Remember I wrote about the very green soup I made last week? I had leftovers and decided I’d make them into a pasta sauce.
I picked out a lot of the remaining vegetables (and some of the remaining grain and water) and warmed it up in a pot. Then I put in a container of prepared tomato sauce and started warming it out. I used a hand blender to process the whole thing so it would be smooth and then I put in freshly cooked spaghetti and warmed it up a bit longer.
That’s it! It’s delicious because the flavours are very rich. It tastes like sautéed vegetables and herbs, especially dill.
Ready for this one? Here is how it looks:
The beauty of this soup is that the bulk of it is green leafy vegetables. It is inspired by a recipe someone told me their mother makes that is basically like this but with meat. I’m sure that is delicious too.
With all the greens, I removed the very thick stems. But I still left them pretty chunky because I love chunky greens in soup. :) As always, do whatever you want.
- Olive oil
- Two big onions, chopped
- 5 carrots, chopped
- 5 cloves of garlic, chopped
- 1 bunch of parsley, soaked
- 1 bunch of coriander, soaked
- 1 bunch of dill, soaked
- 1 head of celery – the leaves soaked, the stalks chopped
- Some grains – I added around 3/4 cups of a millet and quinoa mix.
In a pot, saute the onion in olive oil. Meanwhile prepare all the other vegetables. I soaked all of the greens together.
Put in all the vegetables as they’re ready.
Add boiling water to cover the vegetables generously.
Please note! By the time you add the water, the vegetables should have sautéed for quite a while. That’s the beauty of immediately getting the onions sautéeing.
Add the grains.
Add salt to taste.
Time 20 minutes simmering.
I was considering pureeing the whole thing but instead left it chunky. Lovin’ it.