Ingredients with Measurements:
- 1 cup chopped oak-leaved goosefoot leaves
- 2 cups chopped tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until the onion is translucent.
3. Add the chopped tomatoes and cook until they start to break down.
4. Add the oak-leaved goosefoot leaves and stir until wilted.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce the heat and simmer for 20 minutes.
7. Remove from heat and let cool slightly.
8. Using a blender or immersion blender, puree the soup until smooth.
9. Return the soup to the pot and reheat.
10. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 85
Fat: 3g
Carbohydrates: 14g
Protein: 3g
Fiber: 4g
Substitutions for ingredients:
- Oak-leaved goosefoot leaves can be substituted with spinach or kale.
- Vegetable broth can be substituted with chicken or beef broth.
Variations:
- Add a can of chickpeas or white beans for added protein.
- Top with croutons or grated Parmesan cheese.
Tips and tricks:
- Be sure to wash the oak-leaved goosefoot leaves thoroughly before using.
- Use an immersion blender for easier blending.
- Adjust the seasoning to your taste.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of chopped parsley.
Garnishes:
- Croutons
- Grated Parmesan cheese
- Chopped parsley
Pairings:
- Crusty bread
- Grilled cheese sandwich
Suggested side dishes:
- Mixed green salad
- 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, simmer it for a few more minutes to reduce it.
Food safety advice:
- Be sure to wash the oak-leaved goosefoot leaves thoroughly before using.
- Store the soup in an airtight container in the refrigerator for up to 3 days.
Food history:
Oak-leaved goosefoot is a leafy green vegetable that has been used in cooking for centuries. It is rich in vitamins and minerals and has a slightly nutty flavor.
Flavor profiles:
This soup has a rich tomato flavor with a slightly nutty taste from the oak-leaved goosefoot.
Serving suggestions:
Serve this soup as a light lunch or dinner with a side salad or sandwich.
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