Posts Tagged ‘Summer Food’

Excellent Vegan Microgreen Soup – Is this a first?

September 11, 2011
microgreen soup

Microgreen Soup

When I Googled “microgreen soup” and “cooked microgreens”, I found nothing in the first category and only limited information in the second. I was searching because I stumbled across the microgreen concept and found that I could grow a crop of microgreens hydroponically without mess or much effort all year long. I could keep several tray going and have fresh greens daily.

The problem was, microgreens wouldn’t bring much added value to my life unless I could discover unique uses. I tried broccoli, cauliflower, cabbage and arugula and the only salad green that was a keeper in my mind was arugula because it substituted for something I was already eating a lot of. The others were OK, but since I buy reasonably priced and hydroponically grown cucumbers, watercress, Chinese spinach, and arugula, the other microgreens don’t add much to the salad except as a garnish. Also, since I live alone, a lot of what I grew was going bad.

I love soups of all kinds and I have fond memories of the children’s story Stone Soup and have made it with magic stones with my daughter and granddaughters. I let them choose the smoothest magic stone they can find which is then washed prior to cooking.

This recipe is as close as possible to making a fantastic soup out of next to nothing and I used wilted root cellar crops that would eventually go bad. This is actually two recipes as the blended soup is excellent for lunch or a side dish. I just added the potatoes and carrots as I wanted a heartier soup for my dinner.

Excellent Vegan Microgreen Soup

Ingredients

1 T. olive oil

1 medium onion chopped

2 garlic cloves diced

2 celery stalks diced

1 oz. Rum

3 cups water

6-8 oz. microgreens (mixed broccoli and cauliflower)

1 T. Dried parsley

½ tsp. Thyme

1 tsp. salt

1 large potato cubed

2 carrots coined.

Directions

This recipe can be scaled up and made in either a Crockpot or coffeepot. Since I am cooking for one, I used my coffeepot.

  1. Add oil to pot and put on hot plate of coffeemaker.
  2. Chop onions, dice celery and garlic add to the pot
  3. Add rum
  4. Add three cups of water to the coffeemaker and let it drip into the pot. This will heat up everything quicker.
  5. When onions are soft (about 1 hour), add the microgreens and cook for 1 hour more.
  6. Add spices and salt to the pot. Mix thoroughly.
  7. Place in blender and blend until the consistency of pea soup.

Taste this soup right now! It is fantastic!.

  1. Coin carrots and add to pot.
  2. Dice potatoes into ½ inch cubes and add to pot.
  3. Cook for 4 more hours and serve.

This should have been enough for two meals but I enjoyed it so much, I only had a cup left over which wasn’t enough for a full meal. I really love this soup. It has only natural ingredients with no artificial thickeners, or bullion of unknown origin.

Advertisements