Fall Harvest Soup
Fall Harvest Soup might be a good recipe to expand your hor d'oeuvre collection. This recipe makes 6 servings with 232 calories, 7g of protein, and 11g of fat each. For 62 cents per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. A mixture of olive oil, water, carrots, and a handful of other ingredients are all it takes to make this recipe so yummy. 1 person were impressed by this recipe. Autumn will be even more special with this recipe. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes around 15 minutes. It is brought to you by recipesfrom4everykitchen.blogspot.com. With a spoonacular score of 0%, this dish is improvable. If you like this recipe, you might also like recipes such as Hearty Meaty Fall Soup, 4th of July RASPBERRY, WHITE & BLUEBERRY FARM TO TABLE Cocktail From Harvest Spirits, and Autumn Harvest Cake.
- Serves: 6
- Time: 15 Mins
- Category: antipasti, soup, starter, snack, appetizer, antipasto, hor d'oeuvre
- Health Rating: 21.0
Ingredients
| Image | Name | Qty | Metric | Price |
|---|---|---|---|---|
 |
cooking time: minutes | 30.0 | None | |
 |
shitake mushrooms | 4.0 | None | |
 |
water | 1.42 | liters | None |
 |
olive oil | 2.0 | Tbsps | None |
 |
garlic | 4.0 | large cloves | None |
 |
onion | 1.0 | large | None |
 |
gingerroot | 1.0 | Tbsp | None |
 |
carrots | 3.0 | None | |
 |
collard greens | 144.0 | grams | None |
 |
cannellini beans navy beans | 364.0 | grams | None |
 |
mirin | 59.0 | grams | None |
 |
healthy tamari | 1.0 | Tbsp | None |
 |
balsamic apple cider vinegar | 59.75 | milliliters | None |
 |
sesame oil | 4.0 | dashes | None |
 |
pepper | 1.0 | serving | None |
| hands on time: minutes | 15.0 | None |
cooking time: minutes
Qty: 30.0
Metric:
Price: None
shitake mushrooms
Qty: 4.0
Metric:
Price: None
water
Qty: 1.42
Metric: liters
Price: None
olive oil
Qty: 2.0
Metric: Tbsps
Price: None
garlic
Qty: 4.0
Metric: large cloves
Price: None
onion
Qty: 1.0
Metric: large
Price: None
gingerroot
Qty: 1.0
Metric: Tbsp
Price: None
carrots
Qty: 3.0
Metric:
Price: None
collard greens
Qty: 144.0
Metric: grams
Price: None
cannellini beans navy beans
Qty: 364.0
Metric: grams
Price: None
mirin
Qty: 59.0
Metric: grams
Price: None
healthy tamari
Qty: 1.0
Metric: Tbsp
Price: None
balsamic apple cider vinegar
Qty: 59.75
Metric: milliliters
Price: None
sesame oil
Qty: 4.0
Metric: dashes
Price: None
pepper
Qty: 1.0
Metric: serving
Price: None
hands on time: minutes
Qty: 15.0
Metric:
Price: None
Instructions
Step 1: Hands on time: 15 minutes
Step 2: Cooking time: 30 minutes or so
Step 3: Serves 6Ingredients::4-5 dried shitake mushrooms6 cups water2 tbsp good olive oil4 large cloves garlic, minced (or finely chopped)1 large onion, diced1 tbsp fresh (or frozen) gingerroot, grated3 carrots, diced4 cups kale or collard greens, chopped2 cups cooked cannellini beans (I used 1(14oz/400ml) can of navy beans, drained)¼ cup mirin (I ran out so I used Chinese cooking wine)Healthy splash of tamari
Ingredients:
- cannellini beans
- collard greens
- whole garlic cloves
- ginger
- navy beans
- carrot
- tamari
- mirin
- olives
- onion
- kale
- wine
Step 4: Balsamic apple cider vinegar to taste (I used ¼ cup)4-5 dashes toasted sesame oil
Ingredients:
- apple cider vinegar
- sesame oil
Step 5: Freshly ground pepper to taste
Ingredients:
- ground black pepper
Step 6: Place the dried mushrooms in a medium pot with the water. Bring to a boil and then reduce heat and simmer for 15 minutes. When the mushrooms are soft, remove from cooking liquid and slice, discarding hard stems. Dice or slice and return to pot with broth.
Ingredients:
- dried mushrooms
- mushrooms
- broth
- water
Equipment:
- pot
Step 7: Heat the olive oil over medium low heat in a large heavy bottomed Dutch oven (or really large pot). Sauté garlic, ginger and onion for about 3 minutes, stirring occasionally.
Ingredients:
- olive oil
- garlic
- ginger
- onion
Equipment:
- dutch oven
Step 8: Add the carrots and sauté for 3-4 minutes.
Ingredients:
- carrot
Step 9: Add the kale, beans (I roughly mashed to thicken the broth), mirin and sauté until the greens are deep green and tender.
Ingredients:
- greens
- beans
- broth
- mirin
- kale
Step 10: Add the mushrooms and broth to the greens, stir and add tamari and vinegar. Bring to a simmer and cook for 10 minutes to combine the flavors.
Ingredients:
- mushrooms
- vinegar
- greens
- tamari
- broth
Step 11: Season with toasted sesame oil and freshly ground black pepper and serve.
Ingredients:
- ground black pepper
- sesame oil
Dietary Information
- Vegetarian
- Vegan
- Gluten-Free
- Dairy-Free
Nutrition Facts
| Nutrient | Amount | % Daily Needs |
|---|---|---|
| Calories | 231.7 kcal | 11.58% |
| Fat | 11.02 g | 16.96% |
| Saturated Fat | 1.21 g | 7.57% |
| Carbohydrates | 27.99 g | 9.33% |
| Net Carbohydrates | 19.15 g | 6.96% |
| Sugar | 5.55 g | 6.17% |
| Cholesterol | 0.0 mg | 0.0% |
| Sodium | 282.51 mg | 12.28% |
| Alcohol | 0.98 g | 100.0% |
| Alcohol % | 0.29 % | 100.0% |
| Protein | 7.15 g | 14.31% |
| Vitamin A | 6300.66 IU | 126.01% |
| Vitamin K | 115.9 µg | 110.38% |
| Fiber | 8.84 g | 35.34% |
| Folate | 129.44 µg | 32.36% |
| Manganese | 0.64 mg | 31.89% |
| Vitamin C | 13.63 mg | 16.52% |
| Vitamin E | 2.32 mg | 15.45% |
| Potassium | 490.37 mg | 14.01% |
| Vitamin B1 | 0.21 mg | 13.68% |
| Phosphorus | 130.93 mg | 13.09% |
| Copper | 0.26 mg | 12.79% |
| Magnesium | 51.09 mg | 12.77% |
| Calcium | 126.08 mg | 12.61% |
| Vitamin B6 | 0.24 mg | 12.1% |
| Iron | 1.92 mg | 10.64% |
| Vitamin B2 | 0.16 mg | 9.2% |
| Vitamin B3 | 1.52 mg | 7.62% |
| Zinc | 0.93 mg | 6.19% |
| Vitamin B5 | 0.56 mg | 5.65% |
| Selenium | 3.79 µg | 5.42% |
