Fall Harvest Soup

Ready in : 15 mins

Cooking time: 15 mins

Fall Harvest Soup might be a good recipe to expand your hor d'oeuvre collection. This recipe makes 6 servings with 232 calories, 7g of protein, and 11g of fat each. For 62 cents per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. A mixture of olive oil, water, carrots, and a handful of other ingredients are all it takes to make this recipe so yummy. 1 person were impressed by this recipe. Autumn will be even more special with this recipe. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes around 15 minutes. It is brought to you by recipesfrom4everykitchen.blogspot.com. With a spoonacular score of 0%, this dish is improvable. If you like this recipe, you might also like recipes such as Hearty Meaty Fall Soup, 4th of July RASPBERRY, WHITE & BLUEBERRY FARM TO TABLE Cocktail From Harvest Spirits, and Autumn Harvest Cake.

Diets

GLUTEN FREE

DAIRY FREE

LACTO OVO VEGETARIAN

VEGAN

Ingredients

cooking time: minutes

30

shitake mushrooms

4

shitake mushrooms

4

water

6 cups

olive oil

2 tbsp

garlic

4 large cloves

onion

1 large

gingerroot

1 tbsp

carrots

3

collard greens

4 cups

cannellini beans navy beans

2 cups

mirin

0.25 cup

healthy tamari

1 tablespoon

balsamic apple cider vinegar

0.25 cup

sesame oil

4 dashes

pepper

1 serving

hands on time: minutes

15

Cooking in Steps

1
Hands on time: 15 minutes
2
Cooking time: 30 minutes or so
3
Serves 6Ingredients::4-5 dried shitake mushrooms6 cups water2 tbsp good olive oil4 large cloves garlic, minced (or finely chopped)1 large onion, diced1 tbsp fresh (or frozen) gingerroot, grated3 carrots, diced4 cups kale or collard greens, chopped2 cups cooked cannellini beans (I used 1(14oz/400ml) can of navy beans, drained)¼ cup mirin (I ran out so I used Chinese cooking wine)Healthy splash of tamari

cannellini beans

collard greens

whole garlic cloves

ginger

navy beans

carrot

tamari

mirin

olives

onion

kale

wine
4
Balsamic apple cider vinegar to taste (I used ¼ cup)4-5 dashes toasted sesame oil

apple cider vinegar

sesame oil
5
Freshly ground pepper to taste

ground black pepper
6
Place the dried mushrooms in a medium pot with the water. Bring to a boil and then reduce heat and simmer for 15 minutes. When the mushrooms are soft, remove from cooking liquid and slice, discarding hard stems. Dice or slice and return to pot with broth.

dried mushrooms

mushrooms

broth

water

pot
7
Heat the olive oil over medium low heat in a large heavy bottomed Dutch oven (or really large pot). Sauté garlic, ginger and onion for about 3 minutes, stirring occasionally.

olive oil

garlic

ginger

onion

dutch oven
8
Add the carrots and sauté for 3-4 minutes.

carrot
9
Add the kale, beans (I roughly mashed to thicken the broth), mirin and sauté until the greens are deep green and tender.

greens

beans

broth

mirin

kale
10
Add the mushrooms and broth to the greens, stir and add tamari and vinegar. Bring to a simmer and cook for 10 minutes to combine the flavors.

mushrooms

vinegar

greens

tamari

broth
11
Season with toasted sesame oil and freshly ground black pepper and serve.

ground black pepper

sesame oil