'Because it's cold and rainy' sopa
I'm sick, here's a soup! The paprika leaves a really nice, subtle aftertaste. The roasted garlic is obviously delicious. Throw in the brussels sprouts and crunchy, healthy wheat berries---you got yourself a pretty decent meal.
Wheat Berry and Brussels Sprout Soup
serves 8
what you need: garlic roaster or tin foil, soup pot, small pot
4 small carrots, sliced
1 stalk celery, diced
2 medium potatoes, 1 inch dice
2 onions, diced
2 TB olive oil
sea salt
1 1/4 cups wheat berries
7 cups of broth or 4 cups broth 2 cups water
1 TB hungarian sweet paprika
1 tsp rosemary
1 tsp thyme
3/4 tsp mustard seed, crushed with mortar and pestal
1/2 tsp celery salt
1/2 tsp smoked paprika
20 brussel sprouts, stemmed and quartered, leaves included
6 cloves garlic
1/2 can of chickpeas
black pepper
Prep your veggies and put the broth in a small pot on medium-low heat. Heat the olive oil in the soup pot on medium-high heat, add your carrots, potatoes, celery and onions. Sautee with some salt for 10 minutes. Add the wheat berries and the hot broth. Bring to a boil and simmer for 1 and a half hours. In the meantime, preheat the oven to 275F, take the 5-6 cloves of garlic with the skin still on and trim the top so that the bare clove is exposed. Put all the cloves in a little tinfoil pocket with a bit of olive oil and wrap it up. Poke some holes on the top side of the foil pocket and then roast for an hour. Squeeze the garlic cloves out of the skin, which should be very easy or else it's not done. Then chop up the roasted garlic cloves roughly. After the hour and a half previously mentioned, add the spices and herbs, brussels sprouts, roasted garlic and chickpeas and continue to simmer for a half an hour.
Yummmmmmmmmmm,
jp
Wheat Berry and Brussels Sprout Soup
serves 8
what you need: garlic roaster or tin foil, soup pot, small pot
4 small carrots, sliced
1 stalk celery, diced
2 medium potatoes, 1 inch dice
2 onions, diced
2 TB olive oilsea salt
1 1/4 cups wheat berries
7 cups of broth or 4 cups broth 2 cups water
1 TB hungarian sweet paprika
1 tsp rosemary
1 tsp thyme
3/4 tsp mustard seed, crushed with mortar and pestal
1/2 tsp celery salt
1/2 tsp smoked paprika
20 brussel sprouts, stemmed and quartered, leaves included
6 cloves garlic
1/2 can of chickpeas
black pepper
Prep your veggies and put the broth in a small pot on medium-low heat. Heat the olive oil in the soup pot on medium-high heat, add your carrots, potatoes, celery and onions. Sautee with some salt for 10 minutes. Add the wheat berries and the hot broth. Bring to a boil and simmer for 1 and a half hours. In the meantime, preheat the oven to 275F, take the 5-6 cloves of garlic with the skin still on and trim the top so that the bare clove is exposed. Put all the cloves in a little tinfoil pocket with a bit of olive oil and wrap it up. Poke some holes on the top side of the foil pocket and then roast for an hour. Squeeze the garlic cloves out of the skin, which should be very easy or else it's not done. Then chop up the roasted garlic cloves roughly. After the hour and a half previously mentioned, add the spices and herbs, brussels sprouts, roasted garlic and chickpeas and continue to simmer for a half an hour.
Yummmmmmmmmmm,
jp
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