Farmers Market Veggie Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Leeks, 1 leek (wash well!)Onions, raw, 1 medium (2-1/2" dia) Garlic, 2 clove (I used elephant garlic)Carrots, raw, 1 largeBok Choy, raw-chopped, 1 cup Turnips, 1 medium Broth, Vegetable, Organic, 3 cup (one full box)Celery, raw, 2 cup, diced Leaves includedRed Ripe Tomatoes, 2 medium whole (2-3/5" dia)Mushrooms, fresh, 1 cup pieces (I used Chantrelles and dried Hedgehog mushrooms)Red Wine, 4 fl oz Cilantro, raw, 1/4 bunch (6 tablespoons chopped Prox)
Chop all veggies into bite size slices or chunks. Saute garlic and onion very lightly, no oil. Before they start to stick to the bottom of the stock pot, pour in vegetable stock and red wine. Add the rest of the ingredients, bring to a light boil, cover, reduce heat to simmer. I cooked for 2 hours, but it would have been fine to serve in one. I also removed about 1/4 of the solid veggies at 2 hours, blended them until liquified, and returned them to the pot to thicken the soup.
Made approx 8 1-1/2 cup servings.
Number of Servings: 8
Made approx 8 1-1/2 cup servings.
Number of Servings: 8
Nutritional Info Amount Per Serving
- Calories: 51.8
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 268.6 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 1.9 g
- Protein: 1.6 g
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