FARMER MARKET FRESH VEGETABLE SOUP
Make and share this Farmer Market Fresh Vegetable Soup recipe from Food.com.
Provided by That is Dr House to
Categories Grains
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- If using ramps cut stems into 1/2-inch segments and shred leaves.
- broth:
- Heat the sesame oil [do not use dark] in a pot then add all remaining ingredients.
- Cook, covered, over medium heat for 5 minutes.
- Add the water and cook uncovered for 1 to 1 1/2 hours or until the stock has developed good flavor.
- Strain the vegetables out, and season broth to taste with salt.
- The broth can be made up to a few days in advance or used for other recipes calling for vegetable broth or in place of chicken, beef or fish broth in other recipes.
- The vegetables:
- Bring water and salt to a boil in a large pot. Add the diced carrots and cook for 2 minutes, or until tender. Remove with a slotted spoon and place in an ice-water bath to stop the cooking process. As soon as the carrots are cool, take them out of the water and set them aside.
- Repeat this process with the sugar snap peas, baby turnips, ramps and fava beans.
- Once the fava beans are cooled, peel off their skins. Do NOT precook the sorrel.
- Assemble:
- Stir the vegetables, quinoa and sorrel into the hot broth and heat for 1 minute.
- Taste and adjust seasonings.
- Ladle into bowls, garnish with the sesame seeds and serve. Serves 4-6.
Nutrition Facts : Calories 257.2, Fat 4.3, SaturatedFat 0.4, Sodium 1301.7, Carbohydrate 46.5, Fiber 11.9, Sugar 7.2, Protein 11.1
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