Vegetable (al-dente) Soup
Source: 3 Bowls Vegetarian Recipes from an American Zen Buddhist Monastery
Guests of KYL's Sunday potluck enjoyed this filling soup where the veggies are cooked only briefly (Japanese style). The lemon juice ‘kicks it up a notch.’ It is definitely not your mama’s usual vegetable soup! Enjoy!
2 small potatoes (1/2 pound approx), peeled and cut into cubes
2 large carrots, cut into ¼ inch thick diagonal slices
2 large celery ribs, cut into ¼ inch thick diagonal slices
1 small onion, chopped
4 garlic cloves, thinly sliced
One 1 1/2 inch piece ginger, peeled and thinly sliced
1 ½ teaspoons tamari
1 teaspoon sea salt (more to taste)
2 medium tomatoes, diced
1 broccoli stalk, florets cut into bite-sized pieces, stalk peeled and cut into ¼ inch thick diagonal slices
1 cup chopped (1 ½ inch pieces) green cabbage
½ cup chopped cilantro or other fresh herb
1 tsp dry dill
2 teaspoons fresh lemon juice
1 vegetable boullion cube (or 1 quart of liquid vegetable stock)
Optional: add cooked red beans or chickpeas for some protein.
Place 4 cups cold water (plus the boullion cube, otherwise use just the vegetable stock), the potatoes, carrots, celery, onion, garlic, ginger, tamari, dill, beans (if using) and salt in a medium pot. Bring to a boil, reduce the heat to low, cover, and simmer for 5 minutes.
Add the tomatoes, broccoli, cabbage and cilantro. Cover and simmer for about 5 minutes more, or until the potatoes can easily be pierced with a fork. Stir in the lemon juice and additional salt, if desired. Serve hot.