Winter is the best time to enjoy a soup! And I'm looking for different flavors and alternative combinations. So, by chance, I found myself in front of a wonderful organic food shop! I went in and bought a lot of products. Among these also the cicerchie and the dried daikon. The cicerchie are legumes that resemble broken chickpeas, but have a more delicate flavor. The daikon is instead a white radish, with a slightly pungent flavor, characteristic of Japan. Curious to discover my soup of cicerchie and crunchy daikon?
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Identity Card of the Recipe
- 118 KCal Calories per serving
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Ingrediants
- 100 g of cicerchie
- 1 sprig of rosemary
- 1 L of water
- Dry food: 20 g of daikon
- Homemade food: 1 tablespoon (30 g) of vegetable cube
- 10 g of dried mushrooms
- 100 g of celery
- 100 g of coppery tomatoes
- 100 g of carrots
- 100 g of potatoes
- 2 tablespoons of extra virgin olive oil
Materials Needed
- Bowl
- Chopping board
- Knife
- Casserole
- Cooking pan
- Gauze
Preparation
- Start preparing the recipe by soaking the dried cicerchie overnight.
- Rinse the grass peas from the soaking water and set aside.
- Wash the vegetables, peel the potatoes and carrots, and remove the hard and woody filaments from the celery. Cut all the vegetables (potatoes, celery, carrots, tomato) into cubes.
- Combine the vegetables in a saucepan, add the cicerchie, the dried mushrooms cut into small pieces and a spoonful of creamy vegetable cube (homemade food). As an alternative to the vegetable stock, simple whole sea salt can be used.
- Cover the vegetables flush with the water (about 1 liter) and bring to a boil. Cook for about 30 minutes, until the peas are soft.
- Meanwhile, soak the dry daikon in water.
What is daikon?
Daikon is a white radish typical of Japan, an edible root used to flavor soups and stews. You can buy it dry online or in organic shops specialized in ethnic foods.- When cooked, taste the flavor and, if necessary, season with salt.
- Gather the rosemary in a sterile gauze and flavor the soup, leaving the bag of herbs to soak in the soup for 5 minutes.
- Meanwhile, heat a couple of tablespoons of extra virgin olive oil, drain the softened daikon and sauté it in a pan until it becomes crunchy.
- Serve the soup piping hot, accompanying with a spoonful of crunchy daikon. Those who wish can add a spoonful of vegan grated cheese.
Alice's comment - PersonalCooker
Awesome Soup: I could almost say it's one of my favorites! The creaminess of the cicerchie is combined with the crunchiness of the daikon and the delicate flavor of the soup is enhanced by a pleasant note of rosemary! A real treat for the palate and stomach!Nutritional values and Health Comment on the recipe
The Cicerchie and Daikon Soup is a low-calorie vegan first course, with an energetic prevalence of carbohydrates, followed by lipids and finally proteins. The most numerous fatty acids are unsaturated, cholesterol is absent and the fibers are very high.
Cicerchie and Daikon Soup is suitable for any type of diet, including overweight, metabolic diseases and gluten and lactose intolerances. The medium portion (dry ingredients) corresponds to about 250-300g (295-350kcal).
