Mushroom Verde Sopa

Ingredients

• Salsa Verde:
• Zest 1 lemon
• 2 spring onions
• 1 clove garlic
• Fresh herbs such as flat-leaf parsley, sage, thyme, mint, dill, tarragon
• 30g capers
• Generous pinch Murray River Salt Flakes
• 80–100g fresh lemon juice
• 100g extra-virgin olive oil
• 1 batch Salsa Verde (recipe above):
• 3 cloves garlic, minced
• ½ red onion, diced
• 20g tinned chipotle chilli in adobo sauce
• 50mL extra-virgin olive oil
• 250g Swiss brown mushrooms, sliced
• 150g red capsicum, diced
• 1-2 fresh corn cobs, kernels sliced off
• 70g buckwheat groats
• 600g liquid vegetable stock
• 1 tbsp Murray River Salt Flakes
• Crumbled feta, fried tortillas, fresh coriander leaves & lime wedges to garnish

Method

• To make Salsa Verde, place lemon zest, spring onions, garlic and herbs into a food processor and chop for a few secs to bring together. Add remaining ingredients and blend on a high speed until well combined and sauce-like. Set aside in the fridge.
• Place garlic, onion and chipotle chilli in adobo sauce into a large saucepan with olive oil.
• Sauté for a few mins on a medium high heat, stirring, until fragrant and starting to caramelise.
• Add mushrooms and red capsicum and sauté for a few more mins.
• Add remaining ingredients other than garnishes and cover. Bring to a boil and then reduce heat to a simmer and cook for around 20 mins or until the vegetables are well cooked.
• Serve in generous helpings, drizzled with plenty of Salsa Verde and with all of the accompaniments on the side.
• Tip: Use Salsa Verde in soups, on quesadillas, fried rice, scrambled or poached eggs, roasted potatoes, meat or fish of any kind, as a dressing on salads, dipping sauce for anything you feel like.