farmer's market soup
(1 rating)
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This is one of the best recipes I have ever found for a really good vegetable soup. I tweaked it just a little and hope you enjoy it as much as I and the people I have served it to do. It takes a little time to chop the ingredients and you can simmer longer or less, depending on how tender you like the veggies. Enjoy!
(1 rating)
yield
6 -8
prep time
1 Hr
cook time
1 Hr 30 Min
Ingredients For farmer's market soup
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1 cbaby potatoes, chopped
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1 cbaby carrots, chopped
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1 smonion, chopped
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1celery stalk, chopped
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1 smcan of chopped mild peppers
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1 smzucchini, chopped
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1 mdeggplant, chopped
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1 smbag frozen sweet corn
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1pint heirloom (or grape) tomatoes
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4 cchicken or vegetable stock (low sodium)(can use more stock if you feel you need it)
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1/4 cextra virgin olive oil
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salt & pepper to taste
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4 cfresh basil
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1/2 cfresh dill (or chives)
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1/2 cfresh tarragon (or thyme)
How To Make farmer's market soup
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1Put EVOO into a large soup pot over medium high heat. To the hot oil, add veggies and corn, season well with s & p. Saute until tender - about 8-10 minutes.
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2Add the tomatoes to the pot and cover with a tight fitting lid. Cook 10-15 minutes more or until tomatoes burst. Add stock, replace cover and bring up to a bubble.
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3Fill a food processor with the fresh herbs and pulse to chop. Add a splash of stock and stream in a little EVOO with the machine running to form a pesto sauce.
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4When the vegetables are almost ready for serving, add the pesto into the soup and stir. Heat the soup another 5-10 minutes to blend pesto in.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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