|
|
|
Cooking with Tea - Soups
Lentil Lime Soup
1 cup red lentils
1/4 cup rice
6 cups water
2 large onions (cut into thin strips)
1 tbsp. vegetable oil
1 1/4 tsp. salt
1 tsp. cumin
1 vegetable, chicken, or beef bouillon cube (optional)
2 bags Dry Desert Lime Teasan
1/3 cup chopped parsley
toasted pita chips
Preparation Time: 45 minutes
Bring 3 cups of water to a boil in a deep pot. Add lentils and rice.
Reduce heat to low and cover for 20 minutes, stirring occasionally.
Meanwhile, in a frying pan, saute onions in the oil until golden and
tender. Add cumin, salt, and bouillon, and stir until bouillon
dissolves. Mix into lentils with an additional 2 cups of water.
Bring to a boil. Stir in parsley. Just before serving, stir in lime
teasan (2 bags steeped for 5 minutes in 1 cup boiling water).
Serve with pita chips. Add meatballs and/or noodles, if desired.
Makes 4 servings.
Back to top
Carrot Coconut Ginger Oolong Soup
1 1/2 tbsp. peanut oil
1 chopped leek (2 cups)
2 chopped carrots (2 cups)
1 finely chopped clove of garlic
3/4 chicken or vegetable bouillon stock
1/2 tsp. curry powder
1/2 tsp. salt
pinch red chili flakes
3 cups water
4 bags Water Sprite
1 cup coconut milk
Preparation Time: 30 minutes
Saute leeks in oil over medium heat. Add carrots, garlic, bouillon and
spices. Saute for 10 minutes. Add 2 cups of water and allow to simmer
for 10 minutes. In the meantime, boil the remaining cup of water and
pour over bags of Water Sprite in a mug. Let steep for 4 minutes,
then gently squeeze bags and remove. Stir tea into soup and transfer
soup into a blender. Whip for less than a minute, with tiny vegetable
pieces still visible. Return to pot and add coconut milk. Reheat and
serve. For a thick and hearty healthy soup, substitute 1 cup of water
with 1 cup of coconut milk. Makes 4 servings.
Back to top
|
|
