FALL SOUP WITH MUSHROOMS, BEANS, FORBIDDEN BLACK RICE & ROASTED VEGGIES

Every morning I wake up to the sound of Tod bringing Kyri into our bedroom to be fed. At 20 months, I am still nursing her and I love it. I noticed the wind was howling and the rain was pounding on the side of our home. We live on a hill, facing the ocean so the weather really pounds on the south side of the house. Kyri raised her head and listened, then looked up at me and said "windy outside". and I agreed.

This is the perfect day for cuddles on the couch and hot soup.

Fall Soup with Mushrooms, Beans, Forbidden Black Rice & Roasted Veggies

This soup is perfect for rainy days, cold weather and empty stomachs

Serves 8

Broth

• 8 cups of veggie broth, low sodium (2 box containers)
• 4 bay leaves
• 1/2 tsp. marjoram, rubbed
• 1 Tbsp. of your favourite seasoning, I used Spike 

• 7 mushrooms, chopped
• 1 can diced tomatoes, low sodium, blended or keep diced
• 1 can beans of your choice, rinsed

·         3/4 cup black forbidden rice

·         1 1/2 cups water

Roasted Veggies

• 1 large yam, cubed
• 7 fingerling potatoes, yellow and purple or whatever potatoes you prefer, cubed
• 2 stalks celery
• 1/2 medium red onion, diced
• 1 Tbsp. of your favourite seasoning, I used Spike 

Garnish

• 1 cup pumpkin seeds, toasted
• celtic sea salt, ground

1. Preheat oven to 350° F (175° C). Pour 1/4 cup vegetable broth on a large cookie sheet. Add veggies and sprinkle with seasoning. Add to the middle rack of the oven and bake for 25 minutes, until soft. Stir once half way through. Leave oven on for the toasted pumpkin seeds next.

2. Add 1 1/2 cups of water and black rice to a small pot and bring to a boil. Once it boils, turn down heat to medium/low and set timer for 20 minutes. Once bubbles are gone the heat must be turned off. Fluff rice with a fork and cover for another 5 minutes.

3. Meanwhile, add remaining veggie broth to a large pot on low heat. Add bay leaves and seasoning. Add 1 tsp. of marjoram to the palm of your hand and rub with your other hand. This rubbing process will bring out the flavours. Cut and add mushrooms. Add diced tomatoes, blended or keep diced. Rinse beans and add them. 

4. Once veggies and rice are done add them to the soup. Let soup simmer on low heat for half an hour. 

5. Add pumpkin seeds to a cookie sheet and toast in the oven for 8-10 minutes until crunchy.

6. Take bay leaves out of the soup. Garnish with toasted pumpkin seeds and ground celtic sea salt. Serve hot!