Harvest Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Harvest Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Harvest Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 9 c. water
• 1 lg. onion, chopped
• 2 lg. cloves garlic, minced
• 2 stalks celery, chopped
• 2 c. squash, cubed
• 1 sm. cauliflower
• 4 med. carrots, sliced
• 4 med. zucchini, sliced
• 3 med. white potatoes, sliced
• 1 sm. head cabbage, sliced thin
• 1/2 tsp. dried thyme
• 1/2 tsp. dried basil
• 2 tbsp. vegetable bouillon
• 1 tsp. sea salt
• Dash of nutmeg
• 2 tbsp. fresh lemon juice

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In heavy soup kettle, bring water to boil

Step 2: Technique & Execution

Add all ingredients except lemon juice

Step 3: Technique & Execution

Simmer for 30 minutes, stirring frequently to break up squash and form thick stock

Step 4: Technique & Execution

Stir in lemon juice at end of cooking