Madeiran wheat soup, vegetarian adaptation

Madeiran wheat soup, vegetarian adaptation. Raw whole wheat grain, Cooked red kidney beans, no salt, Fresh white-fleshed sweet potato, peeled.

Livro de Receitas da Madeira — projeto escolar

20 + 80 min · 6

Ingredients

• 150 g Raw whole wheat grain
• 250 g Cooked red kidney beans, no salt
• 100 g Fresh white-fleshed sweet potato, peeled
• 150 g Raw peeled potato
• 100 g Raw chayote
• 250 g Raw onions
• 200 g Fresh pumpkin
• 3 g Fresh thyme
• 2 g Fresh red chilli pepper
• 30 g Olive oil
• 1600 g Water
• 4 g Table salt

Preparation

1. Soak the wheat in plenty of water for 8–12 hours; drain. Cover with the listed fresh water and simmer for 50 minutes.
2. Peel and dice the potatoes, chayote, pumpkin and onions. Add to the wheat with olive oil, thyme leaves, chilli and salt; cook for 25–30 minutes until everything is tender.
3. Add the home-cooked, unsalted kidney beans for the final 5 minutes. Keep the cooking broth; if needed, restore evaporated water for a thick but spoonable soup.