Choose Your Own Adventure Soup! |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 10 |
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My partner and I belong to a co-operative gardening project, so we frequently get bushels of just one type of vegetable and need versatile recipes that we can use over and over with a variety of seasonal garden treats! We love this recipe with Broccoli, fresh peas or carrots! You can use asparagus or try putting a dent in that never-ending supply of zucchini! Easy to make-just cook overnight in a crock pot! Ingredients:
1 lb carrot (or broccoli or asparagus, whatever you have) |
1 large onion |
4 -6 cups vegetable stock |
3 tablespoons olive oil |
fresh ground pepper, to taste |
1 whole head of garlic |
1 lemon, juice of |
1 cup milk (use soy, if vegan) |
1/2 cup sour cream (soy, if vegan) |
4 tablespoons minced chives |
Directions:
1. Scrub veggies well and roughly chop.
2. Add to crock pot and fill will vegetable stock until veggies are covered with an inch or two to spare.
3. Add olive oil, freshly ground pepper, lemon juice. Peel and add as much garlic as you can handle (I usually add a whole head - at least 10 individual cloves - because we love it!).
4. Set crock pot to medium and leave to cook overnight or while at work - about 8 hours (veggies will be very tender, maybe even falling apart, when ready).
5. Just before serving, remove one half of the contents of the crockpot and puree`.
6. Add puree`d veggies back to the crock pot, whisk in milk and serve.
7. Garnish with a dollop of sour cream and chives.
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