Lemon-Herb Garden Market Day Soup

1. Prep the Vegetables
   Use the Eco Chop to chop the onion, red bell pepper, and parsley leaves. Slice the carrot, celery, zucchini, green beans, and broccoli by hand. Use the Mini Chopper to finely chop garlic, fresh dill, and lemon thyme. Tie parsley stems together with kitchen string to create a bouquet.
2. Build the Base
   Heat a combination of French Pantry EVOO and Garlic Oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté gently until softened and fragrant, without browning.
3. Add Vegetables
   Stir in red bell pepper, green beans, and corn. Cook 3–5 minutes, stirring gently.
4. Add Broth & Herbs
   Pour in the vegetable broth. Add parsley stem bundle, lemon thyme, ½–1 teaspoon Lemon Dill Herb Blend, and a light sprinkle of Roasted Garlic & Chive Herb Blend. Bring to a gentle simmer (do not boil).
5. Finish Cooking
   Add zucchini and broccoli florets. Simmer gently until vegetables are just tender and still vibrant, about 8–10 minutes.
6. Finish Off Heat
   Turn off heat and remove parsley stem bundle. Stir in lemon zest (½ lemon), fresh lemon juice to taste, fresh chopped dill, and salt & pepper adjusted carefully. Let the soup rest, covered, for 3–5 minutes before serving.
7. Serve
   Finish each bowl with a drizzle of French Pantry EVOO. Serve warm with crusty bread, a simple salad, or enjoy on its own as a nourishing, seasonal meal.

bonTIPS:

• This soup tastes even better the next day — refresh with a squeeze of lemon and fresh dill before serving.
• Keep heat gentle to preserve color, texture, and aroma.
• The combination of EVOO + Garlic Oil carries herb flavor beautifully without overpowering the vegetables.