Vivienne is passionate about Caribbean-inspired wellness, and this recipe proves is one of first.
Vivienne is excited share this savory treat from new series from her Himalayan Tartary Buckwheat Flour based heathy recipes. It's an inventive approach to a heartwarming bean soup featuring dumplings made from our Himalayan Tartary Buckwheat Flour, lemon and herbs.
Vivienne's White/Black bean soup W Himalayan Tartary Buckwheat Flour
- Recipies
- 24 Nov, 2023
Vivienne's White/Black bean soup W Himalayan Tartary Buckwheat Flour
Vivienne is excited share this savory treat from new series from her Himalayan Tartary Buckwheat Flour based heathy recipes. It's an inventive approach to a heartwarming bean soup featuring dumplings made from our Himalayan Tartary Buckwheat Flour, lemon and herbs.
Dr Direct Food Consultant, from this original site: The attached blog has been edited by, Vivienne, from:https://bigboldhealth.com/stories/chef-lees-lemony-white-bean-soup
Vivienne is passionate about Caribbean-inspired wellness, and this recipe proves is one of first.
Serves 4 Cook time 35 minutes
INGREDIENTS:
For White/Black bean soup:
1 Tbsp olive oil
1 medium onion, diced ~½ cup
1 medium carrot, diced ~½ cup
1 stalk of celery, diced ~¼ cup
2 cloves garlic, minced
Pinch of red pepper flakes
3 sprigs of fresh thyme
2 16-oz cans navy beans, and or any small black bean variety
6 cups low salt, vegan vegetable stock
¼ up fresh lemon juice, ~2 large lemons
Salt & pepper to taste
¼ cup fresh parsley, roughly chopped
For HTB herb Dumplings:
½ cup Himalayan Tartary Buckwheat Flour
1 cup rice flour, oat flour, or almond flour
2 tsp baking powder
1 tsp salt substitute or per equivalent from label directions
2 tsp fresh parsley, minced
¼ tsp fresh thyme, minced
1 cup water or Vegan Milk: unsweetened soy, oat, hemp...
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Heat the oil in a medium-large soup pot over medium heat. Add the onions, carrots, and celery and sauté until slightly softened and translucent, about 5 minutes.
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Add the garlic, chili flakes, and thyme and sauté for 30 seconds. Add the navy beans to the pot and stir. Add the vegetable stock and stir once more. Bring the soup to a boil and cook for 10 minutes.
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Meanwhile, prepare the dumplings by combining the dry ingredients into a medium bowl. Add enough water and mix until a sticky batter forms. Let the batter rest for 5 minutes.
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Next, ladle 2 cups of the soup into a blender and blend until smooth. Pour the blended portion back into the pot and bring to a boil. Add more broth here if you want a thinner soup. Use a large spoon or ice cream scoop, and scoop the dumpling batter a spoonful at a time, lowering it into the boiling soup. Repeat until the batter is finished. Allow the soup to cook for an additional 15 minutes until the dumplings are cooked through and floating.
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Turn off the heat and stir in the lemon juice and fresh parsley. Serve and garnish with lemon wedges and more fresh parsley.
-
Heat the oil in a medium-large soup pot over medium heat. Add the onions, carrots, and celery and sauté until slightly softened and translucent, about 5 minutes.
-
Add the garlic, chili flakes, and thyme and sauté for 30 seconds. Add the navy beans to the pot and stir. Add the vegetable stock and stir once more. Bring the soup to a boil and cook for 10 minutes.
-
Meanwhile, prepare the dumplings by combining the dry ingredients into a medium bowl. Add enough water and mix until a sticky batter forms. Let the batter rest for 5 minutes.
-
Next, ladle 2 cups of the soup into a blender and blend until smooth. Pour the blended portion back into the pot and bring to a boil. Add more broth here if you want a thinner soup. Use a large spoon or ice cream scoop, and scoop the dumpling batter a spoonful at a time, lowering it into the boiling soup. Repeat until the batter is finished. Allow the soup to cook for an additional 15 minutes until the dumplings are cooked through and floating.
-
Turn off the heat and stir in the lemon juice and fresh parsley. Serve and garnish with lemon wedges and more fresh parsley.
-
Heat the oil in a medium-large soup pot over medium heat. Add the onions, carrots, and celery and sauté until slightly softened and translucent, about 5 minutes.
-
Add the garlic, chili flakes, and thyme and sauté for 30 seconds. Add the navy beans to the pot and stir. Add the vegetable stock and stir once more. Bring the soup to a boil and cook for 10 minutes.
-
Meanwhile, prepare the dumplings by combining the dry ingredients into a medium bowl. Add enough water and mix until a sticky batter forms. Let the batter rest for 5 minutes.
-
Next, ladle 2 cups of the soup into a blender and blend until smooth. Pour the blended portion back into the pot and bring to a boil. Add more broth here if you want a thinner soup. Use a large spoon or ice cream scoop, and scoop the dumpling batter a spoonful at a time, lowering it into the boiling soup. Repeat until the batter is finished. Allow the soup to cook for an additional 15 minutes until the dumplings are cooked through and floating.
-
Turn off the heat and stir in the lemon juice and fresh parsley. Serve and garnish with lemon wedges and more fresh parsley.
-
Heat the oil in a medium-large soup pot over medium heat. Add the onions, carrots, and celery and sauté until slightly softened and translucent, about 5 minutes.
-
Add the garlic, chili flakes, and thyme and sauté for 30 seconds. Add the navy beans to the pot and stir. Add the vegetable stock and stir once more. Bring the soup to a boil and cook for 10 minutes.
-
Meanwhile, prepare the dumplings by combining the dry ingredients into a medium bowl. Add enough water and mix until a sticky batter forms. Let the batter rest for 5 minutes.
-
Next, ladle 2 cups of the soup into a blender and blend until smooth. Pour the blended portion back into the pot and bring to a boil. Add more broth here if you want a thinner soup. Use a large spoon or ice cream scoop, and scoop the dumpling batter a spoonful at a time, lowering it into the boiling soup. Repeat until the batter is finished. Allow the soup to cook for an additional 15 minutes until the dumplings are cooked through and floating.
-
Turn off the heat and stir in the lemon juice and fresh parsley. Serve and garnish with lemon wedges and more fresh parsley.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease
With Love and Infinite Wisdom, Vivienne: Savourer bon ami. Food Consultant.
