Wednesday, February 20, 2013

Flash Blog - Veggie and Stars Soup

So over the holidays Mrs. Thirsty was talking with her brothers (we'll call them the Hungry Brothers) about the vegetarian lifestyle.  Hungry #1 has been a vegetarian for a number of years and Hungry #2 has lived both a vegetarian and vegan lifestyle, though in the last couple years has reintroduced meat into his lifestyle.  What Mrs. Thirsty was curious about was understanding how to live the veggie life.  More specifically she asked what foods to consume to ensure that you're getting all the necessary vitamins and minerals, what are common meals, how often do you eat and so on.  Armed with this knowledge and a whole bunch of vegetarian and vegan cookbooks, she has started 2013 as a Pescatarian , also known as a vegetarian that occasionally consumes fish.

A major reason for this decision is so that we both begin to eat healthier and include more veggies in our diet.  A smaller reason that she confessed to me is that she wants to give me another challenge.  Can I cook tasty food that is gluten free, sometimes lactose free or low lactose and vegetarian?  Well, we're gonna find out.  If and when I develop recipes that are tasty and meet these requirements, I'll post them up and tag them as appropriate.  I always did want a wife that would challenge me, I am really glad I found her.

Without further ado, here is a little soup that we put together last night and really enjoyed.

Veggie and Stars Soup

Mrs. Thirstys reheated bowl for next day lunch!
2 Large Carrots, peeled and diced
2 Large Celery Sticks, diced
1/2 Large White Onion, diced
1 Large Red Pepper, diced
50g Dried Mushrooms
100g Red Lentils
100g Gluten Free Pasta, Star Shaped
1 Teaspoon Garlic Powder
1 Teaspoon Marjoram
1 Teaspoon Thyme
1 Teaspoon Sage
1 Teaspoon Black Pepper
1 Teaspoon Coarse Salt
2 Teaspoons Vegetable Stock powder
4 Litres Water
2 Tablespoons Olive Oil

- Begin by heating the olive oil over medium high heat and cooking the onions until they are translucent
- Add the carrots, celery and red pepper and sear for 2 minutes
- Add the water and spices and bring to boil
- Reduce heat to a simmer and cover, let simmer for 30 minutes
- Add lentils and pasta, cover and simmer for another 30 minutes
- Once pasta is tender, it is ready to serve

When we made this the lentils broke down and thickened the soup to almost a stew.  It was rich and filling and the black pepper came through as a pleasant tingle on the tongue.

Enjoy! Photo courtesy of Mrs. Thirsty