A SOUP FOR THE PHARAOHS
Put a high price tag on this soup. Sell only by the cup. Rich. Wow. Whoa. From another planet. Ancient inspired by the grain. You won’t recognize it. Rare.
Makes 8-1/2 cups
3 c. water
1 c. Kamut grain
Combine water and grain in saucepan. Bring to boil, cover tightly, reduce heat to low and cook 90 minutes or till tender as desired, keeping in mind that Kamut is a chewy grain.
- Soak grain overnight for shorter cooking time.
Transfer to large soup pot.
32 oz. vegetable broth
2 T. margarine
1/4 c. extra virgin olive oil
1/2 c. light or white vinegar
20 oz. can pineapple chunks including liquid
28 oz. can diced tomatoes including liquid
14 oz. can whole beets, cut into bite size pieces, including liquid
1/3 c. pitted Kalamata olives including 2 T. liquid from olives
2/3 c. textured vegetable protein (TVP)
1 c. diced onion
1/4 c. white miso paste
1/3 c. light brown sugar
1 T. sea salt, less if using table salt
1 T. liquid smoke
1 T. garlic powder
2 t. onion powder
2 t. smoked paprika
1 t. powdered ginger
1 t. dry mustard
1/4 t. red cayenne pepper
1/4 t. ground allspice
freshly ground black pepper to taste
Cover and cook 1 hour, on medium-low heat, stirring as needed.
2 T. arrowroot powder
1 t. ground rosemary
1/3 c. water
Combine arrowroot powder and ground rosemary with water, stirring till arrowroot dissolves.
Add to soup, stir till thickened, then cook another 15 minutes. Adjust for salt and pepper. Cool to room temperature, then refrigerate in covered containers.
As it cools, the grains will absorb a little more liquid. Better to reheat and serve rather than serve immediately to further marry the flavors.
Notes: Adding the rosemary at the end of cooking time upticks the rich in this dish.
Complex textures and flavors!