It is said that eating a mediterran-style diet will improve your changes of staying healthy: There’s an emphasis on plant-based and unprocessed foods, plus healthy fats. It involves primarily consuming fruits, fish, legumes, nuts, poultry, vegetables, and whole grains and nuts. But even for the vegans it is rich in protein containing chickpeas, lentils, chestnuts and such.
This delicious vegan dish is called Zuppa Dell’osservatore and it is one of the things we will serve on our Soul of Sicily Retreat in May. Perfect to refuel after yoga practice and prepared with only home-grown and organic ingredients.
To give you a taste of what will expect you and to bring the Italian flavor into your home, I want to share the receipe here for your own exploration : )
Vegan Zuppa dell’Osservatore
(Ingredients for 4)
- 120 gr of barley
- 1 White onion
- 1 Red onion
- 2 Shallots
- 1 Celery
- 200 gr of boiled chickpeas
- 2 Boiled carrots
- 150 gr of boiled chestnuts
- 5 tablespoons of Basil crushed with mortar with 4 spoons of olive oil (cold pressed)
- 2 teaspoons of fresh oregano
- 12 Grains of Pink Pepper
- 1 teaspoon of freshly ground black pepper
- 1 teaspoon of fine sea salt
- 1 Lt of Vegetable Broth (Carrot, Celery, Potato and Tomato)
- 2 tablespoons of tomato concentrate
- 1⁄2 Glass of Brandy (optional)
Chop the Onions, the Celery and the shallots coarsely, place them in a Wok to stew for 4 minutes with a glass of water with strong flame. Pour the olive oil and fry for 6 minutes. Pour the Brandy, add the Oregano, the Pink Pepper and the Tomato Concentrate and cook at medium flame for another 3 minutes. Add the chickpeas, chestnuts and barley and pour ladles of vegetable stock until you cover them. Cook for 20 minutes taking care to pour some ladles of broth. When it is about to dry, add the boiled carrots cut into thin slices, salt, black pepper and basil pesto and 4 spoons of olive oil, cook for another 2 minutes and serve hot.