RECIPE – A good way to preserve garden vegetables is to dry them to make soup mixes for the winter. Chef Chuck Hughes offers us a delicious and easy recipe for autumn soup with garden vegetables. Definitely the best comforting soup recipe of the season! You can find even more inspiration in the file Autumn cooking to Zest.ca.
Ingredients
- 125 ml dried vegetable mixture (corn kernels, carrot, celery, leek, onion and chopped cauliflower)
- 60 ml of red lentils
- 60 ml of wild rice
- 60 ml Dried beans
- 60 ml small pasta of your choice (orzo, tubetti or vermicelli)
- 15 ml dried herb mixture of your choice (thyme, oregano, chives)
- 500 ml of chopped kale
- 7.5 ml of salt
- 30 ml of olive oil
- 30 ml of tomato paste
- 1.5 l of water
- Ground pepper, to taste
Preparation
STEP 1
When preparing the soup, pour the oil into the saucepan.
STEP 2
Pour the entire contents of the pot into a saucepan and sweat for 2 minutes on medium heat.
STEP 3
Add tomato paste. Pour water and let it boil.
STEP 4
Cook gently for 45 minutes or until the lentils, beans and wild rice are tender and the vegetables are cooked.
STEP 5
Add the kale, cook for another 5 minutes.
STEP 6
Mix and serve with a drizzle of olive oil, croutons and grated cheese.