The Outdoor Pantry
With a little planning, a garden of fresh veggies, flowers and herbs for your favorite dishes is just a step away.
This favorite, gluten free and vegan, relies on hearty winter vegetables for the base of the soup, jazzed up with some freshly energized spring herbs from the garden.
Ingredients
SERVINGS: 6 to 8 Serving(s)
- 2 tablespoons olive oil
- 1 stalk celery, diced
- 1 small shallot, diced
- 1 teaspoon salt
- 2 teaspoons black pepper
- 1 teaspoon roasted garlic
- 1 tablespoon fresh thyme, picked
- 1 tablespoon fresh marjoram, picked and chopped
- 2 quarts vegetable stock
- 2 medium russet potatoes skin on, washed
- 1 small turnip
- 2-3 carrots, peeled
- 1 cup sliced fresh green beans
Preparation
Using a 4-5-quart stock pot, heat up the olive oil and add the celery, shallot, salt, pepper and roasted garlic. Sauté over a medium heat until celery and onion are slightly tender, about 3 minutes. Pour in the vegetable stock and continue to cook on medium heat. Dice the potatoes, turnips, carrots and add to the pot, along with the green beans. Cook 60- 90 minutes until the vegetables are tender. Add more water if necessary. About 20 minutes before the soup is done, add in the fresh thyme and marjoram. Garnish with the same.
