This pleasant herbal soup-- called Dovga-- comes from Azerbaijan, a country straddling Eastern Europe and West Asia in the South Caucasus region. Bordered by the Caspian Sea to the east, it shares boundaries with Russia, Georgia, Armenia, Turkey, and Iran.
We dipped-- and cleaned up our bowls with-- warmed pita bread. All in all, this soup was a flavorful blend of Russian and Middle Eastern influences.
Here is how I put it together: (please read over complete recipe to establish all ingredients needed)
DOVGA DELIGHT
Cook on the stove:
1/2 C. Quinoa (or Rice) in 1 1/2 C. water. Set aside.
1/2 to 1 cup Green Peas (put aside for garnish)
Combine in the Vita-Mix Cannister:
2 Small Yellow Onions, cut up
1 Green Onion, cut up
1 Celery stalk, cut up
2 T. Fresh Mint Leaves
4 T. Fresh Cilantro
2 C. Fresh Spinach Leaves
1/2 tsp. Celtic Sea Salt (or to taste)
Pepper to taste
Blend in Vitamix (or other blender-- do in batches if there is too much for your particular blender), preferably for 4+ minutes until quite warm and silky smooth.
Add: 2 C. plain vegan yogurt
3 Heaping Tablespoons of Cooked Quinoa (or Rice)
Blend until smooth and warm. (if you don't find that it is warm enough, reheat on the stove).
Pour soup into bowls and add a couple of tablespoons of cooked green peas (or other legumes of choice), to each bowl.
Enjoy with fresh warm pita bread.
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