VIBRANT VEGGIE SOUP
I made this soup in my cooking class and it was a hit. It is one of the most colorful soups I make. It is chalk full of beautiful veggies (you can put
about any one you desire). If you like your soups not so chunky, you can just put it in the blender for a smoother version.
1 yellow or sweet onion, diced
1 clove garlic
4 carrots
5 celery stalks
2 tbspof high quality olive oil
4 cups vegetable stock
1-2 cups water, depending on desired thickness
1 28-ounce can diced tomatoes*
1 6-ounce can tomato paste*
6 cups vegetables, chopped (broccoli, asparagus, red pepper, yellow
squash, zucchini, green beans, etc.)
3 cups fresh spinach leaves (reserve until the end)
2 tbspfresh herbs, chopped (parsley, oregano, and/or thyme)
Sea salt and pepper to taste
Red pepper flakes (optional for an additional kick)
1 clove garlic
4 carrots
5 celery stalks
2 tbspof high quality olive oil
4 cups vegetable stock
1-2 cups water, depending on desired thickness
1 28-ounce can diced tomatoes*
1 6-ounce can tomato paste*
6 cups vegetables, chopped (broccoli, asparagus, red pepper, yellow
squash, zucchini, green beans, etc.)
3 cups fresh spinach leaves (reserve until the end)
2 tbspfresh herbs, chopped (parsley, oregano, and/or thyme)
Sea salt and pepper to taste
Red pepper flakes (optional for an additional kick)