Mediterranean Vegetable Soup
This is a macrobiotic dish which has been adapted for the Mediterranean and its use of spices and basic ingredients. It uses kuzu, which is a white starch made from the white grape vine, and is used to add thickness to dishes and also in some medicinal preparations. Tapioca can be used instead if kuzu is not available in your home region.
3 cups boiled brown rice and wheat
½ cup raw peas
1 large chopped carrot
½ cup chopped onion
½ cup chopped celery
1 Tbsp kuzu starch powder (use tapioca if kuzu is not available)
Chives and parsley
1 tsp salt
- Stew the onion in oil and then add the peas, carrot, celery and water. Boil for 15 minutes.
- Add rice, wheat and salt. Boil for another 5 minutes.
- Add spices and kuzu, melted in 2 cups of water. Simmer until it thickens and reduces.
- Decorate with chopped chives and parsley.
Serves 2 people
Recipe supplied by Branka Lukacevic-Gregic, Zagreb, Croatia
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