Daily Recco, December 22: A wholesome soup of mushroom, greens and pasta
The cold in the air (besides the festivities) make us all look forward to the warmth in the homes, kitchens and food. With no one in the mood for a heavy second meal (after the sumptuous Christmassy feasts), we crave for a one-pot meal that is warm, wholesome and yet sits well on the gastronomic systems.
If you relate to one, two or all the above statements, then today’s recommended recipe is just for you. We bring you the Orzo Mushroom Soup that has enough and more green veggies to take you through your daily quota. This heady and filling soup is easy on the tummy and on your skills. Do try.
What you’ll need:
One-third cup of sliced mushrooms
One-third cup of orzo pasta
One cup of kale leaves, torn in bite-sized pieces
One cup of broccoli florets
One cup of sliced spinach
Two-thirds tablespoon of olive oil
One teaspoon of salt
One teaspoon of crushed black pepper
One-third cup of celery stalks, chopped
A quarter cup of shallots, peeled and minced
Two tablespoons of garlic cloves, peeled and minced
Three cups of vegetable stock
Half a teaspoon of dried thyme
Half a teaspoon of dried basil
One tablespoon of fresh basil
How to:
In a large pot, heat the olive oil and fry the minced garlic and shallots with a little salt until they turn golden brown, stirring continuously. Be careful to not burn them.
Next, add the mushrooms, broccoli, spinach, celery and kale and fry for a few minutes more.
Add the vegetable stock and reduce the heat to medium. Add the orzo pasta, dried thyme and the dried basil. Let it simmer for about 20 minutes. Stir occasionally.
Ensure the pasta and vegetables are cooked properly and are softened enough. Remove from heat once that is done. Stir in the fresh basil leaves.
Serve hot.