Instant pot vegan vegetable and barley soup –As the chilly weather rolls in, there’s nothing quite like a warm bowl of soup to comfort the soul. Today, I want to share a delightful recipe for Dehydrated Vegetable Soup Mix. This mix is not only easy to prepare but also packed with flavors and nutrients. Let’s dive into how to make this nourishing soup that you can enjoy any time of the year.
Dehydrated Vegetable Soup
This quick and simple recipe will become your go-to for those busy evenings when you need a hearty meal in a hurry.
Ingredients:
- 1 cup dehydrated vegetable mix (such as carrots, peas, corn, and bell peppers)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Optional: fresh parsley for garnish
Instructions:
- Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
- Next, stir in the dehydrated vegetable mix and let it cook for a couple of minutes, stirring occasionally. This will help to bring out the flavors of the vegetables.
- Pour in the vegetable broth and add the dried thyme and oregano. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.
- After simmering, taste the soup and season it with salt and pepper as needed. If you like a bit of heat, feel free to add some red pepper flakes.
- Once the soup is ready, serve it hot in a bowl, and for an extra touch, garnish with fresh parsley.
This Dehydrated Vegetable Soup Mix is not only convenient but also a healthy choice. Make a big batch to have on hand, and it will be ready whenever you are. Enjoy your homemade soup, and don’t forget to pair it with your favorite bread or a light salad for a complete meal!
