Garden Vegetable Soup

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Here is a delicious vegetable soup for the time of year. Enjoy this soup using veggies from your garden, CSA or farmer's market. Thanks to garden, gardeners and Devas!
(Scroll down for recipe).

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Seasonal vegetables are harvested




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The vegetables are washed...
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...and chopped. We cut the root veggies on the diagonal...
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and lightly sauteed them in Olive oil.

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Once the lentils were soft, we added the veggies, salt and pepper to the pot and simmered until the vegetables were tender.

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Right before serving, we added fresh basil, rosemary, oregano, sage and thyme , simmered for a few more minutes and then served in bowls.
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We dined al fresco, accompanying the soup with gluten free cornbread, mixed fruit chutney, baba ganoush and gluten free bread.

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Ingredients:
(Quantities vary according to size and availability of vegetables)
To serve 4:
2-3 carrots
1-2 beets
1-2 turnips
The greens from the beets and turnips, chopped
1 zucchini
1 yellow squash (crookneck or straightneck)
1 cup dry red lentils
1 cup tomatoes, chopped
1-2 bay leaves
Olive oil
Salt and pepper to taste
1 handful chopped fresh herbs (e.g. basil, rosemary, oregano, sage, thyme)
4 cups water or vegetable broth
Method
For the soup base, simmer together the lentils, chopped tomato and greens in water or vegetable broth.
Slice the vegetables and lightly stir-fry in olive oil.
Once the lentils are tender, add the vegetables, salt and pepper to the soup pot and simmer until the veggies are tender.
Add the chopped fresh herbs and simmer for a few more minutes to combine flavours.
Serve with bread or cornbread, accompanied with salad, cheese or hummus.

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This page contains a single entry by Alakananda Ma published on October 2, 2010 5:59 PM.

Eggplant (Aubergine) Sabji with Bitter Melon was the previous entry in this blog.

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