Golden Vegetable Soup Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| Vegetable oil | 2 Tablespoon | |
| Onion | 1 , minced | |
| 2 cups julienned peeled acorn or butternut squash | ||
| Carrots | 1 Cup (16 tbs), julienned | |
| Turmeric | 1/4 Teaspoon | |
| Chicken stock | 4 Cup (16 tbs) | |
| Bay Leaf | 1 | |
| Dried thyme | 1/4 Teaspoon | |
| Corn | 1 Cup (16 tbs) | |
| Thyme sprigs | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In large saucepan, heat oil over medium heat; cook onion until softened. Stir in squash, carrots and turmeric until vegetables are evenly colored yellow.
Add stock, bay leaf and thyme; reduce heat to low, cover and simmer for 10 minutes. Add corn; simmer for 5 minutes. Remove bay leaf; season with salt and pepper to taste. Ladle into soup bowls; garnish with thyme sprigs.
Add stock, bay leaf and thyme; reduce heat to low, cover and simmer for 10 minutes. Add corn; simmer for 5 minutes. Remove bay leaf; season with salt and pepper to taste. Ladle into soup bowls; garnish with thyme sprigs.
Chef
