"Chopping meditation" is a wonderful practice opportunity -- wielding a sharp knife encourages careful attention, and it's hard not to feel grateful when such a generous array of vegetables is available! Here is a soup that is very popular at the Monastery. It contains lots of chopped vegetables, but don't let the extra work dissuade you. It's all practice...delicious practice.
Gassho,
Rebecca
“Chicken” Pot Pie Soup
1 medium butternut squash, peeled and diced small
1 large cauliflower and 1 small one, cut into big chunks (about 2 ¼ lb. prepped)
24 oz. Quorn Chik’n Tenders cut into ½ inch pieces
2 cups (1/2 lb.) carrots, diced small
2 cups (3 small stalks) celery, diced small
¾ cup peas, frozen
2 cups organic red potatoes, not peeled, diced small
4 ½ cups red onion, diced small
3 Tbs. ume plum vinegar
1 ½ Tbs. garlic powder
1 ½ tsp. ground thyme
1 ½ tsp. rosemary
¾ tsp. white pepper
1 ¼ tsp. salt
¾ tsp. coarse black pepper
1 ½ Tbs. white miso
7 ½ cups hot water
4 ½ Tbs. ‘chicken’ veggie broth powder
- Steam the cauliflower until mushy (approximately 12 minutes. Reserve the steaming water.) In another skillet, sauté the Quorn Tenders until browned.
- In a big soup pot, sauté the onions, garlic and spices until the onion is translucent. Whisk the veggie broth powder into the hot water. Add the squash, carrots, potatoes, water/broth blend to the soup pot.
- Simmer, then add the Quorn Tenders.
- Simmer covered for approx. 15 minutes until the veggies are tender but clearly still holding their shape
- Add the celery, peas, and plum vinegar.
- In a food processor, blend the cauliflower, miso and just enough liquid from the soup pot to create a cauliflower “paste.” Add this mixture to the soup pot.
Serves 8