Imbolc Vegetable Soup:
Ingredients:
1 tablespoon olive oil
1 onion, finely chopped
2 carrots, diced
2 celery stalks, chopped
2 cloves garlic, minced
1 leek, sliced
1 potato, peeled and diced
4 cups vegetable broth
1 cup diced tomatoes (canned or fresh)
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
1 cup fresh kale or spinach, chopped
1 tablespoon fresh parsley, chopped (for garnish)
Instructions:
In a large pot, heat the olive oil over medium heat. Add the onion, carrots, celery, and leek. Sauté until the vegetables are softened, about 5-7 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the potato, vegetable broth, diced tomatoes, thyme, rosemary, salt, and pepper. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes or until the vegetables are tender.
Add the chopped kale or spinach to the soup and simmer for an additional 5 minutes until wilted.
Taste and adjust the seasoning if needed. Serve hot, garnished with fresh parsley.
Imbolc Cottage Pie:
Ingredients:
1 lb minced beef or plant-based alternative
1 onion, finely chopped
2 carrots, diced
1 cup frozen peas
2 cloves garlic, minced
2 tablespoons tomato paste
1 cup beef or vegetable broth
1 teaspoon dried thyme
Salt and pepper to taste
4 cups mashed potatoes
Instructions:
Preheat the oven to 400°F (200°C).
In a large skillet, brown the ground beef over medium heat. Add the chopped onion, carrots, peas, and minced garlic. Cook until the vegetables are tender.
Stir in the tomato paste, broth, thyme, salt, and pepper. Simmer for 10-15 minutes until the mixture thickens.
Transfer the meat and vegetable mixture to a baking dish. Spread the mashed potatoes evenly over the top.
Bake in the preheated oven for 20-25 minutes or until the potatoes are golden brown.
Let it cool slightly before serving.
These recipes should make a comforting and flavorful Imbolc-themed meal for you to enjoy!
コメント