Acorn Soup

Acorn Soup is a hearty and nourishing dish that showcases the rich, nutty flavor of acorns, combined with fresh vegetables and herbs. This traditional Paleo Indian lunch is not only comforting but also packed with nutrients.

Ingredients

• Acorn flour - 100 grams
• Vegetable broth - 500 ml
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Onion - 1 small, chopped
• Garlic - 2 cloves, minced
• Olive oil - 1 tablespoon
• Thyme - 1 teaspoon, dried
• Salt - to taste
• Black pepper - to taste
• Water - 1 liter
• Fresh parsley - for garnish

Steps

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.
2. Add the diced carrot and celery to the pot, cooking for an additional 5 minutes until softened.
3. Stir in the acorn flour and mix well, cooking for another 2 minutes to toast the flour slightly.
4. Pour in the vegetable broth and water, stirring to combine. Bring the mixture to a simmer.
5. Add the dried thyme, salt, and black pepper. Let the soup simmer for 20 minutes, stirring occasionally.
6. Once thickened, remove from heat and blend the soup with an immersion blender until smooth, or leave it chunky if preferred.
7. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 300 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 essential nutrients and antioxidants from acorns and vegetables.

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