RECIPE: Orange Soup

[Guest guest]

Last night's soup - can be seen along with some of the other things I've been

eating on my

blog: http://beanvegan.blogspot.com

 

ORANGE SOUP

 

1/4 cup barley

1 cup water

1 large sweet potato, freshly cooked and chopped

2 medium- large carrots, freshly cooked and chopped

2 cups canned pumpkin (the UNsweetened, unspiced kind - not the pie filling!

LOL) - or

use fresh cooked squash

kombu - a strip approx 3 by 2 inches, or a little more if you like it, soaked in

boiling water

then finely chopped

2 cups of low-sodium vegetable stock - homemade if possible - or a little more

if you

have it and need it

3 Tbsp nutritonal yeast

pinch of dried rosemary

1-1/2 tsp dried oregano

1 tsp ground dried ginger

1-1/2 tsp ground cumin

pinch dried chilies

2 Tbsp wheatgerm

2 or 3 Tbsp wholewheat flour

2 Tbsp wheatgerm

freshly ground pepper to taste

Zest of two oranges

2 oranges, peeled, seeded, and roughly chopped

 

Cook the barley for about fifteen minutes. Meanwhile, cook the sweet potatoes

and carrots

in some of the broth if you haven't already done so (the smaller you cut them,

the quicker

they'll cook, eh?). Combine these with the rest of the ingredients, including

the barley and

softened soaked kombu, in a large pot or bowl and start pureeing (in batches),

adding the

rest of the stock as you go along. You may need to add more stock or water.

Reheat, test

for seasoning and serve. Garnish if you like with a curl of raw carrot or orange

zest or a bit

of greenery such as coriander/cilantro leaves - wonderful taste with the cumin,

ginger and

orange.

 

Best, Pat