Acorn Soup

Acorn Soup is a hearty and nourishing dish, showcasing the nutty flavor of acorns blended with vegetables and spices. This Paleo American lunch is not only delicious but also a unique way to utilize foraged ingredients.

Ingredients

• Acorn flour - 1 cup
• Vegetable broth - 2 cups
• Carrots - 1 medium, diced
• Celery - 1 stalk, diced
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Thyme - 1 teaspoon, dried
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Bay leaf - 1
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. In a medium pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5 minutes until softened.
2. Add the minced garlic and thyme, cooking for an additional minute until fragrant.
3. Stir in the acorn flour and cook for another 2 minutes, allowing the flour to toast lightly.
4. Pour in the vegetable broth while stirring to prevent lumps. Add the bay leaf, salt, and black pepper.
5. Bring the soup to a simmer, then reduce heat to low. Cover and let it cook for 15-20 minutes, stirring occasionally.
6. Remove the bay leaf and adjust seasoning to taste. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 38 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Contains antioxidants and nutrients from vegetables, boosting overall health.

Tags