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Soup Base Spice


Description Price   Qty  
Soup Base Spice $5.50 Nt Wt 2.5 Oz (79g)
Soup Base Spice $7.50 Nt Wt 4 Oz (113 g)
Soup Base Spice $14.50 Nt Wt 1 lb (454 g)
Soup Base Spice $70.00 Nt Wt 5 lb (2.3 Kg)

Ingredients: Thyme, Onion, Garlic, Celery, Paprika, Turmeric, Carrot, Parsley, Porcini Mushroom, Portabella Mushroom, Sun Dried Tomato, Salt, Sugar, Citric Acid.


Whole Spice Soup Base is a premium blend of spices, using only the highest quality of ingredients in which all are perfectly balanced to give the professional chef the remarkable results they are searching for. This all natural product contains no chemicals, no MSG, and with no meat products added is truly a vegetarian’s delight. Additionally, Whole Spice Soup Base can be used as a dry rub for meats or fish, for vegetable soup, and a variety of other vegetarian dishes. With so many wonderful uses Whole Spice Soup Base is sure to please.

For your enjoyment we have included the following recipe for you to try using our new Soup Base:

Lentil Soup With Caramelized Onion

Ingredients:

2 tablespoons olive oil
1 large finely chopped onion (use only half for soup)
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 tablespoon ground brown rice (for thickening use coffee grinder to grind the rice)
2 teaspoons kosher salt
1 cup lentils, picked and rinsed
2 cups chicken or vegetable broth
2 cups of water
1 tablespoons chopped parsley
1 tablespoon chopped cilantro
1 teaspoon tomato paste
1 tablespoon Whole Spice Soup Base Spice
1/2 teaspoon turmeric
1 teaspoon coriander seed ground
1 teaspoon cumin ground
1 teaspoon of black pepper ground
¼ teaspoon chili cayenne (optional)


Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add one half onion and sauté until onions are translucent. Then add carrot, celery, and salt and sauté for approximately 6 to 7 minutes. Add the spices and tomato paste and mix for 2 minutes. Next, add lentils, parsley, cilantro, and the ground brown rice and stir to combine. Add the vegetable broth and water. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency.
While the soup is cooking use a separate pan to caramelize the other half of onion. Heat 1 teaspoon of oil and butter in a sauté pan over medium-high heat. Add the onions, season with salt and pepper and cook until caramelized, about 15 to 20 minutes. Remove from the heat and let cool slightly.
Add the caramelized onion to the soup when ready. Mix and serve with toasted bread.

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