Rustic Vegetable Soup with Gremolata
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 servings
Ingredients
Rustic Vegetable Soup
  • 1 16-ounce jar pickled beets, well drained and coarsely chopped
  • 2 tablespoons olive oil
  • 2 medium onions, coarsely chopped
  • 2 medium carrots, coarsely chopped
  • 1 medium sweet potato, peeled and chopped into 1-inch pieces
  • 2 large cloves garlic, minced
  • 2 zucchini (about 5 ounces each), coarsely chopped
  • 28 ounces (about 3½ cups) vegetable broth
  • 1 teaspoon seasoned salt, optional
  • 1 15.5-ounce can chickpeas, drained and rinsed
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh dill
Gremolata
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh dill
  • 2 cloves garlic, minced
  • 1 teaspoon grated lemon peel
Instructions
  1. In large saucepan, heat oil over medium heat. Add onions and saute about 5 minutes or until softened. Add carrots, sweet potato and garlic. Saute 3-5 minutes or until vegetables begin to soften, stirring occasionally.
  2. Add zucchini, broth and seasoned salt, if desired. Bring to a boil. Reduce heat and simmer, partially covered, about 15 minutes or until vegetables are tender.
  3. Add chickpeas and heat for 1 to 2 minutes. Season to taste with salt and pepper, as desired. Stir in parsley and dill. Stir in beets. Serve immediately topped with gremolata, if desired.
  4. To make gremolata, combine all ingredients.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/rustic-vegetable-soup-gremolata