Ingredients with Measurements:
- 1 cup dried climbing wattle beans
- 4 medium-sized potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Soak the climbing wattle beans in water overnight or for at least 8 hours.
2. Drain and rinse the beans, then place them in a large pot with the vegetable broth.
3. Bring the beans to a boil, then reduce the heat and let them simmer for about 45 minutes, or until they are tender.
4. In a separate pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
5. Add the diced potatoes to the pot with the climbing wattle beans and broth. Add the sautéed onion and garlic, along with the dried thyme, salt, and pepper.
6. Simmer the soup for another 20-25 minutes, or until the potatoes are tender.
7. Use an immersion blender or transfer the soup to a regular blender to puree until smooth.
8. Serve hot, garnished with chopped fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour 10 minutes
Temperature:
- Simmer on low heat
Serving size:
- Makes 4-6 servings
Nutritional information:
- Calories: 240
- Fat: 3g
- Carbohydrates: 45g
- Protein: 12g
- Fiber: 12g
Substitutions for ingredients:
- Climbing wattle beans can be substituted with any other type of dried beans.
- Vegetable broth can be substituted with chicken or beef broth.
Variations:
- Add diced carrots and celery to the soup for extra flavor and nutrition.
- Use fresh thyme instead of dried thyme for a stronger flavor.
- Add a dollop of sour cream or Greek yogurt to the soup before serving.
Tips and tricks:
- To save time, use canned beans instead of dried beans.
- If the soup is too thick, add more broth or water until it reaches the desired consistency.
- For a creamier soup, add a splash of heavy cream or coconut milk.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls, garnished with chopped fresh parsley and a drizzle of olive oil.
Garnishes:
- Chopped fresh parsley
- A drizzle of olive oil
- A dollop of sour cream or Greek yogurt
Pairings:
- Serve the soup with a crusty bread or crackers for dipping.
Suggested side dishes:
- A simple green salad with vinaigrette dressing
- Roasted vegetables, such as carrots, broccoli, or Brussels sprouts
Troubleshooting advice:
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
- If the soup is too thick, add more broth or water until it reaches the desired consistency.
Food safety advice:
- Make sure to soak the climbing wattle beans for at least 8 hours to ensure they are fully cooked and safe to eat.
Food history:
- Climbing wattle beans are a type of legume that are native to Australia. They have been used by Indigenous Australians for thousands of years as a source of food and medicine.
Flavor profiles:
- The climbing wattle beans give the soup a nutty, earthy flavor, while the potatoes add a creamy texture and mild sweetness.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner, accompanied by a side salad or roasted vegetables.
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