With carrots, potatoes and mushrooms.
I used soy curls in this recipe but feel free to trade them out for a protein of your choice (about 1 lb.). You can also substitute barley or add it to the recipe. I would add 3/4 cup barley and add about 2 cups of stock (or more if needed since the barley will absorb it while cooking). I did not add it to this bowl because I wanted to serve it up with my lemon thyme biscuits. Recipe here.
Ingredients:
2 Cups Soy Curls, re-hydrated & drained
1/4 Cup Flour
Salt & Pepper
8 oz. Mushrooms
7oz. Cipollini Onions, quartered
2 Carrots, sliced
3 Celery Ribs, sliced
5 Garlic Cloves, minced
2 Tbsp. Tomato Paste
1 tsp. Thyme, chopped
1 Tbsp. Rosemary, chopped
1 Cup Red Wine
1/4 Cup Soy Sauce
1 Bay Leaf
4 Cups Vegetable Stock
1 lb. Baby Potatoes, halved or quartered
Salt & Pepper, to taste
Parsley, garnish
Re-hydrate soy curls in hot water for 10 minutes. Drain well for 10 minutes. Gently press out extra water.
Get a soup pot hot with oil. In a bowl, add soy curls, 1/4 Cups of flour with a sprinkle of salt and some fresh cracked pepper. Mix to coat. Brown soy curls in oil. Remove and set aside.
Saute onions in some oil over medium heat until they get a little color. Add onions and cook for a few more minutes to get a little color as well. Add carrots and celery and begin to soften. Next add Garlic, tomato paste and fresh herbs. I like to add some fresh cracked pepper at this time as well. Cook for a few minutes, stir occasionally. Add the red wine, soy sauce and bay leaf. Boil out the alcohol for about two minutes, then add the stock, potatoes and soy curls. Bring up to a boil and reduce to a simmer. Cook until the potatoes are tender. Season with salt and additional fresh cracked pepper to taste. Garnish with parsley, if desired. Enjoy!
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