Behold one of my favorite all-time recipes. It’s the perfect blend of late summer vegetables, the simplicity of which allows the flavors to shine through.
Taken from the Rebar Cookbook, based on the menu of a restaurant in Victoria, British Columbia, Canada, which was way ahead of the plant-based wave that thankfully is taking hold of modern cusine.
It’s a well-loved recipe; the pages are dog-eared and splatter with the spills and splatters from the task at hand. As with all well-loved recipes, it has been updated and tweaked over the years to what has become a seasonal staple in our kitchen.
This is my favorite version; besides some chopping (which goes quickly when you combine it with your a glass of wine and sing-along music) it comes together quickly.
Serve with a toasted tomato and cucumber salad and sit back and enjoy the beauty of the season.
- 8 cups vegetable stock
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 tsp salt
- 6 garlic cloves, minced
- ½ tsp pepper
- 2 tbsp fresh or 1 tsp dried oregano
- 4 small red potatoes, diced
- 2 red peppers, seeded and diced
- 4 cups corn fresh or frozen (4-6 cobs of corn depending on the size)
- 3 ripe tomatoes, seeded and diced
- ¼ cup chopped cilantro
- ½ cup chopped basil
- Heat olive oil in a soup pot and saute onion with 1 tsp salt, until soft and golden.
- Add garlic, cracked pepper, oregano and half of the basil; saute 5 minutes.
- Stir in potatoes, red pepper, corn, and remaining salt.
- Saute briefly, then add stock to cover and bring to a boil. Reduce heat and simmer until the potatoes are tender.
- Add tomatoes, remaining basil and cilantro. Heat through, season to taste and serve.