Ingredients
- 1.5 litres of homemade stock chicken, beef, vegetable
- 4 large tomatoes
- 3 rutabagas
- 2 medium zucchinis
- 1 bunch of carrots
- 2 medium onions
- 2 cups frozen or fresh green peas
- 1 tablespoon roasted garlic
- 5 cloves fresh garlic
- 2 bay leaves
- 1 tablespoon tomato paste
- 1 tablespoon lard or: olive oil, tallow, ghee
- 1 teaspoon hot smoked paprika
- 1 teaspoon red pepper flakes
- Sea salt & pepper to taste
Instructions
- Prep your vegetables: mince the garlic, chop the carrots.
- Preheat your grill to medium-high.
- If roasting garlic on the grill alongside the other vegetables, wrap the cloves in foil.
- Coat your vegetables (EXCEPT carrots and peas which will NOT be grilled) in melted lard or olive oil, sprinkle with sea salt and grill directly until char marks form.
- Roughly chop the vegetables except for the tomatoes.
- In a large pot, heat the lard (or oil of choice) and sauté the carrots, add the garlic as the carrots start to brown, and sauté for a further 60 seconds.
- Add the tomato paste and sauté until the paste starts to brown.
- Deglaze the pan with a splash of stock and scrape up any fond with a wooden spoon.
- Add your stock and bring to a boil before lowering the heat to medium.
- Add the grilled tomatoes and half of the zucchini.
- With an immersion blender blend until smooth.
- Add the remainder of your vegetables except for the peas.
- Add the paprika, red pepper flakes, and salt & pepper to taste.
- Simmer for 20 minutes.
- Stir in the green peas and simmer for 2 more minutes.
- Remove from heat and enjoy.
Notes
Use whatever vegetables are in season. Mix it up!
Tried this recipe?Let us know how it was!