<h3>I don’t even know what a Jerusalem artichoke is</h3><p>Ah, the peculiar Jerusalem artichoke: its name rings with mystic poetry and pale limestone, its appearance recalls hearty soup cooked over a mediaeval hearth - a romantic image, isn’t it? Well, it’s only half right. Yes, the Jerusalem artichoke makes a creamy, warming soup that’s going to make you want to wrap yourself in a cosy blanket, with a bowl of Jerusalem artichoke soup, and sit in front of a crackling fire. No doubt about that. But don’t be deterred by the Jerusalem artichoke’s imposing name. This gnarly little guy is actually a sunchoke, which means, for one thing, the Jerusalem artichoke doesn’t taste like an artichoke. They are instead mild and sweet, with a flavour and texture often compared to a hazelnut, a water chestnut, or as one self-ordained Foodaholic on Quora puts it, “the best potato you’ve ever had.” &nbsp;</p><p>The Jerusalem artichoke’s sunchoke status also means you aren’t waging battle with the spiky, green armour that protects a standard artichoke when you go to make your Jerusalem artichoke soup. A Jerusalem artichoke is simply the knob at the base of a certain kind of sunflower (<i>Helianthus tuberosus </i>to be exact): a tuber that balloons underground at the end of the Jerusalem artichoke plant’s roots. In a supermarket, it can easily be mistaken for ginger.&nbsp;&nbsp;The “Jerusalem” in Jerusalem artichoke is the etymological outcome of a long-running game of telephone that began with the Italian word for sunflower, <i>girasole</i>. One day, long ago, someone Italian gave their non-Italian friend a bowl of Jerusalem artichoke soup (probably), and told them it was “girasole” soup. The friend heard “girasolm”, and told her aunt, who heard “jerasolm”...you get the gist. &nbsp;</p><p><img src="https://erbology.health/storage/images/2022/07/5D30665-1024x683.jpg"></p><h3>I still don’t want to peel Jerusalem artichokes</h3><p>Feeling better about the sunchoke and ready to try it? Well, with our Jerusalem artichoke soup recipe below, you won’t even have to deal with the prep: a few teaspoons of our <a href="https://erbology.co/shop/organic-jerusalem-artichoke-powder/?gclid=CjwKCAjw7eSZBhB8EiwA60kCW_6yhZUHLA37ra9w0f84LaUXpWEvzf4YhGh305U5XnuXhfy3elIu-hoC8P8QAvD_BwE">Organic Jerusalem Artichoke Powder</a>, and you’re good to go. We source our Jerusalem artichokes from small organic farms in Eastern Europe. Our farmers pick them at the height of the harvest season and dry over the next two days. Then, we grind the dried tubers into powder. That’s five kilos of Jerusalem artichokes for every one kilo of powder! &nbsp;</p><p>The powder is great to have on hand after you make your Jerusalem artichoke soup. It’s high in prebiotic inulin, which means the Jerusalem artichoke powder is great for your gut AND as a thickener in recipes - we use it in <a href="https://erbology.co/recipes/vegan-pancake-recipe/">pancakes</a>, <a href="https://erbology.co/recipes/savoury-vegan-muffins-recipe/">muffins</a>, and instead of flour when thickening sauces, like a roux. You are getting all of the benefits in your Jerusalem artichoke soup with none of the work. Remember earlier how that Quora user said a Jerusalem artichoke is like the best potato you’ve ever had? Well, a potato is to starch, as a Jerusalem artichoke is to inulin.</p><h3>Okay cool, so what’s inulin?</h3><p>I’m glad you asked. You may not know it, but you’ve probably been eating inulin for a long time. You can find inulin not only in sunchokes, but also as the primary carbohydrate in some of the oldest ingredients in human history. For example, inulin is in garlic, onions, and barley in the West, yacon in South America and Japan, and murnong in Australia. We’ve been eating inulin since the beginning of human existence, and you should continue the tradition. &nbsp;</p><p>Much like Jerusalem artichoke powder can be used as a thickener in recipes, so too is inulin utilised for its tendency to form a fat-imitating gel that doesn’t fall apart in water. This gel looks a lot like partly-solid coconut oil. Now, imagine this gel in your gut. It passes through your oesophagus, your stomach, your small intestine, and most of your large intestine before arriving at your colon, intact. All the while, it’s helping usher food through your digestive system and adding weight to your stool. This makes it easier to pass. </p><p>Don’t worry - just because WE can’t digest the inulin doesn’t mean no one is getting to enjoy it. Enter the probiotic bacteria - a.k.a. the “friendly” bacteria living in your gut rent-free that everyone always seems to be talking about. A probiotic, meaning “for life”, is any microorganism in the body that benefits your health. Probiotics inhibit the growth of and can even kill harmful bacteria, jumpstart immune responses, and create protective barriers inside the body. After it reaches the colon, intact, inulin feeds the probiotic bacteria in your body. We can’t digest inulin, but probiotics can. That’s why inulin is called a PRE-biotic! Only indigestible fibres, like inulin, that can make it all the way to the gut without falling apart can act a prebiotic.</p><p> <a href="https://erbology.co/shop/organic-jerusalem-artichoke-powder/"><img src="https://erbology.health/storage/images/2022/07/5D30180-1024x683.jpg"></a></p><h3>I’ve heard Jerusalem artichokes make you gassy</h3><p>Let’s talk about the elephant in the room. Or rather, the unfortunate gaseous side effect of inulin in the room. Sunchokes have more inulin by weight than almost any other vegetable, which as we know now, is great for your inner probiotic life. When some of your gut bacteria get their prebiotic fix, however, they produce methane, which makes you gassy. </p><p>As legend has it, chefs for centuries have been experimenting with ways to reduce the flatulent effects of inulin, and have had luck with fermentation, pickling and slow-roasting. These methods work because they convert the sunchoke’s inulin into fructose. This process, in which one compound (in our case, inulin) decomposes into another compound (in our case, fructose) using the application of water (in our case, fermentation, pickling, and yes, the moisture evaporation in roasting) is called <i>hydrolysis</i>. Inulin actually hydrolyzes into fructose so easily that this method is also used for the commercial production of high-fructose corn syrup. </p><p>But I digress. Converting your inulin into fructose is all well and good if your only goal is to reduce flatulence - but we want inulin! Our sunchokes are gently dried, so that no hydrolysis takes place and the maximum amount of inulin reaches your body. If you’re still worried about that gas, I have good news: it goes away. If you consume reasonable quantities of sunchokes regularly, the microorganisms in your body will adapt. Beneficial bacteria will continue to rally in the gut, and any overgrowth of gas-producing bacteria will lessen, in effect rebalancing your microflora. </p><p>If this soup makes you gassy, it’s actually a pretty good sign that you’re holding onto gas-producing bacteria, and you need more sunchokes in your life in order to rebalance your gut. The regular consumption of prebiotics lowers your gut microbiome’s overall production of gas.</p><p> <a href="https://erbology.co/shop/organic-jerusalem-artichoke-powder/"><img src="https://erbology.health/storage/images/2022/07/5D30693-1024x683.jpg"></a></p><h3>Woah, I need to eat Jerusalem artichoke soup every day!</h3><p>And so you can! Soup is fun because there are endless ways to make it exciting - kind of like an ice cream sundae. Your Jerusalem artichoke soup is the ice cream, and your toppings are, well, the toppings. Add whole oats to the finished soup and simmer for another ten minutes, and you have a savoury breakfast oatmeal with all of the Jerusalem artichoke benefits. </p><p>Top your Jerusalem artichoke soup with shredded cheddar or parmesan shavings or your favourite vegan cheese slices, and maybe even some crunchy croutons or toasted pumpkin seeds, and make a cute salad of some dressed greens on the side for lunch. Serve this Jerusalem artichoke soup recipe with a side of whole grain toast, or better yet, a grilled cheese sandwich, for a filling dinner. To make Jerusalem artichoke soup with coconut milk, swirl some rich coconut milk on top of the finished soup as a garnish. Same idea works for pesto. Don’t forget to dip your sandwich in the soup!&nbsp;</p><h3>Is this how they ate Jerusalem artichoke soup in the olden days?</h3><p>Sort of. They didn’t have blenders way back then in the plains of North America, which is where the Jerusalem artichoke originated. I know what you’re thinking: “I thought the Jerusalem artichoke was from Jerusalem! And then I thought it was Italian!” This is it, I promise. The real beginning. The Jerusalem artichoke is indigenous to the area that is now the central United States and Canada. There, prior to European contact, it was an everyday ingredient for the Cree and Huron Indians, who called it the “askipaw” and the “skibwan”, respectively, both names simply meaning “raw thing”. </p><p>Then, a one monsieur Samuel de Champlain - French explorer, colonist, and “father of New France” - made his name establishing Quebec City and went poking around the area. What he found, or more likely, received from a trade with the indigenous people, was the Jerusalem artichoke. In Cape Cod, Champlain noted in his diary that the indigenous people were cultivating tubers with <i>“le goust d’artichaut</i>”, the taste of artichokes. He was referring to the common characteristic sweetness of inulin that both traditional artichokes and Jerusalem artichokes share. He brought the Jerusalem artichoke back to France in 1616, and the people went mad for it. </p><p>The sunchoke craze spread all through Europe and into British India, where townspeople started growing it in their gardens. And yes, they made Jerusalem artichoke soup recipes. They boiled the Jerusalem artichokes until they were tender, and then peeled and sliced them (and how lucky you are, with our Jerusalem artichoke powder, you don’t have to do that!). With these softened pieces, they stewed Jerusalem artichoke with wine, butter and spices, baked them into savory pies, and boiled them in milk to serve with roast beef.</p><p> <img src="https://erbology.health/storage/images/2022/07/5D30171-1024x683.jpg"></p><h3>Eat your Jerusalem artichokes whole</h3><p>Now we go back to the future, where no one has time to boil Jerusalem artichokes. Jerusalem artichoke powder has all of the benefits of a whole Jerusalem artichoke, with the ease of a supplement. So why not just take a supplement instead? Well, apart from the fact that you can’t make delicious Jerusalem artichoke soup with an inulin supplement, there are all kinds of other bioactive substances in a Jerusalem artichoke that work together with the inulin for maximum teamwork with your body. You’ve got your dietary fibre, you’ve got your coumarin, you’ve got your caffeoylquinic acid...I could go on. All you really need to know is that Jerusalem artichoke powder has exceptional gut health power. It ensures the best biological response possible - more than that of inulin supplements alone.</p><h3>It’s Jerusalem artichoke soup season</h3><p>So, we know that the Jerusalem artichoke is neither from Jerusalem, nor is it an artichoke. We know it’s like a small potato that comes from a sunflower. We know it makes a great soup! And, we know it’s packed with the wonderful inulin that will regulate our ever-important gut microbiomes. And we know how to get it in the easiest and most nutritionally-dense way possible: powder! The Jerusalem soup recipe below is easy, quick, and uses common ingredients that you probably already have. It’s the most delicious way to make best friends with your probiotics (and believe me, you want those guys on your side).</p>

I don’t even know what a Jerusalem artichoke isAh, the peculiar Jerusalem artichoke: its name rings ...

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Organic Jerusalem Artichoke Powder

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Jerusalem Artichoke Soup Recipe - Erbology

The Jerusalem artichoke is not from Jerusalem, nor is it an artichoke - but it is the best way to make your gut happy! Jerusalem artichoke soup is warm, delicious, and an excellent source of prebiotics.

Jerusalem artichoke soup recipe

<h3>Give peas a chance</h3><p>Peas are a common sight on our plates, whether in a pea soup recipe or another dish. As such, we tend not to give them much thought. However, the plant is more interesting than you might expect. Although we think of the pea as a vegetable, it’s technically a legume. That puts it in the same family as peanuts, chickpeas, and lentils. Native to the Mediterranean region, evidence suggests they were one of the first plants that humans domesticated. And it’s possible that people were eating the wild versions as far back as the Neolithic age.</p><p>Fresh green peas were introduced to Europe around the 17th century, and people considered them something of a luxury. However, it was an amateur plant breeder from the UK named Thomas Edward Knight who developed the world’s first sweet-tasting pea in the 18th century. Thanks to him, garden peas – like those in this pea soup recipe – are also called English peas.</p><p>Perhaps the pea’s most impressive claim to fame is the role it played in Gregor Mendel’s discovery of the principles of heredity.(1) In the mid-1800s, Mendel grew an astonishing 10,000 pea plants and tracked how their characteristics were inherited. Long before scientists discovered the existence of genes and DNA, Mendel showed how traits passed down from parent plants to their offspring. Not only that, but he also found that these characteristics could be dominant or recessive. Such ideas later contributed to theories like natural selection.</p><p>This being a pea soup recipe, we should also mention how the term ‘pea-souper’ is sometimes used to describe smog.(2) It specifically refers to thick, yellowish smog caused by air pollution from coal smoke in 19th century London. Thankfully, that’s not something we have to worry about nowadays!</p><p>[embed]https://www.youtube.com/watch?v=CxiFuysDB9U[/embed]</p><p></p><h3>The health benefits of the humble pea</h3><p>You remember all those times your parents told you to eat your peas? Well, they were right! Peas are surprisingly nutritious, meaning that tucking into this pea soup recipe could bring you a wealth of potential benefits.</p><p>For starters, peas are bursting with numerous key vitamins and minerals. These include vitamins C and K, folate and thiamine, as well as iron, manganese and phosphorus. On top of which, they’re chock-full of fibre and potent antioxidant plant compounds. What’s especially notable about peas is that they’re a fantastic source of plant-based protein too.</p><p>So, how do all these nutrients support our wellbeing? First, pea protein contains all the essential amino acids and supports muscle health.(3) Meanwhile, pea fibre can have a beneficial impact on your digestive health by nourishing the good bacteria in your gut.(4) Eaten together, protein and fibre increase feelings of fullness and reduce appetite. Enjoying this pea soup recipe may therefore also aid healthy weight management.</p><p>Pea fibre might additionally support blood glucose control by slowing the digestion of carbohydrates and preventing spikes in blood sugar.(5) This is important because hyperglycaemia can cause damage to the nerves, eyes, kidneys, and heart.</p><p>But that isn’t the only way that treating yourself to this pea soup recipe could benefit cardiovascular health. Peas are rich in several minerals that help to lower blood pressure, such as potassium, magnesium, and calcium.(6) Furthermore, the fibre in legumes like peas may lower levels of ‘bad’ LDL cholesterol, reducing the risk of heart attack and stroke.(7) Finally, the vitamin C and other antioxidants in peas can protect our cells against oxidative stress.(8) This lessens the risk of developing numerous chronic health conditions, heart disease being just one example.</p><h3>How to make this green pea soup recipe</h3><p>Ok, let’s get into the details of how to create this pea soup recipe. First, melt two tablespoons of vegan butter in a saucepan, along with a couple of teaspoons of avocado oil. Add your chopped spring onion, celery, yellow pepper, and garlic cloves, then sauté for about five or six minutes on a low to medium heat.</p><p>After that, pop in two cups of green peas. It wouldn’t be a green pea soup without them! Both fresh and frozen peas are fine, as they have pretty much the same nutritional value. So feel free to use whichever is most convenient for you. Pour 500ml of vegetable stock into the pot and simmer the mixture for about 25 minutes.</p><p>Here’s where we add the secret ingredient in this green pea soup recipe! Sprinkle two teaspoons of alfalfa powder into the saucepan, followed by a pinch or two of black pepper to taste. Then in goes the full-fat coconut milk and another tablespoon of vegan butter. These ingredients help ensure your pea soup recipe has a gorgeously creamy texture.</p><p>Give the mixture a good stir before tasting it. You can add a little salt, more pepper, or any other seasonings you like here to achieve your desired flavour. Next, transfer the mix to a blender and blend until it’s beautifully green and velvety smooth. If you find that it’s too thick, pop in a splash more coconut milk and blend again.</p><p>Once you’re happy with the texture, spoon the soup into serving bowls and garnish with a dash of black pepper. This adds both flavour and colour contrast. Decorate the bowls with a few fresh mint leaves and your green pea soup recipe is ready to enjoy!</p><p>The magic of mint</p><p>The mint leaves that top off this pea soup recipe are a wonderful way to add freshness to the dish. But that’s not all. This aromatic plant also brings some health benefits of its own to the bowl. For instance, it’s a great source of vitamin A, which supports our vision and the health of our eyes. Mint contains potent antioxidants too, helping to fight the damage caused by free radicals.</p><p>Another reason we decided to make this a pea and mint soup recipe is the herb’s benefits for digestive health. Research indicates that mint can help to ease symptoms of indigestion and irritable bowel syndrome (IBS).(9) However, it’s worth noting that scientists conducted these studies using peppermint oil rather than fresh mint leaves. So, to be sure of getting these benefits, you might like to add a drop to your pea soup recipe.</p><p>One of the most interesting advantages of using mint in your meals is its potential positive effects on the brain. Research has discovered that merely inhaling the fragrance of the herb can help to relieve mental fatigue.(10) This pea soup recipe could therefore be a fantastic choice to make for lunch on days when you’re working. What’s more, another study found that smelling peppermint before a cognitive test boosted participants’ memory.(11) However, further investigation is necessary to confirm these findings.</p><p>Finally, mint is famous for its ability to freshen our breath. This is largely thanks to its antibacterial properties, which can kill the germs that are responsible for dental plaque.(12) So munching on the mint leaves in this pea soup recipe could even help to prevent bad breath.</p><p><img src="https://erbology.health/storage/2024/May/AgslekUB9S.jpg"></p><h3>All about alfalfa</h3><p>To try and make this the best pea soup recipe in the world, we’ve added a special ingredient: alfalfa powder. Like peas, alfalfa is part of the legume family, and helps take this dish’s wellness benefits to the next level.</p><p>For example, this vibrant grass is bursting with vitamin K, a nutrient that enhances bone health.(13) Vitamin K is likewise vital for blood clotting, which prevents excessive bleeding and enables wounds to heal. Alfalfa also contains vitamin A, immunity-supporting vitamin C, and key minerals like copper, iron, magnesium, and calcium.</p><p>As if that weren’t enough, alfalfa is additionally rich in bioactive plant compounds like saponins, phytosterols, and flavonoids. These exert an antioxidant and anti-inflammatory effect, which could lessen the risk of developing certain chronic illnesses. That’s because both oxidative stress and chronic inflammation can contribute to conditions like heart disease, diabetes, and neurodegenerative disorders.</p><p>And there’s another way that adding alfalfa to your pea soup recipe could protect your cardiovascular health. Research has found that the plant helps to lower ‘bad’ LDL cholesterol and triglycerides while also increasing ‘good’ HDL cholesterol.(14) Experts believe this is thanks to the saponins it contains. These are able to decrease the amount of cholesterol the gut absorbs, plus increase how much of it we excrete.</p><p>Lastly, using alfalfa in a pea soup recipe might benefit your blood sugar too. Like peas, alfalfa is high in fibre. As such, it helps slow the absorption of glucose in the intestines and prevent your blood glucose from spiking.(15) However, we need more research to determine exactly how useful alfalfa is for aiding those with diabetes.</p><p>As you can see, there are plenty of good reasons to include alfalfa in a green pea soup recipe!</p><p></p><h3>Introducing our organic alfalfa powder</h3><p>Quality is absolutely crucial when it comes to choosing the alfalfa for your pea soup recipe. Substandard products run the risk of bacterial contamination, which is why we searched high and low for the best producers. And happily, we found them!</p><p>We get our alfalfa directly from independent farmers in Europe, who have invested decades into researching how to cultivate it. They use only organic and sustainable techniques, so you won’t find any pesticides or heavy metals in these greens.</p><p>As soon as they’ve harvested the alfalfa, our team meticulously cleans, trims, and air-dries the plant. The next step is to mill it into a fine, vivid green powder. As with all our functional foods, we don’t sneak in any filler ingredients or other unwanted additives. What you receive is 100% pure organic alfalfa powder. Exactly as it should be! And to minimise our impact on the environment, we ship our alfalfa to you in recyclable amber glass jars.</p><p>Alfalfa powder doesn’t just raise the health benefits of this green pea soup recipe. It also adds a pleasant, mildly grassy taste that brings an extra depth of flavour to the dish. And there are plenty of other ways to enjoy alfalfa. For instance, try stirring a teaspoon into your favourite juices and smoothies. We find it to be a great ingredient for balancing out the sweetness of fruits like pineapple and mango.</p><p>You can also sprinkle a little over a breakfast bowl, mix some into salad dressing, or add it to yoghurt. The flavour is subtle enough not to overpower other ingredients. Alternatively, get a quick and easy burst of nutrition by stirring alfalfa powder into a glass of water. It’s a great way to start your day!</p><h3>Customising this green pea soup recipe</h3><p>There’s a lot to love about this green pea soup recipe. It’s soul warming, scrumptious, colourful, and undeniably good for you. However, that doesn’t mean you can’t experiment with ways to make it even better.</p><p>One of the easiest options for customising it is switching up your seasonings. For instance, try adding paprika for a smoky flavour that’s a little like a plant-based pea and ham soup recipe. Other delicious herbs and spices to use include dill, sage, ginger, parsley, thyme, coriander, and miso paste. Although not all at once, of course!</p><p>Alternatively, have a go at changing some of the principal ingredients. As an example, if you don’t have fresh or frozen peas, you can turn it into a split-pea soup recipe. The main thing to remember is not to use any ingredients that are bright or dark in colour. Otherwise your green pea soup recipe won’t be very green!</p><p>Whichever way you make it, this green pea soup recipe is perfect as a wholesome lunch or dinner party starter. And, like many soups, you’ve got the choice of freezing some as part of your meal prep for the week.</p><p>When it comes to serving suggestions, we adore tucking into this pea soup recipe with freshly baked bread. Extra points if it’s still warm! For a lighter option, you might like to pair it with some of our raw activated crackers. As well as being rich in nutrients, these add a welcome crunchy texture to the meal you’re sure to love.</p><p>Peas don’t look so boring anymore, do they?</p>

Give peas a chancePeas are a common sight on our plates, whether in a pea soup recipe or another dis ...

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Green Pea Soup Recipe - Erbology

Wholesome? Check. Colourful? Check. Delicious? Check. This green pea soup recipe ticks all the boxes for a nutritious and satisfying meal. Plus, we’ve added alfalfa powder for even more wellness benefits. This dish might just change the way you think about peas…

Green pea soup recipe

<p>Although we use the term gazpacho here to mean a cold soup, it probably calls to your mind the Andalusian tomato-based version. Both dishes use cucumber and garlic, but the overall effect is quite different - in a good way! Just think how limiting it would be if you restricted yourself to Nicoise and Caprese salads. How much sadder and how much more boring your life would be! </p><p>The base of this particular gazpacho is made up of spinach, cucumber, water, lemon juice, parsley, ginger, garlic and, in place of olive oil, Erbology Organic Cold Pressed Walnut Oil. There are few foods as dynamic as ginger. Moreover, the addition of this lively root distances this gazpacho from its Mediterranean roots. Apple and ginger are a natural pairing that make us think of warm autumnal puddings. We're pleased to see that this relationship is clearly more versatile than that.</p><h3>How to best enjoy</h3><p>The complex, unusual flavours of this gazpacho and the eye-catching colour and garnishes make it impressive enough to present to guests. For instance, you could offer it as a starter or as a light main dish in the summer. It's so easy that you could even make it as a weekday lunch to enjoy in the middle of a busy workday. Small, smart pleasures like this coalesce all of the chaotic components of contemporary lives into a composed harmony. </p><p>As with most cold dishes, you can taste-test as you go and adjust accordingly. Once you've got a composition of flavours that's pleasing to your taste buds, it's on to the garnishes. Bread is central to the original Andalusian gazpacho, where breadcrumbs are added to the soup itself. Here, we have reinterpreted this into seeded croutons added as a garnish.&nbsp; We have accompanied the croutons with purple-black Kalamata olives and hemp seeds. </p><p>Certainly, these seeds&nbsp;are a fantastic source of plant-based protein and fibre. Further to this, they provide the ideal ratio of omega-6 to omega-3 essential fatty acids.(1)(2) Meanwhile, walnut oil offers more omega-3 and omega-6s. In other words, this dish is wonderfully abundant in these important nutrients.&nbsp;<a href="https://erbology.co/walnut-benefits/">Learn more about walnut benefits</a></p><h3>What else could I do?</h3><p>Reverting back to the peasant and shepherd origins of Spanish gazpacho, we'd like to offer up some further options for your consideration.&nbsp; After all, it's always good to keep the classics in firm view even as you reinvent. Don't you agree? It's also surprising to see how much has already been lost from the popular understanding of gazpacho recipe. </p><p>Traditional toppings also included chopped almonds, finely chopped mint and smashed cumin, fresh orange, and fresh chopped vegetables. Many versions of Spanish gazpacho recipe incorporate dried fruits, and these are called white gazpachos. </p><p>Likewise, fresh fruit such as strawberries and muskmelon are sometimes brought into service. In the same vein, gazpacho has always variated in thickness depending on the region. For instance, in Extramadura it can be as thick as a dip, while in Avila it typically has chunks of vegetables in a thin broth. We hope we leave you with plenty of food for thought..... and, way more appetisingly, plenty of food for the belly!</p>

Although we use the term gazpacho here to mean a cold soup, it probably calls to your mind the Andal ...

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Citrus Gazpacho with Green Walnuts - Vegan Recipes - Erbology

Citrus gazpacho with green walnuts

<p>Classic lentil</p><p>Meanwhile, this green lentil soup recipe is fundamentally rather classic. After all, it uses the traditional base of onion, celery, and carrot. Moreover, bay leaves are also on the ingredient list. However, the addition of two varieties of greens introduces a freshness. Greens are some of the most nourishing things you can ever eat, and they actually taste nourishing! </p><p>The addition of chard and kale towards the end of the cooking time prevents the kind of soggy, chewy, texture that has unnecessarily put off many a child from eating their greens. If you like your food strongly flavoured, you could add the spice mix before the greens and let cook for a little longer. That way, the smokiness of your cumin, pepper and paprika will be more fully saturated. Green lentils themselves already offer up peppery flavour. </p><p>However, lentil soup is one of those dishes that is always, always better the day after. For variation, how about mixing up your greens? In this vein, any tender greens work wonderfully with lentils. Try spring greens or good old spinach. Further, you could reduce the water to make this into a stew rather than soup. Similarly, drastically reduce liquid and chill for a nice lentil salad. Or how about topping with seeds, pine nuts, olives and capers, or non-dairy yoghurt alongside lemon and parsley?</p><h3>Lentils and crackers</h3><p>However, the real star of this recipe for us is the pairing with&nbsp;Erbology Gluten-free Crackers. . Unlike your basic bread accompaniment, no matter how good it is, <a href="https://erbology.co/product-category/personalized/">Erbology Crackers</a> have an original texture on top of innovative flavour. In other words, they are grainy, wonderfully crumbly, and highly spiced in original permutations of taste.</p><p> To sum it up, they are a perfect match for lentils. That is to say, the pairing brings crunchy up against soft, both foods gently, warmly spiced. That's what progress in the food world can do for you at home!</p><h3><a href="https://erbology.co/product-category/personalized/"><img src="https://erbology.health/storage/images/2020/08/Green-lentil-soup-1-1024x683.jpg"></a></h3><h3></h3><h3>Lentils for your body</h3><p>We can't and won't finish without telling you a little about the goodness you are doing yourself by eating lentils. Like most pulses and beans, lentils are an excellent source of protein. Further, you may not know that each type of lentil has its own special mix of antioxidants and phytochemicals. </p><p>In this recipe, green lentils offer up iron, magnesium, and antioxidants. Moreover, Puy lentils, a type of green lentil, are the most flavourful lentils. They also offer up the best texture. Although Puy lentils can be more expensive than other types of green lentils, fork up - and then into your mouth - if you can afford it.</p>

You can never have too many lentil soup recipes. And the best of these will continue to intrigue for ...

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Easy Green Lentil Soup Recipe, Plant-based Recipes - Erbology

You can never have too many lentil soup recipes. And the best of these will continue to intrigue for years and years, as you continue to tinker, substitute, and add. Moreover, in today's food culture, this is an even more intriguing prospect. That is to say, new spices, vegetables, and healthful recipes are being introduced to the friendly general public with lovely regularity. For instance, you can now find high-quality kimchi and sauerkraut in most supermarkets. Certainly, if you haven't topped your lentils with one of those fermented vegetable preparations, you and your gut microbiome sure are in for a treat!

Easy green lentil soup recipe

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