| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Soups, Vegetables, Vegetarian |
8 |
Cups |
INGREDIENTS
| 1 |
|
Onion, peeled fine chopped |
| 3 |
|
Garlic cloves, peeled and |
|
|
finely chopped |
| 2 |
c |
Cabbage, cooked and finely |
|
|
chopped |
| 2 |
|
Carrots, peeled shredded |
| 1 |
|
Turnip, peeled fine diced |
| 1 |
|
Mushrooms, chopped |
| 4 |
|
Swiss chard leaves & stems |
| 2 |
|
Zucchini, finely diced |
| 4 |
|
Rosemary leaves, fresh or |
| 1 |
t |
Rosemary, dried crushed |
| 1 |
|
Tomato, peeled seeded and |
|
|
chopped |
| 1 |
T |
Salt, to taste |
| 1 |
t |
Pepper, black ground fresh |
|
|
to taste |
INSTRUCTIONS
Put all the vegetables and the rosemary in a deep pan. Cover with
water and add salt and pepper to taste -- about 1 tblspn salt and 1
tspn pepper. Bring to a boil gradually over low heat. Cover pot and
simmer the soup gently for 1-1/2 to 2 hours, or until all the flavors
are well blended. Taste and correct the seasoning. Serve with
crackers, cheese, or whatever you'd like. * Examples of variations *
First day: Enough soup for four people. Serve as described above.
Second day: Add to the remainder another couple of peeled and chopped
tomatoes, a few leaves of finely chopped spinach, another zucchini,
and a few leftover cooked chickpeas. Add a bit of grated lemon rind
and a touch of onion about 10 minutes before serving. Third day: For
lunch, the soup is good cold with a dollop of creme frai'che. Fourth
day: Add 2 or 3 peeled and diced beets, another cup of finely chopped,
cooked cabbage, 3 or 4 more mushrooms, and if any, a little left over
vegetable broth cooked from another day. NOTE: Of course, if you have
some chicken or vegetable broth you can add it to the soup. The secret
is to have variations of color, texture and flavor.
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”