|2 servings||calories per servings 460||protein serving 12 g||carbs per serving 47 g||total fat per serving 26 g|
Vegetable soup is more charming when we call it by its French name, n’est-ce pas? This delightful plant-based dish celebrates spring in all its bright, enlivened glory, especially when a sunny day is followed by a cool evening. While a French-style ragout is often made with meat or seafood, this dish is comprised of generous chunks of seasonal vegetables simmered in a bit of delicious herbed broth - just enough to keep everything tender and well-seasoned without turning the dish into soup. Edamame (young soybeans) add satisfying protein and a nice pop of green to the pot.
|Nutrition Facts||/ Per Serving|
|Total Fat||26 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Total Carbohydrates||47 g|
|Dietary Fiber||10 g|
MISE EN PLACE:
• Peel and mince 1 cup onion (save any remaining onion for another use).
• Cut turnips into 1/2-inch wedges.
• Cut carrots lengthwise into 1/2-inch wedges. Cut crosswise into 2-3 inch lengths.
• Cut potatoes into 1/2-inch wedges.
• Pick and chop parsley and thyme leaves. Reserve stems.
Place a saucepot over medium heat. Add 2 tablespoons olive oil. When oil is warm, stir in onion and 1/4 teaspoon anise salt. Cook, stirring occasionally, until onion begins to become tender, 2-3 minutes. Reduce heat if onion begins to brown.
Stir in carrot, turnip and potato.
• Add bouillon cube, 2 cups water, wine and herb stems.
• When mixture simmers, cover pan. Simmer until vegetables are barely tender, about 8 minutes.
• Stir in edamame, sugar and 1/4 teaspoon pepper.
• Simmer gently until vegetables are tender, but still hold their shape, about 5 minutes.
• Discard herb stems.
Fold in chopped herbs. Season to taste with anise salt and pepper.
• Divide ragout between 2 bowls.
• Drizzle with a total 1 tablespoon olive oil, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...