Chunky Vegetable Soup (From Food Doctor/ a List Diet)
Ready In: 40 mins
Serves: 3
Yields: 3 meals
Ingredients
- 1 teaspoon caraway seed
- 1 teaspoon cumin seed
- 1 medium onion, diced
- 1 garlic clove, crushed
- 1⁄2 lb pumpkin or 1⁄2 lb winter squash such as acorns or 1⁄2 lb butternut squash, peeled and cut into small cubes
- 1⁄2 small green cabbage, shredded
- 1 small head broccoli, broken into florets
- 1 stick celery, sliced
- 1 small carrot, diced
- 1⁄2 medium leek, finely sliced
- 6 cups fresh chicken or 6 cups vegetable stock or 1 1⁄2 tablespoons 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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