22 March 2011

recipe: very veggie soup

I make this soup quite regularly for one of my clients, and with the help and flavor punch of some awesome vegan bouillon, it is so simple, quick, and tasty.

Very Veggie Soup
Makes 8-10 Servings

1 tablespoon extra virgin olive oil
2-3 leeks, white and light green parts thinly sliced
3-4 medium carrots, sliced into 1/4" pieces
4 stalks celery, chopped
1 small bulb fennel, quartered and sliced (reserve fronds)
2 small parsnips, sliced into 1/4" pieces
1 whole clove garlic, peeled
3-4 quarts water (depending on how brothy you like it)
2 cubes rapunzel sea salt and herb bouillon (optional)
15 crimini or button mushrooms, sliced
1 small zucchini, cut into 1/4" thick quarter-moons (can substitute green beans, chopped spinach or other greens)
chopped fresh soft herbs like parsley, basil, or dill (optional) 
salt and pepper to taste

In a large pot, heat the oil over medium high heat. Stir in the leeks, carrots, celery, fennel, parsnips, and garlic and cook until soft, stirring occasionally, about 5-7 minutes. If the vegetables are starting to brown, turn the heat down slightly.

Add the water and bouillon, and turn the heat to high. Bring to a boil, reduce to a simmer, stir the soup. Allow the soup to simmer for about 10 minutes, and taste, adding salt and pepper if needed. By this time, your veggies should be soft, but not overcooked. Remove the soup from the heat and mix in your mushrooms, zucchini, and herbs. They will cook with the residual heat from the soup. Ready to serve after 5 minutes.

Note: Make extra! This soup freezes well.

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