Summer Fresh vegetable soup with coconut milk and rhubarb

Lot of people get excited about many different things , but I get excited seeing fresh produce , different fruits and vegetables and specially leafy greens. And then even if I am pressed for time I like to use those and let my imagination fly in creating new dishes with new so far unknown ingredients . Fear of the unknown even in the kitchen prevents people from trying new things so to those I say take God’s name and put your love in it and everything tastes wonderful and delicious.

So here I am with a new recipe using Rhubarb which i have never used in a soup before   ( generally used to make pies) fresh yellow zucchini, some beet greens, fresh tender corn and many other vegetables.

Hope you will enjoy making it as much as i enjoyed creating it.

Ingredients

  • 1 yellow zucchini finely chopped  ( I did it in the vegetable mandolin slicer )
  • 1 red pepper finely chopped
  • fresh corn niblets removed from 1  fresh corn on the cob
  • 1 stalk of rhubarb cleaned peeled a little and finely chopped ( to remove the fibrous skin )
  • 1 bunch of fresh green onions ( with the tops attached ) finely chopped
  • 1/3  cup finely chopped dandelion leaves finely chopped ( red or green )
  • 2 cloves of garlic finely chopped
  • 1/2 cup split yellow lentils rinsed thoroughly
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. red cayenne pepper
  • 3 cups of water
  • 3/4 cup light coconut milk or 3 tbsp. dry pure coconut milk powder
  • 3- 4 tbsp. of fresh basil leaves finely chopped
  • 2 fresh medium sized tomatoes chopped
  • 1 tbsp. spiced extra virgin olive oil or plain olive oil for drizzling on top
  • salt to taste

IMG_0574

Method

  1. Cook the lentils in 2 cups of water for 15 – 20 minutes ( remove the froth few times ) till half cooked and tender.
  2. Now add zucchini, dandelion leaves  ( the bitterness would be balanced out with the sweetness of coconut milk ) cook 5-10 minutes.
  3. Add pepper, fresh onions ( without the greens ) and garlic.
  4. After 5-7 minutes add rhubarb and leafy greens of the onion.
  5. After 5 minutes add the coconut milk powder mixed thoroughly  with 1/2 cup of water.
  6. Add salt ,black pepper, cayenne and let it come to a boil and remaining water .
  7. Add chopped basil and drizzle some spiced olive oil and serve.
  8. Enjoy a refreshing light soup rich with varied flavours.
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4 thoughts on “Summer Fresh vegetable soup with coconut milk and rhubarb

  1. My wife and I were fortunate enough to eat this soup during a trip to Toronto when we stayed with the Greenzgrains masterchef herself. It was the first delicious home-made dish we ate during our stay – we also got to eat her uttapams, pav bhaji, idlis, masala pav, brown rice bisibelabath, and my personal favorite – morels on toast.

    Last year, when her son visited us, he mentioned that his mom puts “the entire garden” in her food. After this trip, I realized that this is not an exaggeration. The food we ate included kale, mint, sorrel, garlic, and even parts of plants not commonly used like garlic stems & beet stems, all from her impressive vegetable garden.

    The food was not only delicious, but so healthy that we could immediately feel the positive impact of eating it. We felt lighter & healthier, and just a day after returning, we are feeling major withdrawal symptoms. Alas, we have this blog to remember it.

    • Wow !!! Thanks Amit for such glowing validation of my labour of love “Greenzgrains”. It makes me very happy to know that eating healthy wholesome food made with lots of love as secret ingredient appealed to your palette and your body too.Hopefully this will inspire you to make more “Greenzgrains” changes in your diet and your health.Thanks and all the best.
      P.S.Your praise humbles me and also encourages me to continue my endevours with more gusto than ever before.

  2. I must agree with the OP’s comment on the GreenzGrains Master Chef putting the entire garden in your mouth. I too was blessed with a visit to the Master Chef’s kitchen last month. As you all know, long flights cause constipation. But after just one day of GreenzGrains therapy my digestive system was flushed clean.

    The Master Chef is also unmatched not just in nutrition and taste, but also speed cooking. In under 11mins she was able to whip up the best Sindhi kokis (not one but 5) ever and added a dosa to go. Now that is one Wonder Woman!

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