> Recipes > Soups

Why this soup? Because it’s refreshing, evokes hot summer days and fully satisfies your hungry taste buds. 

Crêpes:
1 cup (250 mL) whole wheat flour
1 1/2 cups (375 mL) whole milk
1 large free-range egg
2 Tbsp (30 mL) extra-virgin olive oil
2 Tbsp (30 mL) mixed fresh herbs (oregano, rosemary, thyme, sage or cilantro)
1 Tbsp (15 mL) green onion or chives, chopped
Sea salt and freshly ground pepper, to taste
Pinch nutmeg (optional)

Soup:
1 1/2 cups (375 mL) carrots
1 1/2 cups (375 mL) turnip
1 1/2 cups (375 mL) potatoes
1 1/2 cups (375 mL) squash
1 1/2 cups (375 mL) zucchini
1 medium white onion, diced
3 cloves garlic, minced
1 qt (1 L) vegetable stock
1 Tbsp (15 mL) mixed fresh herbs (oregano, rosemary, thyme, sage or cilantro)
1 Tbsp (15 mL) green onion or chives, chopped
1/4 cup (60 mL) extra-virgin olive oil

To make the crêpes, combine flour, milk, egg, half a tablespoon (eight mL) of oil, herbs and seasoning.

In an eight-to-10-inch pan, heat remaining oil to medium and pour enough of the flour mixture to thinly cover the bottom of the pan. Cook for one minute or until the edge of the crêpe starts to curl and comes loose from the pan. Flip the crêpe over and cook again for approximately one minute. Remove from pan and cut into strips; set aside.

To make the soup, heat oil and sauté onion and garlic until tender. Scoop vegetables into balls or dice. Add vegetables and sauté for three minutes. Add vegetable stock, cover and simmer for five minutes. Add herbs and strips of crêpes; simmer for two minutes, then serve. Serves four.

Source: alive #213, July 2000