purple.alien.giraffe
Executive Chef
What is your favorite vegetable soup recipe? Here is mine.
-8 cups (2 qt) mild chicken stock (or vegetable stock)
-1/2 each sweet red, yellow and orange bell pepper (diced)
-8 oz. mushrooms (diced)
-3 to 4 stalks celery with leafy part (sliced, and yes the leafy part is important)
-1/2 medium leak (sliced)
-1 medium yellow onion (diced)
-3 or 4 garlic cloves (minced)
-2 large carrots with peal on (sliced, make sure to scrub them well)
-2 roughly tennis ball size tomatoes (diced)
-4 cups large leaf fresh spinach (chopped, baby spinach works if it's all you can find)
-3 tsp dried basil
-3 tsp dried parsley
-1/4 tsp ground dried ginger
-1/4 tsp ground coriander
-1/2 tsp salt
Combine all ingredients except spinach in soup pan/stock pot. Bring to a rolling boil. Reduce to low boil and cook with lid on 10 min. Add spinach and cook with lid another 10 min.
-8 cups (2 qt) mild chicken stock (or vegetable stock)
-1/2 each sweet red, yellow and orange bell pepper (diced)
-8 oz. mushrooms (diced)
-3 to 4 stalks celery with leafy part (sliced, and yes the leafy part is important)
-1/2 medium leak (sliced)
-1 medium yellow onion (diced)
-3 or 4 garlic cloves (minced)
-2 large carrots with peal on (sliced, make sure to scrub them well)
-2 roughly tennis ball size tomatoes (diced)
-4 cups large leaf fresh spinach (chopped, baby spinach works if it's all you can find)
-3 tsp dried basil
-3 tsp dried parsley
-1/4 tsp ground dried ginger
-1/4 tsp ground coriander
-1/2 tsp salt
Combine all ingredients except spinach in soup pan/stock pot. Bring to a rolling boil. Reduce to low boil and cook with lid on 10 min. Add spinach and cook with lid another 10 min.