Nancy's critique of Golden Vegetable Noodle Soup

[Guest guest]

Hi All....

 

OK Pat..here is my food critique of the soup I made tonight. :-) BTW..thanks for the link you sent and the heads up of it not being a vegetarian sight...hehehehe (sorry, couldn't resist) Non-vegetarian sites are fine with me seeing as how I live with a carnivore....OK on to my ameture review followed by the recipe:

 

This soup is what I would consider a very hearty soup. Filled with bits of corn, carrot, onion, celery, and tiny pasta, it contained a plethora of texture and taste sensation. It awakens one's palate with its subtle hints of savory bean in the absence of a visible bean. The creamy texture gives one the pleasure of a delicate sauce without the harmful side effects of a heavy dairy based broth, therefore rendering it beneficial to a vegetarian slimming program, and making it especially enticing to those who are seeking a vegan diet. As an aspiring food critic, writer, and slimming vegetarian, I give this soup a 5 out of 5 stars for flavor, and for myself, a vegan who loves my kitchen and all the necessary components of pretending to be a gourmet chef, I give it a 5 out of 5 stars for the satisfaction of chopping and dicing the fresh vegetables that lend the hearty substance of this dish.

 

Golden Vegetarian Noodle Soup

 

2/3 cup onion, diced

1/2 cup carrot, diced

1/2 cup celery, diced

3 cups of water or vegetable stock, divided (I used vegetable stock)

1- 15 oz. can of butter beans, or other white bean, drained and rinsed (I used garbanzo cause it was all I had)

1 1/2 half cup of swiss chard, spinach or other greens, chopped (I used fresh spinach chopped)

1/2 cup of cut corn, fresh or frozen

1/3 cup of orzo or small shaped pasta (I used semolina Ditalini)

pinch of turmeric

1 tablespoon of nutritional yeast flakes

1 t. of mellow miso (I used 2 teaspoons of Braggs, but you can use soy sauce too according to the website that Pat sent my way, which is a non-vegetarian site <grin>)

salt and pepper to taste (I skipped this step altogether, no need for it, IMHO)

 

In a medium pot, combine the onion, carrot, celery and sauté the vegetables in 1-2 Tablespoons of water or veg. broth for 3 minutes to soften. Meanwhile, in a food processor or blender (I used one of those handheld blenders by Sunbeam), place the butter beans, or other white beans and 1 cup of the remaining water or veg.broth and process until smooth and creamy. (Personal note, please make sure all paranoid small dogs are removed from the room before blending to avoid accidental piddling at the sound of the blender). Clean up piddle and wash hands. Add the pureed mixture, the remaining, approximately 2 cups of water or veg. broth, corn, pasta turmeric and greens to the carrot, celery sauté mix and stir well. Bring the soup to a boil, reduce the heat to low, and simmer for 8-10 minutes, or until the vegetables and pasta are tender. Add the nutritional yeast and miso (or appropriate substitute) during the last two minutes of simmering time.

 

Serves 4, although there are two of us and I think it would have served maybe 5

 

If you desire a thinner soup, add more veg. broth until desired consistency is achieved.

 

I served this with sautéed veggie blend of string beans, wax beans and carrots with vegit seasoning and a slice of 7 whole grain bread. Was filling and satisfying!

 

Bon appetite!

Nancy