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