So, Brii stop loosing time and write!
Oat and vegetable soup
the soup is perhaps nothing special, the funny thing is the cooking method
it is baked in the oven! 🙂
with this preparation you will get 7 jars of 300gr each
vegetable stock cube
200gr of carrots
250gr of zucchinis
300gr of whole oats grains
1,5l of water
salt and pepper
fresh basil for decoration
how to do:
chop the shallots and let it gently fry with some oil, and a tablespoon of vegetable stock in a pan.
add the copped zucchinis, carrots and the washed whole oats. pour over the water, salt and pepper and mix.
pour this mixture equally in your jars,
put them on a baking tray and the in a preheated oven at 230°C- 446°F for 40min.
serve with some fresh basil leaves. be careful managing the hot jars when serving.
using the oven- method you can also preserve the soup for a long time:
put the jars in a baking tray with high borders
bake the soup for 20min in the oven at 230°C-446°F,
then close the jars with the lid,
add water (lukewarm) in the tray (to half the jar) and bake 30min at 100°C- 212°F
now you can store your soup for 6 months in a cool, dark and dry place
this recipe goes to Simona that holds this month’s Healing Foods event