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Add a photoSpelling "vegetable" was a challenge for me in my fourth grade english class. (Is this a good start for my Food Network Star Show on making soup?) Anyway, we are a family of soup lovers and eat soup all year round. There are plenty of vegetable soup recipes to choose and I am sure you have a favorite recipe. I have no stock recipe because I write "vegetable soup" on the menu and choose the ingredients when I am in the produce aisle. Garlic, some type of bean and kale (or spinach) are always in the mix. I roast the veggies when I make this soup on the weekends. The roasting adds another wonderful dimension of flavor. I hope you enjoy the meal.
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Ингредиенты
- Small head of broccoli / florets halved
- Small head of cauliflower / florets halved
- One and a half cups of frozen peas
- One large onion roughly chopped
- Five cloves of garlic
- 8 oz of fresh spinach or couple of cups of frozen spinach
- 8 oz of white mushrooms sliced or quartered depending on your preference
- Two celery stalks washed and sliced
- Two carrots skinned and sliced
- One can of cannellini beans (sometimes I drain and rinse and sometimes I don't)
- Three medium potatoes washed, sliced and cut into smaller pieces
- Chicken stock or broth / I used broth this time because I did not have any frozen stock on hand. My Babe and Son have Celiac Disease. Years ago, after testing brands w/o wheat or gluten and researching on-line, they found that Orrington Farms poultry broth has no adverse side effects on their digestive system, although the product is not officially marked as gluten free.
- Your favorite bread slice to place at the bottom of the soup bowl.
Инструкции
- Use your biggest pot and mostly cover the bottom with olive oil.
- Place a chop of onion in the pot and turn on the burner.
- Add the remaining onion once you hear the sizzle of the single chopped piece. Stir a couple of times.
- Add the the reminder of the ingredients except for the garlic cloves and frozen peas, once the onion is half opaque. Stir and saute for about five minutes. Add more olive oil if necessary.
- Add enough broth to more than cover the mix
- Press the garlic cloves into the pot and stir
- Adding salt and pepper is up to you. We control our salt intake by adding salt after ladling the serving, if at all, and we have different preferences for the amount of pepper to season our servings.
- Bring the mix to a boil then simmer for about twenty to thirty minutes. My simmering varies because sometimes we like the veggies soft and sometimes somewhat crunchy.
- Add the frozen peas about five to ten minutes before you turn off the burner.
- Place a slice of your favorite bread at the bottom of the bowl, ladle in the soup, season to your desire, and mangia.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1919g | |
| Calories 1177 | |
| Calories from Fat 86 | 7% |
| Total Fat 9.84g | 12% |
| Saturated Fat 2.91g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 1993mg | 83% |
| Potassium 6212mg | 177% |
| Total Carbs 227.15g | 61% |
| Dietary Fiber 54.4g | 181% |
| Sugars 33.99g | 23% |
| Protein 58.86g | 94% |
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