Vegetable Soup Recipe via The Granola Bar of Westport

CTbites Team

The Granola Bar will be at The Westport Farmers' Market this Thursday, October 16th @ 10:30 AM with Chef Jes demoing and serving up her homemade Vegatable Soup (VIEW COMPLETE RECIPE BELOW).

Jes, a 28 year old Rhode Island native, discovered her passion for cooking at a very young age. Throughout her young adult life, Jes traveled up and down the East Coast gaining experience from various restaurants. Last summer, fate stepped in and presented Jes with the opportunity of a lifetime--to become head chef at The Granola Bar. TGB owners Julie and Dana worked closely with Jes to create a spin on healthy meals. 

VEGETABLE SOUP

1 cup carrots

1 cup celery

1 cup onion

1 tbsp garlic

1 tbsp thmye

2 qts vegetable stock

1/2 cup zucchini

1/2 cup squash

2 cups kale

2 cups spinach

1/2 cup chickpeas

1/2 cup cooked quinoa

salt & pepper to taste

1 tsp Tabasco sauce

Sauté carrots, onion, and celery in butter until soft. Add garlic, thyme, and vegetable stock and bring to a boil. Once boiling, add zucchini, squash, kale, spinach, chickpeas, and cooked quinoa. Finish with a dash of salt and pepper and a teaspoon of Tabasco sauce.



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