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Farmer's Market Vegetable Ancient Grains Soup with Roasted Vegetable Broth

Farmer's Market Vegetable Ancient Grains Soup with Roasted Vegetable Broth

Vegan hearty farmer's market vegetables slow simmered with ancient grains in a rich, roasted vegetable broth.

What You'll Need

Recipe Ingredients
4 Tbsp Olive Oil
   
1 cup Purple Carrot, small diced
1 cup  Carrot, small diced
1 cup  Red onion, small diced
1 cup  Celery, thin sliced
1 cup  Fresh corn, kernels
   
2 ½ quarts Water, hot
3 oz. Custom Culinary® Gold Label True Foundations™ Liquid Stock Concentrate
   
1½ cups Red and white quinoa, prepared, warm
1½ cups Barley or spelt, cooked, warm
1½ cups Farro, cooked, warm
2 cups Chickpeas, cooked tender, or canned & drained
   
⅛ cup  Green onions, sliced very thin
1 Tbsp Black pepper, fresh ground

 
PREPARATION

  1. In a 2 gallon soup pot over medium high heat, warm oil.
  2. Sauté carrots, onions, celery and corn, 2-3 minutes until tender.
  3. In a separate 4 quart container, blend hot water with the Vegetable Liquid Stock Concentrate.
  4. Add to sautéed vegetables.
  5. Bring to a boil.
  6. Reduce heat to simmer, and cook 8-10 minutes.
For each serving:
  1. In the center of a 12 oz. bowl, place 1 Tbsp. warm prepared grains and 1 Tbsp. chickpeas
  2. Add hot vegetables and broth around the edges, taking care to keep the grains visible in the center of the bowl.
  3. Garnish with sliced green onions and fresh ground black pepper.

CHEF'S TIP