Fresh Vegetable Basil Soup |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I found this recipe online and it turned out pretty good. I have a fondness for fresh peas so I haven't tried it yet with frozen. Ingredients:
3 tablespoons butter |
1 medium onion, chopped |
1 stalk celery, sliced |
1 large carrot, sliced (fairly thin) |
1 large potato, cubed (thin skinned) |
2 large tomatoes, diced |
4 cups vegetable stock |
3 tablespoons fresh basil, chopped |
1/2 small cauliflower, broken into flowerets |
2 small zucchini, sliced |
1/2 lb fresh green peas (haven't found frozen i liked yet) |
salt and pepper |
1/2 cup grated parmesan cheese |
Directions:
1. Sometimes I add a hot pepper sauce for some bite.
2. In a 5-qt pan over med heat, melt butter.
3. Add onion, celery and carrot.
4. Cook, stir occasionally, until veggies are soft but not brown (10 min).
5. Add potato, tomatoes, stock, basil to pan.
6. Bring to boil, then cover and simmer for 15 minutes.
7. Add cauliflower and zucchini and simmer for about 10 minutes.
8. Add peas and simmer for about 5 minutes or until all veggies are tender.
9. Season with salt and pepper.
10. Serve with cheese.
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