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My mushroom rainbow chard shallot soup is a hearty meal, packed full of nutrients Jump to Recipe
Lessons learnt in 2011.
1. Believe in yourself and your food creations .. some self blabber, so I should stop second guessing the recipes, combinations or pictures and just go about posting them.
2. Cleanse yourself of judgement, whether judging yourself(point 1) or others. Creativity comes from the heart of every person.. It is an expression of beauty in whichever form it may be.
I keep trying to implement point 2 and there are days when the implementation slips a bit. Its the way all of us have grown up in the ultra competitive world of constant judgement. If you dont compare and judge, how will you grow? not worthwhile really in any sense. Growth is such a personal thing.
I realized I should pen it somewhere, where I can come back and read whenever I slip. The idea came to me after reading a dear friend’s story. If you have a few minutes, please do read this special Zine featuring stories of courageous creativity. Each of the stories are unique and inspiring and My friend Devika features on pages 22-26.
These past few months, we have been trying to eat as much local and seasonal as possible…except tomatoes. I cant seem to live without tomatoes and they all come from CA or mexico. ahh..
This soup can be made glutenfree by omitting the pasta or substituting it with a glutenfree version. This soup can also be converted in a pasta meal. Just add a few Tablespoons of water or broth instead of a cup, 2 Tablespoons pinenuts or almond slivers and 2 cups penne. The key to this soup are the browned mushrooms, which give the broth their flavor. The broth doesnt need much help from herbs or spices.
Mushroom Rainbow Chard Shallot Soup
A hearty meal, packed full of nutrients
Ingredients
- 1 teaspoon oil
- 10-12 Cremini mushrooms, chopped(quartered)
- 2 garlic cloves chopped
- 2 big shallots chopped
- 10 rainbow chard, ribs cut and leaves chopped, use only soft and thin ribs. compost the thick stems
- 1 cup cooked elbows or small pasta
- 1/2 teaspoon Dried herbs, basil or thyme
- 1/4 teaspoon black pepper
- 2/3 teaspoon salt or to taste
- 1 cup water (or more), reserve from the pasta or vegetable stock or plain water
Instructions
- In a deep large pan, add oil, heat at medium heat and spread to cover the pan.
- Add chopped mushrooms, garlic, chard ribs and shallots and cook on medium low, stirring occasionally for 4-6 minutes or until mushrooms begin to brown on the edges.
- Add in the chard leaves and cook for another 2 minutes until the chard begins to wilt.
- Add in the water, herbs, salt and pepper to taste, and pasta. Taste and adjust.
- Bring to boil (partially covered 5 mins) and cook on low for 2-3 minutes or until the soup reaches desired consistency.
- Serve hot garnished with green onions or herbs of choice.
Notes
You can substitute the pasta with glutenfree pasta or cooked whole grains like barley, millet or quinoa, or omit pasta.
Nutritional values are based on one bowl
Nutrition
Calories: 352kcal, Carbohydrates: 71g, Protein: 17g, Fat: 3g, Sodium: 678mg, Potassium: 1591mg, Fiber: 5g, Sugar: 6g, Vitamin A: 14680IU, Vitamin C: 74.9mg, Calcium: 183mg, Iron: 7.9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
Thats is one healthy,wholesome & delish bowl of soup!!! Happy new year to u 😉
Prathima Rao
Prats Corner
I love mushrooms and chard-will have to try this recipe in the very near future!
Hugs to you too Cara.. I love each of your posts! i am super happy to have found you too! yay for veganmofo!
Thanks TP.. let me know how the soup turns out!
Yeah, you pretty much just brought me to tears. I feel like *this* is what blogging is all about. Not self-doubting ourselves whether we posted a creative enough dish, or how many people are following us, but rather whether or not we are doing good with our words. Blogging is a powerful tool that you, my dear, are a master at. Always encouraging. Always honest. And always a pleasure to keep coming back for more. Thank you for this acknowledgment. I could not be any more happy to know that I have found not only a blogging buddy in you, but a true friend! xo, Cara
Good luck with your NY thoughts! And that soup looks like the perfect place to use the vege Pho starter broth that I need to use up. I’m going to be making this soon! Thanks.
Thank you Umm Mymoonah and Sonali!
Thanks Caitlin, try any of the chards in the soup, the mushrooms hide the other tastes quite well!
wow, what a beautiful bowl of soup! i’ve never been a fan of swiss chard, but i really want to give rainbow chard a try. it’s just so pretty!
very healthy n delicious soup…love its vibrant color..
https://onlyfishrecipes.blogspot.com/
Very healthy bowl of soup, yumm!