Vegetable Soup

divadishkitchenscatering.com

Divadish & Chef Gianna love, the Farmers Markets. Fall vegetables are still in abundance and there are so many wonderful choices.

The picture here is just one thing you can make from a good red sauce, and fresh market vegetables.
My freezer would not be Happy if it does not have at least (6-10 ) quarts of soup frozen and waiting to be pulled out for any accompaniment to a meal or as the whole meal, of course with my crusty bread & butter.

This soup has a new little twist added to it, my secret, Beringer Pinot Noir Red Wine. Yum. Yum.
I added a 1/2 cup to the red sauce as it slowly cooked in my double roaster along with lots of lean Pork and dark chicken thigh meats.
The vegetables used were sugar potatoes scrubbed and skin left on, more vitimins and better for you.
Sweet field Carrots, also scrubbed and skin left on.
Sweet Celery, little unknown trade secret to finding good celery, (always smell it, if it has a bitter or strong odor DO NOT BUY IT) it will Ruin your stock.

Then added a combination of Italian spices, a touch of Cumin, and a bit of Anise & Fennel seeds.
Whalla,  slow cooked for (16) hours and you have a soup that satisfies that hunger, and is low in calories, and all organic and chuck full of nutrients and vitamins. A Doctors cure for the Flu season in a Bowl!

This soup  and others on My menu @divadishkitchenscatering.com can be found under Take-Out tab on my sub category. Why not bolster your own immune season and also enjoy a good bowl of soup.
SOUP IS ON @ DIVADISH KITCHENS!

Divadish Kitchens
Chef Gianna