EASY AS 1, 2, 3 SOUP

 

  • Cooking Time:
  • Servings: 6
  • Preparation Time:

Ingredients

  • For 4 cups dense vegetables choose one:
  • parsnips: 1 lb. or 5 large
  • beets: 1 1/4 lb. or 4 large
  • sweet potatoes: 1 1/4 lb. or 2
  • squash: 1 1/4 lb. or 1 small
  • carrots: 1 lb. or 8
  • Season with about 2 tsp. curry paste, ground ginger or cumin
  • For 4 cups tender vegetables choose one:
  • peas: 1 lb.
  • broccoli: 1 lb. or 1 small bunch
  • cauliflower: 1 lb. or 1 small head
  • Season with about 1 tsp. dried Italian herb seasoning, crumbled dried basil, crumbled dried mint or herbes de Provence.

Directions

  • 1. In a saucepan heat 2 tsp. vegetable oil over medium heat. Add 2 onions, chopped, 2 cloves garlic, minced, 1 potato peeled and cubed and your choice of the seasonings above. Cook stirring often for about 5 minutes or until onions are softened.
  • 2. Add 4 cups chopped vegetable of your choice, 4 cups chicken, vegetable or beef stock; bring to a boil. Reduce heat to medium low; cover and simmer for 10 minutes for tender vegetables and 20 minutes for dense vegetables.
  • 3. Puree soup until smooth. If desired thin with more water, stock or milk. Season with salt and pepper to taste.
  • Makes six 1 cup servings.
  • Marlene

Notes

This soup can be made as a vegetarian soup. It is a soup for whatever you find in your fridge in the vegetable crisper as you mix and match.

Categories: Soup  Stew  Vegetable 
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