Soup with Winter Legumes
soup Bulgarian, Gluten Free, Mediterranean Fall, Spring, Winter
November 5, 2015
A playful kaleidoscope of colors and flavors. Easy to make, rejuvenating in taste, the soup is a healthy delight for the cold winter days.
Ingredients
2 leeks (white to light green part), minced
2 medium size carrots, chopped to small cubes
2 golden Yukon potatoes, chopped to small cubes
6 mushrooms, halved lengthwise, cut to thinly slices
½ cup baby green peas, preferably fresh
4 leaves kale, steam trimmed, cut to small bites
Directions
1Heat 3 tablespoons of sunflower oil over medium heat in a deep stockpot.
2Add the minced onions and leeks. Cook them for a minute, until translucent. Add the legumes and mix well with the salt, pepper and fresh herbs. Sauté for another 5 minutes.
3Add 10 cups of water and simmer until potatoes are cooked.
4Ones the potatoes are done add the kale and the truffle zest. Turn the heat off and cover with a lid.
5Serve hot with rustic bread, preferably toasted on open flame.