A good legume and cereal soup will be perfect during the autumn and winter season.
It is, in fact, a very simple dish to prepare, healthy and substantial at the same time, which can be enriched with various types of vegetables or flavored with spices that most preferred.
- 250 g of mixed vegetables
- 250 g of mixed cereals
- 2 carrots
- 2 coasts of celery
- 1 onion
- 3 potatoes
- 2 tomatoes
- 1 clove of garlic
- salt to taste
- pepper to taste
- rosemary to taste
- 2 bay leaves
- vegetable broth to taste
Start with the mix of cereals and legumes. Whatever legumes you have decided to use, soak them together with the cereals at least the night before the preparation.
In this way, in fact, they will begin to soften and will, therefore, be easier and faster to cook and prepare your soup.
Drain the cereals and legumes and chop onion, garlic, carrots and celery. For a perfect result use a mixer.
Add the chopped vegetables inside a saucepan with high sides together with extra virgin olive oil and let it cook for a few minutes. Then add the legumes and cereals previously deprived of the water in which you have kept them soaked and cook for a couple of minutes. Then prepare a vegetable stock and add it.
It is very important that the broth is very hot and added little by little to the preparation. Initially, the quantity of broth must completely cover the cereals and legumes used. Later, if necessary, add little by little, always keeping it warm.
Reduce in small cubes the tomatoes, strip of the outer skin and internal seeds and add them to the preparation. Then add the aromatic herbs and season with salt and pepper. It is important to add salt only at this stage and not at the beginning of the preparation. Cover with the lid. Continue cooking until the cereals are half cooked.
Meanwhile, wash thoroughly the potatoes, remove the peel and then reduce into cubes. Add the potato cubes to the soup. Cover again with the lid and cook for 20 minutes, adding more broth until the soup will need it. Consider, in fact, that the final result should not be too dry.
When cooked, all you need to do is add salt, pepper and extra virgin olive oil if needed and serve your legume and cereal soup to your guests.
Store the legume and cereal soup for a maximum of a couple of days in the refrigerator in an airtight container.
Before serving the dish again, however, it is necessary to heat it for a few minutes.