Cream of dehydrated vegetable soup

Name: Cream of dehydrated vegetable soup - Pompilia O.
Ingredients: We need: dehydrated vegetables (tomatoes; zucchini; cucumbers; bell peppers; carrots; eggplants); 1 tablespoon of each natural vegetable seasoning (also prepared at home) dried herbs (obtained with the help of a dehydrator) 2 tablespoons of olive oil salt; pepper 1 pinch of chili (I prepared it at home) 2 liters of water sour cream/yogurt/creme fraiche for serving (optional)

Soups - Cream of dehydrated vegetable soup by Pompilia O. - Recipia

Creamy soup made from dehydrated vegetables Who doesn't love a warm and comforting soup, especially on chilly winter days? Today, I invite you to discover a delicious and healthy creamy soup recipe made from dehydrated vegetables. This preservation method not only helps retain flavor and nutrients but also offers fantastic flexibility in the kitchen. Whether you already have dehydrated vegetables or wish to prepare them yourself, this recipe will inspire you to enjoy the flavors of summer even in the midst of winter. Preparation time: 10 minutes Cooking time: 10 minutes Total time: 20 minutes Number of servings: 4 Necessary ingredients - 1 tablespoon of dehydrated tomatoes - 1 tablespoon of dehydrated zucchini - 1 tablespoon of dehydrated cucumbers - 1 tablespoon of dehydrated bell pepper - 1 tablespoon of dehydrated carrot - 1 tablespoon of dehydrated eggplant - 2 tablespoons of natural vegetable seasoning (homemade) - Dried herbs (oregano, basil, or your preference) - 2 tablespoons of olive oil - Salt and pepper, to taste - A pinch of chili (optional, homemade) - 2 liters of water - Sour cream, yogurt, or crème fraîche for serving (optional) Preparing the creamy soup 1. Preparing the ingredients Gather all the dehydrated vegetables. Make sure they are of good quality; if you prepared them at home, even better! It is important that the vegetables are cut evenly to rehydrate uniformly during cooking. If using store-bought vegetables, check the label to avoid added preservatives. 2. Rehydrating the vegetables Place the dehydrated vegetables in a large pot. Add 2 liters of cold water and let them hydrate for 10-15 minutes. This will help reactivate the flavors and texture. During this time, you can prepare for the next step. 3. Adding flavors Once the vegetables have hydrated, add the natural vegetable seasoning, dried herbs, olive oil, salt, pepper, and chili. These ingredients will add depth of flavor to the soup. If you prefer a spicier taste, feel free to add more chili! 4. Pressure cooking Place the pot on the stove and bring it to a boil. Cover with a lid and let it cook for 3 minutes under pressure. This technique will help preserve nutrients and intensify flavors. 5. Blending After 3 minutes, allow it to depressurize naturally. This step is essential as it allows the soup to cool slightly and become less dense. Once the pressure has dropped, transfer the contents to a blender. Blending for about 1 minute will transform the soup into a fine and creamy consistency. 6. Serving Pour the creamy soup into bowls and, if desired, add a tablespoon of sour cream, yogurt, or crème fraîche for extra creaminess. You can garnish with fresh herbs or a drizzle of olive oil for an elegant touch. Tips and variations - Ingredients: Feel free to experiment with different combinations of dehydrated vegetables. For example, adding dehydrated mushrooms can bring a deep umami flavor. - Spices: Don't hesitate to try other spices like cumin or curry to change the flavor profile of the soup. - Texture: If you prefer a chunkier soup, keep some hydrated vegetables aside and add them at the end, after blending. - Serving: This soup pairs wonderfully with toasted bread croutons or a fresh green salad on the side. Nutritional benefits Creamy soup made from dehydrated vegetables is a healthy choice, packed with vitamins and minerals. Vegetables are an excellent source of antioxidants, and through dehydration, they retain many of their nutritional properties. Additionally, by using olive oil, you add healthy fats that help absorb fat-soluble vitamins. Frequently asked questions - Can I use fresh vegetables? Of course! If you prefer fresh vegetables, reduce the cooking time and add them to the pot in the same way. - How long does the soup keep? The soup can be stored in the refrigerator for 3-4 days or can be frozen for later use. - Is it suitable for vegans? Yes, this recipe is perfect for vegans; make sure to use plant-based sour cream or omit it completely. This creamy soup made from dehydrated vegetables is a simple yet flavorful recipe that will warm your soul on cold days. Experiment with the ingredients and don't forget to customize your recipe! Enjoy every spoonful!

Cream of dehydrated vegetable soup

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