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market vegetable

  • 1serving

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, H, C, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 teaspoon(s) olive oil

  2. 1 large leek white part only cut into 1 in pieces wash well

  3. 1 carrot sliced

  4. 1/2 medium onion diced

  5. 1/2 celery stalk sliced

  6. 3 clove(s) garlic minced

  7. 1 tablespoon(s) california chiles/ ground curry

  8. 7 cup(s) basic vegetable stock

  9. 4 roma tomatoes chopped

  10. 4 cup(s) seasonal vegetables, cauliflower, broccoli, carrots, sweet potato

  11. turnips, mushrooms, corn peas, cut 1/2 in diced

  12. 1 bay leaf

  13. 2 tablespoon(s) salt

  14. 1 small bunch spinach, roughly chopped

  15. 2 tablespoon(s) chopped fresh basil

Instructions Jump to Ingredients ↑

  1. Heat oil in stock pot, heat over med heat, Cook leek, onion, celery, garlic, stirring often, until vegetables are soft about 5 minutes.

  2. add ground chiles, and cook x 1 in, add 6 cups of stock and bring to a simmer. in a blender puree 2 of the tomatoes with 1 cup stock. dice other tomatoes and add to soup. when soup begins to simmer add assorted vegetables bay leaf and salt and pepper. simmer until vegetables are tender. about 45 minutes. stir in greens parsley and basil cook x 5 minutes you can add a handful of cooked bulgar, barley, or brown rice add 1 cup precooked beans, garbanzos, black, kidney, lima, or white add roasted corn you can puree the in tire soup or not

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