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!
Ingredients:
- 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)
Instructions:
- 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!
