| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Soups, Vegetables, Vegetarian |
8 |
Cups |
INGREDIENTS
| 1 |
lg |
Onion; peeled; fine chopped |
| 3 |
|
Garlic cloves; peeled and finely chopped |
| 2 |
c |
Cabbage; cooked and finely chopped |
| 2 |
|
Carrots; peeled; shredded |
| 1 |
sm |
Turnip; peeled; fine diced |
| 1 |
|
Mushrooms; chopped |
| 4 |
|
Swiss chard leaves & stems |
| 2 |
sm |
Zucchini; finely diced |
| 4 |
|
Rosemary leaves; fresh, or |
| 1 |
ts |
Rosemary; dried; crushed |
| 1 |
md |
Tomato; peeled; seeded and chopped |
| 1 |
tb |
Salt; to taste |
| 1 |
ts |
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.
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