Nectar of the Gods Vegan Soup
It's my first time using it and I wasn't entirely sure what to expect. I made sure to get an unflavored variety so it would be more versatile. It gave the broth a really nice color, but it's mostly flavorless. I kind of has a mild flour flavor to me. Which is fine by me. If I can put it into dishes and not notice it's there, that makes things easy. Other than that, my soup is a pretty classic vegetable soup Of course, it's me, so it packs some heat.
It's got quite a lot of depth considering I only simmered it for maybe 20 minutes after sweating the aromatics. My secret for a really tasty broth is turmeric and paprika. They really go a long way to creating that familiar childhood homemade soup flavor without animal products and in a minimal amount of time.
This recipe makes a very large pot of soup. Feel free to halve or quarter everything.
1/4 pound celery hearts, thinly sliced
1/2 pint button mushrooms, diced
1 large yellow onion, diced
6 cloves garlic, minced
1 red bell pepper, diced
1 poblano pepper, diced
1 long hot pepper, sliced
3 jalapeno peppers, deseeded, deveined, minced
2 serrano peppers, sliced
2 habernero peppers, deseeded, deveined, minced
1 pint grape tomatoes, halved
1 can garbanzos, drained
1 large dinner plate full of chopped fresh kale
6 cups water
3 tbls pea protein powder
2 tbls spicy mustard
1 1/2 tbls turmeric
1 1/2 tbls paprika
1 1/2 tbls salt
1 tbl fresh black pepper
2 tbls olive oil, I used basil infused
In a large stock pot, sweat the celery, mushrooms and onions with half the salt. When they start to go soft add your oil and continue to sweat over low heat until they are very tender.
Add water and kale. Turn heat to medium. Bring to a gentle boil and then simmer for 5 minutes.
Add remaining ingredients, except tomatoes.
Summer 10 minutes.
Add tomatoes. Simmer 5 more minutes.
Sprinkle with course black or sea salt to serve.