Warm My Heart Rainbow Chard Soup Recipe
Warm my Heart Rainbow Chard Soup
A nutrient rich, heart warming soup.
Ingredients
- 1 Bunch Chard
- 4 Cups Mushroom Broth
- 1 Cup Cooked Butter Beans
- ½ Cup Brown Rice Stelline
- Hemp Heart Seeds
- 1 Tbsp Ground Basil Seeds
- Shallots and Garlic
- Fresh Thyme (about 1 tbsp)
- ½ Tsp Sea Salt (plus)
- Pinch of Saffron Threads
Instructions
- Make Ahead: Make a mushroom broth with lions mane and shiitake mushrooms. About 4-6 ounces of each mushroom is enough in one large pot. Add some greens, onions, and herbs. Fill the pot, leaving a few inches of room at the top. Boil the water, and then simmer for 30-60 minutes. Strain the ingredients, and store the liquid in mason jars. You'll likely have enough for 2, 32 ounce jars.
- Soak butter beans for 24 hours, and then cook them for an hour to hour and a half. Store the beans in the fridge until the next day, when you're ready to make the soup.
- Grind basil or chia seeds into a powder, and set it aside.
- The Soup: Sauté chopped shallots and garlic with a little oil, in a medium sized pot. After about 2 minutes, add some fresh thyme.
- Pour 4 cups of vegetable broth in the pot, add a pinch of salt, and a pinch of saffron threads. Bring to a boil and add the stelline. Simmer for 5 minutes and add the already cooked butter beans. Then add a tablespoon of ground basil or chia seeds. Simmer for 3 minutes and then add the chopped chard leaves. Simmer for 2 more minutes, and check that the stelline is ready.
- Turn off the heat, and pour soup into serving bowls. Sprinkle in some hemp heart seeds.
