Ingredients with Measurements:
- 2 cups of cheeseweed leaves, washed and chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups of canned tomatoes
- 2 cups of vegetable broth
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- 2 tablespoons of olive oil
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
2. Add the chopped cheeseweed leaves and sauté for 2-3 minutes until they start to wilt.
3. Add the canned tomatoes, vegetable broth, dried basil, and dried oregano. Stir to combine.
4. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes.
5. Remove the pot from the heat and let it cool for a few minutes.
6. Using a blender or immersion blender, blend the soup until it is smooth and creamy.
7. Return the soup to the pot and reheat over low heat.
8. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing
- Boil for bringing the soup to a boil
- Low heat for simmering and reheating
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 150
- Fat: 7g
- Carbohydrates: 18g
- Protein: 5g
- Fiber: 5g
Substitutions for ingredients:
- Cheeseweed leaves can be substituted with spinach or kale.
- Vegetable broth can be substituted with chicken or beef broth.
- Dried basil and oregano can be substituted with fresh herbs.
Variations:
- Add cooked pasta or rice to the soup to make it more filling.
- Add cooked chicken or sausage for a meaty version.
- Top the soup with croutons or grated cheese for added texture and flavor.
Tips and tricks:
- Be sure to wash the cheeseweed leaves thoroughly before using them in the soup.
- Use an immersion blender for easier blending and less mess.
- Adjust the seasoning to your taste.
Storage instructions:
- Let the soup cool completely before storing it in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
- Serve the soup in bowls with a drizzle of olive oil or a dollop of sour cream on top.
Garnishes:
- Croutons, grated cheese, chopped fresh herbs, or a swirl of cream can be used as garnishes.
Pairings:
- Serve the soup with a crusty bread or a side salad.
Suggested side dishes:
- Garlic bread, Caesar salad, or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Store the soup in the refrigerator and consume within 3 days.
- Reheat the soup to an internal temperature of 165°F (74°C) before consuming.
Food history:
- Cheeseweed, also known as mallow, is a common edible weed that has been used in cooking for centuries.
Flavor profiles:
- The soup has a rich and creamy tomato flavor with a hint of herbiness from the dried basil and oregano.
Serving suggestions:
- Serve the soup as a starter or a light meal.
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Taste: Savory, Creamy, Tangy, Herbaceous, Aromatic