Thursday, March 31, 2016

Think Spring Vegetable Soup™

Another soup recipe? This is perfect for when you're feeling under the weather, but yet want something light. I've used  low sodium chicken broth, but you can also use vegetable broth too.

6 - 8 c. low sodium chicken broth
1/8 - 1/4 tsp each: salt, pepper (adjust to taste)
Pinch crushed red pepper flakes (optional)
1- 2 each: celery stalkscarrots diced
1 onion peeled and diced
1/2 - 1  tsp. each: dried or fresh parsley, diced fresh ginger root
1/2  leek white and some green parts diced
2 - 4 cloves fresh garlic, crushed and chopped
1 potato diced

Peel, rinse and dice onion. 

Rinse and cut tops and bottoms of carrots  celery, leeks.  Rinse and dice potato. 

Peel crush and chop garlic. 

Combine broth, salt, pepper, red pepper flakes, vegetables, herbs into a stock pot.

Bring pot to a boil over high heat. Boil for 10 minutes.  Reduce heat to low and let simmer covered for 45 min. - 1  1/2 hr approx. , stirring occasionally. 

Serves 6 - 8.

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