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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.Â
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.
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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..
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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.
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Mushroom Rainbow Chard Shallot Soup
A hearty meal, packed full of nutrients
Ingredients Â
- 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
InstructionsÂ
- 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!
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I made this soup over the weekend. Quadrupled it and I’m eating it for lunch all week! It’s delicious and filling and perfect for the slightly chilly and oh so rainy weather in Pittsburgh this week! My coworkers are jealous.
Awesome!!
Has anyone ever used quinoi instead of noodles? The protein and fiber boost would be awesome more filling and i think would be delish! So going to try this soup!
yummy soup! my family loved it. next time will add a white bean to it and add a bit if protein. thanks for creating this!
I have never seen, nor heard of, rainbow chard. I live in the most southern part of Canada (about the latitude of northern California). We have hot house (green house) tomatoes all year round. They are not as tasty as field grown but they are local.
This soup looks delectable. I’m in the process of gathering vegan recipes for a Pinterest board so that as my CSA veggies come in, I can just refer to my board for things I want to make. And we get chard the whole time, fortunately, so I bet we’ll be eating a lot of this soup over the summer! (My boyfriend and I don’t discriminate against soup even in the hottest months. We’re weirdos.)