Garden Vegetable Soup Recipe

Garden Vegetable Soup Recipe

Yield: 6 servings
Recipe by luhu.jp

Ingredients:
1 cup: Chopped leek, white portion
1 cup: Cauliflower florets,
Only, thoroughly washed
1/4 cup: Chopped fresh parsley OR,
2: Celery stalks with leaves,
2 Tbls.: dried,
Chopped,
1 tsp: Crushed dried basil,
3/4 cup: Chopped onion,
1 tsp: Italian seasoning blend,
1 cup: Diced carrots,
1/8 tsp: White pepper,
2 Cloves: garlic, chopped
1 1/2 tsp: Honey,
1/4 cup: Water,
1 cup: Chopped greens, (romaine let.
3 cup: Vegetable stock,
Escarole, bok choy, beet
1 1/4 cup: Tomato juice, no salt
Greens, or other)
1 cup: Diced tomato,
Fresh lemon wedges,

Directions:

1. Combine leek, celery, onion, carrots, garlic and 1/4 cup water in
soup pot. Cover and cook over medium heat 5 minutes stirring
occasionally.

2. Add 3 cups of water or veggie broth, tomato juice, potato,
cauliflower, parsley, and herbs. Bring to boil, cover, reduce heat
and simmer 30 minutes, or until veggies are tender.

3. Add honey and greens. Cover and cook 5 muinutes longer, or until
greens are wilted.

4. Serve with lemon wedges perched on tghe rim of each blow so the
fresh juice can be squeezed in to taste at the table. (Personally, we
prefer wedges of fresh lime)

Recipe taken from COOKING WITHOUT FAT, By George Mateljan.

Nutritional Information Per Serving
Calories 75
Fat .3 grams Percentage of Cal. from
Fat 4%
Cholesterol 0 milligrams
Sodium 186 milligrams
Dietary Fiber 3.1 grams


Source from luhu.jp