Recipe author: Mauro Clerici
Author: Mauro Clerici
Recipe type: appetizer, main course
Prep time: 30 min Cook time: 1hr Total time: 1hr 30 min
Shelve life: 5 days in the fridge, 6 months in the freezer
Method of conservation:
Average price: $20
Ingredients source: Wholefoods
Diet: vegetarian, vegan
There is not a standard recipe for vegetable soup. The only requirement is: use whatever seasonal and local for best effect. Because of its highly nutritious and phytonutrients-filled content, it should be a staple in every diet. I prepare it and freeze it in ziplock bags, and prepare it quickly on the stove or in a crockpot, for immediate consumption or to take with me to the office. You can add the greens that you like the most, and make it more or less dense depending on how much water you add to the mix. I like to add a bit of pepper flakes when the garlic is browning. You can decorate with some bread crostini if you like to bite on something crunchy. You can also blend it to make more appealing to kids.
- Soffritto [link to Kitchen Basics]
- Extra Virgin Olive Oil
- Sea salt or vegetable stock.
- Seasonal and local vegetables (I personally love to include mushrooms for their flavor, and potatoes and red beans for their ability to add consistency to the broth. I add carrots if I want to add some sweetness to it)