The Easy 30 Minutes Cookbook: Easy Recipes With No Salt, Oil, Refined Sugar by Bellan Mark

Author:Bellan, Mark [Bellan, Mark]
Language: eng
Format: epub, pdf
Published: 2021-05-29T16:00:00+00:00

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SERVES 4 TO 6

PREP TIME: 5 MINUTES | COOK TIME: 25 MINUTES

INGREDIENTS

4 cups vegetable broth

1½ pounds yellow potatoes, cut into ½-inch dice (about 4 cups)

1 cup frozen carrots

1 cup frozen pearl onions

2 tablespoons tomato paste

3 strips dried porcini mushrooms, chopped (about 2 tablespoons)

1 tablespoon onion powder

½ teaspoon dried thyme

¼ teaspoon garlic powder

1 bay leaf

½ cup frozen peas

2 tablespoons red miso paste

1 tablespoon balsamic vinegar

DIRECTIONS

Step 1

In a large Dutch oven or saucepan, combine the broth, potatoes, carrots, onions, tomato paste, mushrooms, onion powder, thyme, garlic powder, and bay leaf. Bring to a boil over high heat.

Step 2

Reduce the heat to low. Cover, and simmer for 15 minutes, or until the potatoes are tender and a knife slides in easily. Remove from the heat.

Step 3

Add the peas, miso, and vinegar. Stir until the miso has dissolved.

Step 4

Remove the bay leaf, and serve immediately.

Variation Tip: Serve over whole-grain rotini pasta to enjoy this dish “stroganoff”-style.

PER SERVING: Calories: 183; Fat: 1.3g; Dietary fiber: 4.9g; Protein: 8.3g; Carbohydrates: 35.9g

SAVORY PUMPKIN BISQU

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