- This topic has 1 reply, 1 voice, and was last updated August 9, 2009 at 3:29 pm by .
- August 9, 2009 at 3:29 pm #275051
Leftover Vegetable Soup:054:
1 large onion, peeled and finely chopped
2 garlic cloves, minced
2 large carrots, peeled and chopped into bite-sized chunks
2 celery stalks, washed and chopped into bite-sized chunks
4 tbs vegetable oil
3 cups asstd vegetables, peeled and chopped into bite-sized chunks**
2 1/2 cups vegetable stock or boullion
1 bay leaf
1 tsp five-spice powder (optional)
½ tsp cumin (optional)
Salt and black pepper
In a large stock pot or soup pan heat the vegetable oil, add the onion and gently cook until the onions begin to soften. Add the celery carrot and celery and cook for another 5 minutes taking care not to burn the garlic. Add the chopped vegetables and stir, add the stock and bay leaf (and spices if using) and cook until all the vegetables are soft and cooked through (approx 20 minutes). Blend the soup in the pan using a stick blender or pour into a food processor and blend. Cook the soup for a further 5 minutes to reduce slightly, season with salt and pepper to taste and serve.
**Great vegetables for soup include – parsnips, celeriac, leeks, sweet potato, or any other winter roots, broccoli, cauliflower. Make sure they are all cleaned, peeled and cut into similar size chunks. Leafy greens great in soup include, spinach, watercress, cabbage, collard greens, ruccola. And, don’t forget fresh herbs for even more flavor. What veggies do you have leftover to use?!?
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