| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Health, Soups |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
qt |
Water |
| 1 |
|
Strip kombu sea vegetable; optional |
| 3 |
|
Shiitake stems; optional |
| 1 1/2 |
c |
Cooked brown rice |
| 1 |
tb |
Fresh thyme |
| 1 |
tb |
Fresh marjoram |
| 2 |
|
Leeks; cut in 1/2" pieces |
| 1 |
|
Potato; cut into cubes |
| 2 |
|
Stalks celery; chopped |
| 1 |
c |
Shredded cabbage |
| 3 |
sm |
Carrots; cut into pieces |
| 1 |
c |
Broccoli florets |
| 1 |
c |
Sweet peas |
|
|
Sea salt; to taste |
INSTRUCTIONS
Bring water, kombu, shiitake stems, and herbs (if using dried) to a boil,
and simmer for 10 minutes. Add leeks, potato, celery, cabbage, and carrots,
and simmer 15 minutes longer. Then add broccoli florets, sweet peas, and
herbs (if using fresh, and simmer another 10 minutes. Remove kombu and
shiitake stems, season to taste, and serve hot or cold**.
If using leftover cooked rice, simmer vegetables in same order, and add
1-1/2 cups of rice at the end. Cooking time is approximately 25-30 minutes.
VARIATION: Omit thyme and marjoram and serve with Pesto Sauce (see recipe).
**This soup is also very good served cold with a sprinkling of olive oil.
See DIET FOR ALL SEASONS, by Elson M. Haas (Paperback - ISBN 0890877327 -
Celestial Arts - 1995)
Notes: Dried herbs, if using, will be added earlier than fresh.
>1998 Hanneman/Buster
Recipe by: A DIET FOR ALL SEASONS (1995) Haas & Manzolini
Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 14,
1998
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