wholeliving

Mixed Vegetable Soup

This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients. Adjust the quantity of the ingredients depending on what you have, the flavors you like, and the number you're serving.
Body+Soul, January/February 2010
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Ingredients

  • Sliced onion
  • Olive oil
  • Garlic
  • Red pepper flakes
  • 2 cups cubed hard vegetables (winter squash, parsnips, carrots, sweet potatoes, potatoes)
  • Vegetable stock
  • Parmesan rind
  • Small sprig of rosemary or thyme
  • Salt and pepper
  • 1 cup diced green vegetables (zucchini, green beans, broccoli)
  • Handful of shredded greens

Directions

  1. Saute a sliced onion in olive oil with garlic
    and red pepper flakes. Add 2 cups cubed hard
    vegetables (winter squash, parsnips, carrots,
    sweet potatoes, potatoes). Add stock to cover
    by half an inch, and Parmesan rind. Add a
    small sprig of rosemary or thyme. Season with
    salt and pepper.

  2. Simmer until vegetables are
    almost tender, about 15 minutes.

  3. Stir in 1 cup diced green vegetables (zucchini, green
    beans, broccoli) and a big handful of shredded
    greens.

  4. Simmer until tender.

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