Just to try something different, on these wild and wet evenings, I have decided to try making a one colour soup.
It just happened that my fridge and cupboard had mainly white ingredients in it . I even had some organic veggies left which were begging me to use them up. And that is how I came up with this wonderful soup.
I was a bit nervous as never used fresh Basil in a non tomato soup before, plus thought the parsnip might add some bitterness, but to my surprise, it turned out quite delicious, hitting just the right spot after a tiring day at work. It was ready in a flash, and then there is the nutritional value of a good home made soup.
I do hope you try this wonderful soup, and you enjoy it as much as we did.
Ingredients:
- 2 litres of filtered and boiled water (cuts down the cooking time)
- 2 celery stalks, finally sliced to avoid the stringy effect
- 5 mushrooms cleaned and roughly chopped
- a cup of buckwheat pasta or any other healthy alternative
- 1 can of white beans, rinsed-make sure no sugar added
- 2 healthy stock cubes or just veggie salt
- cracked pepper
- 2 parsnips peeled and chopped into squares
- A handful of fresh Basil leaves to be added towards the end
- ¼ tsp of Himalayan salt for its mineral content and yummy flavour
Method:
- Place all ingredients in your favourite soup pot, and let simmer until veggies just become tender, being careful not to over cook as this will alter its nutritional value.
- Poor into bowls, can be enjoyed with a slice of homemade spelt bread.
- Makes enough for the whole family, and you will even have left over for lunch the next day for work.
Bon Appetite!