Social Foodies
Vegan cereal and legume soup
Method
To prepare the cereal and legume vegan soup, put the mixed cereals and legumes in a bowl, cover with water and leave for one night. Drain the cereals and legumes, rinse them and put to one side.
Brown the finely chopped onion and slightly crushed garlic in oil in a large deep saucepan over a low-medium flame. Add the cereals and legumes and let them roast for a few minutes. Cover with water, add the Petti double concentrated tomato paste, a pinch of salt and pepper and cook slowly until the hardest legumes are cooked (about 60-90 minutes, depending on the type of legumes used), stirring from time to time. Add more water if the mixture tends to dry out during cooking.
When cooked, the vegan soup should be thick but not too dry. Leave to rest for a few minutes. Serve with a little oil and aromatic herbs to taste.
Brown the finely chopped onion and slightly crushed garlic in oil in a large deep saucepan over a low-medium flame. Add the cereals and legumes and let them roast for a few minutes. Cover with water, add the Petti double concentrated tomato paste, a pinch of salt and pepper and cook slowly until the hardest legumes are cooked (about 60-90 minutes, depending on the type of legumes used), stirring from time to time. Add more water if the mixture tends to dry out during cooking.
When cooked, the vegan soup should be thick but not too dry. Leave to rest for a few minutes. Serve with a little oil and aromatic herbs to taste.
Ingredients
350 gm mixed legumes and cereals
30 gm Petti double concentrated tomato paste
1 Tropea onion
1 clove of garlic
Extra virgin olive oil
Sea salt
Pepper
30 gm Petti double concentrated tomato paste
1 Tropea onion
1 clove of garlic
Extra virgin olive oil
Sea salt
Pepper
