Dehydrated Vegetable Soup Recipe

Ingredients:

• 1/4 cup dehydrated tomatoes
• 1/4 cup dehydrated carrots
• 1/4 cup dehydrated onions
• 1/4 cup dehydrated celery (optional)
• 1/4 cup dehydrated peas
• 1 tablespoon olive oil or butter
• 3-4 garlic cloves, minced
• 1 teaspoon dried thyme or mixed herbs
• 1/2 teaspoon black pepper
• 1/2 teaspoon red chili flakes (optional)
• 1 vegetable bouillon cube (optional for added flavor)
• 4-5 cups water (for rehydrating vegetables and making soup)
• Salt to taste
• Fresh parsley or coriander leaves for garnish (optional)
• Grated Parmesan cheese for serving (optional)

Instructions:

1. Rehydrate Vegetables:
   • In a large bowl, place the dehydrated tomatoes, carrots, onions, celery, and peas. Add 3 cups of warm water and let them soak for 20-30 minutes until fully rehydrated. Drain and set aside, reserving the soaking water.
2. Prepare the Soup Base:
   • In a large pot, heat the olive oil or butter over medium heat.
   • Add minced garlic and sauté until fragrant, about 1 minute.
   • Add the rehydrated vegetables to the pot and sauté for 2-3 minutes to enhance their flavor.
   • Sprinkle in the dried thyme or mixed herbs, black pepper, and red chili flakes (if using). Stir to combine.
3. Cook the Soup:
   • Pour in the reserved soaking water along with an additional 2-3 cups of water, depending on the desired consistency of the soup.
   • Add the vegetable bouillon cube (if using) and stir until it dissolves.
   • Bring the soup to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, allowing the flavors to meld together.
4. Season and Serve:
   • Taste the soup and adjust the seasoning with salt and additional pepper if needed.
   • Ladle the hot soup into bowls. Garnish with fresh parsley or coriander leaves and a sprinkle of grated Parmesan cheese if desired.