Vegetable Soup

A beautiful and healthy soup that will help teach you many of the foundational knife skills you need to know!

Scale

2 Tbsp olive oil

1 onion, chopped

4 cloves garlic, chopped

4 stalks celery, chopped into pea-sized pieces

2-4 carrots, chopped into pea-sized pieces

1 red bell pepper, seeded and chopped

1 handful of green beans, trimmed and chopped

Tomatoes (2 on the vine and 1 15 oz can fire roasted tomatoes)

Homemade stock or 1 quart vegetable stock* We will make our own!

1 bunch basil, leaves removed and torn

½ bunch parsley, chopped

2 cloves garlic, minced

1 container or 1 block Parmesan cheese

½ lemon

In a large stock pot, add oil, onions, garlic, celery, and carrots. Cook for five minutes over medium heat.
Next, add your bell pepper and continue to cook for an additional two minutes.
Add your stock, plus your tomatoes. Bring soup to a boil, then reduce to a simmer.
While soup is cooking, combine basil, parsley (we didn’t do this in camp but it’s a great extra step), garlic, parmesan cheese, and the juice of half a lemon. Break down with the bottom of a jar or place in a food processor.
Once soup has simmered for at least 20 minutes, add salt to taste.
When ready to serve, pour into a bowl and top with a bit of the pesto.

Find it online: https://getvie.com/henley-morning-enrichment-course/