Soup Recipes in Urdu with Chicken with Pictures for Kids Image with Ground Beef Photos Pics : Soup Recipes Soup Recipes in Urdu with Chicken with Pictures for Kids Image with Ground Beef Photos Pics

Soup Recipes Biography

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ingredients: (serves 6-8)

+ 1 Cup Dried Green Split Pea Beans (soaked over night (12 hours) in 2 cups of water)

+ 2 Cups Chopped Celery

+ 2 Cups Sliced Carrots

+ 1 1/2 Cups Chopped Cauliflower

+ 50g Dried Shiitake Mushrooms (roughly chopped)

+ 9oz (255g) Frozen Artichoke Hearts

+ 11 Cups Water

+ 1 Tsp Garlic Powder

+ 1 1/2 Tsp Onion Powder

+ 1/2 Tsp Black Pepper

+ 1 TB Parsley

+ 1/2 Tsp Ginger

+ 1/2 Tsp Ground Mustard Seed

+ 1/2 TB Brown Rice Vinegar

Directions:

+ Rinse your soaked split peas off in cold water (mine began to sprout a bit, which was an extra benefit ;) so feel free to soak them a bit longer than 12 hours) and add them right to a large soup pot with 11 cups of water.

+ Once you have all your veggie chopped, add them to the pot as well, along with all the other ingredients. Bring everything to a boil (have the pot covered) and then cook on medium-low heat for about 35 minutes.

+ That’s it! Really simple and makes the kitchen smell delicious! Serve along with your favorite warm grain or some Buckwheat Pumpkin Cornbread! I ended up baking this bread the day I made the soup. So even though you might not normally pair Asian with Pumpkin Cornbread…it worked perfectly
Normally when you hear Split Peas you think of a blended soup as well. but I don’t have the appliances to do any mass blending. Plus, blended soups never really soup appealing to me. But the more I root veggie and squash soups on Pinterest and in the blog world, they have looked more and more delicious. (Hopefully if I get that blender I want for Christmas, I might try my hand at one…). Anyway, this soup is just a light “Asian” inspired veggie and split pea soup. It is super healthy and has a lovely flavor I attribute to the Artichokes and Shiitakes. The Shiitakes scared me at first when I was chopping them up since I had no idea how they would actually taste and come out once they were re-hydrated again. They also had this unique smell. It wasn’t bad, it was interesting…I kind of liked it ;) But best of all, the soup came out perfect! This is a great first time dried-mushroom-user recipe. So give it a try and let me know your thoughts