Vegetable soup with basil, garlic and everything else in our garden!
You might haven’t got any garden, but our recipe is well worth the expense of making a unique and nutritious meal.
The roots of its detention are France, but its colors belong to the entire Mediterranean. It's vegan, of course, and even more delicious than it looks
The roots of its detention are France, but its colors belong to the entire Mediterranean. It's vegan, of course, and even more delicious than it looks.
Don't fret over the length of the list, many of the ingredients are already in your kitchenette, and you can certainly skip them (or add more) if you find it difficult to find them or you don't want them.
Note: The basil is hidden in the ‘pistou’ sauce you see below...
Let's see what it involves:
MATERIALS for 6-8 people:
100 g white beans (soaked watermelon)
4 tbsp. olive oil
1 garlic shredded (chopped)
1 leek cut in medium lengthwise into thin slices
2 chopped or grated carrots
1 ml oregano dried
700 gr cut cellulose frames
500 g of tomatoes
2 medium potatoes cut into frames
100 g Green beans, finely chopped
100 g of peas
80g of barley
Served with...
pistou sauce *
grated hard cheese
olive oil
* For the pistou sauce:
50 g basil leaves
3 cloves of garlic
1 ripe peeled tomato
75g Grated Italian hard cheese.
150ml olive oil.
HOW TO MAKE IT:
1. Strain the beans while warming in a 2 tsp pan. olive oil and sauté the garlic for 2-3 minutes, on low heat, not to burn. Add the beans and 1,250ml of water.
2.When the beans boil, reduce the heat and simmer the beans for 30-60 minutes. Pour ½ tsp. salt and simmer for another 5 minutes. Remove the pan from the fire.
3. In a second saucepan heat the remaining olive oil and sauté the quail with the leeks and carrots on low heat for 5-6 minutes.
4. In the same saucepan pour the beans with their water and oregano. Add zucchini, tomatoes (peeled, peeled, cut frames), potatoes and other 1.250ml water. Pour 2 tbsp. salt and freshly ground pepper.
5. After the ingredients are boiled, reduce the heat and simmer for 20 minutes. We may need to remove the lid to keep our food moist.
6.Finally add the green beans, peas and barley and simmer for 10 minutes or until the barley has softened.
7.Remove the pan from the heat, add the pistou sauce (about 250g) and stir. Serve with a rose sauce and a few drops of raw olive oil.
* The preparation of the thyme sauce is reminiscent of pesto ... We put the basil in the multi, along with the garlic, tomato and cheese. Add a little oil and continue to whisk until a thick slurry is obtained. Add aalt and pepper and stir.
Accompany it with a few salty crackers or whole walnuts, it is pleasant to eat while it is a very good meal!!!
By Dr Angel,
Aggeliki Koskeridou
Holistic Doctor – Counseling Psychotherapist
Doctor of Naturopathic Medicine
MSc Health Psychology
insta: dr_aggelikikoskeridou_official
