Dried Vegetable Soup 50 g

At our farm, we strive throughout the year to produce as little waste as possible, as we know how long the journey is from seed to harvest. We carefully gather vegetables, wild herbs, and use or store them as we go, some in jars and some dried in our dehydrators at low temperatures (below 40°C). A little oregano is added to the mixture, which greatly enriches the flavor of the prepared soup.

This time we prepared a base for vegetable soup in colors. Powdered Lunga di Napoli pumpkin, leaf and Brussels sprouts, peeled tomato powder, and wild leek powder. All these vegetables have a very low glycemic index, and after consumption, we will still be full of energy and not quickly fatigued. The preparation is simple, as we only need warm water, salt, and pepper or other spices to taste. Today, we quickly heated a clove of garlic in a few drops of olive oil, removed it, added the contents of the jar, and poured in 1.5 liters of water. Once everything boiled, we let it sit for a few more minutes, and the soup was ready. There are countless variations on this theme; we added a bit of fresh sprouts and grated sheep cheese on top. Instead of water, we can use good coconut milk, add a pinch of curry, and the aromas will take us across the ocean. Chopped fresh parsley or celery also pairs excellently. Sprinkle on top just before serving.

The packaging is suitable for travelers, as we can never have all these vegetables available, but we can take them with us in concentrated form. From one kilogram of vegetables, we get about 8% powder. Suitable for sailors, people who enjoy camping in tents or campers. For motorcyclists who occasionally take a break and cook something for themselves. A saving in space and time.

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