Smoky Bean Soup With Lemon-pea Coulis And Sesame Flavored Shiita

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 large carrot, cubed
• 1 celery, cubed
• 4 -5 cups vegetable stock
• 1 (15 ounce) can kidney beans, drained and rinsed
• 3 medium size potatoes, cubed
• 1/2 teaspoon ground oregano
• 1/2 teaspoon herbes de provence (a fine herbes mix would work as well)
• 1/4 teaspoon dried tarragon
• 1/4 teaspoon ground marjoram
• 1/2 teaspoon dried parsley
• 2 -3 drops liquid smoke (optional)
• salt
• 1 cup water
• 1 1/2 cups green peas (fresh or frozen)
• 3 tablespoons lemon juice
• 1 tablespoon chopped fennel (optional)
• 1 tablespoon chopped fresh coriander
• 1/4 teaspoon tamari soy sauce
• 1 tablespoon olive oil
• 1 teaspoon toasted sesame oil
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, minced
• 8 ounces shiitake mushrooms, stemmed, sliced
• 1/4 teaspoon tamari soy sauce

Recipe

• 1 in a deep saucepan heat the oil. add onions and 4 garlic cloves, lightly sauté until soft.
• 2 add carrot and celery and fry at medium heat for 2 minutes.
• 3 add the vegetable broth, potatoes, beans, salt, and spices. bring to boil, reduce heat, and simmer until all the vegetables are tender (~ 15 minutes).
• 4 meanwhile, put the peas in cold water. bring to boil and boil for 1 minute, drain.
• 5 pure green peas, coriander, and fennel with a food processor. add lemon juice and a splash of tamari sauce. add water if the mixture is too thick (i had to add about 2 tbsp).
• 6 in the skillet, heat up the olive oil (med. temperature). add the sesame oil, garlic, ginger, and mushrooms. fry for 2-3 minutes.
• 7 mash the base with the potato-masher until thick, but chunky. add the liquid smoke and adjust for saltiness.
• 8 to serve, lade the soup in the plate. put some mushrooms in the middle of the soup and pour the coulis around. sprinkle with chopped shallots, sprouts, and coriander.