Chunky Vegetable Soup (From Food Doctor/ a List Diet)
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
3 meals
- Serves:
- 3
ingredients
- 4.92 ml caraway seed
- 4.92 ml cumin seed
- 1 medium onion, diced
- 1 garlic clove, crushed
- 226.79 226.79 g winter squash such as acorns or 226.79 g butternut squash, peeled and cut into small cubes
- 1 small green cabbage, shredded
- 1 small head broccoli, broken into florets
- 1 stick celery, sliced
- 1 small carrot, diced
- 1 medium leek, finely sliced
- 1419.54 1419.54 ml vegetable stock or 22.18 ml yeast free bouillon powder to 6 cups water
- 1 bay leaf
directions
- Put the seeds in a small, heavy pan and toast over medium heat for a few minutes until lightly browned.
- Gently heat two tablespoons of olive oil in a large pan and soften the onion and garlic for five minutes.
- Add the rest of the vegetables and seeds.
- Heat them together in the oil for another five minutes or so.
- Add just enough stock to cover the vegetables and simmer for ten minutes.
- Add the remaining stock and the bay leaf.
- Season with black pepper and simmer, covered, for about 20 minutes until all vegetables are cooked.
- Serve.
- Store the remaining portions you want to keep in the refrigerator or freezer.
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