Basic Vegetable Soup

Posted: October 22, 2019 | By: Lisa E

Basic Vegetable Soup

Features Pomegranate Fig Balsamic Vinegar, Downunder Gourmet Grill Rub, and Za’atar Spice


8 cups diced vegetables of choice (I used mushrooms, onions, peppers, carrots, zucchini, shallots as this is what needed using in my crisper. This often varies depending on what is left over at the end of each week)

3 cups of water or stock (can vary depending on water content of vegetables)
2 cups passata (or tomato puree)
4 cloves garlic, peeled, roughly chopped
2 tsp ghee
2 tbsp Pomegranate Fig Balsamic Vinegar
3 tsp Downunder Gourmet Grill Rub
3 tsp Za’atar Spice
Salt & Pepper to taste – remember if using a Rub it will have salt in it.


Heat ghee in a large pot. Add onion & garlic and cook until translucent. Add all other vegetables, spices, balsamic, passata, water/stock. Bring to boil then simmer until vegetables are cooked to your desired level of crispness. I like a chunky soup so have left whole, you can if you wish blend fully or just partially to create a different texture. Change the flavor by using different Saveur products or vegetables, it truly is up to you.

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