Mediterranean Vegetable Soup
Here is how I make a wonderful, hearty and healthy Vegetable Soup with Mediterranean ingredients.
This is a guide… use the ingredients you have or prefer to your taste. Easily made gluten-free.
Make Basil, Kale & Chive Pistou. (Similar to pesto… no nuts, cheese optional.)
In a heavy soup pot (I use a vintage cast enamel coated one) add 2 T. olive oil. Raise heat to medium low, and the alliums –
leeks, onion and garlic. Cook stirring for 3 minutes, do not let brown.
Add the 6 cups of cleaned, sliced vegetables and 1 T. olive oil, raise heat to medium, cook stirring for 3 minutes. Add salt, pepper and tomato paste. Cook stirring one minute.
Add the chopped tomatoes, and 1/2 cup grains, stir well and cook for one minute to incorporate the ingredients. The grains I used cook in 15 minutes, if using a longer cooking variety, precook accordingly.
Add the vegetable broth and the fresh cut herbs. Bring to a boil, cover and reduce to the lowest simmer.
Cook for about 15 minutes, stirring from time to time.
Check to see if the grains are cooked and tender. Taste for salt (will depend on the saltiness of your broth.)
Serve the soup with a teaspoon of Basil, Kale & Chive Pistou on top of each bowl, swirl in if desired.
*Mixed Vegetables I Used:
Cremini Mushrooms, Romano Green Beans, Red Peppers, Zucchini, Multi Colored Carrots and Celery.
Broccoli, Cauliflower, Peas, Okra, Spinach, Kale, Swiss Chard, Cabbage, Artichoke, Asparagus and Celeriac.
**Grains/Pulses I used:
1/4 cup Quinoa and 1/4 cup Red Lentils
Bulgar, Buckwheat, Couscous, Spelt, Millet, Barley, Amaranth, Farro, Duram Wheat Pasta and Wheat Berries.