Rhubarb in a soup? Seriously?! That’s probably what you’re thinking right now. It’s exactly what I thought when I came home one day and my husband had made some for me. I looked at it suspiciously and smelled it cautiously. My husband doesn’t cook much so when he does, it always turns out amazingly delicious… or well, the opposite. But I thought I would give him the benefit of the doubt. Besides, I made a deal with myself after going vegan that I would try anything at least once as long as it was vegan. In my pre-vegan days, I was a notoriously picky eater. I wouldn’t even try anything that looked weird (I’m looking at you kiwi). Sadly, this meant that I missed out on trying a heck of a lot of tasty food. So, as weird as the soup sounded, I had to give it a shot. And oh my goodness, am I ever glad I did! It has become our favourite soup and go-to comfort food. It’s great for rainy or snowy, cold days or when you don’t feel well. It’s especially good when you’re feeling like you’re in a funk. Give it a try, I promise you won’t be sorry.
We even have this super cute bowls that we eat soup out of. We have went to a couple of soup fundraisers where you donate some money and in return you get a handmade clay bowl (donated by a local potter) and unlimited soup (donated by local restaurants). We fell in love with the bowls and have made a tradition to buy a new one whenever we go to a craft sale. We’re up to 6 bowls now.
Ok, back to the soup. One of the great things (besides the taste), is how quick and easy it is to throw together. I found organic, heirloom carrots at the market this week and they are so pretty!
Chop up some veggies and rhubarb. Add some lentils and you’re ready to go.
Look at that beautiful rhubarb. I had some leeks that needed to be used up so I added some in this time and it turned out nicely.
It’s been raining here quite a bit, so this was the perfect thing to make on a rainy day. I had planned on making raw pizza, but I’m not a huge raw fan on rainy days. I really like nice, warm soup.
I have adapted this recipe from: http://www.vegalicious.org/2009/03/06/lentils-rhubarb-united-soup/
Rockin’ Rhubarb Soup
1 tbsp olive oil
3 large carrots, peeled & thinly sliced
3 stalks of celery, thinly sliced
1/2 an onion, diced
1 cup of red lentils
1 cup of chopped rhubarb (fresh if you can get it, but frozen works well)
2 vegetable bouillon cubes + 4 cups of water
1 tomato, chopped
1 handful of chopped parsley
herbamere (or sea salt) and fresh ground pepper to taste
Heat a medium sized pot on the stove at medium heat. Add the olive oil for a few seconds, then add the carrots. Sautée the carrots for 8-10 minutes (I prefer mine soft in soup), then add the celery and onion to sautée for a few more minutes. Rinse your lentils and then add them with the vegetable bouillon cubes, water and tomato and cook for 10 minutes. Add the rhubarb, parsley, tomato and a sprinkle of herbamere and pepper and cook for another 10 minutes.
What is your favourite rhubarb recipe?