Batch Cooking Day 4: Soup of pickled summer vegetables with crispy sourdough bread

Welcome to the fourth day of our batch cooking journey! Today we're preparing another delicious dish: pickled summer vegetable soup with crispy sourdough bread. Before you get started, download our ebook to have all the details for Prep Day and a handy shopping list to hand. That way you'll be well prepared! Haven't you discovered our blog posts on the basics of batch cooking yet? They provide all the essential information to prepare your batch cooking journey!

Already prepared ingredients

Before we dive into the preparation, let's take a look at the lovingly prepared ingredients from your Batch Cooking Prep-Day, as described in your ebook:

• Pickled Vegetables in Ripple Jar 1L
• Basil Oil in Oleni Jar 0.5L with Oil Pourer

The recipe: Soup of pickled summer vegetables with crispy sourdough bread

Now for the heart of this post - the recipe for a delicious soup made from pickled summer vegetables with crispy sourdough bread.

What you need:

• 3 onions
• 10 cloves of garlic
• 300g white beans
• olive oil
• 1-2 tablespoons tomato paste
• 3 tomatoes
• 1L vegetable broth
• juice of one lemon
• Fresh herbs

And here's how it works:

1. Sauté onions and garlic : Heat the olive oil in a large saucepan.
   Peel and finely chop the onions and garlic.
   Fry them in hot oil until they are translucent.

2. Add tomato paste and tomatoes : Add the tomato paste and sauté briefly to expand it.
   Add the tomatoes and let everything simmer briefly.

3. Add pickled vegetables and vegetable stock : Add the pickled summer vegetables, vegetable stock, the juice of one lemon and half the beans (pureed).
   Simmer the soup over medium heat until all ingredients are soft.

4. Puree the soup : Puree the soup with a hand blender until it reaches a smooth consistency.
   Season with salt and pepper.

5. Add remaining beans : Add the remaining whole beans to the soup as a garnish.
   Let them heat up briefly.

6. Serving : Sprinkle the soup with fresh herbs and drizzle with basil oil.
   Serve the soup hot with crusty sourdough bread.

Get ready for this aromatic and hearty soup made from pickled summer vegetables. Not only is it super delicious, it's also the perfect summer dish . Enjoy this soup as a light lunch or as a warming dinner. Enjoy!