Vegetable Soup
CATEGORIES
INGREDIENTS
  • 2 liters chicken/vegetable stock
  • 1 onion
  • 2-3 cloves garlic
  • 2 celery stalks
  • 1 large potato
  • 2 large carrots
  • 1 can chopped tomatoes
  • i small head of broccoli
  • 1 tbsp extra virgin olive oil
  • 1 bay leaf
DIRECTIONS
  1. chop all veggies.
  2. saute onion, garlic and celery in evoo until softened, but not browned. add remaining veggies, chicken stock and bay leaf. bring to boil. simmer for 25-50 minutes on low heat until all veggies have softened.
  3. blend or serve chunky.