Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Farmer Market Fresh Vegetable Soup Recipe
    Lost? Site Map

    Farmer Market Fresh Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    0 mins

    2 hrs

    That is Dr House to you's Note:

    An early summer soup from The Green Guide.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    For the broth

    For the soup

    Directions:

    1. 1
      If using ramps cut stems into 1/2-inch segments and shred leaves.
    2. 2
      broth:
    3. 3
      Heat the sesame oil [do not use dark] in a pot then add all remaining ingredients.
    4. 4
      Cook, covered, over medium heat for 5 minutes.
    5. 5
      Add the water and cook uncovered for 1 to 1 1/2 hours or until the stock has developed good flavor.
    6. 6
      Strain the vegetables out, and season broth to taste with salt.
    7. 7
      The broth can be made up to a few days in advance or used for other recipes calling for vegetable broth or in place of chicken, beef or fish broth in other recipes.
    8. 8
      The vegetables:
    9. 9
      Bring water and salt to a boil in a large pot. Add the diced carrots and cook for 2 minutes, or until tender. Remove with a slotted spoon and place in an ice-water bath to stop the cooking process. As soon as the carrots are cool, take them out of the water and set them aside.
    10. 10
      Repeat this process with the sugar snap peas, baby turnips, ramps and fava beans.
    11. 11
      Once the fava beans are cooled, peel off their skins. Do NOT precook the sorrel.
    12. 12
      Assemble:
    13. 13
      Stir the vegetables, quinoa and sorrel into the hot broth and heat for 1 minute.
    14. 14
      Taste and adjust seasonings.
    15. 15
      Ladle into bowls, garnish with the sesame seeds and serve. Serves 4-6.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Farmer Market Fresh Vegetable Soup

    Serving Size: 1 (838 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 257.1
     
    Calories from Fat 38
    15%
    Total Fat 4.2 g
    6%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 1301.6 mg
    54%
    Total Carbohydrate 46.4 g
    15%
    Dietary Fiber 11.9 g
    47%
    Sugars 7.1 g
    28%
    Protein 11.0 g
    22%

    The following items or measurements are not included:

    parsley stems

    baby turnips

    ramps

    sorrel

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites