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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2 teaspoon(s) olive oil |
1 large leek white part only cut into 1 in pieces wash well |
1 carrot sliced |
1/2 medium onion diced |
1/2 celery stalk sliced |
3 clove(s) garlic minced |
1 tablespoon(s) california chiles/ ground curry |
7 cup(s) basic vegetable stock |
4 roma tomatoes chopped |
4 cup(s) seasonal vegetables, cauliflower, broccoli, carrots, sweet potato |
turnips, mushrooms, corn peas, cut 1/2 in diced |
1 bay leaf |
2 tablespoon(s) salt |
1 small bunch spinach, roughly chopped |
2 tablespoon(s) chopped fresh basil |
Directions:
1. Heat oil in stock pot, heat over med heat, Cook leek, onion, celery, garlic, stirring often, until vegetables are soft about 5 minutes.
2. add ground chiles, and cook x 1 in, add 6 cups of stock and bring to a simmer. in a blender puree 2 of the tomatoes with 1 cup stock. dice other tomatoes and add to soup. when soup begins to simmer add assorted vegetables bay leaf and salt and pepper. simmer until vegetables are tender. about 45 minutes. stir in greens parsley and basil cook x 5 minutes
3. you can add a handful of cooked bulgar, barley, or brown rice
4. add 1 cup precooked beans, garbanzos, black, kidney, lima, or white
5. add roasted corn
6. you can puree the in tire soup or not
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