RECIPE: Autumn garden soup.

RECIPE: Autumn garden soup.


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.

Ingredients

  • 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

Training

STEP 1

When preparing soup, pour oil into a saucepan.

2nd STEP

Pour the entire contents of the saucepan into the saucepan and simmer for 2 minutes over medium heat.

STEP 3

Add tomato paste. Pour in water and bring to a boil.

STEP 4

Simmer for 45 minutes or until lentils, beans and wild rice are tender and vegetables are cooked through.

STEP 5

Add cabbage, cook 5 more minutes.

STEP 6

Toss and serve with a dash of olive oil, croutons and grated cheese.

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