Today I'd like to share a very practical soup recipe with you.
I prepared this soup with one of the cereal-legume mixtures I found in the market here in Italy. There are many assorted blends named as Spring soup, winter soup, four season.. etc. Any of them could be fine too. The cooking time may change a bit so better check what's written on the package before you cook. (I don't buy mixtures with chickpeas and beans though. It would take too long to cook)
In my rustic mix there are farro (spelt), rice, red lentils, split peas and green lentils. You can buy a similar mix, or simply prepare it with the ingredients at home.
I also have some news.
I've created a new blog: Bitkisel Cafe
. It literally means something like plant-based cafe. I shared only one recipe so far. Mixed berry overnight oats. Thermomix is an essential tool in my kitchen and I use it every day but this one won't be a Thermomix centered blog so I won't be sharing much about it here not to go out of context. In the new blog I will focus on whole food plant based nutrient dense recipes. Let's see how this will go
You can check it out in case you are interested.
Here comes the recipe:
130 g onion, roughly chopped
35 g extra virgin olive oil
30 g tomato paste
200 g rustic soup mix
1300 g water
Thermomix Vegetable stock concentrate (I used 20 g)
Salt (if needed)
1 tbsp dried mintPreparation:
Chop onion for 5 seconds on Speed 5.
Scrape down the sides of TM Bowl with spatula. Add oil and tomato paste. Cook for 5 minutes at 100°C on Speed 1.
Add legume-cereal mixture, water and Thermomix concentrate. Cook for 35- 40 minutes at 100°C on Speed 1
Add mint, adjust the salt if needed. Blend for 1 minute on Speed 10