SOUP is also really filling but doesn't leave you feeling heavy after eating an entire stock pot full. I literally had 3 salad bowl servings of the soup last night. AND since water is a major ingredient in the soup it is also hydrating to the person who isn't a fan of drinking straight water... (me).
* Wood, Rebecca. THE NEW WHOLE FOODS ENCYCLOPEDIA.
No comments:
Post a Comment