Sprout Bean Soup
Sprout Bean Lentil Soup Recipe
By: Isabel Robson
Serves: 4
Preparation: 20 minutes
Ingredients:
100g sprout beans
1 Cabbage
2 Carrots
1 Potato
4 Small onions
1 Tomato
1 kale
2 Celery Sticks
1 table spoon olive oil
Salt and pepper to taste
Serves: 4
Preparation: 20 minutes
Ingredients:
100g sprout beans
1 Cabbage
2 Carrots
1 Potato
4 Small onions
1 Tomato
1 kale
2 Celery Sticks
1 table spoon olive oil
Salt and pepper to taste
- Finely chop cabbage and stir fry gently with sprout beans and 2 chopped onions until soften.
- Take off the heat and set to one side.
- Chop and stir fry remaining onion in large pan with olive oil.
- Add chopped potato, carrots, tomato, kale and celery.
- Stir gently for about 2 minutes.
- Season with salt and pepper.
- Add 500ml water and boil for 5 minutes.
- Blend until smooth and take back to the heat, adding cabbage and sprouts.
- Stir regularly for about 3 minutes.
- Serve hot.
My
Great-grandmother Maria Adelaide (1895-1987) first introduced me to
lentil
soup when I was 4 years old. She told me that the story how
this
soup came about.
In times of Portuguese recession in early 1900's, people in the country could not afford to buy food and agriculture played a big part in their daily diet. They cooked what they could plant and harvest.
My ancestors (family De Reis united by marriage to family De Almeida) were lucky to have land in Casais Vale Brejo, Alenquer and Aveiras de Cima ( located 40 km from Lisbon, Portugal). And so when times were hard, soup was the best way to use left over vegetables which combined made a rich and satisfying meal.
Sadly, land was sold off bit by bit over the last 4 generations. The only land I can grow in is limited to a 60 ft garden which I am very grateful for. As I did not get the recipe, here is my version of Lentil soup.
In times of Portuguese recession in early 1900's, people in the country could not afford to buy food and agriculture played a big part in their daily diet. They cooked what they could plant and harvest.
My ancestors (family De Reis united by marriage to family De Almeida) were lucky to have land in Casais Vale Brejo, Alenquer and Aveiras de Cima ( located 40 km from Lisbon, Portugal). And so when times were hard, soup was the best way to use left over vegetables which combined made a rich and satisfying meal.
Sadly, land was sold off bit by bit over the last 4 generations. The only land I can grow in is limited to a 60 ft garden which I am very grateful for. As I did not get the recipe, here is my version of Lentil soup.
Onions
are an immune booster, contain Vitamin C and Quercetin.
Beneficial for the muscles. This ingredient is rich in sulphur
Thiosulfinate which is anti-inflammatory and it is an excellent
antioxidant.
Sprout beans are from the lentil family, germinated from seed, harvested during the sprouting process.
These "baby" lentils grow easily with minimum soil and in its sprouting state some are sufficiently tender to eat raw in salads.
Sprout beans are from the lentil family, germinated from seed, harvested during the sprouting process.
These "baby" lentils grow easily with minimum soil and in its sprouting state some are sufficiently tender to eat raw in salads.
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