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Cremini Mushroom, Rainbow Chard, and Shallot Soup [Vegan]

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These past few months, we have been trying to eat as much local and seasonal as possible. We signed up for a weekly local and organic produce box. And with it comes the challenges of changing our usual eating habits.

Our meals are quite balanced and nutritious, usually indian, full of lentils/beans, vegetables, salads and whole grain flat bread. But some of the vegetables we usually cook, are not in season right now. The supermarkets however never let you realize so.

While growing up in India, I did not realize that our meal were always seasonal. And now, I am relearning that aspect of planning and cooking along with experimenting with some vegetables I have never cooked with before.

Chards are one such leafy green. Chards are rich in Vitamins A,K and C and rich in dietary fiber and protein.

This soup became a part of our plan to add more greens like chard to our daily diet. It has some cremini mushrooms and shallots, browned slightly to give a buttery browned mushroom flavor to the broth, some wilted rainbow chard and some whole grain pasta to make it a filling light meal. The broth doesnt need much help from herbs or spices, if you are a mushroom sauce lover like me.

This soup can be made glutenfree by omitting the pasta or substituting it with a gluten free version.

Cremini Mushroom, Rainbow Chard, and Shallot Soup [Vegan]

This Recipe is :

Dairy Free Vegan

Serves

2

Ingredients

  • 10-12 Cremini mushrooms, chopped(quartered)
  • 2 garlic cloves chopped
  • 2 big shallots chopped
  • 10 Rainbow chard ( ribs cut and leaves chopped, use only soft and thin ribs. compost the thick stems :))
  • 1 cup elbows or small pasta cooked
  • Dried herbs( basil, thyme) 1/2 tsp or to taste
  • 1/4 teaspoon black pepper
  • 2/3 teaspoon salt or to taste
  • 1+ cup water(reserve from the pasta or vegetable stock or plain water)
  • 1 teaspoon oil

Preparation

  1. In a deep large pan, add oil, heat at medium heat and spread to cover the pan.
  2. Add chopped mushrooms, garlic, chard ribs and shallots and cook on medium low, stirring occasionally for 4-6 minutes or until mushrooms begin to brown on the edges.
  3. Add in the chard leaves and cook for another 2 minutes until the chard begins to wilt.
  4. Add in the water, herbs, salt and pepper to taste, and pasta. Taste and adjust.
  5. Bring to boil (partially covered 5 mins) and cook on low for 2-3 minutes or until the soup reaches desired consistency.
  6. Serve hot topped with green onions or herbs of choice.
  7. You can substitute the pasta with glutenfree pasta or cooked whole grains like barley, millet or quinoa.

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AUTHOR & RECIPE DETAILS


photo

Richa Hingle is the prolific and award-winning recipe developer, blogger, and photographer behind Vegan Richa. She loves to show people how easy it is to cook vegan Indian or other cuisines. Her eBook on Indian Vegan Diwali Sweets was wildly successful in which she created vegan versions of Indian desserts that were previously deemed impossible. She lives in Seattle with her husband and a fluffy Pomeranian.


 

 

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