RECIPE. A good way to preserve garden vegetables is to dry them for winter soup mixes. Chef Chuck Hughes brings us a delicious and easy fall garden vegetable soup recipe. Definitely the best comforting soup recipe of the season! For even more inspiration, check out the file autumn cooking to Zest.ca.
- 125 ml mixed dehydrated vegetables (corn kernels, carrots, celery, leeks, onions and chopped cauliflower)
- 60 ml red lentils
- 60 ml wild rice
- 60 ml dried beans
- 60 ml small pasta of your choice (orzo, tubetti or vermicelli)
- 15 ml dried herb mix of your choice (thyme, oregano, green onion)
- 500 ml chopped cabbage
- 7.5 ml salt
- 30 ml olive oil
- 30 ml tomato paste
- 1.5 liters of water
- Ground pepper to taste
When preparing soup, pour oil into a saucepan.
Pour the entire contents of the saucepan into the saucepan and simmer for 2 minutes over medium heat.
Add tomato paste. Pour in water and bring to a boil.
Simmer for 45 minutes or until lentils, beans and wild rice are tender and vegetables are cooked through.
Add cabbage, cook 5 more minutes.
Toss and serve with a dash of olive oil, croutons and grated cheese.