UnBeetable Zesty Garden Soup
This winter we sent our ‘Zest’ seasoning to some fellow culinary enthusiasts, who put our farm grown herbs to work. For those unfamiliar, Zest includes parsley, rosemary, lemon verbena, cilantro & orange spice thyme. We're so excited to share their fabulous creations!
Recipe by Carson Arthur | @carsonsgardenmarket
UnBeetable Zesty Garden Soup
I love the zest instead of salt and it adds so much layers of flavour to recipes. Here is a simple soup that uses the last of the beets from the garden!
- Extra virgin olive oil or vegetable oil (1 tablespoon)
- 1 large onion, chopped (about 1 1/2 cups)
- 8 cups chicken or vegetable stock, divided 4 cups and 4 cups
- 6 large beets (about 1 1/2 pounds), peeled, chopped
- 4 carrots (1 lb), peeled, chopped
- 3 tablespoons apple cider vinegar
- 1 tablespoon Foggy River Zest (and a pinch to garnish)
- 1 cup sour cream (to finish)
- Saute the onions and carrots until soft in the olive oil
- Add 1/2 the Zest, stirring to coat
- Add the stock, and remainder of the ingredients including rest of Zest
- Cook on LOW for 4-6 hours (or in a slow cooker)
- Serve with sour cream and a garnish of Zest on top!
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