Friday, February 12, 2010

Harvest Soup

55 mins
  • 9 cups water
  • 1 large white onion, coarsely chopped
  • 2 large cloves garlic, minced
  • 2 stalks celery, coarsely chopped
  • 1 medium celery root (celeric), peeled and cubed (optional)
  • 2 cups banana squash, cubed
  • 1 small cauliflower, corred and cut into 1-inch thick florets
  • 4 medium carrots, peeled and cut into 1/2 -inch cubes
  • 4 medium zucchini, cut into 1/2-inch slices
  • 4 medium golden zucchini or summer squash, cut into 1/4-inch slices
  • 3 medium White Rose potatoes, peeled, halved and cut into 1/4-inch slices
  • 1 small head savoy cabbage, cored, quartered and sliced thin
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried summer savory
  • 2 Tbsp. white miso or 2 vegetable bouillon
  • 1 tsp. sea salt (optional)
  • Dash of cinnamon
  • Dash of nutmeg
  • 2 Tbsp. fresh lemon juice
In heavy soup kettle, bring water to a boil. Add all ingredients except lemon juice. Return to boil. Simmer for 30 minutes, stirring frequently to break up squash and form thick stock. Stir in lemon juice at end of cooking. This soup can be made in large quantities, because it is a great leftover.

Serves 8

Recipe via Fit For Life

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