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Dehydrated Recipes

Asparagus and Red Pepper Soup | Commercial Dehydrators

This is a wonderful springtime soup.

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Machine recommendation
Servings Icon
Serves
Makes 6 servings
Prep time
Prep time
10m
Dehydration time icon
Dehydrating time
Ingredients
  • 2 & 1/2 cups dehydrated 1-inch asparagus pieces
  • 1/2 cup dehydrated diced potatoes
  • 1/2 cup dehydrated thinly sliced leeks
  • 1/2 cup dehydrated chopped red bell pepper
  • 6 dehydrated garlic slices, crushed
  • Pinch of crushed dehydrated roasted red pepper
  • 1 tablespoon dehydrated tarragon
  • 1 tablespoon soy sauce
  • 4 cups water
  • 2 cups vegetable broth
  • 2 cups half-and-half
Ingredients
macros
Instructions
  1. Place all the ingredients, except the half-and-half, in a large saucepan, stir to combine, and bring to a boil. Reduce the heat to a simmer, cover, and cook for 1 hour.
  2. Remove the saucepan from the heat. Using a strainer, remove 1 cup of solids from the soup and set aside. Stir the half-and-half into the remaining soup in the pan. Using an immersion blender, puree until smooth. Stir the reserved vegetables into the pureed soup and heat through before serving.
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Machine recommendation
Servings Icon
Serves
Makes 6 servings
Prep time
Prep time
10m
Dehydration time icon
Dehydrating time
Ingredients
  • 2 & 1/2 cups dehydrated 1-inch asparagus pieces
  • 1/2 cup dehydrated diced potatoes
  • 1/2 cup dehydrated thinly sliced leeks
  • 1/2 cup dehydrated chopped red bell pepper
  • 6 dehydrated garlic slices, crushed
  • Pinch of crushed dehydrated roasted red pepper
  • 1 tablespoon dehydrated tarragon
  • 1 tablespoon soy sauce
  • 4 cups water
  • 2 cups vegetable broth
  • 2 cups half-and-half
Ingredients
macros
Instructions
  1. Place all the ingredients, except the half-and-half, in a large saucepan, stir to combine, and bring to a boil. Reduce the heat to a simmer, cover, and cook for 1 hour.
  2. Remove the saucepan from the heat. Using a strainer, remove 1 cup of solids from the soup and set aside. Stir the half-and-half into the remaining soup in the pan. Using an immersion blender, puree until smooth. Stir the reserved vegetables into the pureed soup and heat through before serving.
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Author Details

Kate.J

Kate spends her days doing life as a mother of two young boys, tending to chickens, ducks, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as she has a flare for design and photography.

https://www.instagram.com/katejoncheff/