Who else is SO ready for soup season in their life right about now???
I hope I’m not the only one frantically waving two hands in the air, because ready or not, I’m sharing my first soup recipe of the fall season and I’m pretty darn excited about it!
As I’ve told you guys many times before, I’m a huge soup fanatic. Almost every weekend come September, I’ve got at least one large pot boiling away on my stove for weekday lunches, quick snacks, or pre-made dinners. Well… if it lasts that long, that is— Nate tends to turn into a soup thief and I’ll find him slurping down a bowl, or two (or three) for mid-day snacks. #spoiledboy
Anyways, one of the reasons I’m so excited to share this soup with you today is because of this fabulous new ingredient I’ve been absolutely loving, especially for soup: Dorot frozen herbs!
Have you guys heard of Dorot before??? I just recently learned about their amazing products and am already so hooked— therefore, I HAD to share them with you today!
In a nut shell, Dorot makes a variety of pre-portioned fresh herbs, garlic, ginger, and glazed onions that are frozen within 90 minutes of harvest (!!!!! right?!?) and have a full year shelf life. They come sold in these cute little cube trays in the freezer section of the grocery store and can so handily be popped out for added flavor in your soups, casseroles, pastas, salads, sauces… you catch my drift!
I found these versatile chopped basil cubes at my local Whole Foods, but they carry them at most grocery stores in my area, including Trader Joe’s and Harris Teeter. Check out Dorot’s website for the full list of retailers near you! They also have a $1 off coupon featured on their site, so I totally recommend checking it out.
One reason I was so excited about finding Dorot was because of the convenience factor of their products. I love adding the flavor of fresh herbs and garlic to so many of my dishes, but I don’t always have those fresh herbs on hand. Because, who are we kidding, fresh herbs can go bad so quickly and I’m not always the best at using them up while they’re in peak freshness.
Now I don’t have to worry about that! I’ve got those same herbs ready to go at the drop of a hat— all I have to do is pop out a cube from my freezer. #win
Also, just sayin’, I can be straight up LAZY sometimes. After a long day of work, mincing garlic can seem like the biggest chore in the world— so it’s so nice to have the option of just popping out some fresh garlic and getting that food in my belly ASAP. Perfect for those crazy, lazy nights.
Now, let’s talk about this SOUP. Big, herby vegetable soups are definitely one of my favorite kinds of soup to make (and eat)— and this one may just take the cake on herby vegetable perfection.
I wanted to make a minestrone-esque soup, but wanted to load it up with ALL the veggies, lots of fresh herbs, and bowties. Who doesn’t like bowties? Especially in soup! Seriously, top 10 on my favorite noodle list.
Better yet, this is one of the easiest soups to throw together. Basically you sauté up all your veggies, add in some tomatoes, broth, pasta, and beans, throw in your cubes of frozen herbs, and viola! Healthy, hearty, slurp-able, dip-able vegetable soup is ready in under 30 minutes. I swear, these Dorot herbs are a game changer when it comes to flavor!
Well friends, this week is officially the first week of FALL, so bust out your big soup pot and get cookin’! And then make these Vegan Pumpkin Oatmeal Streusel Bars for dessert and you’ve got yourself a full autumn meal 😉 Have a wonderful week everyone!