“Fall” into Solar Vegetable Noodle Soup
Autumn is in full swing; leaves are changing and falling by the handfuls. Soup is always a great menu item, but it just seems to be more appetizing in Fall and Winter. Here’s a great little vegetable noodle soup recipe that gives a great result from using your solar oven. This soup tastes great for either lunch or dinner.
3/4 cup of carrots
1 clove of garlic (smashed)
1 “dash” of salt
1 “dash” of cayenne/red pepper
1 “dash” of black pepper
1/4 medium sized onion, chopped
1 stock of sliced celery
1/2 cup of pasta ( 2 – 3 in pieces of broken up spaghetti, or orzo, etc.)
2 tbs of olive oil
4 cups of chicken broth (we prefer low sodium/1 quart box or 2 cans)
2 tbs of fresh chopped parsley
1 tbs lemon juice
What to Do:
Use a saucepan to warm the olive oil then put in the garlic, onion and vegetables. Dash in the salt and cook over medium heat for 5-10 minutes until ingredients are tender. Pour in the broth and bring to a low boil (on stovetop) for a few minutes. Put the mixture into your thin walled dark metal pot (3 qt.) cover with lid and set inside your preheated solar oven. It should only take 1 1/2 to 2 hours to make this tasty soup.
To add the pasta, cook and brown it separately in more olive oil, then open the oven, add it to pot. Add in some of the other seasoning ingredients also at this time, like the lemon juice and some Italian seasoning, basil, etc. Close everything up again and let the pasta cook through (8 minutes).
You may want to season it further with more salt and herbs..your choice. Our vegan friends may not approve, but we’ve also found this tastes great with some cooked chicken stirred into it. This solar soup serves well with those little whole wheat crackers, or bread sticks, even cheese sticks. It’ll warm you up
AND, maybe make your day. Thank you solar oven!