Garden Vegetable Soup Recipe
Loaded with taste, this Garden Vegetable Soup recipe is a plateful of temptation! I prepare this yum Garden Vegetable Soup as an Appetizer every month or even more often. If you always go for Low Fat dishes, then you should definitely try Garden Vegetable Soup. Use the freshest of vegetable available to get a flavorful Garden Vegetable Soup. Preparing Garden Vegetable Soup will take you 45 minutes only. Tell me how you enjoyed my Garden Vegetable Soup. Feedback helps to keep me going and experimenting more.
Ingredients
1 cup chopped leek, white portion only, thoroughly washed
2 celery stalks with leaves, chopped
3/4 cup chopped onion
1 cup diced carrots
2 cloves garlic, chopped
1/4 cup water + 3 cups water
1 1/4 cups tomato juice (no salt if available)
1 cup diced potato
1 cup cauliflower florets
1/4 cup chopped fresh parsley or 2 tablespoons dried
1 teaspoon crushed dried basil
1 teaspoon Italian seasoning blend
1/8 teaspoon white pepper (optional)
1 1/2 teaspoons honey
1 cup chopped greens (romaine lettuce, escarole, bok choy, beet greens, or other)
Fresh lemon wedges
Directions
MAKING
1) In a soup pot, mix together leek, celery, onion, carrots, garlic and 1/4 cup water.
2) Cook, covered for 5 minutes over medium heat, stirring occasionally.
3) Bring the mixture to a boil after pouring in 3 cups of water, tomato juice, potato, cauliflower, parsley, and herbs.
4) Lower heat and simmer, covered for 30 minutes until vegetables are soft.
5) Stir in honey and greens and cook, covered for 5 minutes more until greens are drooped.
SERVING
6) Serve hot in soup bowls with lemon wedges perched on the rim of each bowl.
1) In a soup pot, mix together leek, celery, onion, carrots, garlic and 1/4 cup water.
2) Cook, covered for 5 minutes over medium heat, stirring occasionally.
3) Bring the mixture to a boil after pouring in 3 cups of water, tomato juice, potato, cauliflower, parsley, and herbs.
4) Lower heat and simmer, covered for 30 minutes until vegetables are soft.
5) Stir in honey and greens and cook, covered for 5 minutes more until greens are drooped.
SERVING
6) Serve hot in soup bowls with lemon wedges perched on the rim of each bowl.
