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Рецепт Spring Vegetable Soup
by Global Cookbook

Spring Vegetable Soup
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Ингредиенты

  • 7 c. vegetable stock (Place 1 onion, 2 leeks, 1 carrot and 2 stalks celery in
  •     of water and simmer for 20 min. Strain well. Or possibly use appropriate amount of powdered mix)
  • 2 lrg carrots, peeled and cut into 1/4 inch slices
  • 1 sm butternut squash, peeled and minced into bite-size pcs
  • 2 stalk celery, sliced into 1/4 inch slices
  • 2 x leeks, white part only, thinly sliced
  • 1 med onion, finely minced
  • 4 x cloves garlic, chopped
  • 2 x zucchini, minced into bite size pcs
  • 2 x yellow crookneck squash, minced into bite size pcs
  •     extra virgin olive oil
  • 1 lrg can (28 ounces) whole tomatoes, minced and juice included
  • 1 tsp dry basil
  • 1 tsp dry oregano
  •     salt and pepper to taste

Инструкции

  1. In a large stockpot, saute/fry onions, leeks and garlic in one Tbsp. extra virgin olive oil till softened and golden brown. Add in all remaining ingredients, including vegetable stock.
  2. Simmer over medium-low heat till vegetables are tender. Remove from heat. Puree half the soup in a blender and return to pot. Season to taste with salt and pepper. If served at a dairy meal, this soup is nice garnished with parmesan cheese.